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moroccan spiced butternut squash

(4 ratings)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

This tender oven-roasted butternut squash dish is seasoned with a homemade blend of Moroccan Ras el Hanout spice mix that adds a wonderful depth of flavor to the dish. It works wonderfully as a side dish, or you can spoon it over cooked white rice and serve it as a healthy vegetarian main dish. [Other possibilities - this makes a great Thanksgiving side dish. And for a fitting fall touch, add 1/2 to 2/3 cup of fresh cranberries when you toss in the spices and herbs.]

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(4 ratings)
yield 6 as a side dish (or 4 as a main dish, served over rice)
prep time 10 Min
cook time 50 Min
method Roast

Ingredients For moroccan spiced butternut squash

  • nonstick spray (for baking sheet)
  • 1 (3-lb)
    butternut squash - peeled, seeded and cut into 1-inch cubes
  • 2 Tbsp
    olive oil
  • 1/4 tsp
    ground cumin
  • 1/4 tsp
    ground ginger
  • 1/4 tsp
    ground coriander
  • 1/4 tsp
    ground cinnamon
  • 1/4 tsp
    ground allspice
  • 1/4 tsp
    ground cayenne
  • 1/2 tsp
    salt (or to taste)
  • 1/2 tsp
    black pepper (or to taste)

How To Make moroccan spiced butternut squash

  • 1
    Preheat the oven to 425°F. Line a standard size baking sheet (cookie sheet) with foil, and lightly spray foil with nonstick cooking spray; set baking sheet aside.
  • 2
    Peel the squash and remove seeds. Cut squash into 1-inch cubes.
  • 3
    In a large mixing bowl, whisk together the olive oil and all of the spices and herbs. Add more salt and pepper, if desired. Add squash, and toss until well coated with seasonings.
  • 4
    Spread the squash on the foil-lined baking sheet in a single layer. Roast in oven for 25 minutes. Toss or stir (to ensure even cooking), and continue cooking another 20 minutes or until tender and lightly browned.
  • 5
    Transfer to serving bowl, and serve immediately while still hot.
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