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Recipe: Roasted Butternut Squash with Moroccan Spices

Butternut squash pairs beautifully with warm, fragrant  Moroccan spices for a vegetable side dish so good it could practically stand in for dessert!

By
Monica Reinagel, MS, LD/N, CNS,

 

Roasted Butternut Sqush with Moroccan Spices

The roasted butternut squash dish I mentioned in this week's podcast prompted requests for the recipe. Happy to oblige!

You'll need

  • 1 butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 1/4 cup olive oil, more or less, depending on size of squash
  • 1-2 tsp. Ras el hanout (Moroccan spice blend), recipe follows
  1. Toss cubed butternut squash with 1/4 cup of olive oil. You want the pieces to be coated, not dripping. 
  2. Sprinkle seasoning over squash and toss to distribute. Use more or less depending on how spicy you like things.
  3. Spread squash in single layer on foil-lined baking sheet. You want the cubes to have a little space between them. Use two baking sheets if needed to avoid crowding.
  4. Bake at 425 degrees F for 30-45 minutes, stirring every 15 minutes until tender and caramelized.

Ras el hanout (Moroccan Spice Mixture)

Combine and store in air-tight container:

  • 2 teaspoons each ground cumin, coriander, and ginger
  • 1 teaspoon each salt and pepper
  • 1/2 teaspoon each ground cinnamon, cayenne, allspice

Variations

Feel free to play around with the seasonings for this dish, using whatever is in your spice cabinet. Some combinations to try:

  • cumin, salt, smoked paprika, and cayenne
  • minced garlic, salt, and pepper
  • garam masala (Indian spice mixture)
  • rosemary, garlic, salt, and thyme
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