Butternut Squash with Moroccan Spices
There’s something magical about autumn produce, particularly when it comes to the vibrant, sweet flavor of butternut squash. When combined with the warm, aromatic spices typical of Moroccan cuisine, it transforms into a dish that is not only visually stunning but also packed with flavor. This Butternut Squash with Moroccan Spices recipe is an easy, delicious way to incorporate seasonal ingredients into your meal rotation, making it a perfect side dish or a hearty vegetarian main.
Why This Recipe Belongs in Your Rotation
This recipe is not just about flavor; it’s also about simplicity and versatility. The sweetness of the butternut squash complements the spices beautifully, creating a dish that feels both exotic and homey. Plus, it’s quick to prepare and can be easily adjusted to suit your taste. Whether you’re hosting a dinner party or simply looking for a nutritious weeknight side, this dish will not disappoint. It pairs wonderfully with grains, meats, or can be enjoyed on its own, making it a versatile addition to your culinary repertoire.
Gather These Ingredients
- 2.5 lb. butternut squash – peeled and cut into 1-inch cubes
- 2 T olive oil – for roasting; adjust to your preference
- 2 tsp. Moroccan Spice Mix – a blend of spices that adds warmth and depth
- 1/2 tsp. kosher salt – to enhance the flavors
- Fresh ground black pepper – to taste
- Sea salt – for seasoning the cooked squash
Hardware & Gadgets
- Large baking sheet – for roasting the squash evenly.
- Mixing bowl – for tossing the squash with olive oil and spices.
- Sharp knife – for peeling and cutting the squash.
- Vegetable peeler – to easily remove the skin of the butternut squash.
Butternut Squash with Moroccan Spices in Steps
Step 1: Preheat the Oven
Begin by preheating your oven to 425°F (220°C). A hot oven will help caramelize the natural sugars in the squash, enhancing its sweetness and flavor.
Step 2: Prepare the Squash
Using a sharp knife, carefully peel the butternut squash. Cut it in half lengthwise, scoop out the seeds, and then slice it into 1-inch cubes. This ensures even cooking and allows the spices to coat each piece beautifully.
Step 3: Toss with Spices
In a large mixing bowl, combine the butternut squash cubes with olive oil, Moroccan Spice Mix, kosher salt, and fresh ground black pepper. Toss until the squash is evenly coated with the mixture.
Step 4: Arrange on a Baking Sheet
Spread the seasoned squash cubes in a single layer on a large baking sheet. This helps them roast evenly and develop a lovely caramelization.
Step 5: Roast the Squash
Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the squash is tender and lightly browned. Make sure to stir the squash halfway through cooking to ensure even roasting.
Step 6: Season and Serve
Once the butternut squash is done roasting, remove it from the oven and sprinkle with a little sea salt for added flavor. Serve warm as a side dish or as a main course along with grains or greens.
What to Use Instead
- Olive oil: You can substitute with avocado oil or melted coconut oil, depending on your preference.
- Moroccan Spice Mix: Create your own blend using cumin, coriander, paprika, cinnamon, and turmeric for a fresh alternative.
- Kosher salt: Sea salt or Himalayan pink salt can be used as a substitute.
Slip-Ups to Skip
- Don’t overcrowd the baking sheet; this can lead to steaming instead of roasting.
- Make sure to stir the squash halfway through cooking to prevent uneven browning.
- Adjust the amount of spices according to your taste preference, but be cautious not to overpower the natural sweetness of the squash.
Cooling, Storing & Rewarming
Once your butternut squash is cooked, allow it to cool completely before storing it. Place it in an airtight container in the refrigerator, where it will keep for up to 5 days. When you’re ready to enjoy it again, simply reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also sauté it in a pan with a little olive oil to regain some of that roasted texture.
Top Questions & Answers
Can I make this dish ahead of time?
Absolutely! You can prepare the butternut squash ahead of time and store it in the refrigerator. Just reheat it in the oven or on the stove before serving for the best texture.
What can I pair this dish with?
This Butternut Squash with Moroccan Spices pairs beautifully with grains like quinoa or couscous, grilled chicken, or even a simple green salad. You can also serve it alongside Honey Garlic Acorn Squash Wedges for a delightful fall-themed spread.
Is there a way to make this dish spicier?
If you’re looking to add a kick, consider adding some cayenne pepper or red pepper flakes to the seasoning mix. Start with a small amount and adjust to your heat preference.
Can I freeze the cooked butternut squash?
Yes, you can freeze the roasted butternut squash! Just make sure it is fully cooled and place it in a freezer-safe bag or container. It can be stored for up to 3 months. Thaw in the refrigerator before reheating.
Serve with These
- Butternut Curry Coconut Soup – a creamy, flavorful companion.
- Grilled Chicken – adds protein and complements the spices.
- Quinoa Salad – offer a nutritious and filling option alongside.
- Mixed Green Salad – for a refreshing contrast to the warm squash.
Next Steps
Now that you’ve mastered this Butternut Squash with Moroccan Spices recipe, don’t hesitate to experiment with other seasonal vegetables. Keep your spice cabinet stocked with a variety of blends to keep your meals exciting and flavorful. With simple, wholesome ingredients, you can create countless variations that will delight your taste buds and nourish your body. Happy cooking!
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Butternut Squash with Moroccan Spices
Ingredients
Equipment
Method
- Begin by preheating your oven to 425°F (220°C). A hot oven will help caramelize the natural sugars in the squash, enhancing its sweetness and flavor.
- Using a sharp knife, carefully peel the butternut squash. Cut it in half lengthwise, scoop out the seeds, and then slice it into 1-inch cubes. This ensures even cooking and allows the spices to coat each piece beautifully.
- In a large mixing bowl, combine the butternut squash cubes with olive oil, Moroccan Spice Mix, kosher salt, and fresh ground black pepper. Toss until the squash is evenly coated with the mixture.
- Spread the seasoned squash cubes in a single layer on a large baking sheet. This helps them roast evenly and develop a lovely caramelization.
- Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the squash is tender and lightly browned. Make sure to stir the squash halfway through cooking to ensure even roasting.
- Once the butternut squash is done roasting, remove it from the oven and sprinkle with a little sea salt for added flavor. Serve warm as a side dish or as a main course along with grains or greens.
Notes
- Use avocado oil or melted coconut oil as a substitute for olive oil.
- Create your own Moroccan spice blend with cumin, coriander, paprika, cinnamon, and turmeric.
- Store cooked squash in an airtight container in the refrigerator for up to 5 days.
