Sweet and Spicy Roasted Butternut Squash
Difficulty: Beginner
Preparation Time: 15min
Yields: 6-8 Servings
Total Time: 1hr
- 1 2-3 lb. butternut squash, peeled and cut into 1 inch cubes
- 2 Tbs. canola oil
- 2 Tbs. brown sugar
- 1 Tbs ancho chili powder
- 1 tsp. cayenne pepper
- 2 tsp. kosher salt
- freshly ground black pepper
This sweet and spicy roasted butternut squash recipe is available year round so it’s not just for Thanksgiving anymore! Do yourself a favor and purchase a whole butternut squash and dice it yourself. It may seem tempting to purchase the precut squash at the store, but you will have no idea how long ago that squash was cut up and the flavor will be less than desirable.
Procedure
FOR THE SQUASH
Preheat oven to 425 degrees. Position rack on second shelf from the top. Line a rimmed baking sheet with foil and place in the oven while prepping the vegetable.
In a large mixing bowl add the squash and the oil. With a rubber spatula toss the squash and oil together until the pieces of squash are coated. Add half of the sugar, cayenne, salt, pepper, and ancho chili powder. Toss to coat squash and repeat with remaining spices. Once oven is up to temp, carefully slide the baking tray out and add the spiced squash and distribute evenly on sheet pan. Close oven and roast for 10-15 minutes. Open the oven door and with the spatula toss the squash on the tray. Rotate tray one turn and close oven door. Roast until tender and brown in spots, 15-20 minutes.
Weeknight, Seasonal, Vegetarian, Vegetable
