Sweet Spicy Roasted Butternut Squash with Maple (Print Version)

Get the recipe for Sweet Spicy Roasted Butternut Squash! My easy, flavorful side dish blends sweet maple, chili, and tender squash. A perfect crowd-pleaser.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 55 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Main Ingredients

01 - 1 medium butternut squash (about 2-3 lbs), peeled, seeded, and cut into 1-inch cubes
02 - 2 tbsp olive oil

→ Flavor Boosters

03 - 2 tbsp maple syrup (real maple, please!)
04 - 1 tsp chili powder
05 - 1 tsp smoked paprika
06 - 1/4 - 1/2 tsp cayenne pepper (adjust to your spice preference)
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper

→ Finishing Touches

09 - 2 tbsp fresh parsley, chopped (optional)

→ Optional Extras

10 - Pinch of ground cinnamon or ginger
11 - Handful of chopped pecans or walnuts

# Instructions:

01 - First things first, let's tackle that butternut squash. I know, it can be a bit of a wrestle, but it’s worth it! Carefully peel the squash, then slice it in half lengthwise. Scoop out those seeds and stringy bits—a spoon works wonders here. Then, chop it into roughly 1-inch cubes. Try to keep them similar in size so they cook evenly; I've definitely had batches where some pieces were perfectly tender and others still a little too firm because I got lazy with my knife, lol.
02 - Next up, grab a large bowl. Toss your cubed butternut squash in there. Drizzle with the olive oil, then pour in the maple syrup. Sprinkle generously with chili powder, smoked paprika, cayenne pepper (if you're feeling brave!), salt, and black pepper. Now, get in there with your hands! Seriously, mix it all up until every single piece of squash is beautifully coated. You want to see that gorgeous orange turning a deep, rich hue from the spices. This is where the magic really starts to happen, honestly.
03 - Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper—this is a non-negotiable for easy cleanup, trust me! Spread the seasoned butternut squash in a single layer. Give it some space; overcrowding the pan is a rookie mistake I’ve made too many times, and it leads to steaming instead of roasting. Roast for 20 minutes. You'll start to smell those amazing sweet and spicy aromas filling your kitchen!
04 - After 20 minutes, pull the baking sheet out and give the squash a good flip. You should see some lovely caramelization starting on the undersides. Pop it back into the oven for another 15-20 minutes, or until the squash is tender when pierced with a fork and has those beautiful, slightly crispy, browned edges. Every oven is a little different, so keep an eye on it. I’ve definitely left it in a few minutes too long, but even then, the extra crispy bits are kinda delicious!
05 - Once your Sweet Spicy Roasted Butternut Squash is perfectly tender and caramelized, pull it out of the oven. Let it cool on the baking sheet for just a few minutes. This little pause helps those flavors settle and the squash firm up just a touch. It’s hard to resist digging in right away, I know, but a moment of patience pays off. The aroma at this stage is just incredible; it’s pure autumn comfort.
06 - Transfer the roasted squash to a serving dish. If you're using fresh parsley, chop it roughly and sprinkle it over the top. It adds a lovely pop of green and a fresh counterpoint to the rich flavors. Take a moment to admire your handiwork! The vibrant colors and inviting scent mean you've got a winner on your hands. Serve this Sweet Spicy Roasted Butternut Squash warm and watch it disappear. It's truly a crowd-pleaser, I promise.

# Notes:

01 - Don't overcrowd your baking sheet for the crispiest results; give those squash cubes space!
02 - Reheat leftovers in an air fryer or oven to bring back that lovely crispy texture – avoid the microwave!
03 - Try swapping out the maple syrup for honey or adding a pinch of cinnamon for a different twist.
04 - Serving with a sprinkle of flaky sea salt at the end really makes the flavors pop.

# Equipment Needed:

01 - Large baking sheet
02 - parchment paper
03 - large bowl
04 - sharp knife
05 - vegetable peeler

# Nutrition (Per Serving):

Calories: 180 kcal
Total Fat: 7g
Total Carbohydrate: 30g
Protein: 2g

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