Roasted Butternut Squash with Moroccan Spices

KALYN'S KITCHEN (3)
Kathy G.: "It was good, but I cooked it a little too long. I…" Read More
15Ingredients
70Minutes
190Calories

Ingredients

US|METRIC
  • 5 cups butternut squash (peeled and cut into 1 inch cubes)
  • 2 tablespoons olive oil (or slightly less)
  • 2 teaspoons moroccan seasoning
  • 1/2 teaspoon kosher salt
  • ground black pepper (fresh)
  • sea salt
  • 2 tablespoons ground cumin
  • 1 tablespoon ground coriander
  • 1 1/2 teaspoons chile powder (I used Ancho chile powder from Penzeys)
  • 1 1/2 teaspoons sweet paprika
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground allspice
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 1 pinch ground cloves (which I did not have.)
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    NutritionView More

    190Calories
    Sodium25% DV590mg
    Fat14% DV9g
    Protein6% DV3g
    Carbs10% DV29g
    Fiber28% DV7g
    Calories190Calories from Fat80
    % DAILY VALUE
    Total Fat9g14%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol
    Sodium590mg25%
    Potassium850mg24%
    Protein3g6%
    Calories from Fat80
    % DAILY VALUE
    Total Carbohydrate29g10%
    Dietary Fiber7g28%
    Sugars4g8%
    Vitamin A440%
    Vitamin C70%
    Calcium15%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(3)

    Kathy G. 10 months ago
    It was good, but I cooked it a little too long. I’ll adjust the cooking time the next time I make it.
    Courtney F. a year ago
    Was so yummy! Didn't take 40 minutes to cook though. Only 30 for mine. The spice rub smells wonderful and would be good on lots of different things. I added a tad extra cinnamon as I felt it needed a bit more of the sweetness.
    Erika DeKoning 2 years ago
    It was so good . I left out the ginger but really wasn't missed with all the other spices. It was easy and came out perfect!

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