Roasted Butternut Squash with Moroccan Spices
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Category
Breakfast
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Cusine
Indian
What do you need?
How to make?
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. 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.