Ingredients:
2 pounds butternut squash
¼-½ cup warm water
2-4 tablespoons Moroccan Butter (recipe follows)
Directions:
1. Preheat oven to 375 degrees. Prepare the squash by halving them and removing the seeds and fibers.
2. Pour the water into a baking dish and set the squash on top. Spread 1-2 teaspoons Moroccan Butter over each piece and sprinkle with salt. Cover with foil and bake for 30 minutes, or until tender.
3. Remove squash from the oven, spread the melted butter around with a brush, and poke a few holes into the squash so the butter can seep in. If the squash isn’t done, return it to the oven until it is. Serve with a little more butter over the top.
Makes 4 servings
Spicy Moroccan Butter
Ingredients:
½ bunch scallions, white part only, chopped
1-2 cloves garlic, roughly chopped
1 tablespoon sweet paprika
1 tablespoon ground cumin
½ teaspoon coriander seeds
¼-½ teaspoon Mexican ground chili
¼ teaspoon cayenne pepper (optional)
2 tablespoons parsley
1 teaspoon chopped mint leaves
1-2 tablespoons chopped cilantro
½ teaspoon sea salt
½ cup unsalted butter, at room temperature
Directions:
1. Pound the herbs, garlic, spices, and salt in a mortar to form a smooth paste. Work in the butter a little at a time until well blended. Taste and add more chili powder, if desired.
To store, roll the butter into cylinders in plastic wrap and freeze until needed.
Makes ½ cup