Roasted Butternut Squash with Moroccan Spices is a tasty low-glycemic side dish that’s Paleo, Whole 30, Vegan, dairy-free, and gluten-free.
4-6 cups butternut squash, peeled and cut into 1 inch cubes (one very large butternut squash)
2 T olive oil (or slightly less if you prefer)
1-2 tsp. Moroccan Spice Mix (I used to use only one teaspoon, but now I prefer more.)
1/2 tsp. kosher salt
fresh ground black pepper to taste
sea salt, for seasoning cooked squash