Recipe: Roasted Butternut Squash with Moroccan Spices
Butternut squash pairs beautifully with warm, fragrant Moroccan spices for a vegetable side dish so good it could practically stand in for dessert!
Monica Reinagel, MS, LD/N, CNS
The roasted butternut squash dish I mentioned in this week’s podcast prompted requests for the recipe. Happy to oblige!
You’ll need
- 1 butternut squash, peeled, seeded, and cut into 1-inch cubes
- 1/4 cup olive oil, more or less, depending on size of squash
- 1-2 tsp. Ras el hanout (Moroccan spice blend), recipe follows
- Toss cubed butternut squash with 1/4 cup of olive oil. You want the pieces to be coated, not dripping.
- Sprinkle seasoning over squash and toss to distribute. Use more or less depending on how spicy you like things.
- Spread squash in single layer on foil-lined baking sheet. You want the cubes to have a little space between them. Use two baking sheets if needed to avoid crowding.
- Bake at 425 degrees F for 30-45 minutes, stirring every 15 minutes until tender and caramelized.
Ras el hanout (Moroccan Spice Mixture)
Combine and store in air-tight container:
- 2 teaspoons each ground cumin, coriander, and ginger
- 1 teaspoon each salt and pepper
- 1/2 teaspoon each ground cinnamon, cayenne, allspice
Variations
Feel free to play around with the seasonings for this dish, using whatever is in your spice cabinet. Some combinations to try:
- cumin, salt, smoked paprika, and cayenne
- minced garlic, salt, and pepper
- garam masala (Indian spice mixture)
- rosemary, garlic, salt, and thyme
About the Author
Monica Reinagel is a board-certified licensed nutritionist, author, and the creator of one of iTunes’ most highly ranked health and fitness podcasts. Her advice is regularly featured on the TODAY show, Dr. Oz, NPR, and in the nation’s leading newspapers, magazines, and websites. Do you have a nutrition question? Call the Nutrition Diva listener line at 443-961-6206. Your question could be featured on the show.