Roasted Butternut Squash Recipe with Moroccan Spices
- 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
- 2 tsp. ground cumin
- 1 tsp. ground coriander
- 1/2 tsp. chile powder
- 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
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Butternut squash (4 cups)
- Coriander, ground (1 tsp.)
- Cumin, ground (2 tsp.)
- Ginger, ground (1/4 tsp.)
- Cooking & Baking
- Allspice, ground (1/4 tsp.)
- Black pepper, fresh ground (1)
- Cayenne pepper (1/8 tsp.)
- Chile powder (1/2 tsp.)
- Cinnamon, ground (1/2 tsp.)
- Kosher salt (1/2 tsp.)
- Olive oil (2 T)
- Paprika, sweet (1/2 tsp.)
- Sea salt (1)
Preparation
Read recipe preparation on kalynskitchen.com
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Recipe Stats
Published November 1, 2007 (5 years ago).
19 people saved this recipe.
