Recipes Moroccan-Spiced Butternut Squash Be the first to rate & review! 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 By F&W Editors Published on March 6, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Emily Farris Active Time: 10 mins Total Time: 50 mins Yield: 6 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 Directions 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. Rate it Print