Roasted Butternut Squash with Moroccan Spices
July 15th, 2010 PrintSpiced cubes of butternut squash are a healthful alternative to potatoes. The spice mix will be enough for more than one squash, so you can save it in a Ziploc for another day or else start with two squashes… These will get nibbled away really fast!
Ingredients:
1 large butternut squash, peeled and cut into 1″ cubes (about 6 cups)
2 teaspoons olive oil
1/2 teaspoon salt
Spice Mix-
1 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/4 teaspoon cinnamon
1/8 teaspoon ginger
Directions:
- Preheat the oven to 450 degrees. Peel the butternut squash and cut into 1 inch cubes. Put squash in a bowl and toss with olive oil, salt, and half of the spice mixture.
- Spread in a single layer on a parchment lined baking sheet. Roast for 40-50 minutes, tossing every 15 minutes. Squash is done when its soft and browned on the edges.
Parve. Serves 4.
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Comments
3 Responses to “Roasted Butternut Squash with Moroccan Spices”
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OMG! This is too delicish!
can this be baked and then frozen and still taste good?
I wouldn’t freeze it. My system is to make ahead and freeze the meats kugels and cakes and save the veggie dishes for the day of or one day before and refrigerate.