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.
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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
Freshly ground pepper
How to Make It
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.
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