Butternut squash pairs beautifully with warm, fragrant Moroccan spices for a vegetable side dish so good it could practically stand in for dessert!
The roasted butternut squash dish I mentioned in this week's podcast prompted requests for the recipe. Happy to oblige!
- 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
- Toss cubed butternut squash with 1/4 cup of olive oil. You want the pieces to be coated, not dripping.
- Sprinkle seasoning over squash and toss to distribute. Use more or less depending on how spicy you like things.
- 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.
- 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
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