Friday, October 4

Moroccan Butternut Squash

As we say hello to fall, I'm so excited to welcome squash dishes back into our weekly meal planning. Here's one of my favorites for butternut squash. 

Prep Time: 10 min
Cook Time: 15-20 min
Serves: 4

1 large butternut squash (approximately 1 1/2 lbs.): peeled, seeds removed and diced
2 tbs butter/ghee
1 tsp fresh thyme
1 tbs Ras el Hanout (A Moroccan spice courtesy of Clothes Make the Girl)
1/4-1/2 cup raisins

1. Heat a large skillet on medium heat. Add the butter and whisk frequently. Once melted add the fresh thyme, whisking continuously. (Note that it doesn't take much time to go from browned butter to burnt butter. You will want to remove the pan from the heat element and place it on a cool surface to help stop cooking the butter if it's overcooking). 

2. Once browned a little bit, add the cubed butternut squash pieces to the pan heating to medium high. Use a wooden or metal spoon to stir the squash pieces so they are all well coated with the butter thyme mixture. Sprinkle generously with the Ras el Hanout. Spread the squash pieces out in an even layer and let cook, without stirring, so that they brown a bit on one side (several minutes). Stir and spread the pieces out again and let cook without stirring so more sides get browned.

3. Reduce the heat to low, cover the pan, and let cook until the squash is tender, 10 to 20 minutes, depending on how big you cut the pieces.
4. When squash is almost done, add the raisins and let them warm up for a couple min. 
5. Add more Ras el Hanout to taste. Or, salt and pepper.

6. Enjoy!

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