Butternut Squash with Ginger and Cilantro

This recipe really stuck out to me as roasting butternut squash is one of my favorite ways to prepare it. Roasting the squash in little cubes ensures that the most surface space is exposed and this will create the sweetest bites you have ever tasted. After creating this recipe you can blend it up in soups, put it over salad or your favorite grain, or just eat them solo.
4 pounds butternut squash, peeled and cut into 3/4-inch cubes (about 10 cups)
1/4 cup vegetable oil
2 teaspoons ground coriander
Salt and pepper
1/2 cup finely chopped crystallized ginger
1/2 cup cilantro leaves


Preheat the oven to 450 degrees F. In a large bowl, toss the squash with the oil, coriander, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. On each of 2 large baking sheets, arrange the squash in a single layer and bake, turning occasionally, until tender and golden-brown, about 30 minutes. Transfer the squash to a serving bowl and toss with the crystallized ginger and cilantro. (Leave cilantro out if you don't like the flavor.)