Roasted Acorn Squash with Ras el Hanout Seed Paste
Acorn squash quarters roasted until caramelized and tender, coated with a fragrant spice paste made from blended seeds, ras el hanout, and salt. This North African-inspired version transforms a simple roasted vegetable into a bold side dish with warm, earthy spice notes and nutty undertones. Serve alongside grain bowls, roasted meats, or as part of a vegetable-forward dinner. The seed paste method creates a flavorful crust while keeping the flesh creamy.
Ingredients
- 1 medium (680g) acorn squash, halved and quartered
- ¼ cup water
- 1 tablespoon ras el hanoutdukkah1:1spice blend
similar warm spice profile
- 1 tablespoon kosher salt, plus more for seasoning
Instructions
- 1
Preheat oven to 572°F and line a baking sheet with parchment paper
- 2
Quarter the acorn squash and remove all seeds and pulp
- 3
Transfer seeds and pulp to a blender with water, ras el hanout, and kosher salt
- 4
Purée until a smooth paste forms
- 5
Place squash quarters on the prepared baking sheet
- 6
Rub each piece thoroughly with the seed paste
- 7
Roast until tender, 45 to 55 minutes
- 8
Transfer to a platter and season with additional salt to taste before serving
Tips
Reserve squash seeds before blending to roast separately with extra spice paste for a crunchy garnish or snack.
For deeper color and caramelization, increase oven temperature to 375°C and reduce cooking time to 30-40 minutes.
Good to Know
Refrigerate in an airtight container for up to 3 days. Reheat gently in a 175°C oven for 10-15 minutes or microwave covered.
Prepare the seed paste up to 1 day ahead and refrigerate. Quarter and coat squash up to 4 hours before roasting.
Serve warm or at room temperature alongside grain bowls, roasted chicken, or as part of a vegetable platter.
Common Mistakes
Do not skip removing seeds and pulp to avoid bitter or stringy texture in the final dish.
Do not apply paste too thinly to avoid dry roasted edges; coat generously but not excessively.
Do not roast below 300°C to avoid steaming instead of roasting the squash.
Substitutions
similar warm spice profile
milder, less complex
FAQ
Can I make the seed paste in a food processor instead of a blender?
Yes. A food processor works well and may require slightly more water to achieve the paste consistency. Process until smooth, scraping sides as needed.
What if my oven runs cool or I want faster cooking?
Increase temperature to 375°C and reduce roasting time to 30-40 minutes. Check for tenderness by piercing flesh with a fork at 25 minutes.
How long can I keep roasted squash in the refrigerator?
Store in an airtight container for up to 3 days. Reheat gently to prevent drying. Freezing is not recommended due to texture loss.