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Homemade Butternut Squash with Moroccan Spices photo

Butternut Squash with Moroccan Spices

Roasted butternut squash tossed with Moroccan spice mix, olive oil, and salt until tender and browned; finished with sea salt and fresh ground pepper to taste.
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Prep Time 17 minutes
Cook Time 38 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Side
Cuisine: Moroccan
Ingredients Equipment Method

Ingredients
  

Ingredients
  • one 2.5 lb. butternut squash peeled and cut into 1 inch cubes
  • 2 T olive oil or slightly less if you prefer
  • 2 tsp. Moroccan Spice Mix
  • 1/2 tsp. kosher salt
  • fresh ground black pepper to taste
  • sea salt for seasoning cooked squash

Equipment

  • Oven
  • Baking Sheet
  • Large Bowl
  • Vegetable Peeler
  • Measuring Spoons

Method
 

Instructions
  1. Preheat the oven to 450°F (220°C) and position a rack in the center of the oven.
  2. Peel the butternut squash with a vegetable peeler, cut off both ends, then cut the squash into 1-inch cubes.
  3. Place the cubed squash in a large bowl.
  4. Add 2 T olive oil, 1/2 tsp kosher salt, 2 tsp Moroccan Spice Mix, and fresh ground black pepper to taste. Stir or toss well so the oil and spices coat the cut surfaces evenly.
  5. Spread the seasoned squash in a single layer on a large baking sheet, leaving space between pieces; place a flat surface of each piece against the sheet when possible to improve browning.
  6. Roast for 40–50 minutes, turning the squash every ~15 minutes, until the cubes are tender and several edges are browned.
  7. Remove from the oven, season with sea salt and additional fresh ground black pepper if desired, and serve hot.