Moroccan-Inspired Harvest Squash Bake

A moroccan-inspired take on harvest squash bake, built around warm cumin, coriander, cinnamon, and lemon.

Ingredients

• 3 to 5 pounds squash
• 2 tablespoons butter or olive oil
• 1 onion, sliced
• 2 cups seasonal vegetables
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon cinnamon
• 1 cup broth or wine

Directions

1. Heat oven to 375°F unless another method is appropriate.
2. Season the centerpiece generously.
3. Brown first if using a roast or large cut.
4. Arrange with onion, vegetables, and broth or wine.
5. Cook until tender and the protein reaches a safe internal temperature.
6. Rest before carving and serve with pan juices.