This recipe for roasted butternut squash combines the richness and sweetness of butternut squash with a wonderful Moroccan spice mix for a taste sensation.
Butternut pumpkin has the most amazing flavor. Today we’ll be roasting it to bring out its natural sweetness and use it as a side dish.
The recipe is easy to prepare and will make a nice addition to your Thanksgiving menu.
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Ingredients for roasted butternut squash
To make this easy side dish, you’ll need the following ingredients:
- 5 cups of butternut squash, peeled and cut into chunks,
- 2 tablespoons of olive oil
- ½ teaspoon of Mediterranean sea salt
- ¼ teaspoon of freshly ground black pepper
For the Moroccan spice mix
The Moroccan spice mix tames the squash’s natural flavor, which can be quite strong, turning it into a lovely savory side dish.
- 2 teaspoons of ground cumin
- 1 teaspoon of ground coriander
- ½ teaspoon of chili powder
- ½ teaspoon of ground sweet paprika
- ½ teaspoon of ground cinnamon
- ¼ teaspoon of ground allspice
- ¼ teaspoon of ground ginger
- ⅛ teaspoon of cayenne pepper
- A pinch of ground cloves
How to roast butternut squash
Roasting any vegetable brings out its natural sweetness, and butternut squash is no exception.
Preheat the oven to 450°F (230°C).
Combine the spices for the Moroccan spice mix in a bowl. This recipe makes more than you need for the roasted butternut squash recipe, but it keeps very well in the pantry.
Store in an air-tight container. The spice mix will stay fresh for 6 months if kept in a cool, dry place.
Place the butternut squash in a bowl. Add the olive oil, salt, pepper, and 1 teaspoon of the spice mixture. Stir the ingredients well to evenly distribute the oil and spices on the cut surfaces of the squash.
Spray a roasting pan with nonstick spray and arrange the squash in a single layer in the dish. Roast the squash pieces for about 40-50 minutes, turning every 15 minutes or so.
The butternut squash is done when it is soft and slightly browned.
Remove the pan from the oven and season with extra Mediterranean sea salt to taste. Serve hot.
The leftover spice mix can be used on any other roasted vegetables, such as carrots, rutabagas, potatoes, or sweet potatoes.
More roasted side dish recipes
Are you looking for other side dishes that feature roasted vegetables? Here are a few more to try.
- Roasted Root Vegetable Medley
- Roasted Italian Potatoes and Onions
- Roasted Garden Vegetables with Fresh Herbs
Butternut squash also creates a wonderful soup recipe.
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🍂🎃 It's time to embrace fall comfort food — this roasted butternut squash recipe is baked with Moroccan spices for a great-tasting side dish! 🧡🔥 👉 Get the recipe on The Gardening Cook. #FallRecipes #ButternutSquash #RoastedVeggies… Share on XPin this roasted butternut squash
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Admin note: This recipe for Moroccan butternut squash first appeared on the blog in June 2013. This post has been updated with new photos and a slideshow video of side dish recipes.
Roasted Butternut squash recipe
This recipe for roasted butternut squash is just delicious. It combines the richness and sweetness of butternut squash with a wonderful Moroccan spice mix for a flavorful taste sensation.
Ingredients
- 5 cups of butternut squash, peeled and cut into chunks,
- 2 tablespoons of olive oil
- 1/2 teaspoon of Mediterranean sea salt
- dash of fresh ground black pepper
For the spice mix
- 2 teaspoons of ground cumin
- 1 teaspoon of ground coriander
- 1/2 teaspoon of chili powder
- 1/2 teaspoon of ground sweet paprika
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground allspice
- 1/4 teaspoon of ground ginger
- 1/8 teaspoon of cayenne pepper
- a pinch ground cloves
Instructions
- Preheat the oven to 450°F (230°C).
- Put the squash in a bowl and toss with olive oil, salt, pepper, and 1 teaspoon of the spice mixture.
- Stir well to distribute the oil and spices evenly on the cut surfaces of the squash.
- Spray a roasting pan with nonstick spray and arrange squash in a single layer.
- Roast for about 40-50 minutes, turning every 15 minutes or so.
- The butternut squash is done when it is soft and slightly browned.
- Season with more Mediterranean sea salt, and serve hot.
Notes
The recipe for the Moroccan spice mix makes more than you need for this recipe. Store it in an air-tight jar for 6 months in a cool, dry place.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 171Total Fat: 7gSaturated Fat: 1gUnsaturated Fat: 6gCholesterol: 9mgSodium: 313mgCarbohydrates: 28gFiber: 9gSugar: 5gProtein: 3g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.