Friday, January 31, 2014

Butternut Squash with Moroccan Spices


                     

Butternut squash is a great vegetable to make in the winter: Healthy food means Healthy Bodies..And butternut squash is a super food that is easy to make and plentiful.  I like to buy these hearty squashes at Trader Joes , where a good size squash is usually only $1.99 each. ( Great deal).

This is a very simple recipe All you will need to do is peel and cut up a butternut squash, slice an onion in half moons, roast them on a cookie sheet and then add the fragrant middle eastern spices The recipe is simple, but the results are exotic.

Morocco is known for its spices, and I've chosen three spics whose flavors mingle beautifully. Cumin, cinnamon, and a little hot cayenne pepper give this warming recipe just the right kick .

Since its really cold out there, you won't mind warming up the house while roasting the veggies in the oven. This real food side dish is rich in both nutrients and flavor and free of GMOs .i just read an article that claimed that nearly 70 per cent of packaged foods contain GMOS ( very scary since GMOS can cause real scary health concerns) Real unprocessed food is the best way to feed yourself and your family. Butternut squashes can be bought 2 weeks in advance to make when you need one.

The Spices in the recipe are loaded with antioxidants and vitamins that are so needed to boost the immune system during the cold and flu season. So there you have it--- spices add flavor to the recipe AND are natural immune boosters ! Good deal! Did I mention that butternut is high in beta carotene which is very good for your eyes , You can feel good serving and eating this delicious dish.



Recipe Ingredients
One medium butternut squash , peeled, chopped or sliced ( use a sharp peeler)
One medium onion, sliced in half moons
1/8 cup of olive oil or olive oil spray
1 teaspoon ground cinnamon
1/2.teaspoon ground cumin
1/4 teaspoon ground cayenne

Directions
Preheat oven to 425 degrees
Place prepared squash and sliced onions in a large ziplock bag. Add the olive oil and shake until vegetables are well coated . Then place the vegetables on a parchment paper covered cookie sheet to
roast for about 25 minutes or until veggies are soft . Remove the veggies from oven , toss the veggies with the spices and enjoy this vegan and gluten free, healthy, and satisfying side dish .

I recently saw a great article called 5 Winter Superfoods on Natural Mothers Network and Butternut squash is one of them.

Will be shared on a few of the following blog carnivals  : blog carnivals


roast the cup up squash and onions on a parchment covered cookie sheet


make sure your peeler is sharp and the peeling will be a 1-2-3 cinch

6 comments:

  1. Looks good!

    Thankful to have you be a part of Seasonal Sundays.

    - Alma, The Tablescaper

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  2. I might be the squash's biggest fan. Thank you for this recipe. I'll get to cook it in a different way now.

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  3. Hi Judee,
    We will just love your Moroccan Spiced Butternut Squash, it looks awesome. Thank you so much for sharing with Full Plate Thursday and hope you have a great week!
    Come Back Soon!
    Miz Helen

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  4. I just recently had squash for the first time. Thanks for sharing this with us at the Four Seasons Bog Hop. I am pinning this.

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  5. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Have a great weekend and enjoy your new Red Plate!
    Come Back Soon,
    Miz Helen

    ReplyDelete

Thank you for your comment - I love the feedback and interaction

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