Kalyn's Kitchen

Roasted Butternut Squash with Moroccan Spices

Roasted Butternut Squash with Moroccan Spices is unique and delicious, and this would be an amazing side dish to serve all winter long. And this post also has ten more ideas for roasted vegetables! You can use My Top Ten Recipes for Butternut Squash to see more of my butternut squash faves!

PIN Roasted Butternut Squash with Moroccan Spices!

Roasted Butternut Squash with Moroccan Spices finished dish on serving plate

There has to be something else on the menu in November besides Thanksgiving Recipes, right, although if you’re in a family that likes butternut squash, this Roasted Butternut Squash with Moroccan Spices would be gorgeous on the Thanksgiving table. But today I’m spotlighting it as a favorite recipe that’s a tasty side dish option any time of year when you’re using the oven. I inherited the butternut squash gene from my Grandmother Denny, and I love all things butternut squash, but this is one of my very favorite recipes for roasted butternut squash.

What makes this butternut squash special is the Moroccan spice mixture, discovered via Fine Cooking Magazine, and this mixture is good on a variety of roasted vegetables. The butternut squash tastes amazingly sweet and just a tiny bit exotic when it’s roasted with these spices, and even though the mixture has quite a few spices, I don’t think it’s spilling over into the category of what some of my relatives would call weird food if I made it for Thanksgiving.

The mixture has cumin, coriander, chile powder, paprika, cinnamon, allspice, and ginger, and cloves, and it’s great to keep on hand, so I highly recommend you make the full amount I’m giving here in the recipe, and then try it on other vegetables as well. I’m guessing if you don’t have one or two of the spices listed here that this would still be tasty if you left them out, but I’d encourage you to use make the spice mix as written if possible, because it is so, so, so, so good!


Roasted Butternut Squash with Moroccan Spices process shots collage

How to Make Roasted Butternut Squash with Moroccan Spices:

(Scroll down for complete recipe with nutritional information.)

  1. Toss the cut-up butternut squash with olive oil, salt, pepper, and 1 or two teaspoons of the spice mixture. (Here is How to Peel and Cut Up a Butternut Squash if you need help with that.)
  2. Spray a large roasting pan with non-stick spray and spread out the squash in a single layer, flat sides down.
  3. Roast at 450F/220C for about 40-50 minutes, turning it every 10-15 minutes.
  4. The first picture is how it looked after 15 minutes, and I turned it again after 30 minutes.
  5. Roast the squash about 40-50 minutes, or until it’s soft and starting to brown on the edges.
  6. Season with a a little more salt (preferably sea salt) and pepper if desired and serve hot.

Roasted Butternut Squash with Moroccan Spices found on KalynsKitchen.com

Ten More Tasty Recipes for Roasted Vegetables:

Roasted Butternut Squash with Rosemary and Balsamic Vinegar from Kalyn’s Kitchen
Roasted Broccoli~ Simply Recipes
Roasted Brussels Sprouts with Balsamic, Parmesan, and Pine Nuts~ Kalyn’s Kitchen
Oven-Roasted Carrots~ The Perfect Pantry
Roasted Sweet Potatoes and Brussels Sprouts ~ Kalyn’s Kitchen
Cheddar Roasted Broccoli from Inspired Taste
Roasted Green Beans and Mushrooms with Balsamic and Parmesan~ Kalyn’s Kitchen
Roasted Delicata Squash with Rosemary~ White on Rice Couple
Quick Roasted Broccoli with Soy Sauce and Sesame Seeds~ Kalyn’s Kitchen
Lemon-Garlic Roasted Green Beans ~ Sarah’s Cucina Bella

Roasted Butternut Squash with Moroccan Spices finished dish on serving plate

Roasted Butternut Squash with Moroccan Spices

Yield 6 servings
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

Roasted Butternut Squash with Moroccan Spices would be amazing for Thanksgiving, but seriously, make this all winter for an amazing side dish!

Ingredients

Ingredients

  • one 2.5 lb. butternut squash, peeled and cut into 1 inch cubes
  • 2 T olive oil (or slightly less if you prefer)
  • 2 tsp. Moroccan Spice Mix
  • 1/2 tsp. kosher salt
  • fresh ground black pepper to taste
  • sea salt, for seasoning cooked squash

(makes enough for quite a few batches of roasted veggies):

  • 2 T ground cumin
  • 1 T ground coriander
  • 1 1/2 tsp. chile powder or chili powder (I used ground Ancho chile)
  • 1 1/2 tsp. sweet paprika
  • 1 1/2 tsp. ground cinnamon
  • 3/4 tsp. ground allspice
  • 3/4 tsp. ground ginger
  • 1/4 tsp. cayenne pepper (or less if you don’t want it spicy at all)
  • pinch ground cloves (optional)

Instructions

  1. Preheat oven to 450F/220C while you make the spice mix.
  2. Spray a large baking sheet with olive oil or non-stick spray.
  3. Peel butternut squash with vegetable peeler, cut off ends, and cut squash into cubes about 1 inch square.
  4. Put squash in plastic bowl and toss with olive oil, salt, pepper, and 2 tsp. spice mixture (more or less to taste).
  5. Stir well to get oil and spices evenly distributed on cut surfaces of the squash.
  6. Arrange squash in a single layer on the baking sheet. (If you take time to get a flat surface touching the baking sheet on each piece, that will improve browning.)
  7. Roast about 40-50 minutes, turning every 15 minutes or so.
  8. Squash is done when it is soft and slightly browned on quite a few of the edges.
  9. Season with sea salt and a little more pepper if desired, and serve hot.

