Sweet & Spicy Roasted Butternut Squash with a Kick (Print Version)

Roasted butternut squash, perfectly sweet and spicy. A simple side that brings warmth and flavor to any meal. Easy and a total crowd-pleaser!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 55 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Butternut Squash & Base

01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into 1-inch cubes
02 - 2 tbsp olive oil

→ Sweet & Spicy Seasonings

03 - 2 tbsp pure maple syrup
04 - 1 tsp smoked paprika
05 - 1/2 tsp chili powder
06 - 1/4 tsp red pepper flakes (or more, to taste)
07 - 1/2 tsp garlic powder

→ Essential Flavorings

08 - 1/2 tsp sea salt
09 - 1/4 tsp black pepper

→ Optional Finishing Touches

10 - Fresh parsley, chopped (for garnish)
11 - Greek yogurt or crumbled feta (for serving)

# Instructions:

01 - First things first, get that butternut squash ready. I always find peeling it the trickiest part, honestly. Use a good, sharp vegetable peeler, or if you're feeling adventurous, trim the ends, then microwave it for about 2-3 minutes to soften the skin a bit – it makes peeling SO much easier! Then, slice it in half lengthwise, scoop out those pesky seeds (my kitchen counter is usually covered in them at this point!), and chop it into roughly 1-inch cubes. Uniform pieces are key here for even cooking, a mistake I've made too many times.
02 - In a large bowl, whisk together the olive oil, maple syrup, smoked paprika, chili powder, garlic powder, red pepper flakes, salt, and black pepper. This is where all those incredible sweet and spicy notes come together! Give it a good whisk until it's all nicely combined. I love the smell of the spices mingling at this stage; it's a promise of deliciousness. Make sure there are no lumps of spices, because honestly, biting into a clump of dry chili powder isn't ideal, trust me on that one!
03 - Now, add your cubed butternut squash to that bowl of glorious seasoning. Toss it really well! You want every single piece of squash coated in that sticky, spicy-sweet goodness. I usually just use my clean hands for this; it feels more connected to the food, you know? Plus, it ensures everything is evenly distributed. Don't be shy; get in there and make sure every cube is glistening. This step is crucial for getting that amazing flavor on every single bite of our Sweet & Spicy Roasted Butternut Squash.
04 - Spread the coated squash in a single layer on a large baking sheet. And this is a critical tip, hon: do NOT overcrowd the pan! If you do, the squash will steam instead of roast, and you won't get those lovely caramelized edges. If you have a lot of squash, use two baking sheets. Pop it into a preheated oven at 400°F (200°C) and roast for about 20-25 minutes. I always set a timer, but then I'm usually sniffing around the oven about 15 minutes in, waiting for that amazing smell.
05 - After the initial roasting time, carefully remove the baking sheet from the oven. Using a spatula, flip the squash pieces. You'll see some beautiful browning and caramelization starting to happen – that's what we want! Return the pan to the oven and continue roasting for another 15-20 minutes, or until the squash is tender when pierced with a fork and deeply golden brown on the edges. My kitchen always smells incredible at this point, a mix of sweet, smoky, and a little bit spicy. It’s glorious!
06 - Once your Sweet & Spicy Roasted Butternut Squash is perfectly tender and caramelized, pull it out of the oven. Let it cool for just a minute or two before serving. It's fantastic as a side dish, but honestly, I've eaten it straight off the baking sheet more times than I care to admit. The flavors really meld together as it cools slightly, and those crispy bits? Divine. Garnish with a sprinkle of fresh parsley if you're feeling fancy, or just dig in!

# Notes:

01 - Don't overcrowd the baking sheet for maximum crispiness; it's a mistake I've learned from.
02 - Store cooled leftovers in an airtight container for 3-4 days, reheating in the oven for best texture.
03 - Acorn squash or sweet potatoes work as substitutes, just adjust cook time slightly.
04 - Serve with a dollop of cool Greek yogurt or crumbled feta to balance the sweet and spicy notes.

# Equipment Needed:

01 - Large mixing bowl
02 - vegetable peeler
03 - sharp knife
04 - cutting board
05 - large baking sheet

# Nutrition (Per Serving):

Calories: 180-220
Total Fat: 8-12g
Total Carbohydrate: 25-30g
Protein: 2-3g

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