Moroccan Spice Roasted Butternut Squash
User Reviews
5
Moroccan Spice Roasted Butternut Squash
Description
This recipe begins by peeling and dicing butternut squash into one-inch cubes, then tossing them with olive oil and a carefully balanced mixture of Moroccan-inspired spices including cumin, coriander, ginger, cinnamon, allspice, and a touch of cayenne pepper. The seasoned squash is spread on a parchment-lined baking sheet, ensuring pieces do not touch to allow proper roasting rather than steaming.
Roasting at 450°F (232°C) for 20 to 30 minutes develops a browned, slightly crispy exterior contrasted by a tender interior. The combination of warm spices adds complex layers of flavor, with subtle heat from cayenne and aromatic sweetness from cinnamon and allspice enhancing the squash’s natural sweetness.
This side dish pairs well with roasted meats, grains, or can be enjoyed as a flavorful vegetarian main when combined with other ingredients. The texture balance between caramelized edges and soft centers makes it appealing and versatile.
The notes mention that Ras el Hanout, a Moroccan spice blend, can be used as a shortcut for the individual spices. Nutrition values exclude added seasoning sodium and optional ingredients, so personal adjustment may be necessary.
Ingredients
- 1 butternut squash peeled and diced into 1-inch pieces (about 2 lbs)
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon cumin ground
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cinnamon
- 1/8 teaspoon allspice
- 1/8 teaspoon cayenne pepper
Instructions
- Preheat oven to 450 degrees and line a baking sheet with parchment paper.
- Whisk together all spices in a small bowl.
- Place the squash on the baking sheet and drizzle with the oil (3 tablespoons) and add the spice mixture. Toss together until evenly coated.
- Spread squash out evenly on the baking sheet, making sure the pieces don't touch as much as possible (otherwise they will steam, and won't roast evenly nor brown on the sides)
- Roast for 20-30 minutes, or until browned, tossing once halfway through.
Notes
- Substitute the individual spices with 1 tablespoon of Ras el Hanout for convenience.
- Ensure squash cubes are spaced out on the baking sheet to avoid steaming, which inhibits browning.
- Spices may be adjusted to suit your preferred heat and flavor intensity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Calories | 181kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Sodium | 154mg | 6% |
| Potassium | 660mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 19957IU | 399% |
| Vitamin C | 39mg | 43% |
| Calcium | 90mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
