Spice-Crusted Roasted Butternut Squash

Roasting cut-up vegetables at high heat until lightly carmelized brings out their inherent sweetness. Found this in Cooking Club magazine.

• Ready In: 45 mins
• Serves: 4
• Yields: 3 cups

Ingredients

• 1  lb  butternut squash, peeled, cubed (3/4 inch, 4 cups)
• 2  cups  cipollini onions or 2  cups shallots, quartered
• 1  teaspoon paprika
• 1  teaspoon cumin
• 1⁄2 teaspoon ground coriander
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon cayenne pepper
• 4  teaspoons olive oil

Directions

1. Heat oven to 450*. Spray rimmed baking sheet or roasting pan with cooking spray.
2. Combine all ingredients except oil in large bowl; toss with oil to coat. Arrange in single layer on baking sheet. Bake 25-35 minutes or until tender and browned in spots, turning several times.