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
Directions:
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.)
http://www.rachaelraymag.com/