Raz El Hanout Roasted Squash

Roasted squash is one of the easiest but most satisfying side dishes of autumn. Corners, edges, and outside surfaces brown and crisp in the oven, while the insides become deliciously creamy. Tossing the squash with simple olive oil, salt, and pepper is a great way to season it, but sometimes you have to mix things up a bit and use other spices to bring out the different qualities of the squash's flavors.

Raz El Hanout Roasted Squash

Vanns Raz El Hanout is one great roasted squash remix! The warm flavors of the spice blend go beautifully with the squash's sweetness, while a touch of spice  adds some excitement. Rax El Hanout is one of those great spice blends that straddles the line between savory and sweet, much like a butternut squash, and then two work together perfectly. A little extra cumin and a hearty dose of salt and pepper keep this side dish firmly in savory territory. And this is just a starting template for spice roasted squash! For an Indian twist, try it with Vanns Garam Masala; to add it to a burrito bowl, toss it with Vanns Spicy Fajita Rub. The flavor possibilities are endless!

Spices used in this recipe

Raz El Hanout
Cumin Ground
Salt, Kosher
Peppercorns, Tellicherry, Grinder



  1. Preheat the oven to 450°F. Line a large rimmed baking sheet with parchment paper.
  2. Peel the squash, remove the seeds, and cut it into 1-inch cubes. Here’s a great guide from Serious Eats on how to do this in the easiest and most efficient way possible.
  3. Place the squash cubes in a large bowl. Drizzle with olive oil and sprinkle the Raz El Hanout, cumin, salt, and pepper on top. Toss with your hands to coat evenly.
  4. Spread the butternut squash cubes in an even layer on the baking sheet, making sure that none are on top of each other. Roast for 20-30 minutes, until golden brown and tender.

Serves 4-6 as a side dish.

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