Squash with Morroccan Spices
From Kayln's Kitchen
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 (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.)
Preheat oven to 450 or 475F.
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. Squash is done when it is soft and slightly browned on quite a few of the edges. (I cooked my squash quite a bit longer than the recipe specified in Fine Cooking, since I like it very well browned.) Season with sea salt, and serve hot.
Comments (0)
You don't have permission to comment on this page.