Friday, January 31, 2014

Butternut Squash with Moroccan Spices


Butternut squash is available in supermarkets year round, making it a great vegetable to eat during any season.
Healthy food means healthy bodies..And butternut squash is a super food that is easy to make and plentiful.  I like to buy these hearty squashes at Trader Joes, where a good size squash is usually only $1.99 each. (Great deal).

This recipe is simple. All you will need to do is peel and cut up a butternut squash, slice an onion in half moons, roast them on a cookie sheet and then add the fragrant middle eastern spices.

Morocco is known for its spices, and I've chosen three spices whose flavors mingle beautifully. Cumin, cinnamon, and a little hot cayenne pepper make this a dish that is warming and delicious .

 This real food side dish is rich in both nutrients and flavor and free of GMOs .i just read an article that claimed that nearly 70 per cent of packaged foods contain GMOS (very scary since GMOS can cause real significant health concerns) Real unprocessed food is the best way to feed yourself and your family. Butternut squashes can be purchased at least 2 weeks in advance and stored until you are ready to use it.

The Spices in the recipe are loaded with antioxidants and vitamins that are so needed to boost the immune system during the cold and flu season. So there you have it--- spices add flavor to the recipe AND are natural immune boosters ! Good deal! Did I mention that butternut is high in beta carotene which is very good for your eyes , You can feel good serving and eating this delicious dish.

Recipe Ingredients
One medium butternut squash , peeled, chopped or sliced ( use a sharp peeler)
One medium onion, sliced in half moons
1/8 cup of olive oil or olive oil spray
1 teaspoon ground cinnamon
1/2.teaspoon ground cumin
1/4 teaspoon ground cayenne

Preheat oven to 425 degrees
Place prepared squash and sliced onions in a large ziplock bag. Add the olive oil and shake until vegetables are well coated . Then place the vegetables on a parchment paper covered cookie sheet to
roast for about 25 minutes or until veggies are soft . Remove the veggies from oven , toss the veggies with the spices and enjoy this vegan and gluten free, healthy, and satisfying side dish .

I recently saw a great article called 5 Winter Superfoods on Natural Mothers Network and Butternut squash is one of them.

Will be shared on a few of the following blog carnivals  : blog carnivals

roast the cup up squash and onions on a parchment covered cookie sheet

make sure your peeler is sharp and the peeling will be a 1-2-3 cinch


  1. Looks good!

    Thankful to have you be a part of Seasonal Sundays.

    - Alma, The Tablescaper

  2. I might be the squash's biggest fan. Thank you for this recipe. I'll get to cook it in a different way now.

  3. Hi Judee,
    We will just love your Moroccan Spiced Butternut Squash, it looks awesome. Thank you so much for sharing with Full Plate Thursday and hope you have a great week!
    Come Back Soon!
    Miz Helen

  4. I just recently had squash for the first time. Thanks for sharing this with us at the Four Seasons Bog Hop. I am pinning this.

  5. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Have a great weekend and enjoy your new Red Plate!
    Come Back Soon,
    Miz Helen


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