Make Roasted Butternut Squash 10X Better By Giving It The Moroccan Treatment

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Butternut squash is one of fall's many joys. Whether you roast a whole piece, blend it into a hearty soup, or toss roasted cubes with a kale salad or grain bowl, it brings a warming, autumnal flavor that's hard to replicate. Squash also takes seasoning well, whether it's a honey-and-sugar-based coating or a garlicky mix. For an even more vibrant flavor, try giving it an exotic twist with a simple Moroccan spice blend.

Moroccan seasoning is an earthy, colorful blend that's packed with flavor. It can add a nice kick to butternut squash, pairing well with the vegetable's natural sweetness, and it provides an aromatic, smoky finish. When you roast the squash with the spice and some oil, you end up with golden, caramelized edges and a plush, fluffy interior, which elevates the dish from a simple side to the star of the show.

The best part is that you can buy the cumin-spiked spice blend or make your own with staple ingredients you probably already have in your kitchen. It couldn't be easier, and it adds a new depth of flavor to any baked butternut squash recipe. 

To make your own Moroccan spice blend, mix equal parts cumin, ground ginger, and salt; 3/4 the amount of black pepper and half the amount (of the cumin, ginger, and salt) of coriander, cinnamon, allspice, and cayenne. Paprika also adds a lovely smoky layer, while chile powder can amp up the spice level. Some people also like to add a little ground clove. To mix up the colors, sprinkle in a little dried parsley. If you'd prefer to buy a pre-mixed blend, McCormick Moroccan Style Seasoning is a great option. 

Use as much or as little of the blend as you'd like, but make sure the squash is evenly coated. The easiest way to cook butternut squash is to cut it into small cubes, toss it in a bowl with a little olive oil, and then add a spoon or two of the blend. Mix everything and then roast in a preheated oven until the squash is golden. The spices work great on whole roasted squash too; cut the squash in half before roasting and rub the flesh before it goes in the oven. 

Serve with Moroccan cous cous, a chickpea salad, or one-pan chicken tagine. The squash will also taste great with a harvest salad or baked fish. You could even serve it with burgers. If you want to stay on theme, though, here are some other Moroccan dishes you need to try.