Roasted Butternut Squash with Moroccan Spices

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, optional

Directions

1. Heat the oven to 450F/220C. Coat a large baking sheet with olive oil spray or non-stick spray.
2. Use a vegetable peeler to remove the squash skin, trim away the ends, and cut the squash into cubes about 1 inch square.
3. Transfer the squash to a plastic bowl, then add the olive oil, salt, pepper, and 1-2 tsp. spice mixture. Toss until the oil and seasonings are spread evenly over the cut sides.
4. Spread the squash across the baking sheet in a single layer. For better color, take a moment to place a flat side of each piece against the pan.
5. Roast for about 40-50 minutes, flipping the pieces every 15 minutes or so.
6. The squash is ready when it feels tender and has browned lightly on plenty of the edges. Finish with sea salt and a little extra pepper if you’d like, then serve hot.