Roasted Butternut Squash
Makes 4 servings.
Spice Mix (makes enough for 5 batches)
Preheat oven to 475F.
Peel butternut squash with vegetable peeler, cut off ends, and cut squash into cubes about 1 inch square. Put squash in plastic bowl and toss with olive oil, salt, pepper, and 1 tsp. spice mixture. Stir well to get oil and spices evenly distributed on cut surfaces of the squash.
Spray roasting pan with olive oil or nonstick spray and arrange squash in a single layer. Roast about 40-50 minutes, turning every 15 minutes or so. Squash is done when it is soft and slightly browned on quite a few of the edges. Season with sea salt, and serve hot.
This spice mix is also great on other roasted vegetables.