Sweet and Spicy Roasted Butternut Squash Recipe
- PREP 10min
- COOK 45min
- TOTAL 55min
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.
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.
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