Best 3 Moroccan Spiced Butternut Squash Recipes
**Explore the Vibrant Flavors of Morocco with Our Moroccan-Spiced Butternut Squash Recipes**
Embark on a culinary journey to Morocco with our collection of tantalizing Moroccan-spiced butternut squash recipes. Discover how this versatile vegetable transforms into a symphony of flavors when infused with the aromatic spices of Morocco. From hearty tagines to refreshing salads and delectable soups, our recipes offer a diverse range of dishes that cater to every palate. Prepare to be captivated by the vibrant colors, enticing aromas, and explosive flavors that define Moroccan cuisine. Each recipe promises an authentic taste of Morocco, bringing the vibrant streets of Marrakech and the bustling souks of Fez straight to your kitchen.
MOROCCAN-SPICED BUTTERNUT SQUASH BISQUE
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
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
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
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
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
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.
Tips:
- For the best flavor, use a ripe butternut squash that is heavy for its size.
- If you don't have a baking dish, you can roast the butternut squash on a baking sheet.
- To make the squash easier to peel and cut, microwave it for 2-3 minutes before slicing in half
- To make the dish more flavorful, you can add other spices such as cumin, coriander, or paprika.
- If you want a crispy topping, sprinkle the squash with bread crumbs or grated Parmesan cheese before baking.
- For a healthier dish, you can use coconut oil or olive oil instead of butter.
Conclusion:
Moroccan spiced butternut squash is a delicious and versatile dish that can be served as a side dish or main course. It is easy to make and can be customized to your liking. With its combination of sweet, savory, and spicy flavors, this dish is sure to please everyone at your table. Whether you are looking for a healthy and flavorful side dish or a hearty and satisfying main course, Moroccan spiced butternut squash is a great choice.
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