MOROCCAN SPICED BUTTERNUT SQUASH

Moroccan Spiced Butternut Squash image

Provided by Vickie Parks

Time 1h

Number Of Ingredients 11

nonstick spray (for baking sheet)
1 (3-lb) butternut squash - peeled, seeded and cut into 1-inch cubes
2 Tbsp olive oil
1/4 tsp ground cumin
1/4 tsp ground ginger
1/4 tsp ground coriander
1/4 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground cayenne
1/2 tsp salt (or to taste)
1/2 tsp black pepper (or to taste)

Steps:

1. Preheat the oven to 425°F. Line a standard size baking sheet (cookie sheet) with foil, and lightly spray foil with nonstick cooking spray; set baking sheet aside.
2. Peel the squash and remove seeds. Cut squash into 1-inch cubes.
3. In a large mixing bowl, whisk together the olive oil and all of the spices and herbs. Add more salt and pepper, if desired. Add squash, and toss until well coated with seasonings.
4. Spread the squash on the foil-lined baking sheet in a single layer. Roast in oven for 25 minutes. Toss or stir (to ensure even cooking), and continue cooking another 20 minutes or until tender and lightly browned.
5. Transfer to serving bowl, and serve immediately while still hot.