Moroccan Spice Roasted Butternut Squash


Prep time: 5 mins Cook time: 25 mins Total time: 30 mins Serves: 4-6

This squash is the perfect side for Thanksgiving! Try making soup out of the leftovers!

1 butternut squash, peeled and diced into 1-inch pieces (about 2 lbs)
3 tablespoons olive oil
½ teaspoon cumin
½ teaspoon coriander
½ teaspoon ground ginger
¼ teaspoon salt
¼ teaspoon pepper
⅛ teaspoon cinnamon
⅛ teaspoon ground allspice
⅛ teaspoon cayenne pepper

  1. Preheat oven to 450 degrees and line a baking sheet with parchment paper.
  2. Whisk together all spices in a small bowl.
  3. In a large bowl or container, mix the squash, oil, and spice mixture until evenly coated (I used a lidded container and shook it to coat evenly).
  4. Spread squash out evenly on prepared baking sheet, making sure the pieces don’t touch (otherwise they will steam, and won’t roast evenly nor brown on the sides)
  5. Roast for 20-30 minutes, or until browned.