Spice blends, like the ras el hanout used in this butternut squash with herb salad, are a great way to add extra flavor without having to have lots of spices on hand. Other blends like garam masala or za’atar seasoning would be a great substitute here.
| Level: | Easy |
| Total: | 45 min |
| Active: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 3-ounce butternut squash, peeled and cut into 2-inch chunks
- 1/4 cup extra-virgin olive oil
- 4 1/4 teaspoons ras el hanout
- Kosher salt and freshly ground black pepper
- 2 cups torn fresh parsley
- 1 tablespoon red wine vinegar
Instructions
- Toss the butternut squash with 3 tablespoons olive oil and 4 teaspoons ras el hanout on a baking sheet; season with salt and pepper. Roast at 475˚ F until golden and tender, about 35 minutes. Transfer to a platter. Toss the parsley with the red wine vinegar and remaining 1 tablespoon olive oil and 1/4 teaspoon ras el hanout. Season with salt and pepper, then pile on top of the squash.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 98 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 2 g |
| Sugar | 0 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 110 mg |
Reviews
Mississippi meet Morocco! I had no idea what ras el hanout was, so I ordered it on amazon. I did the roasting part, but I was pairing it with Mississippi crockpot roast (vinegar based) so I skipped the salad part. It was all delicious! We talked about maybe Hawaiian or Ciabatta rolls with Havarti cheese as a topper. Or just something crunchy with it. Keeper for sure!