Butternut squash is one of my favorite fresh ingredients to use in the fall and winter months. There are endless ways to enjoy this buttery vegetable: eat it in a breakfast hash, bake it into a vegetable tart, turn it into noodles, sauté it with kale and sausage, or if you’d like to keep things a little more simple (and a little more spiced!), then cube and roast it with these rich and bright Moroccan spices. Serve it with a side of KALE SALAD WITH POPPY SEED DRESSING and MOROCCAN TURKEY BURGERS to make it a meal.
Note: Spread the cubed squash far enough apart on the baking sheet so that the pieces aren’t touching, and you’ll ensure that your squash comes out crispy on the outside and creamy on the inside. If the squash is roasted all piled together, with pieces touching, it ends up steaming instead.
2 Butternut Squash, peeled, seeded and cubed
¼ cup extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon Ground Coriander Seed
½ teaspoon ground ginger
½ teaspoon sea salt
¼ teaspoon white pepper
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
⅛ teaspoon ground cayenne pepper
1 tablespoon fresh rosemary, minced
Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper and set aside.
Peel, seed, and cube the butternut squash. In a large bowl, toss the cubed squash with all of the remaining ingredients. Spread the squash in a single layer on the prepared baking sheet.
Roast for 25–30 minutes, without stirring, until the squash is golden on the outside and tender all the way through.
Calories: 178
Fat: 13g
Carbohydrates: 18g
Sodium: 241mg
Fiber: 4g
Protein: 2g
Sugar: 3g