Sweet and Spicy Roasted Butternut Squash Recipe

Spice up oven roasted butternut squash with a combination of maple syrup and Sriracha. Jump to the Sweet and Spicy Roasted Butternut Squash Recipe or read on to see our tips for making it.

Sweet and Spicy Roasted Butternut Squash Recipe

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How to Bake Squash in the Oven

Not only is this recipe one of our favorites, it is very simple to make. Peel, then cut the butternut squash into 1-inch cubes. (By the way, our friend, Wendi actually doesn’t peel her squash before roasting – she says that the roasting time is enough to make the skin tender and it actually adds great texture).

Tumble the squash cubs onto a baking sheet and toss with olive oil, maple syrup and Sriracha chili sauce. Bake in the oven until the squash is tender and the maple syrup has caramelized. Serve as-is or add a kick of salt with crumbled feta cheese on top.

Ready to bake the squash

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Recipe updated, originally posted October 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne

Sweet and Spicy Roasted Butternut Squash Recipe

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Not only is roasted butternut squash a perfect side dish, it’s perfect to add to rice bowls or to top hearty salads. We enjoy it cold and often save some for the following day to add to salad for lunch.

Makes 4 servings

You Will Need

1 large butternut squash, peeled, seeded and cut into 1-inch cubes (about 3 pounds or 8 cups, cubed)

2 tablespoons olive oil

2 tablespoons pure maple syrup

1 tablespoon Sriracha chili sauce or more to make it spicier

3/4 teaspoon sea salt

1/4 cup cubed or crumbed feta cheese, optional

Fresh herbs for serving like basil or parsley, optional

Directions

    Heat oven to 425 degrees F and line two large baking sheets with aluminum foil.

    Toss squash cubes with olive oil, maple syrup, Sriracha, and salt until well coated. Tumble coated squash onto baking sheets and spread into one layer. Try not to crowd them too much or else they will not brown.

    Bake squash, turning once and rotating pans once, until edges are lightly browned and centers are tender; 40 to 45 minutes. (Since ovens can often run hotter than you have heated them to, check the squash every so often to make sure they are not roasting quicker than expected).

    Serve topped with feta cheese and chopped fresh herbs.

Adam and Joanne's Tips

  • How to Cut Butternut Squash into Cubes: Cut off the stem and bottom ends of the squash so both ends are flat. Slice the squash in half, just where the thinner end begins to widen. Use a heavy-duty peeler to peel away the skin. If you notice green streaks remaining on the squash as you peel, peel those away as well until only orange flesh remains (they can be a little tough). Cut the larger end in half and spoon out the seeds. (Save the seeds – look for instructions for how to roast them below). Cut each piece into 1-inch-thick sticks then slice into 1-inch cubes.How to Cut Butternut Squash

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

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9 comments… Leave a Comment
  • Deb August 27, 2015, 7:00 pm

    This is so amazing I can’t say enough good things about it. I’ve been using this as my default roasting recipe for a while now, but today I followed through and added the feta and basil and I want this for every meal from this point on!! Thank you so much for such a perfect flavor fest!

    Reply
  • happy terri December 6, 2013, 6:16 pm

    This is SO good! Thank you so much for sharing this recipe!

    Reply
  • Katie October 21, 2011, 11:49 am

    This looks and sounds awesome! Never thought to “spice up” my butternut squash.

    Reply
    • inspiredtaste October 21, 2011, 4:16 pm

      Thanks, it really works well, you must give it a try!

      Reply
  • JulieD October 21, 2011, 10:49 am

    This looks so good! I never thought about having it spicy! And thanks for linking to my blondies. 😀

    Reply
    • inspiredtaste October 21, 2011, 4:16 pm

      We loved those blondies!

      Reply
  • Wendi @ Bon Appetit Hon October 21, 2011, 8:39 am

    P.S. I gave up peeling butternut long ago. The skin becomes very tender from roasting and provides a nice bit of texture.

    Reply
    • inspiredtaste October 21, 2011, 10:08 am

      Great tip, I’m going to add that into the post!
      Thanks, Wendi

      Reply
  • Wendi @ Bon Appetit Hon October 21, 2011, 8:37 am

    We are HUGE butternut fans. Adam, I hope you’ll see the light and become a believer in the goodness of roasted butternut.

    Reply

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