This roasted butternut squash is both spicy and sweet and is 100% perfect! It’s an easy and healthy side dish that the whole family will love.
Why You’ll Love this Butternut Squash Recipe
- Fall Vibes: Squash is one of my favorite fall treats. I love it roasted and tossed on top of a salad or as a side dish. This version is a fun mix of sweet and spicy that perfectly captures the flavors of fall. Roasted butternut squash goes perfectly alongside pork tenderloin with apples and onions.
- Spicy Sweet: The combination of spicy and sweet is irresistible. I’ve put this squash in a farro salad with bacon and it’s unbelievable. (Also – if you like spicy sweet, you have to try these spiced pecans!)
- Great on a special day or a normal day: This would also be a great side dish for Thanksgiving if you’re looking to do something a little different. But it’s also great on an average weeknight.
Prepping Butternut Squash
Let’s be real here for a minute.
Peeling and dicing butternut squash may just be the worst kitchen task ever. It takes forever, your hands get that weird film on them, and you can consider yourself very lucky if you finish the task with all ten fingers intact. (HINT: You can buy it already prepped from Costco!)
Cooking Tip
I have a full tutorial on how to cook butternut squash that includes step-by-step photos of how to peel and cut if you need some guidance!
A few more roasted butternut squash basics
- If you’re looking for a whole butternut squash recipe (for a mash or soup), you can easily cook butternut squash in the slow cooker!
- Learning how to roast squash is so easy — you can learn some more basics here such as how to roast acorn squash and how to cook delicata squash, or how to cook kabocha squash.
More Roasted Vegetables
If you are obsessed with roasting vegetables like I am, I have a lot of great recipes for you to try, or you can check out my entire collection of roasted vegetables!
- Roasted Carrots with Thyme and Nutmeg
- Roasted Mushrooms with Balsamic, Thyme and Dijon
- Roasted Delicata Squash
- Maple Cayenne Roasted Brussels Sprouts
- Roasted Green Beans with Parmesan and Basil
Spicy Sweet Roasted Butternut Squash
Ingredients
- one large butternut squash
- 1 tablespoon extra virgin olive oil
- 1 tablespoon pure maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- salt to taste
Instructions
- Preheat oven to 400° F. Peel and cube butternut squash. (Disclaimer: I am not responsible for any personal injuries or anxiety attacks.)
- Place butternut squash cubes onto a large, rimmed sheet tray.
- In a small bowl, mix together olive oil, syrup, cinnamon, cayenne and salt. Pour olive oil mixture over cubed squash and toss with your hands to coat. Spread out squash so that it is in an even layer.
- Bake for 15-30 minutes, stirring halfway through. Cooking time will depend on how crowded your squash is and how big your cubes are. You want the squash to be fork tender (stick a fork in and it comes right back out), but not mushy.
- Enjoy as a side dish or on a leafy green salad.
Notes
- The size of the squash will determine how many servings there are.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
I love the sweet and spicy combination! This would make a perfect side to our pork chops tonight!
I agree! And I am embarassed to admit that I have been buying it pre-cut ;)
Nothing wrong with that!!
What do you consider a large squash? Can you let me know weight wise?
Hi Mary! Great question. I’d say about two pounds, but really you can’t go wrong. It is a very forgiving recipe.
Not sure I have ever dealt with a butternut squash on my own before. Not sure I am looking forward to it either :)
Sounds amazing though – I just might have to get the prediced squash!
eww, i hate peeling squash too. but this looks so good i just might. :)
That weird film really grosses me out (which is why we probably don’t eat it as much as we should!). This looks so tasty though and I bet it makes all the effort worth it!
This recipe totally makes the peeling worth it! Love this idea of a spicy/sweet combo.
I feel you about peeling and cutting butternut squash – it is such a pain! When we lived close to a Trader Joe’s, I used to buy the already peeled and diced butternut squash, even though it cost a little more, it was worth it to me!! :) I love that you put some spice in there, it’s nice when it’s not just sweet…now if I can gear myself up to peeling and dicing a butternut squash, I will try this out :)
I am giving this a try this weekend. I love sweet and spicy. The maple syrup is perfect!
Let me know what you think of it! :)
Oh my goodness! Thank you for speaking the truth here! Seriously!! I feel like everyone has a billion butternut recipes and I am always wondering if I’m missing some secret to peeling, and chopping this baby. BAH!!!
Haha!!! It’s the worst.