- 1 3-3 1/2 pound butternut squash, peeled, seeded, cut into 1-inch pieces
- 2 tablespoons olive oil
- 3/4 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground allspice
- 3/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- Preheat the oven to 425°F. Lightly oil a large shallow roasting pan.
- Combine the squash and oil in a large bowl. Combine the coriander, cumin, allspice, salt and pepper in a separate bowl. Toss spice mixture with squash. Arrange squash on the prepared roasting pan in a single layer.
- Roast squash, stirring occasionally, until tender and lightly browned in spots, about 23-25 minutes.