1 medium butternut squash (about 3 pounds), cut into 3/4-inch cubes
2 tablespoons canola oil
1/3 cup packed brown sugar
3 tablespoons butter, melted
4-1/2 teaspoons minced fresh gingerroot
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground cardamom
1/2 teaspoon ground allspice
1/4 teaspoon salt
Directions
In a large bowl, combine squash and oil. Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, at 400° for 20-25 minutes or until squash is tender.
In a small bowl, combine the remaining ingredients. Pour over squash; toss to coat.
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