Sweet and Spicy Butternut Squash
Sweet and Spicy Butternut Squash is roasted to golden perfection with olive oil, pure maple syrup, brown sugar, and a touch of cayenne for the perfect balance of sweet heat. This easy side dish adds a cozy, flavorful twist to any fall meal!
Roasted Butternut Squash
My parents used to grow squash in their garden back in the day, so I definitely had my fair share as a kid. Mom would bake it simply — just a sprinkle of salt and pepper, or sometimes a little brown sugar on top — and that was the only way I ever knew it growing up.y.
These days, there are so many fun and creative ways to enjoy squash! From roasting it with bold spices to turning it into soups, salads, pastas, or even tacos, it’s definitely come a long way from the simple baked version I grew up with. I love how versatile it is — sweet or savory, cozy or fresh — there’s always a new way to make it shine.
NOTE: While this recipe makes about four generous servings, it’s definitely worth doubling (or even tripling) for larger gatherings or holiday dinners.
Why This Recipe Works:
- Perfect balance of flavors – Sweet maple syrup and brown sugar meet a gentle kick of cayenne.
- Simple ingredients – Easy pantry staples create a standout side dish.
- Quick and easy – Roasts in around 30 minutes with minimal prep.
- Beautifully caramelized – Roasting brings out natural sweetness and adds depth.
- Versatile – Pairs well with weeknight dinners, holiday meals, or even grain bowls.
What You’ll Need:
- butternut squash
- olive oil
- pure maple syrup
- brown sugar
- cayenne pepper
- salt and pepper
How to make Sweet and Spicy Butternut Squash:
Step 1
Prep. Preheat oven to 400 degrees. Line baking sheet(s) with parchment paper.
Step 2
Prep squash. Peel butternut squash and use a sharp knife to chop in large bite-sized pieces. Add squash to a mixing bowl.
Step 3
Add oil, sugar, and seasonings. To the squash, add olive oil, pure maple syrup, brown sugar, and cayenne pepper. Stir to combine.
Step 4
Roast squash. Add squash to one or two large baking sheets lined with parchment paper. Don’t crowd the squash. Add kosher salt and freshly ground black pepper to taste. Roast for approximately 30 minutes or until fork tender.
Step 5
Add to serving bowl and serve. Spoon the roasted squash to a serving dish. Test for seasonings and serve.
We enjoy pairing this with our Smoked Spatchcock Turkey, Stuffed Pork Tenderloin, or Smoked Beef Brisket.
Store leftover squash in an airtight container in your refrigerator for 3-4 days. Reheat in microwave.
Recipe FAQs:
Yes, it’s a great time-saver — just make sure the pieces are similar in size so they cook evenly.
It has a gentle kick from cayenne pepper, but you can easily adjust the amount to make it milder or hotter.
The combination of pure maple syrup and brown sugar adds the perfect touch of sweetness and caramelizes beautifully as it roasts.
Spread the cubes in a single layer on the baking sheets and don’t overcrowd — that’s the key to caramelized edges!
It’s amazing with roasted chicken, pork tenderloin, or even tossed into a fall salad or grain bowl.
Other Butternut Squash Recipes:
There are so many ways to use this amazing vegetable to make even more deliciousness. Try one of the following recipes next!
Kitchen Tools Used: (affiliate links)
- Baking Sheets – My favorite baking sheets – made in the USA.
- Unbleached Parchment Paper Sheets – These are great for high heat baking and roasting.
xoxo ~Sue
Sweet and Spicy Butternut Squash
Ingredients
- 1 large butternut squash (about 8 cups) – chopped
- 3 Tablespoons olive oil
- 2 Tablespoons pure maple syrup
- 1/4 cup brown sugar
- 1/2 teaspoon cayenne pepper
- kosher salt and freshly ground black pepper – to taste
Instructions
- Prep. Preheat oven to 400 degrees. Line baking sheet(s) with parchment paper.
- Prep squash. Peel butternut squash and use a sharp knife to chop in large bite-sized pieces. Add squash to a mixing bowl.1 large butternut squash (about 8 cups)
- Add oil, sugar, and seasonings. To the squash, add olive oil, pure maple syrup, brown sugar, and cayenne pepper. Stir to combine.3 Tablespoons olive oil, 2 Tablespoons pure maple syrup, 1/4 cup brown sugar, 1/2 teaspoon cayenne pepper
- Roast squash. Add squash to one or two large baking sheets lined with parchment paper. Don’t crowd the squash. Add kosher salt and freshly ground black pepper to taste. Roast for approximately 30 minutes or until fork tender.kosher salt and freshly ground black pepper
- Add to serving bowl and serve. Spoon the roasted squash to a serving dish. Test for seasonings and serve.
Notes
- Store leftover squash in an airtight container in your refrigerator for 3-4 days. Reheat in microwave.
- While this recipe makes about four generous servings, it’s definitely worth doubling (or even tripling) for larger gatherings or holiday dinners.
The perfect sweet and spicy dish. Love it!
We think alike!