Fare Notes

Butternut Squash with Ginger and Cilantro

Makes 6 Servings

Ingredients:

4 pounds butternut squash, peeled and cut into 3/4-inch cubes (about 10 cups)

1/4 cup vegetable oil

2 teaspoons ground coriander

Salt and pepper

1/2 cup finely chopped crystallized ginger

1/2 cup cilantro leaves

Directions:

Preheat the oven to 450°. In a large bowl, toss the squash with the oil, coriander, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. On each of 2 large baking sheets, arrange the squash in a single layer and bake, turning occasionally, until tender and golden-brown, about 30 minutes.
Transfer the squash to a serving bowl and toss with the crystallized ginger and cilantro.