Roasted Butternut Squash with Charmoula

Here’s a perfect fall side dish. In my cookbook Picture Perfect Parties I have a recipe for the most delicious condiment, Charmoula. Charmoula is an herby pesto, perfect for soup, fish, meat and side dishes like roasted vegetables. I recently thought to toss it into my favorite fall vegetable: butternut squash. No surprise… it was absolutely delicious! This side is perfect for a chilly fall evening with a roast chicken or roast beef.

First things first, make up a batch of Charmoula…


1 cup fresh Italian parsley

1 cup fresh cilantro

2 inch piece of ginger

3 cloves of garlic

Juice of 1 lemon

1 cup of oil

Salt and pepper

2 teaspoons coriander seeds


In the bowl of a food processor fitted with a steel blade, add all ingredients and pulse until it forms a loose smooth sauce, about 1 minute

*Note is a great herby spicy sauce great with meat and fish, one of my go to recipes

*Note this is best made a day ahead, along with the Charmoula, and stored covered in the refrigerator over night.

Roasted Butternut Squash with Charmoula

Serves 4

Preheat oven to 400 degrees F

4 cups of cubed squash (cubes should be about 2 inches square)

4 tablespoons of prepared charmoula

3 tablespoons of olive oil

1 teaspoon of salt


Combine the Charmoula, oil and salt in a large bowl.

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Add the cubed squash and toss with a spoon

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Place the marinated squash into a 12″x 8″ baking dish.

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Place into the oven for 1 hour until golden brown.

Serve warm

#Sundaysupper: Chicken with Hot Peach Jam, Pickled Watermelon Rind, Collards with smokey mushroom salt, Roast Butternut Squash with Charmoula

it was a really delicious Sunday Supper!

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