Spicy Roasted Butternut Squash

Easy, spicy roasted butternut squash: a perfect mix of sweet and heat, ideal for weeknights or holidays. Crispy, golden, and delicious!

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 30

Servings Servings

Calories 200kcal

Author Sujatha Muralidhar

Ingredients

2 lbs butternut squash /medium size
3 tablespoons olive oil
1 teaspoon paprika
½ teaspoon cayenne pepper adjust to your heat level
1 teaspoon garlic powder
¼ teaspoon salt

Instructions

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.

Notes

To Store: Refrigerate spicy roasted butternut squash in an airtight container for up to 5 days.

To Freeze: For extended storage, freeze the roasted squash in a freezer-safe container for up to 3 months. Ideal for busy days!

To Thaw: Thaw frozen squash in the refrigerator overnight or melt using a 'defrost' setting in the microwave.

To Reheat: 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.

Nutrition