Moroccan-Spiced Butternut Squash

• One 3-pound butternut squash, peeled, seeded and cut into 1-inch dice
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cayenne
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• Kosher salt
• Freshly ground pepper

1. Preheat the oven to 425.
2. In a large bowl, toss the squash with the olive oil and spices, then season with salt and pepper.
3. Spread the squash on a baking sheet in a single layer and roast in the oven for 25 minutes.
4. Toss and continue cooking for 20 more minutes, until tender and lightly browned.
5. Transfer to a bowl and serve.

butternut squash, extravirgin olive oil, ground cumin, ground ginger, ground coriander, ground cayenne, ground cinnamon, ground allspice, kosher salt, freshly ground pepper

Taken from www.foodandwine.com/recipes/moroccan-spiced-butternut-squash (may not work)