Notes

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

Here is How to Peel and Cut Up a Butternut Squash if you need help with that. I highly recommend using freshly-cut squash for best flavor, but if that just won’t work for you this will still be delicious with the pre-cut squash cubes you see in the stores this time of year.

You can buy all these spices in your local grocery store; I am just including the links for people who like the convenience of ordering online.  Here are the links: ground cuminground corianderground Ancho chile,  sweet paprikaground cinnamonground allspice,  ground gingercayenne pepperground cloves. (all are affiliate links)

Recipe adapted slightly from Fine Cooking Magazine, November 2007.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 170Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 382mgCarbohydrates: 32gFiber: 10gSugar: 6gProtein: 3g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Butternut squash is a good choice for phase 2 or 3 of the South Beach Diet and other low-glycemic eating plans and this Roasted Butternut Squash with Moroccan Spices will feel like a treat when you’re trying to eat healthy. Butternut squash is probably too high in carbs for those on a stricter low-carb eating plan.

Find More Recipes Like This One:
Use Butternut Squash to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Roasted Butternut Squash with Moroccan Spices (and 10 More Roasted Vegetables)

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    55 Comments on “Roasted Butternut Squash with Moroccan Spices”

  1. Kalyn, have you ever heard of Ras el Hanout? It can be purchased ready mixed at some spice stores, or you can make your own
    2 (level) teaspoons salt
    2 (heaping) teaspoons cumin
    2 (level) teaspoons ginger
    1 1/2 – 2 teaspoons black pepper
    1 1/2 teaspoons cinnamon
    1 teaspoon coriander
    1 teaspoon cayenne pepper
    1 teaspoon allspice
    1/2 teaspoon cloves
    1/4 (slightly rounded) tsp nutmeg
    optional: 1 tsp saffron threads
    I use this when roasting butternut squash and it is delicious… looks similar. Will have to try yours, too! Maybe this Thanksgiving. Thanks for all your great recipes and ideas.

  2. One of my favorite things about your cooking is your use of spices. Irresistable!

  3. Becky, I would do that too if I found one I liked!

  4. Moroccan Spices are my very favorites to add to roasted vegetables. Sometimes I cheat and buy a good
    Moroccan spice blend!

  5. Thanks Dara. I have a serious love affair with this recipe.

  6. You have a wonderful way of using spices, Kalyn. The Moroccan flavors would be fantastic with the sweet butternut squash.

  7. I love hearing that this recipe has turned you into a fan of butternut squash!

  8. I tried this recipe for the first time a few months ago. Not only did it make me a huge squash fan but the flavor is incredible. Yum! I have made it atleast 5 times and brought it to Thanksgiving dinner. Great recipe! I look forward to trying the Rosemary lime butternut squash soon!

  9. I made this, it was delicious! Thank you.

  10. Natasha, thank you for letting me know you liked it. I always love hearing that!

  11. This was fantastic!!! And it made my kitchen smell amazing 🙂 I used some of the leftover spice mixture to season grilled chicken breasts to accompany the squash and my boyfriend couldn't get enough. Thank you so, so much for this!

  12. Amanda, please e-mail me privately. There is a link on the side for "How to Contact Kalyn."

  13. I just made this recipe and really liked the spice mixture, but even with stirring/flipping the pieces every 15 minutes some of them turned black on the side touching the pan after only 35 minutes total cooking time. My oven runs a little hot (about 10 degrees) so I had turned the knob slightly below the 450 degrees setting to make this…I think next time I will drop the temperature to 425 or 400 and see if that helps. Despite being slightly burned, it was still a very tasty dish.

  14. I made this tonight for my husband and myself. I had all the spices except the corriander and the paprika. Hubby LOVED it! I tossed in some sliced red pepper in with the squash as I had some leftover from another recipe toward the end of the roasting. It added a nice dash of color and flavor to the squash. Thanks again for the dish. It was delicious!

  15. I made this last night and it is AMAZING. The only spice I didn’t have was the allspice but I had the cloves and cinnamon, so I figured I was fine. Even my husband who fears excessive spice loved this (I think he doesn’t understand the distintion between spicy and fragrant). It made the entire house smell amazing. I cannot wait to make this again, thank you! I’ve been doing SB for a few months now and am really enjoying the emphasis on veg, it’s forcing me to think out of the box of frozen spinach I usually just nuke. 🙂

  16. Kalyn, wanted to let you know I used this spice mix on sweet potatoes for my husband’s and my Christmas Eve dinner, to go with the Moroccan braised lamb I made. The sweet potatoes were divine! I will definitely be making more of this spice mix (gave most of it away as a gift, and only kept one serving for myself) and trying it on lots of things.

  17. Deborah, do try it, I loved this.

    Maninas, so glad to hear you liked it. I’m still trying this spice mix on other veggies and not a bad result yet.

  18. Loved the squash!
    we had it as a main course with some ginger-spiked couscous and drizzled with yogurt flavoured with some fresh coriander! Lovely! Even the carnivorous husband didn’t complain!

  19. As I write, my butternut squash is roasting in the oven! Can’t wait to see how it will turn out! 🙂