Roasted Butternut Squash

December 3, 2009

From the St Petersburg Times for taste-friendly vegetables.

1 Butternut Squash
1 Tablespoon Canola oil

1/2 tsp ground cumin
1/8 tsp ground nutmeg
1/4 tsp ground cinnamon
1/8 tsp ground cayenne
1/2 tsp salt

Peel, seed and cube squash into 1 inch pieces. Toss with oil. Mix up the spices and sprinkle over the squash. Line a cookie sheet with aluminum foil and spread the squash pieces over the pan. Bake at 475 degrees, turning once, until golden, approximately 25 minutes.

Filed under: Recipes - Main Dish

Tags: Butternut, butternut squash, cumin, easy