Butternut Squash with Ginger and Cilantro

By rschierholz

From Rachael Ray Magazine November 2009

Ingredients

• 4 pounds butternut squash, peeled and cut into 3/4-inch cubes (about 10 cups)
• 1/4 cup vegetable oil
• 2 teaspoons ground coriander
• Salt and pepper
• 1/2 cup finely chopped crystallized ginger
• 1/2 cup cilantro leaves

Details

Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

Preheat the oven to 450 degrees . In a large bowl, toss the squash with the oil, coriander, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. On each of 2 large baking sheets, arrange the squash in a single layer and bake, turning occasionally, until tender and golden-brown, about 30 minutes.


Transfer the squash to a serving bowl and toss with the crystallized ginger and cilantro.