Introduction
Remember those cozy autumn evenings, the crisp air, and the comforting aroma of roasted vegetables filling the kitchen? This Sweet and Spicy Roasted Butternut Squash recipe is a guaranteed way to bring that warmth and deliciousness right back into your home, no matter the season. It’s so incredibly simple, you’ll wonder why you haven’t made it a million times before. Perfect for a weeknight dinner or a special occasion, it’s a dish that truly sings with flavor!
Why You’ll Love This Recipe
- Fast: Ready in under 40 minutes from start to finish!
- Easy: Minimal prep and hands-off roasting means less time in the kitchen.
- Giftable: While it’s a side, the delicious flavors are a gift in themselves! Plus, it travels well.
- Crowd-pleasing: The perfect balance of sweet and spicy means even picky eaters will ask for seconds.
Ingredients
Gather ’round, friends! Here’s what you’ll need to create this magical dish. Don’t worry, it’s all super simple and easy to find.
- 1 large butternut squash: Aim for one that feels hefty. Peeled, seeded, and cut into about 1-inch cubes. This usually works out to about 3 pounds or 8 cups of delicious squash cubes.
- 2 tablespoons olive oil: A good quality olive oil will give it a nice richness.
- 2 tablespoons pure maple syrup: This is where that lovely sweetness comes from! Make sure it’s the real deal, not pancake syrup.
- 1 tablespoon Sriracha chili sauce: This is your spicy kick! Feel free to add a little more or a little less depending on how much heat you like.
- 3/4 teaspoon sea salt: Just enough to enhance all those wonderful flavors.
- 1/4 cup cubed or crumbled feta cheese (optional): Oh, if you decide to add this, it’s a game-changer! The salty, creamy cheese with the sweet and spicy squash is pure heaven.
- Fresh herbs for serving, such as basil or parsley (optional): A little pop of green and freshness makes it look and taste even more amazing!
How to Make It
Alright, let’s get our hands a little messy and create some flavor magic! This is where the fun really begins.
- Prep Your Oven: First things first, let’s get that oven nice and toasty. Preheat it to 400°F (200°C). This high heat is key to getting those lovely caramelized edges on your squash.
- Coat Everything with Flavor: Grab a big bowl! Toss your cubed butternut squash with the olive oil, maple syrup, Sriracha, and sea salt. Make sure every single piece of squash gets a good coating. I like to use my hands for this part – it’s the best way to ensure everything is evenly covered.
- Give Them Space: Now, spread the squash in a single layer on a baking sheet. It’s important that they aren’t piled on top of each other. This allows the heat to circulate evenly, ensuring they roast instead of steam. If your baking sheet is too full, grab another one!
- Roast to Perfection: Pop that baking sheet into your preheated oven. Roast for about 25-30 minutes. You’ll know they’re ready when the squash is fork-tender and you see those beautiful, slightly browned, caramelized bits. About halfway through, give them a little flip to ensure even roasting.
- The Grand Finale (Optional but Recommended!): Once the squash is out of the oven, if you’re feeling fancy (or just really love cheese!), sprinkle that lovely feta cheese over the top while it’s still warm. Then, scatter your chopped fresh herbs. The residual heat will slightly warm the feta, making it wonderfully creamy.
Substitutions & Additions
This recipe is fantastic as is, but it’s also a wonderful canvas for your creativity! Don’t be afraid to play around.
- Spice Level: Want it spicier? Add another teaspoon of Sriracha or a pinch of red pepper flakes. Not a fan of heat? You can omit the Sriracha entirely or use a milder chili sauce.
- Sweetener Swap: Honey or brown sugar can be used instead of maple syrup, though maple syrup offers a unique depth of flavor.
- Cheese Choices: Goat cheese is a delicious alternative to feta, offering a tangier, creamier profile.
- Additions: Toss in some red onion wedges or Brussels sprouts halves during the last 15 minutes of roasting for a complete veggie medley. A sprinkle of toasted pecans or walnuts before serving adds a delightful crunch.
Tips for Success
A few little secrets from my kitchen to yours to make sure your roasted squash is always a winner!
- Uniform Cubes: Try your best to cut the squash into even-sized cubes. This ensures they all cook at the same rate.
- Don’t Overcrowd the Pan: I can’t stress this enough! Giving the squash space is crucial for that lovely caramelization.
- Prep Ahead: You can peel and cube the butternut squash a day in advance and store it in an airtight container in the refrigerator.
- Roasting Time Varies: Ovens can be a little quirky! Keep an eye on your squash during the last 10 minutes of roasting and adjust the time as needed.
How to Store It
Leftovers are the best, right? Here’s how to keep this deliciousness fresh.
Store any leftover roasted butternut squash in an airtight container in the refrigerator. It should stay fresh and tasty for about 3-4 days. It’s delicious reheated in the oven or microwave, or even served cold on a salad!
FAQs
Can I roast butternut squash without peeling it?
While you can roast butternut squash with the peel on, it’s generally not recommended for this recipe. The peel becomes quite tough and is difficult to eat. Peeling it before cubing makes for a much more enjoyable eating experience.
How do I know when the butternut squash is done?
Your squash is perfectly roasted when it’s tender enough to be easily pierced with a fork, and the edges are slightly browned and caramelized. The exact time can vary depending on your oven and the size of your cubes.
Can I make this recipe ahead of time?
Yes! You can peel and cube the squash a day in advance. Toss it with the oil, maple syrup, Sriracha, and salt just before roasting to prevent the squash from getting mushy. The final dish is best served fresh, but leftovers store well!
Sweet & Spicy Roasted Butternut Squash
Equipment
- Baking Sheet
- Large bowl
Ingredients
Main ingredients
- 1 large butternut squash peeled, seeded, and cut into about 1-inch cubes (approx. 3 pounds or 8 cups)
- 2 tablespoons olive oil good quality
- 2 tablespoons pure maple syrup real deal, not pancake syrup
- 1 tablespoon Sriracha chili sauce adjust to taste
- 0.75 teaspoon sea salt
- 0.25 cup feta cheese cubed or crumbled, optional
- fresh herbs such as basil or parsley, for serving (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss cubed butternut squash with olive oil, maple syrup, Sriracha, and sea salt until evenly coated.1 large butternut squash
- Spread the squash in a single layer on a baking sheet. Avoid overcrowding the pan.1 large butternut squash
- Roast for 25-30 minutes, flipping halfway through, until the squash is fork-tender and caramelized.1 large butternut squash
- If using, sprinkle feta cheese and fresh herbs over the squash while warm.1 large butternut squash