Moroccan-Spiced Butternut Squash

This oven-roasted butternut squash is full of flavor thanks to a Moroccan-inspired spice blend. It works wonderfully as a side or served over rice as a main dish.

  • Active:
  • Total Time:
  • Servings: 6

Related Video

More Videos
Ludo Lefebvre’s Ultimate Ratatouille

Ingredients

  • One 3-pound butternut squash, peeled, seeded and cut into 1-inch dice
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cayenne
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • Kosher salt
  • Freshly ground pepper

How to make this recipe

  1. Preheat the oven to 425°. In a large bowl, toss the squash with the olive oil and spices, then season with salt and pepper. Spread the squash on a baking sheet in a single layer and roast in the oven for 25 minutes. Toss and continue cooking for 20 more minutes, until tender and lightly browned. Transfer to a bowl and serve.
Contributed By Photo © Emily Farris Published January 2014

Related Video

More Videos
Ludo Lefebvre’s Ultimate Ratatouille




471436 recipes/moroccan-spiced-butternut-squash 2014-03-06 Emily Farris fall|winter|roasting|christmas|thanksgiving|moroccan|side-dishes|6|basic-easy|gluten-free|healthy|vegetarian|web-exclusive|weeknight-dinner january-2014 recipes,moroccan-spiced-butternut-squash 471436
Close