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.
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
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.