This recipe goes with Israeli Couscous with Moroccan-Roasted Butternut Squash
Oxmoor House MARCH 2010
1. Preheat oven to 475°.
2. Peel squash, and cut into quarters; cut quarters crosswise into thin slices. Place squash in a large bowl; drizzle with oil. Combine cinnamon and next 3 ingredients in a small bowl. Sprinkle squash with spice mixture; toss well. Place squash on a large baking sheet coated with cooking spray. Bake at 475° for 20 minutes.
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