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. Slideshow:  More Moroccan Recipes 

Moroccan-spiced Butternut Squash
Photo: © Emily Farris
Active Time:
10 mins
Total Time:
50 mins


  • 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


  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.

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