Roasted Moroccan-Style Butternut Squash

Recipe - Rogers

Prep Time15 Minutes

Servings4

Cook Time30 Minutes

Ingredients

1/4 cup olive oil

1/2 tsp salt

1/4 tsp ginger

1/4 tsp turmeric

1/4 tsp cumin

1/4 tsp cinnamon

1/4 tsp pepper

1 butternut squash (2–2½ lb), halved lengthwise, seeded, cut crosswise into 1/2-inch slices

1 can (15 oz) chickpeas, rinsed and drained

4 cups turnip greens, chopped

1 tbsp harissa

1 tsp lemon juice

1/4 cup feta cheese, crumbled

2 tbsp almonds, chopped and toasted

2 tbsp cilantro, chopped

Directions

Heat oven to 425°F. Coat large, rimmed sheet pan with cooking spray. In large bowl, mix olive oil, salt, ginger, turmeric, cumin, cinnamon, and pepper. Add squash and toss to coat; let excess oil mixture drip off and place squash in single layer on pan. Reserve bowl with oil mixture. Roast 25–30 minutes, until squash is tender when pierced with a paring knife. Flip squash.
Meanwhile, toss chickpeas and turnip greens in remaining oil mixture. Place around squash on pan. Continue to roast 5–7 minutes longer, until greens wilt.
In small bowl, mix harissa and lemon juice. Drizzle over vegetables on pan. Top with feta, almonds, and cilantro

15 minutes

Prep Time

30 minutes

Cook Time

Servings

Directions

Heat oven to 425°F. Coat large, rimmed sheet pan with cooking spray. In large bowl, mix olive oil, salt, ginger, turmeric, cumin, cinnamon, and pepper. Add squash and toss to coat; let excess oil mixture drip off and place squash in single layer on pan. Reserve bowl with oil mixture. Roast 25–30 minutes, until squash is tender when pierced with a paring knife. Flip squash.
Meanwhile, toss chickpeas and turnip greens in remaining oil mixture. Place around squash on pan. Continue to roast 5–7 minutes longer, until greens wilt.
In small bowl, mix harissa and lemon juice. Drizzle over vegetables on pan. Top with feta, almonds, and cilantro