SERVES 6 · VEGAN, GF, DF
Just a word of caution—this butternut squash is highly addictive! I have to control myself from consuming the entire pan myself. I love foods with a lot of flavor and this recipe includes some of my favorite spices, most of which have amazing anti-inflammatory effects on the body. I am using the label “Moroccan” very liberally here; the flavors reminded me of Moroccan dishes that I have enjoyed. You can also substitute sweet potatoes, delicata squash, or carrots for the butternut, or put together a mix of these vegetables. This recipe is fantastic with Sautéed Beet Greens (here).
1 large butternut squash (about 2¾ pounds), peeled, seeded, and cut into 1-inch pieces
1 teaspoon sea salt
1 teaspoon ground cinnamon
½ teaspoon ground cumin
½ teaspoon ground turmeric
Pinch of cayenne pepper
A few grinds freshly ground black pepper
2 tablespoons unrefined virgin coconut oil, melted
2 tablespoons pure grade A maple syrup
Juice of 1 orange (about 6 tablespoons)
2 tablespoons flat-leaf parsley, chopped
1. Preheat the oven to 400°F. Line a baking sheet with unbleached parchment paper.
2. Place the squash in a large bowl and add the salt, spices, oil, maple syrup, and orange juice. Toss to combine and pour onto prepared baking sheet.
3. Roast in the oven until tender, 30 to 40 minutes, tossing halfway to ensure even browning. Garnish with the parsley and serve hot, warm, or at room temperature.
TIP: You need a very strong vegetable peeler to remove the skin of a butternut squash. If yours isn’t getting the job done, cut the squash into two sections—the neck and the bulb. Slice a little off the bottom of the bulb so you can stand it up safely on the cutting board. Use a sharp knife to cut away the skin.