Roasted Butternut Squash with Moroccan Spices

Roasted Butternut Squash with Moroccan Spices



  • 41/2 cups butternut squash (peeled and cut into 1 inch cubes)
  • 2 tbsps olive oil (or slightly less)
  • kosher salt (1/2 tsp.)
  • black pepper (fresh ground)
  • sea salt (for seasoning cooked squash)
  • ground cumin (2 tsp.)
  • ground coriander (1 tsp.)
  • chile powder (1/2 tsp., I used Ancho chile powder from Penzeys)
  • sweet paprika (1/2 tsp.)
  • ground cinnamon (1/2 tsp.)
  • ground allspice (1/4 tsp.)
  • ground ginger (1/4 tsp.)
  • cayenne pepper (1/8 tsp.)
  • 1 pinch ground cloves (which i did not have)
Total Time
1 hr 10 min


Preheat oven to 450 or 475F. (Recipe specifies 475F, but I often make in my toaster oven which only goes to 450.)

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. (The roasting time will be slightly longer or shorter, depending on which oven temperature you use.) Squash is done when it is soft and slightly browned on quite a few of the edges. Season with sea salt, and serve hot.

This spice mix is also great on other roasted vegetables. Fine Cooking suggests carrots, cauliflower, parsnips, potatoes, sweet potatoes, and turnips.

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