Recipe information
Yield
Makes 6 servings
Ingredients
4 pounds butternut squash, peeled, seeded, cut into 1-inch cubes
1/3 cup canola or vegetable oil
2 tablespoons Latin Spice Mix
1/4 teaspoon cayenne pepper
Preparation
Preheat oven to 400°F. Toss all ingredients in large bowl to coat. Arrange squash on large rimmed baking sheet. Bake until squash is tender and beginning to brown, stirring occasionally, about 45 minutes. Transfer squash to bowl.
