Squash with Moraccan Spices


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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


  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.


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Nov. 9, 2011

4:23 am

Great recipe, but not so great spelling error. Should be Moroccan spices, not Moraccan spices.


Oct. 18, 2011

10:43 am

When I tried to print, the ingredients are not included. When I click on Ingredients, the window says there are no ingredients. It does sound yummy, I just haven't been able to make it.

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