Roasted Spiced Butternut Squash ft. January's Spice of the Month

January 18, 2018

Ras el hanout is January's SPICE OF THE MONTH! It's a fragrant spice blend from North Africa - we hope you love cooking with it as much as we do! Check out our other great recipes this month that feature this great spice!

Roasted Spiced Butternut Squash

You can make a meal of this on its own or serve it as a delicious side dish.

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients for Yogurt Sauce

½ cup Greek Yogurt
1 tbsp. Milk
3 drops Rose Water (available in store at Well Seasoned)

Ingredients for Squash

3 tbsp. Ras El Hanout (available in store at Well Seasoned)
4 lb. Butternut Squash
3 tbsp. Well Seasoned Extra Virgin Olive Oil
2 tsp. Kosher Salt
¼ cup Chopped Fresh Cilantro
¼ cup Fresh Pomegranate Seeds

Instructions:

For the yogurt sauce: In a small glass bowl, combine the yogurt, milk, and rose water - refrigerate.
Preheat the oven to 425° Peel and scoop the seeds from the squash. Cut the squash into about 2” pieces.
Toss them with the oil and Ras el hanout and spread over a baking sheet in a single layer. Roast for about 20 minutes, turning halfway through.
Sprinkle with salt and roast another 10 minutes or so before transferring to a serving platter— the squash should be fork tender.
Drizzle the yogurt sauce over the top, sprinkle over the cilantro and pomegranate seeds & serve immediately.