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.
