Moroccan Spiced Butternut Squash

Pamela Salzman always gets it right! This recipe , from her cookbook, Kitchen Matters, is my new go-to for butternut squash. After trying this, I know you will agree with me!

Ingredients:

1 large butternut squash, peeled, seeded, and cut into 1 inch pieces
(or you can purchase pre-cut ones at your grocery store. I found them at Trader Joe’s).
1 teaspoon slat
1 teaspoon cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
Pinch of cayenne pepper
A few grinds of freshly ground black pepper
2 tablespoons unrefined virgin coconut oil, (melted)
2 tablespoons pure grade A maple syrup
Juice of 1 orange
2 tablespoons flat leaf parsley

Directions:

Preheat oven to 400° F. Line a baking sheet with unbleached parchment paper
Place the squash in a large bowl and the salt, spices, oil, maple syrup and orange juice. Toss to combine and pour onto prepared baking sheet.
Roast in the oven until tender, 30 to 40 minutes, tossing halfway to ensure even browning. Garnish with parsley and serve hot, warm or at room temperature.