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    Recipe: Roasted butternut squash

    Makes enough for 4 bowls

    pounds peeled butternut squash, cut into 1-inch cubes
    2tablespoons olive oil
    1teaspoon ground coriander
    1teaspoon ground cumin
    1teaspoon ground ginger
    ½teaspoon Aleppo pepper flakes
    Salt, to taste

    1. Set the oven at 475 degrees.

    2. On a rimmed baking sheet, mound the squash cubes. Sprinkle with the oil, coriander, cumin, ginger, pepper, and salt. Toss the squash, massaging the spices and oil into the cubes. Bake for 25 minutes, or until tender and golden. Sally Pasley Vargas