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Preheat oven to 450*
Peel and cut 4-5 cups of butternut squash; place in bowl.
Toss with 2 Tbsp of olive oil, 1/2 tsp sea salt, and a generous amount of the following: cumin, cayenne, coriander, pepper, paprika, cinnamon, all spice, ginger, and ground cloves.
Place squash in an oiled roasting pan and roast for about 45 minutes (stirring every 15 minutes).
1 comments:
Ever since I saw this post on Friday night (I think that's when it was), I have had it sitting in an open window on my laptop because I just bought Butternut Squash on Thursday, and I want to try this recipe with it. :) It looks yummy! Maybe (if I remember), I'll take a picture of it, put it on my blog, and direct everyone to your blog to check out the recipe. :)
Either way, I'll let you know how it turns out! :)
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