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.


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