Moroccan Spiced Roasted Butternut Squash

A great way to use Butternut Squash if you’re tired of making it with butter and brown sugar! Plus, much healthier! Photo credit to Kalyn’s Kitchen

Preheat oven to 450 degrees.

Ingredients:

  • 1 butternut squash
    (peeled and cut into 1 inch cubes)

  • 1 Tbsps
    olive oil
  • 1/2 tsp. salt

  • black pepper

Moroccan Spice Mix Ingredients:

  • 1 1/4 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 1/4 tsp. chile powder

  • 1/4 tsp. sweet paprika 

  • 1/4 tsp. ground cinnamon

  • 1/8 tsp. ground allspice 

  • 1/8 tsp. ground ginger 

  • 1 pinch cayenne pepper

  • 1 pinch
    ground cloves

You can mix up a larger batch of the spice mixture to have on hand to roast future carrots, sweet potatoes, summer squash, turnips, parsnips, and potatoes!

Instructions:

1. Puncture squash with fork and microwave for ~4 minutes until somewhat soft.
2. Cut ends off squash, remove skin with vegetable peeler. Then cut squash into two halves length-wise and remove middles.
3. Cut squash into 1 inch cubes.
4. Put squash in bowl with olive oil, salt, pepper, and spice mixture. Coat well.
5. Spray roasting pan with non-stick spray and arrange squash in a single layer. Roast 25-30 minutes, flipping every 10 minutes. Squash is done when it is soft and slightly browned.
6. Enjoy!

Ingredients:
4-5 cups butternut squash, peeled and cut into 1 inch cubes
2 T olive oil (or slightly less)
1/2 tsp. kosher salt
fresh ground black pepper
sea salt, for seasoning cooked squash

Spice Mix Ingredients:
Spice Mix (makes enough for 5 batches of roasted veggies):
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. chile powder (I used Ancho chile powder from Penzeys)
1/2 tsp. sweet paprika
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/8 tsp. cayenne pepper
(recipe called for a pinch ground cloves, which I did not have.) – See
more at:
http://www.kalynskitchen.com/2007/11/roasted-butternut-squash-recipe-with.html#sthash.8lkivZc7.dpuf

Ingredients:
4-5 cups butternut squash, peeled and cut into 1 inch cubes
2 T olive oil (or slightly less)
1/2 tsp. kosher salt
fresh ground black pepper
sea salt, for seasoning cooked squash

Spice Mix Ingredients:
Spice Mix (makes enough for 5 batches of roasted veggies):
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. chile powder (I used Ancho chile powder from Penzeys)
1/2 tsp. sweet paprika
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/8 tsp. cayenne pepper
(recipe called for a pinch ground cloves, which I did not have.) – See
more at:
http://www.kalynskitchen.com/2007/11/roasted-butternut-squash-recipe-with.html#sthash.8lkivZc7.dpuf

Ingredients:
4-5 cups butternut squash, peeled and cut into 1 inch cubes
2 T olive oil (or slightly less)
1/2 tsp. kosher salt
fresh ground black pepper
sea salt, for seasoning cooked squash

Spice Mix Ingredients:
Spice Mix (makes enough for 5 batches of roasted veggies):
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. chile powder (I used Ancho chile powder from Penzeys)
1/2 tsp. sweet paprika
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/8 tsp. cayenne pepper
(recipe called for a pinch ground cloves, which I did not have.) – See
more at:
http://www.kalynskitchen.com/2007/11/roasted-butternut-squash-recipe-with.html#sthash.8lkivZc7.dpuf

Ingredients:
4-5 cups butternut squash, peeled and cut into 1 inch cubes
2 T olive oil (or slightly less)
1/2 tsp. kosher salt
fresh ground black pepper
sea salt, for seasoning cooked squash

Spice Mix Ingredients:
Spice Mix (makes enough for 5 batches of roasted veggies):
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. chile powder (I used Ancho chile powder from Penzeys)
1/2 tsp. sweet paprika
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/8 tsp. cayenne pepper
(recipe called for a pinch ground cloves, which I did not have.) – See
more at:
http://www.kalynskitchen.com/2007/11/roasted-butternut-squash-recipe-with.html#sthash.8lkivZc7.dpuf

Ingredients:
4-5 cups butternut squash, peeled and cut into 1 inch cubes
2 T olive oil (or slightly less)
1/2 tsp. kosher salt
fresh ground black pepper
sea salt, for seasoning cooked squash

