Recipe: Roasted Butternut Squash (with cumin, cayenne and spices)

ROASTED BUTTERNUT SQUASH

1 (2 pound) butternut squash
1 tablespoon canola oil
1/2 teaspoon ground cumin
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cayenne pepper
1/2 teaspoon salt

Preheat oven to 475 degrees F. Coat a baking sheet with cooking spray.

Peel squash, cut in half and scoop out seeds. Cut into 1-inch pieces and toss with oil.

Combine cumin, nutmeg, cinnamon, cayenne and salt and toss with squash. Place in single, uncrowded layer on baking sheet.

Roast, turning once, until tender and lightly golden brown, 20 to 24 minutes.

Makes 4 servings
Source: Newsday