Bengali Squash

1 pound butternut squash, peeled, seeded and sliced
3 tablespoons olive oil
1 medium white onion, sliced
2 cloves garlic, minced
1 teaspoon grated ginger
1 teaspoon paprika
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne powder (optional)

1. Preheat oven to 400 degrees.
2. Heat the oil in a large skillet over medium heat and sauté the onion, garlic and ginger until tender.
3. Stir in the spices and the pieces of squash and toss everything together until well coated.
4. Transfer everything to a roasting pan and bake until tender and lightly browned around the edges, about 40 minutes.

Makes 4 servings