Spice Mix Ingredients:
Spice Mix (makes enough for 5 batches of roasted veggies):
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. chile powder (I used Ancho chile powder from Penzeys)
1/2 tsp. sweet paprika
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/8 tsp. cayenne pepper
(recipe called for a pinch ground cloves, which I did not have.) – See
more at:
http://www.kalynskitchen.com/2007/11/roasted-butternut-squash-recipe-with.html#sthash.8lkivZc7.dpuf

Ingredients:
4-5 cups butternut squash, peeled and cut into 1 inch cubes
2 T olive oil (or slightly less)
1/2 tsp. kosher salt
fresh ground black pepper
sea salt, for seasoning cooked squash

Spice Mix Ingredients:
Spice Mix (makes enough for 5 batches of roasted veggies):
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. chile powder (I used Ancho chile powder from Penzeys)
1/2 tsp. sweet paprika
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/8 tsp. cayenne pepper
(recipe called for a pinch ground cloves, which I did not have.) – See
more at:
http://www.kalynskitchen.com/2007/11/roasted-butternut-squash-recipe-with.html#sthash.8lkivZc7.dpuf

Ingredients:
4-5 cups butternut squash, peeled and cut into 1 inch cubes
2 T olive oil (or slightly less)
1/2 tsp. kosher salt
fresh ground black pepper
sea salt, for seasoning cooked squash

Spice Mix Ingredients:
Spice Mix (makes enough for 5 batches of roasted veggies):
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. chile powder (I used Ancho chile powder from Penzeys)
1/2 tsp. sweet paprika
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/8 tsp. cayenne pepper
(recipe called for a pinch ground cloves, which I did not have.) – See
more at:
http://www.kalynskitchen.com/2007/11/roasted-butternut-squash-recipe-with.html#sthash.8lkivZc7.dpuf

Ingredients:
4-5 cups butternut squash, peeled and cut into 1 inch cubes
2 T olive oil (or slightly less)
1/2 tsp. kosher salt
fresh ground black pepper
sea salt, for seasoning cooked squash

Spice Mix Ingredients:
Spice Mix (makes enough for 5 batches of roasted veggies):
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. chile powder (I used Ancho chile powder from Penzeys)
1/2 tsp. sweet paprika
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/8 tsp. cayenne pepper
(recipe called for a pinch ground cloves, which I did not have.) – See
more at:
http://www.kalynskitchen.com/2007/11/roasted-butternut-squash-recipe-with.html#sthash.8lkivZc7.dpuf

Peel
butternut squash with vegetable peeler, cut off ends, and cut squash
into cubes about 1 inch square. Put squash in plastic bowl and toss
with olive oil, salt, pepper, and 1 tsp. spice mixture. Stir well to
get oil and spices evenly distributed on cut surfaces of the squash.

Spray roasting pan with olive oil or nonstick spray and arrange squash
in a single layer. Roast about 40-50 minutes, turning every 15 minutes
or so. (The roasting time will be slightly longer or shorter, depending
on which oven temperature you use.) Squash is done when it is soft and
slightly browned on quite a few of the edges.  Season with sea salt,
and serve hot.

This spice mix is also great on other roasted vegetables. Fine Cooking suggests carrots, cauliflower, parsnips, potatoes, sweet potatoes, and turnips.

– See more at: http://www.kalynskitchen.com/2007/11/roasted-butternut-squash-recipe-with.html#sthash.8lkivZc7.dpuf

Peel
butternut squash with vegetable peeler, cut off ends, and cut squash
into cubes about 1 inch square. Put squash in plastic bowl and toss
with olive oil, salt, pepper, and 1 tsp. spice mixture. Stir well to
get oil and spices evenly distributed on cut surfaces of the squash.

Spray roasting pan with olive oil or nonstick spray and arrange squash
in a single layer. Roast about 40-50 minutes, turning every 15 minutes
or so. (The roasting time will be slightly longer or shorter, depending
on which oven temperature you use.) Squash is done when it is soft and
slightly browned on quite a few of the edges.  Season with sea salt,
and serve hot.

This spice mix is also great on other roasted vegetables. Fine Cooking suggests carrots, cauliflower, parsnips, potatoes, sweet potatoes, and turnips.

– See more at: http://www.kalynskitchen.com/2007/11/roasted-butternut-squash-recipe-with.html#sthash.8lkivZc7.dpuf

After about 15 minutes of roasting.

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