Moroccan Spiced Butternut Squash Recipes

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MOROCCAN-SPICED BUTTERNUT SQUASH BISQUE



Moroccan-Spiced Butternut Squash Bisque image

Butternut squash is paired with Moroccan ingredients in this creamy, one-pot soup. Fresh carrots and onion are in the mix too, enhancing the color and adding flavor. The bisque is seasoned with Moroccan spices and aromatics: coriander, cumin, cinnamon, ginger, and garlic. Choose butternut squash that feel heavy for its size and don't have any punctures or brown patches. The stem should be firm and deep brown, and if it's intact, the squash will keep for longer. Avoid ones with green spots or streaks, which mean the squash hasn't completely ripened. Pureeing the soup gives it a deliciously smooth, velvety texture. If you prefer a thinner soup, stir in a little water.

Categories     Lunch,Appetizers,Dinner

Time 1h10m

Yield 8 servings

Number Of Ingredients 14

0.75 tsp Coconut oil
2 cup(s) Uncooked onion(s) diced
3 cup(s) Uncooked carrot(s) diced
1 tsp Table salt
1 Tbsp Minced ginger
1 tsp Minced garlic
1 Tbsp Ground coriander
2 tsp Ground cumin
1 tsp Ground cinnamon
1 pinch(es) Cayenne pepper
8 cup(s) Uncooked butternut squash cubed
4 cup(s) Fat free chicken broth or vegetable broth
1 Tbsp Orange juice
2 Tbsp Chives chopped

Steps:

  • Heat oil in a large soup pot (or Dutch oven) over medium heat. Add onion, carrot, and salt; cook, stirring frequently, until vegetables are softened, 10 minutes.
  • Add ginger, garlic, coriander, cumin, cinnamon, and cayenne; cook, stirring constantly, 1 minute. Add squash and broth to pot; increase heat to high, and bring to a boil. Reduce heat to medium-low; simmer, uncovered, until squash is extremely soft, 30-35 minutes.
  • Puree soup in pot using an immersion blender (or puree in batches in a regular blender); stir in orange juice and garnish with chives.
  • Serving size: 1 cup

Nutrition Facts : Calories 28 kcal

MOROCCAN SPICE ROASTED BUTTERNUT SQUASH



Moroccan Spice Roasted Butternut Squash image

This Moroccan Spice Roasted Butternut squash is the perfect side for Thanksgiving! It's quick, easy, and delicious from the unique Moroccan spice blend Ras el Hanout. Try making soup out of the leftovers!

Provided by Elizabeth Lindemann

Categories     Side

Time 30m

Number Of Ingredients 10

1 butternut squash (peeled and diced into 1-inch pieces (about 2 lbs))
3 tablespoons extra-virgin olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1/8 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon cayenne pepper

Steps:

  • Preheat oven to 450 degrees and line a baking sheet with parchment paper.
  • Whisk together all spices in a small bowl.
  • Place the squash on the baking sheet and drizzle with the oil (3 tablespoons) and add the spice mixture. Toss together until evenly coated.
  • Spread squash out evenly on the baking sheet, making sure the pieces don't touch as much as possible (otherwise they will steam, and won't roast evenly nor brown on the sides)
  • Roast for 20-30 minutes, or until browned, tossing once halfway through.

Nutrition Facts : Calories 181 kcal, Carbohydrate 23 g, Protein 2 g, Fat 11 g, SaturatedFat 2 g, Sodium 154 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

VEGETARIAN CHILI WITH BUTTERNUT SQUASH AND MOROCCAN SPICES



Vegetarian Chili With Butternut Squash and Moroccan Spices image

This Moroccan-inspired take on vegetable chili is not so much spicy as it is spiced, using ingredients you're likely to have stocked in your pantry. In place of the same old kidney beans, this recipe uses butternut squash, cauliflower and chickpeas, making it a lighter, fresher update on the classic dish. Like any good pot of chili, this is even better reheated the next day.

Provided by Lidey Heuck

Categories     dinner, one pot, soups and stews, vegetables, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 17

3 tablespoons olive oil
1 large yellow onion, chopped (about 2 cups)
1 1/2 teaspoons ground chili powder
1 1/2 teaspoons ground sweet or hot paprika
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 tablespoon minced garlic (about 3 cloves)
1 (2- to 2 1/2-pound) butternut squash, peeled, seeded and cut into 1/2-inch cubes
2 (15-ounce) cans chickpeas, drained and rinsed
4 cups low-sodium vegetable broth
1 (28-ounce) can crushed tomatoes
1 tablespoon tomato paste
2 teaspoons brown sugar
2 teaspoons kosher salt, plus more to taste
1/2 medium head cauliflower, trimmed and cored
Plain yogurt or sour cream, for serving (optional)
Thinly sliced scallions, for serving (optional)

Steps:

  • In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium. Add the onions, chili powder, paprika, cumin and cinnamon, and cook until tender, stirring often and lowering the heat as necessary to keep the spices from burning, 6 to 8 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. (Be careful not to let the garlic burn.)
  • Add the squash, chickpeas, broth, tomatoes, tomato paste, brown sugar and 2 teaspoons salt, and bring to a boil over medium-high heat. Reduce the heat to low and simmer, partially covered, for 20 minutes. Meanwhile, cut the cauliflower into bite-size florets, trimming and discarding any long stems.
  • Add the cauliflower to the pot and simmer uncovered, stirring occasionally, until the chili is thick and the vegetables are very tender, 20 to 25 minutes.
  • Season to taste with salt, and serve hot, with yogurt and scallions, if desired.

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