This Spicy Roasted Butternut Squash is an effortless side dish with a perfect balance of sweetness and heat. The butternut squash is roasted to a golden crisp and lightly coated with spices, making it ideal for a casual weeknight meal or a festive holiday table.
Why we all love this spicy butternut squash recipe
Versatile Side Dish: This mildly spiced squash is the perfect side dish to pair with(from roasted chicken to kale salad).
Easy to Make: This spicy roasted butternut squash recipe is easy to prepare with simple steps and pantry staple ingredients.
Customizable Heat Level: Whether you're a fan of fiery flavors or prefer just a bit of heat, you can easily adjust the chili flakes to suit your taste(like spicy roasted vegetables).
Crowd-Pleaser: Its delightful blend of sweet butternut and spicy notes ensures this dish is a favorite fall treat.
How to make spicy roasted butternut squash
Butternut Squash: Butternut squash brings a naturally sweet flavor and a soft, creamy texture when roasted. You may also combine it with Russelt potatoes or sweet potatoes.
Olive Oil: I opted for extra virgin olive oil. However, you may also swap it with vegetable oil or canola oil.
Paprika: Adds a warm, sweet, and slightly smoky flavor that works fabulous in this spicy roasted butternut squash recipe.
Cayenne Pepper: Adjust the amount to control the spiciness to your heat tolerance. Red chili flakes or a pinch of chili powder are also the closest alternatives.
Garlic Powder: It spreads easily and coats the butternut squash pieces well.
Firstly, preheat the oven to 400°F.
Grab a sturdy vegetable peeler and peel your medium butternut squash. Remove the seeds. Then, using a sharp knife on a cutting board, cut it into 1-inch cubes(got some leftovers? Try making this spicy butternut squash soup or butternut squash curry).
In a large bowl, paprika, cayenne, garlic powder, pepper, olive oil, salt, and butternut squash pieces.
Toss well until the seasonings coat each cube evenly.
Line a baking sheet with parchment paper. Place the butternut squash pieces in a single layer, giving each piece space to roast perfectly and evenly.
Set the tray into the middle rack of the oven. After 15 minutes or halfway through, flip them to the other side for even roasting.
Roast for 25-30 minutes or until they're tender inside and crispy on the outside.
Enjoy this spicy roasted butternut squash as a side dish, or toss in your other main dishes.
What to serve with?
Grilled or Roasted Meats: Serve butternut squash with roasted chicken or grilled fish.
Vegetarian Entrees: Combine spicy roasted butternut squash with a quinoa pilaf for a hearty vegetarian meal, or serve it as a complement to a rich roasted red pepper soup.
Salads: Add it to a spicy kale salad for a touch of sweetness and texture, or mix it into a farro salad as a satisfying combo.
Pasta Dishes: providing a delightful contrast.
Grain Bowls: Top a bowl of wholesome grains like rice or quinoa.
How to store the leftovers?
In the Refrigerator: Store spicy roasted butternut squash in an airtight container for up to 5 days.
Freezer: For extended storage, freeze the roasted squash in a freezer-safe container for up to 3 months. Ideal for busy days!
Thawing: Thaw frozen squash in the refrigerator overnight or melt using a 'defrost' setting in the microwave.
Reheating: To reheat, spread the squash on a baking tray and warm it in a preheated oven at 350°F until heated through, or gently microwave in 30-second intervals.
Cinnamon Twist: Toss maple or brown sugar and sprinkle cinnamon before roasting for a sweet and aromatic variation.
Herb Delight: Add rosemary sprigs or thyme for a flavored spicy roasted butternut squash.
Curried: Mix in some garam masala or a Moroccan spice mixture for a flavorful twist.
Cheesy crust: Add grated goat cheese or Parmesan in the last few minutes of roasting for a savory, cheesy delight.
Tools needed for making spicy roasted butternut squash
Vegetable Peeler: A sturdy vegetable peeler makes peeling the tough skin of the butternut squash quick and safe.
Chef's Knife: A sharp knife is important for handling the flesh of butternut squash.
Cutting Board: A good quality one with a firm base.
Tips for the Best Results
Even Cubes: Cut the butternut squash into uniform bite-sized pieces, as every piece roasts perfectly at the same rate.
Too Spicy? If your spicy roasted butternut squash turned out too hot? drizzle some maple syrup or honey. It balances the heat with a touch of sweetness.
Increase the Spice: For more heat, sprinkle extra red pepper flakes or cayenne pepper before roasting.
Broil for Crispy Edges: To achieve perfectly crispy edges, broil the butternut squash for the last few minutes of cooking.
Printable recipe card
- First things first, let's get that oven hot! Preheat it to 400°F (200°C).
- Peel the butternut squash, then cut it into pieces that are 1 inch thick.
- In a large mixing bowl, add butternut squash pieces, paprika, cayenne pepper, garlic powder, salt and olive oil.
- Toss well until the the butternut squash cubes are coated evenly with the spices.
- Line with parchment paper, or lightly grease a baking sheet. And spread the butternut squash cubes in a single layer.
- Place the baking sheet in the middle rack in the oven and roast for 25-30 minutes or until the edges turn crispy.
- Serve as a side dish or as topping to a salad.