Recipes Side Dishes Vegetable Side Dishes Roasted Vegetables Moroccan-Spiced Butternut Squash 5.0 (1) Add your rating & review This oven-roasted butternut squash is full of flavor thanks to a Moroccan-inspired spice blend. It works wonderfully as a side or served over rice as a main dish. Slideshow: More Moroccan Recipes By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Published on March 6, 2014 Save Rate PRINT Share Close Photo: © Emily Farris Active Time: 10 mins Total Time: 50 mins Yield: 6 Cook Mode (Keep screen awake) Ingredients One 3-pound butternut squash, peeled, seeded and cut into 1-inch dice 2 tablespoons extra-virgin olive oil 1/4 teaspoon ground cumin 1/4 teaspoon ground ginger 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne 1/4 teaspoon ground cinnamon 1/4 teaspoon ground allspice Kosher salt Freshly ground pepper Directions Preheat the oven to 425°. In a large bowl, toss the squash with the olive oil and spices, then season with salt and pepper. Spread the squash on a baking sheet in a single layer and roast in the oven for 25 minutes. Toss and continue cooking for 20 more minutes, until tender and lightly browned. Transfer to a bowl and serve. Originally appeared: January 2014 Rate It Print