Moroccan Spice Roasted Butternut Squash Recipes

MOROCCAN SPICE ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 450 degrees and line a baking sheet with parchment paper.
• Whisk together all spices in a small bowl.
• Place the squash on the baking sheet and drizzle with the oil (3 tablespoons) and add the spice mixture. Toss together until evenly coated.
• Spread squash out evenly on the baking sheet, making sure the pieces don't touch as much as possible (otherwise they will steam, and won't roast evenly nor brown on the sides)
• Roast for 20-30 minutes, or until browned, tossing once halfway through.

MOROCCAN SPICED BUTTERNUT SQUASH

Steps:

• 1. Preheat the oven to 425°F. Line a standard size baking sheet (cookie sheet) with foil, and lightly spray foil with nonstick cooking spray; set baking sheet aside.
• 2. Peel the squash and remove seeds. Cut squash into 1-inch cubes.
• 3. In a large mixing bowl, whisk together the olive oil and all of the spices and herbs. Add more salt and pepper, if desired. Add squash, and toss until well coated with seasonings.
• 4. Spread the squash on the foil-lined baking sheet in a single layer. Roast in oven for 25 minutes. Toss or stir (to ensure even cooking), and continue cooking another 20 minutes or until tender and lightly browned.
• 5. Transfer to serving bowl, and serve immediately while still hot.

MOROCCAN-SPICED ROASTED VEGETABLES

Steps:

• Preheat 375°. Mix shallots with 1 tablespoon oil and roast in a shallow baking pan in lower third of oven 25 minutes.
• Mix together squash, bell peppers, sweet potatoes, salt, cumin, coriander, cinnamon, and remaining 3 tablespoons oil. Add roasted shallots and divide between 2 large shallow baking pans.
• Dot vegetables in each pan with half of butter and roast in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, until vegetables are tender, about 45 minutes total.