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
- 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
- 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.
- Scoop out flesh and beat with a wooden spoon until smooth. Set aside.
- Meanwhile, heat remaining oil and butter in a frying pan. Add onion and cook over medium heat, stirring frequently until tender but not browned.
- Stir in garlic and spices and continue to cook for about 5 minutes until fragrant and onion just begins to brown.
- Stir onion mixture into squash. Taste and adjust seasoning.
- - 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.
- - Try the same spicy seasoning with a purée of squash and carrots or parsnip and sweet potato.