Roasted Butternut Squash with Charmoula

I recently met Annette Joseph in High Point during my booksigning.  The recipe for Charmoula is from her new cookbook, Picture Perfect Parties, and it’s use below fits the bill for an “outside-the-box” Thanksgiving side recipe.

From Annette:  Charmoula is an herby pesto, perfect for soup, fish, meat and side dishes like roasted vegetables. I recently thought to toss it into my favorite fall vegetable: butternut squash.  No surprise… it was absolutely delicious! This side is perfect for a chilly fall evening with a roast chicken or roast beef.  This is best made a day ahead, along with the Charmoula, and stored covered in the refrigerator over night.

First things first, make up a batch of Charmoula.



  • 1 cup fresh Italian parsley
  • 1 cup fresh cilantro
  • 2 inch piece of ginger
  • 3 cloves of garlic
  • Juice of 1 lemon
  • 1 cup of oil
  • Salt and pepper
  • 2 teaspoons coriander seeds


In the bowl of a food processor fitted with a steel blade, add all ingredients and pulse until it forms a loose smooth sauce, about 1 minute

Roasted Butternut Squash with Charmoula

(Serves 4)

Preheat oven to 400 degrees F


  • 4 cups of cubed squash (cubes should be about 2 inches square)
  • 4 tablespoons of prepared charmoula
  • 3 tablespoons of olive oil
  • 1 teaspoon of salt


Combine the Charmoula, oil and salt in a large bowl.  Add the cubed squash and toss with a spoon.  Place the marinated squash into a 12″ x 8″ baking dish.  Place into the oven for 1 hour and roast until golden brown.

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