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Roasted Butternut Squash with Moroccan Spices (and 10 More Roasted Vegetables)

Roasted Butternut Squash with Moroccan Spices (and 10 More Roasted Vegetables)
  • Meal

    Breakfast

  • Cusine

    Indian

Ingredients

4-6 cups butternut squash, peeled and cut into 1 inch cubes

2 T olive oil

1-2 tsp. Moroccan Spice Mix

1/2 tsp. kosher salt

fresh ground black pepper to taste

sea salt, for seasoning cooked squash

:

2 T ground cumin

1 T ground coriander

1 1/2 tsp. chile powder or chili powder

1 1/2 tsp. sweet paprika

1 1/2 tsp. ground cinnamon

3/4 tsp. ground allspice

3/4 tsp. ground ginger

1/4 tsp. cayenne pepper 

pinch ground cloves 

Directions

Preheat oven to 450F/220C.Spray a large baking sheet with olive oil or non-stick spray.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 – 2 tsp. spice mixture.Stir well to get oil and spices evenly distributed on cut surfaces of the squash.Arrange squash in a single layer on the baking sheet. (If you take time to get a flat surface touching the baking sheet on each piece, that will improve browning.)Roast about 40-50 minutes, turning every 15 minutes or so.Squash is done when it is soft and slightly browned on quite a few of the edges.Season with sea salt and a little more pepper if desired, and serve hot.