Moroccan Spiced Roasted Butternut Squash


A great way to use Butternut Squash if you're tired of making it with butter and brown sugar! Plus, much healthier! Photo credit to Kalyn's Kitchen
Preheat oven to 450 degrees.

Ingredients:

  • butternut squash (peeled and cut into 1 inch cubes)
  • 1 Tbsps olive oil
  • 1/2 tsp. salt
  • black pepper

Moroccan Spice Mix Ingredients:

  • 1 1/4 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 1/4 tsp. chile powder
  • 1/4 tsp. sweet paprika 
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. ground allspice 
  • 1/8 tsp. ground ginger 
  • 1 pinch cayenne pepper
  • 1 pinch ground cloves

You can mix up a larger batch of the spice mixture to have on hand to roast future carrots, sweet potatoes, summer squash, turnips, parsnips, and potatoes!

Instructions:

1. Puncture squash with fork and microwave for ~4 minutes until somewhat soft.
2. Cut ends off squash, remove skin with vegetable peeler. Then cut squash into two halves length-wise and remove middles.
3. Cut squash into 1 inch cubes.
4. Put squash in bowl with olive oil, salt, pepper, and spice mixture. Coat well.
5. Spray roasting pan with non-stick spray and arrange squash in a single layer. Roast 25-30 minutes, flipping every 10 minutes. Squash is done when it is soft and slightly browned.
6. Enjoy!
Ingredients:
4-5 cups butternut squash, peeled and cut into 1 inch cubes
2 T olive oil (or slightly less)
1/2 tsp. kosher salt
fresh ground black pepper
sea salt, for seasoning cooked squash

Spice Mix Ingredients:
Spice Mix (makes enough for 5 batches of roasted veggies):
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. chile powder (I used Ancho chile powder from Penzeys)
1/2 tsp. sweet paprika
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/8 tsp. cayenne pepper
(recipe called for a pinch ground cloves, which I did not have.) - See more at: http://www.kalynskitchen.com/2007/11/roasted-butternut-squash-recipe-with.html#sthash.8lkivZc7.dpuf
Ingredients:
4-5 cups butternut squash, peeled and cut into 1 inch cubes
2 T olive oil (or slightly less)
1/2 tsp. kosher salt
fresh ground black pepper
sea salt, for seasoning cooked squash

Spice Mix Ingredients:
Spice Mix (makes enough for 5 batches of roasted veggies):
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. chile powder (I used Ancho chile powder from Penzeys)
1/2 tsp. sweet paprika
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/8 tsp. cayenne pepper
(recipe called for a pinch ground cloves, which I did not have.) - See more at: http://www.kalynskitchen.com/2007/11/roasted-butternut-squash-recipe-with.html#sthash.8lkivZc7.dpuf
Ingredients:
4-5 cups butternut squash, peeled and cut into 1 inch cubes
2 T olive oil (or slightly less)
1/2 tsp. kosher salt
fresh ground black pepper
sea salt, for seasoning cooked squash

Spice Mix Ingredients:
Spice Mix (makes enough for 5 batches of roasted veggies):
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. chile powder (I used Ancho chile powder from Penzeys)
1/2 tsp. sweet paprika
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/8 tsp. cayenne pepper
(recipe called for a pinch ground cloves, which I did not have.) - See more at: http://www.kalynskitchen.com/2007/11/roasted-butternut-squash-recipe-with.html#sthash.8lkivZc7.dpuf
Ingredients:
4-5 cups butternut squash, peeled and cut into 1 inch cubes
2 T olive oil (or slightly less)
1/2 tsp. kosher salt
fresh ground black pepper
sea salt, for seasoning cooked squash

Spice Mix Ingredients:
Spice Mix (makes enough for 5 batches of roasted veggies):
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. chile powder (I used Ancho chile powder from Penzeys)
1/2 tsp. sweet paprika
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/8 tsp. cayenne pepper
(recipe called for a pinch ground cloves, which I did not have.) - See more at: http://www.kalynskitchen.com/2007/11/roasted-butternut-squash-recipe-with.html#sthash.8lkivZc7.dpuf
Ingredients:
4-5 cups butternut squash, peeled and cut into 1 inch cubes
2 T olive oil (or slightly less)
1/2 tsp. kosher salt
fresh ground black pepper
sea salt, for seasoning cooked squash

