Roasted Butternut Squash with Moroccan Spices
- 4-5 cups butternut squash, peeled and cut into 1-inch cubes
- 2 tbsps olive oil
- 1/2 tsp kosher salt
- fresh ground black pepper
- 1 tsp Moroccan spice mix
- 2 tsps 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 powder
- pinch ground cloves
- 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 tsps)
- Ginger, ground (1/4 tsp)
- Cooking & Baking
- Allspice, ground (1/4 tsp)
- Black pepper, fresh ground (1)
- Cayenne, powder (1/8 tsp)
- Chile powder (1/2 tsp)
- Cinnamon, ground (1/2 tsp)
- Cloves, ground (1 pinch)
- Kosher salt (1/2 tsp)
- Moroccan spice mix (1 tsp)
- Olive oil (2 tbsps)
- Paprika, sweet (1/2 tsp)
Preparation
Read recipe preparation on userealbutter.com
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Recipe Stats
Published December 3, 2012 (2 months ago).
99 people saved this recipe.
