Butternut Squash with Ginger and Cilantro
November 2009
Be the first to rate this recipe
0 people tried this recipe.
6 servings Prep: 15 mins Cook: 30 mins
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
Directions
- 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.