Roasted Moroccan Squash

I love sweet, spicy and sour flavours, so I decided to make a simple rice and vegetable dish with sweet root veggies, lime juice and several spices. The result was very satisfying. The purple carrots are great for presentation, but they are not vital for flavour. The virgin coconut oil adds an aromatic flavour and a crispy texture to the vegetables. It is safe for high temperature roasting and is rich in lauric acid and medium chain triglycerides.

1 butternut squash, cut into cubes

2 purple carrots, cut to a similar size as the squash (optional)

Coating:

2 Tbsp. virgin coconut oil (from a health food store)

1/2 lime, juiced

1 garlic clove, crushed or minced

1/2 tsp each: paprika, sea salt, coriander

1/4 tsp each: cumin, cinnamon

1/8 tsp each: cloves, allspice

2 Tbsp. maple syrup

Combine all the coating ingredients and toss with the squash and carrots. Roast in a casserole dish or stone at 425 F for 25 minutes or until vegetables are tender. Serve over sweet brown rice and sprinkle with chia or sesame seeds.

Adapted from "Moroccan Steamed Carrots" in Slices by Barb Davies & Jennifer Rallison