Butternut Squash with Herb Salad

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  • Level: Easy
  • Total: 45 min
  • Active: 10 min
  • Yield: 4 to 6 servings
Spice blends, like the ras el hanout used in this butternut squash with herb salad, are a great way to add extra flavor without having to have lots of spices on hand. Other blends like garam masala or za’atar seasoning would be a great substitute here.



  1. Toss the butternut squash with 3 tablespoons olive oil and 4 teaspoons ras el hanout on a baking sheet; season with salt and pepper. Roast at 475˚ F until golden and tender, about 35 minutes. Transfer to a platter. Toss the parsley with the red wine vinegar and remaining 1 tablespoon olive oil and 1/4 teaspoon ras el hanout. Season with salt and pepper, then pile on top of the squash.