Spice-Roasted Butternut Squash and Onions

1 spray(s) cooking spray
2 1/4 pound(s) butternut squash, fresh, peeled, cut into 1-inch chunks
1 medium red onion(s), halved and thinly sliced
1 Tbsp olive oil
1 tsp garam masala
1/2 tsp kosher salt
1/8 tsp black pepper, freshly ground, or to taste
3 Tbsp cilantro, fresh, chopped

Preheat oven to 400ºF. Coat a large nonstick baking sheet with cooking spray.

Place squash and onion on prepared baking sheet; drizzle with oil and toss to coat. Sprinkle with garam masala, salt and pepper; toss to coat.

Roast, tossing about halfway through cooking, until squash and onions are tender and slightly browned, about 25 minutes.

Transfer vegetables to a serving platter or bowl and sprinkle with cilantro; toss to coat.

Yields about 3/4 cup per serving.