This dish has made it into a standard side for Thanksgiving, but this recipe is really about making a batch of Moroccan spice mix. The list below I’ve tweaked over time to suit my tastes, but you should feel free to experiment with the proportions. This blend not only goes well with winter squash (butternut, acorn, etc.), but works well with chicken, lentils, and potatoes. I tend to use it mostly in autumn and into winter. The warmth and tone of the spices seem to go with the season.

First, the Moroccan Spice Blend:

My version of a Moroccan spice mix. All spices listed below are ground. The amounts are provided proportion style, meaning if you’re making a small batch use teaspoons (tsp), a big batch use tablespoons (TBS). Of course you can go bigger, but remember that all spices loose impact over time.

For the first time, use teaspoon amounts, so there’s less waste if you don’t like it.

• 1 ground cumin
• 1 ground ginger
• 1 salt
• 1 cardamom
• 1 turmeric
• 3/4 black pepper
• 1/2 cinnamon
• 1/2 coriander
• 1/2 cayenne
• 1/2 allspice
• 1/4 cloves

In a small bowl, mix all of the ingredients and then pour into an empty spice jar.
(I like to take a small paper bowl, temporarily fold it in half to create a crease, mix the spices and then partially fold the paper bowl to make a spout to pour from.)

Allow the spices to meld for at least a day before using.

Moroccan Butternut Squash:

• Peel & cube (3/4 inch, roughly) the squash.
• Place cubed squash in a bowl.
• Toss with 2 TBS of olive oil and spread on the sheet pan.
• Sprinkle 2 TBS of the spice mix.
• Roast at 375°F until tender and browned (around 30 minutes, checking at the 20 minute mark).

Variations:

• Any winter squash should work. I’ve used acorn squash.
• Another variation I’ve done is take about a cup of frozen corn, heat it up (stovetop or microwave) until it’s warm, then toss with a little olive oil. When the squash is at the halfway mark, sprinkle the corn over it and continue to roast.