Moroccan-Spiced Roasted Honeynut Squash

5 from 1 vote

Moroccan-Spiced Roasted Honeynut Squash

Seasoned with a Moroccan-inspired spice mix including cumin, cinnamon, turmeric and coriander, this roasted honeynut squash recipe will be your new favorite way to make a simple roasted vegetable side dish.

Prep Time5

Cook Time35

Total Time40

Course: Side Dishes

Cuisine: American, Middle Eastern

Servings:

Author: Paige Adams

Ingredients

6 honeynut squash
1/2 teaspoon cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon turmeric
1/4 teaspoon coriander
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Olive oil for brushing squash
1/4 cup chopped toasted walnuts
1 tablespoon chopped parsley

Instructions

Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
Using a sharp knife, cut the squash in half lengthwise. Scoop out the seeds and strings with a spoon.
In a small bowl, combine the cumin, cinnamon, turmeric, coriander, garlic powder, cayenne pepper, salt and pepper.
Arrange the squash cut side up on the baking sheet. Brush with olive oil and sprinkle with the spice mix.
Roast the squash for 30-35 minutes until tender and browned.
Put the roasted squash on a serving platter and sprinkle with walnuts and parsley.

Notes

Store leftover squash in an airtight container in the refrigerator up to 3 days. Warm it in a 350-degree F oven or in the microwave.

If you can't find honeynut squash, you can substitute with butternut squash, acorn squash or delicata squash. You do not need to peel any of these varieties.

Alternate Seasoning: Italian Flavors

Mix together the following:
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
About halfway through roasting, sprinkle on 1/4-1/3 cup grated parmesan, if you are planning to include cheese.

Nutrition