Squash with Moraccan Spices

Squash makes a convenient holiday dish—it can be prepared ahead of time and reheated, leaving the oven, and your time, free for the rest of the feast. This mildly spiced version makes a change from the usual brown sugar and nutmeg seasoning, and complements all traditional turkey dinner flavours.

• Serves: 4-6
• Course: Lunch, Dinner, Snack

Ingredients

• 2 medium butternut squash (each approx. 11⁄2 lbs/750 g)
• 1 tbsp oil (15 ml)
• 3 tbsp butter (45 ml)
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 tsp ground cumin (5 ml)
• 1/2 tsp ground coriander (2 ml)
• pinch cayenne
• kosher or sea salt and freshly ground black pepper

Preparation

1. Preheat oven to 375°C (190°C). 
Halve squash, scoop out seeds and fibres, and brush cut sides with a little oil. Place squash cut side down in a large roasting pan. Bake until skin is wrinkled and flesh is tender when tested, about 30 minutes.
2. Scoop out flesh and beat with a wooden spoon until smooth. Set aside.
3. Meanwhile, heat remaining oil and butter in a frying pan. Add onion and cook over medium heat, stirring frequently until tender but not browned.
4. Stir in garlic and spices and continue to cook for about 5 minutes until fragrant and onion just begins to brown.
5. Stir onion mixture into squash. Taste and adjust seasoning.
6. Variations:
7. - Spoon prepared squash into 
a casserole and top with buttered bread crumbs mixed with grated Gruyère or Emmenthal cheese. Bake in 375°F (190°C) oven until topping is lightly browned and crunchy.
8. - Try the same spicy seasoning with a purée of squash and carrots or parsnip and sweet potato.