Spiced Butternut Squash


5 lbs butternut squash peeled, seeded & cubed

1/3 cup canola oil

2 tbsps Latin Spice Mix (see below)


1/8 cup cumin seeds

1 1/2 tbsps whole black peppercorns

1/2 tablespoon coriander seeds

1 tablespoon sugar

3/4 teaspoons sea salt


Combine cumin, peppercorns and corriander in a heavy medium skillet. Stir over medium heat until fragrant and toasted, about 8 minutes. Cool slightly. Finely grind toasted spices in blender. Transfer to small bowl and mix in sugar and salt. (Makes about 1/4 cup.)

Preheat oven to 400 degrees. Put squash, oil and 2 tbsp Latin Spice Mix in large bowl and toss to coat. Arrange squash on large rimmed baking sheet. Bake until squash is tender and beginning to brown, about 45 minutes.


Serving Ideas: Great as part of a Southwestern meal.