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!
Servings 4 servings
Calories 257kcal
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.
Nutrition
Calories: 257kcal | Carbohydrates: 42g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 13mg | Potassium: 706mg | Fiber: 4g | Sugar: 23g | Vitamin A: 20035IU | Vitamin C: 40mg | Calcium: 113mg | Iron: 2mg