Spice Mix Ingredients:
Spice Mix (makes enough for 5 batches of roasted veggies):
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. chile powder (I used Ancho chile powder from Penzeys)
1/2 tsp. sweet paprika
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/8 tsp. cayenne pepper
(recipe called for a pinch ground cloves, which I did not have.) - See more at: http://www.kalynskitchen.com/2007/11/roasted-butternut-squash-recipe-with.html#sthash.8lkivZc7.dpuf
Ingredients:
4-5 cups butternut squash, peeled and cut into 1 inch cubes
2 T olive oil (or slightly less)
1/2 tsp. kosher salt
fresh ground black pepper
sea salt, for seasoning cooked squash

Spice Mix Ingredients:
Spice Mix (makes enough for 5 batches of roasted veggies):
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. chile powder (I used Ancho chile powder from Penzeys)
1/2 tsp. sweet paprika
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/8 tsp. cayenne pepper
(recipe called for a pinch ground cloves, which I did not have.) - See more at: http://www.kalynskitchen.com/2007/11/roasted-butternut-squash-recipe-with.html#sthash.8lkivZc7.dpuf
Ingredients:
4-5 cups butternut squash, peeled and cut into 1 inch cubes
2 T olive oil (or slightly less)
1/2 tsp. kosher salt
fresh ground black pepper
sea salt, for seasoning cooked squash

Spice Mix Ingredients:
Spice Mix (makes enough for 5 batches of roasted veggies):
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. chile powder (I used Ancho chile powder from Penzeys)
1/2 tsp. sweet paprika
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/8 tsp. cayenne pepper
(recipe called for a pinch ground cloves, which I did not have.) - See more at: http://www.kalynskitchen.com/2007/11/roasted-butternut-squash-recipe-with.html#sthash.8lkivZc7.dpuf
Ingredients:
4-5 cups butternut squash, peeled and cut into 1 inch cubes
2 T olive oil (or slightly less)
1/2 tsp. kosher salt
fresh ground black pepper
sea salt, for seasoning cooked squash

Spice Mix Ingredients:
Spice Mix (makes enough for 5 batches of roasted veggies):
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. chile powder (I used Ancho chile powder from Penzeys)
1/2 tsp. sweet paprika
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/8 tsp. cayenne pepper
(recipe called for a pinch ground cloves, which I did not have.) - See more at: http://www.kalynskitchen.com/2007/11/roasted-butternut-squash-recipe-with.html#sthash.8lkivZc7.dpuf
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 tsp. spice mixture. Stir well to get oil and spices evenly distributed on cut surfaces of the squash.

Spray roasting pan with olive oil or nonstick spray and arrange squash in a single layer. Roast about 40-50 minutes, turning every 15 minutes or so. (The roasting time will be slightly longer or shorter, depending on which oven temperature you use.) Squash is done when it is soft and slightly browned on quite a few of the edges.  Season with sea salt, and serve hot.

This spice mix is also great on other roasted vegetables. Fine Cooking suggests carrots, cauliflower, parsnips, potatoes, sweet potatoes, and turnips.
- See more at: http://www.kalynskitchen.com/2007/11/roasted-butternut-squash-recipe-with.html#sthash.8lkivZc7.dpuf
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 tsp. spice mixture. Stir well to get oil and spices evenly distributed on cut surfaces of the squash.

Spray roasting pan with olive oil or nonstick spray and arrange squash in a single layer. Roast about 40-50 minutes, turning every 15 minutes or so. (The roasting time will be slightly longer or shorter, depending on which oven temperature you use.) Squash is done when it is soft and slightly browned on quite a few of the edges.  Season with sea salt, and serve hot.

This spice mix is also great on other roasted vegetables. Fine Cooking suggests carrots, cauliflower, parsnips, potatoes, sweet potatoes, and turnips.
- See more at: http://www.kalynskitchen.com/2007/11/roasted-butternut-squash-recipe-with.html#sthash.8lkivZc7.dpuf
After about 15 minutes of roasting.

Nichole Porath

Nichole is a blogger, elite level runner, and coach. She ran professionally for Brooks for two years after qualifying for the 2012 US Olympic Marathon Trials. During that time she founded TNC endurance, where she coaches and motivationally speaks to organizations large and small. This blog details her rise to national-level racing, and continues to follow her as she gets back into racing after starting a family. Read on, friends!

No comments:

Post a Comment