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Posts Tagged ‘chermoula’

by Caitlin Saniga

Buttercup squash and sweet potatoes with tangy chermoula

Chermoula is a tangy, spicy Moroccan marinade typically served with fish, but it also goes well with sweet vegetables. I chose buttercup squash and sweet potatoes, but beets, carrots and fingerling potatoes would also be great.

Vegetables:

  • 2 medium sweet potatoes, peel scrubbed, and chopped into 1/4-inch half-moons
  • 1 medium butternut squash, seeded, peeled, and chopped into 2-inch planks
  • extra-virgin olive oil
  • salt and pepper

Chermoula:

  • 4 garlic cloves, smashed, peeled, trimmed and roughly chopped
  • 1 teaspoon salt
  • 3/4 cup roughly chopped cilantro
  • 1/3 cup roughly chopped parsley
  • 1 1/2 teaspoons paprika
  • 1/4 teaspoon cumin
  • 1/8 teaspoon cayenne
  • 1/4 cup extra-virgin olive oil
  • juice of 1 large lemon
Chermoula is a Moroccan marinade typically served with fish, but it also goes well with sweet vegetables. I chose buttercup squash and sweet potatoes, but beets, carrots and fingerling potatoes would also be great.

Ever seen a buttercup squash before? It’s kind of crazy looking. To break it down, I used a sharp knife to cut it in half, then scooped out the seeds. From there, I cut it into manageable slices and chopped off the peels. Then I sliced it into bite-size pieces.

Heat the oven to 400 degrees. In a large bowl, toss the vegetables in just enough oil to coat. Arrange in a single layer on 2 baking sheets. Grind fresh salt and pepper over top to taste. Roast for 20 minutes, then flip the vegetables. Cook an additional 10 minutes, or until everything’s golden brown and tender.

Meanwhile, prepare the chermoula by placing all of the ingredients in the bowl of a food processor.

I like to serve sauces and dressings on the side, so everyone can choose how much to use on their own plate.

I like to serve sauces and dressings on the side, so everyone can choose how much to use on their own plate.

Pulse until smooth, take a taste and adjust seasonings to your preference.

Serve the vegetables hot with fresh chermoula drizzle over top.

Makes 4-6 side dish servings.

Recipe adapted from: Vegetarian Cooking for Everyone

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