Tajine spices pair nicely with sweeter vegetables like squash. A little goat cheese makes for a fragrant and well-balanced dish.
- 1 butternut squash or similar
- 2 Tbsp Tajine spices, ground
- Salt to taste
- Ground pepper, to taste
- 6 Tbsp olive oil
- ¾ cup (150g) fresh goat cheese
- ½ cup hazelnuts
Preheat oven to 425° F.
Peel and seed the squash. Cut into 1-inch slices.
Put the slices into a baking dish. Sprinkle spices, salt, and pepper. Pour 4 Tbsp of olive oil over the squash.
Roast in the oven for about 30 minutes or until the squash is almost finished cooking.
Crush the hazelnuts into pieces with a knife.
Cover the squash in the remaining oil, goat cheese and hazelnuts.
Cook for an additional 10 minutes. Let rest for 10 minutes before serving.