Tuesday, January 10, 2012

Moroccan Spiced Butternut Squash

Let's recap.
Last night we learned how to peel a butternut squash. 
Wasn't that easy? 
And we used half of the squash last night in our Kale-Gnocchi Bake.
Well tonight we will finish off the rest of said squash! 

These roasted cubes of butternut squash tossed in spices are a delightful little taste of Morocco.

Moroccan Spiced Butternut Squash
Serves 4
Prep Time: 10 minutes
Cook time: 45 minutes 

(adapted from Fine Cooking Magazine, November 2007)
1/2 butternut squash, peeled and cubed 
2 Tablespoons olive oil
1/2 teaspoon kosher salt
1 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ancho chile powder
1/4 teaspoon paprika
1/4 teaspoon ground cinnamon 
1/8 teaspoon ground ginger
1/8 teaspoon cayenne pepper
Dash of black pepper

1. Preheat oven to 475F.
2. Toss squash in a bowl with olive oil, salt, pepper and spice mixture. 
3. Lay on a roasting pan sprayed with olive oil. 
4. Roast about 45 minutes.
5. Turn every 10 minutes. 
6. Remove from oven when squash is fork-tender and browned on the edges. 
7. Add more salt and pepper. 

This could easily serve four, although Mr. T and I make it more like 3 servings... 
One for my leftovers at lunchtime tomorrow! 

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