(Makes 3-4 servings, recipe adapted slightly from Fine Cooking Magazine, November 2007.)
4-5 cups butternut squash, peeled and cut into 1 inch cubes
2 T olive oil (or slightly less)
1/2 tsp. kosher salt
fresh ground black pepper
sea salt, for seasoning cooked squash
Spice Mix (makes enough for 5 batches of roasted veggies):
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. chile powder (I used Ancho chile powder from Penzeys)
1/2 tsp. sweet paprika
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/8 tsp. cayenne pepper
(recipe called for a pinch ground cloves, which I did not have.)
Preheat oven to 450 or 475F. (Recipe specified 475F, but I was using my toaster oven which only goes to 450. I used the convection oven at 450 to make the squash in the photo.)
Peel butternut squash with vegetable peeler, cut off ends, and cut squash into cubes about 1 inch square. Put squash in plastic bowl and toss with olive oil, salt, pepper, and 1 tsp. spice mixture. Stir well to get oil and spices evenly distributed on cut surfaces of the squash.
Spray roasting pan with olive oil or nonstick spray and arrange squash in a single layer. Roast about 40-50 minutes, turning every 15 minutes or so. Squash is done when it is soft and slightly browned on quite a few of the edges. (I cooked my squash quite a bit longer than the recipe specified in Fine Cooking, since I like it very well browned.) Season with sea salt, and serve hot.
This spice mix is also great on other roasted vegetables. Fine Cooking suggests carrots, cauliflower, parsnips, potatoes, sweet potatoes, and turnips.