- 8 cups peeled, seeded and cubed butternut squash
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground coriander
- 1/4 teaspoon freshly ground black pepper
- Preheat oven to 425 degrees F.
- Toss squash with oil in large bowl. In small bowl, combine cumin, salt, allspice, coriander, and pepper. Sprinkle squash with spices and toss well to evenly coat.
- Spread squash in single layer on 2 baking sheets or pans and roast 40 minutes, turning every 10 minutes.