Butternut Squash with Ginger and Cilantro

This has been a repeat Thanksgiving dish. Re-posted by request. From Everyday Cooking magazine.

Ingredients:

• 4 pounds butternut squash, peeled and cut into 3/4-inch cubes (about 10 cups) - I found it best to use a pairing knife, not a vegetable peeler.
• 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:

1. Preheat the oven to 450°. 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.
2. Transfer the squash to a serving bowl and toss with the crystallized ginger and cilantro.