On a recent trip to Morocco, I had the opportunity to eat at a farm to table restaurant in the heart of Marrakech. This recipe was inspired by the roasted squash and arugula dish I had there.
I use butternut squash here but feel free to use another type of squash, such as Red or Green Kobacha, or Doran squash. I incorporated a few side sauces and left out the walnuts, but feel free to make this your own with your favorite dressings and condiments.
The restaurant roasts the squash in a wood-fired oven which I don't have at home so I improvised by roasting the squash at a high enough temperature and with an array of spices used in a variety of Moroccan dishes, including cinnamon, cumin, mint, paprika, and cayenne.
I lightly tossed the arugula in a lemon vinaigrette, and added my tahini dressing and a mint chutney to the mix (recipes below). I'm currently obsessed with pomegranate seeds, so I used that as a condiment as well.
Make this as a side dish, or salad, or combine it with your favorite protein sources and add some other sides, like jeweled cauliflower. Enjoy!
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