This Moroccan Spice Roasted Butternut squash is the perfect side for Thanksgiving! It's quick, easy, and delicious from the unique Moroccan spice blend Ras el Hanout. Try making soup out of the leftovers!
Place the squash on the baking sheet and drizzle with the oil (3 tablespoons) and add the spice mixture. Toss together until evenly coated.
Spread squash out evenly on the baking sheet, making sure the pieces don't touch as much as possible (otherwise they will steam, and won't roast evenly nor brown on the sides)
Roast for 20-30 minutes, or until browned, tossing once halfway through.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.