Ras el Hanout is a spice blend that you can either buy or make yourself. There are variations, so you can probably find a recipe that fits with what you have in your spice cabinet. I used a combination of nutmeg, coriander, cumin, ginger, turmeric, paprika, cinnamon, black pepper, cayenne, allspice and cloves.


  • 1 acorn squash, sliced
  • 1 tbsp. Ras el Hanout
  • 1-2 tsp. kosher salt
  • 1-2 tbsp. olive oil
  • ⅓ cup crumbled or diced feta cheese
  • ¼ cup fresh parsley leaves
  • ½ cup pomegranate seeds


  1. Toss the acorn squash wedges with the ras el hanout. Lay the squash on a baking sheet, and drizzle with the oil. Roast at 450°F for 45-60 minutes, until completely soft.
  2. Top with feta, parsley, and pomegranate seeds.