Food & dining

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