Curry-Roasted Butternut Squash

• One 3-pound butternut squash, peeled, seeded and cut into 1-inch dice
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon curry powder
• 1 teaspoon ground ginger
• Kosher salt
• Freshly ground pepper

1. Preheat the oven to 425.
2. In a large bowl, toss the squash with olive oil, curry powder and ginger and 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 about 20 more minutes, until tender and lightly browned.
5. Transfer to a bowl and serve.

butternut squash, extravirgin olive oil, curry powder, ground ginger, kosher salt, freshly ground pepper

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