I love squash, Adam, not so much. Every time I order it, make it or swoon over it, I think he will fall in love, but he never does. Until this recipe. I’m thinking it had something to do with the feta cheese on top, or maybe the sweet spice you get after adding Sriracha. Either way, I am feeling good — We just might have made a breakthrough, here.
How to make sweet and spicy butternut squash
Peel, then cut the butternut squash into 1-inch cubes. (Note: 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.)
Add a couple tablespoons of olive oil, maple syrup and Sriracha to the squash. Toss everything together and spread the squash into one even layer.
Serve warm topped with crumbled feta cheese and a few basil leaves.t
Here’s some more inspiration from friends:
Mashed Acorn Squash (100 Calories!) from The Novice Chef
Butternut Squash Soup from Food + Words
M&M White Chocolate Candy Corn Blondies from the Little Kitchen (okay, we know it is a squash recipe, but yum)
Creamy Butternut Squash and Shrimp Pasta Bake from Aggies Kitchen
| Sweet and Spicy Butternut Squash |
- 1 medium butternut squash, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 tablespoon hot chili sauce (suggested: Sriracha)
- 1 teaspoon salt
- 1/4 cup crumbled feta cheese
- basil leaves
- Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
- Toss squash with olive oil, maple syrup, chili sauce and salt.
- Bake in the oven for 30 minutes, give the squash a stir then bake for another 20-25 minutes until the squash is tender and caramelized.
- Top squash with feta cheese and basil leaves.
Subscribe to Inspired Taste RSS
Join our Facebook Page
Follow Inspired Taste on Twitter
Contact us by email
{ 7 comments… read them below or add one }
We are HUGE butternut fans. Adam, I hope you’ll see the light and become a believer in the goodness of roasted butternut.
P.S. I gave up peeling butternut long ago. The skin becomes very tender from roasting and provides a nice bit of texture.
Great tip, I’m going to add that into the post!
Thanks, Wendi
This looks so good! I never thought about having it spicy! And thanks for linking to my blondies.
We loved those blondies!
This looks and sounds awesome! Never thought to “spice up” my butternut squash.
Thanks, it really works well, you must give it a try!
{ 1 trackback }