Ingredients
For the Roasted Squash
- small butternut squash, peeled and diced (about 1 medium-sized squash, approximately 2 cups diced)
- 2 tbsp olive oil
- 2 tsp baharat spice blend
- 1 tbsp honey
- kosher salt, to taste
Baharat Spice Blend
- 1 tbsp black pepper
- 1 tbsp paprika
- 2 1/4 tsp cumin
- 1 1/2 tsp coriander
- 1 1/2 tsp cinnamon
- 1 1/2 tsp cloves
- 1/2 tsp nutmeg
- 1/4 tsp cardamom
Instructions
- Prepare the Baharat spice blend: In a small bowl, combine 1 tbsp black pepper, 1 tbsp paprika, 2 1/4 tsp cumin, 1 1/2 tsp coriander, 1 1/2 tsp cinnamon, 1 1/2 tsp cloves, 1/2 tsp nutmeg, and 1/4 tsp cardamom. Mix well until evenly incorporated.
- Preheat the oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Season the squash: Place the peeled and diced butternut squash on the prepared baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle 2 teaspoons of the prepared baharat spice blend, add 1 tablespoon honey, and season with kosher salt to taste. Toss everything together on the sheet until the squash is fully coated in the oil, spices, and honey.
- Roast the squash: Roast the squash in the preheated oven for about 30 minutes, stirring occasionally (every 10 minutes) to ensure even cooking and caramelization on all sides.
- Serve: Once tender and golden, remove from the oven. Adjust salt if necessary and serve warm as a delicious side dish or incorporate into salads and bowls.
Notes
- Adjust honey quantity to make the dish more or less sweet according to preference.
- Stirring occasionally during roasting prevents burning and promotes even cooking.
- Use parchment paper or a silicone mat to avoid sticking and ease cleanup.
- Baharat can be made ahead in bulk and stored airtight for several weeks.
- Substitute butternut squash with other firm squashes like acorn or kabocha for variation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Middle Eastern
- Diet: Vegetarian
