If you’re looking for a side dish that will earn you rave reviews, The Best Roasted Spiced Butternut Squash is the way to go. This fall favorite is bursting with cozy spices, caramelized edges, and sweet, earthy flavors that transform ordinary squash into something utterly irresistible. Whether you’re prepping it for a holiday table or an easy weeknight dinner, this recipe is a true crowd-pleaser and sure to be one of those dishes you’ll make on repeat all season long.
Ingredients You’ll Need
What makes The Best Roasted Spiced Butternut Squash so special is its simplicity. Each ingredient not only brings its own unique flavor, but also works together to create that perfect balance of spice, sweetness, and warmth. Don’t skip anything here—every part is essential to getting that mouthwatering taste and golden color that makes this recipe shine.
- Butternut Squash: Go for a large, firm squash; cubing it yourself ensures the freshest flavor, but pre-cut is fine if you’re in a hurry.
- Olive Oil: This coats the squash, helps it caramelize beautifully, and adds just the right amount of richness.
- Ground Cinnamon: Gives a warm, sweet aroma that brings out the natural sweetness of the squash.
- Smoked Paprika: Lends a gentle smokiness that sets this recipe apart from typical roasted veggies.
- Ground Cumin: Adds that lovely earthy depth—it’s subtle but rounds out the flavor in the best way.
- Cayenne Pepper (optional): Toss in a dash if you’d like a little heat; it’s gentle, but gives a nice kick.
- Salt: Absolutely crucial for amplifying all those cozy flavors; don’t skimp on it.
- Black Pepper: Freshly ground is best! It brings just the right amount of subtle bite.
How to Make The Best Roasted Spiced Butternut Squash
Step 1: Prep Your Ingredients
Start with the butternut squash. Peel it, scoop out the seeds, and cut it into 1-inch cubes. If you want to save time (or spare your hands and your knife!), you can absolutely use pre-cut squash from the produce section. Gather the rest of your ingredients so they’re ready to go—you’ll be tossing everything together in no time.
Step 2: Preheat the Oven and Line Your Pan
Set your oven to 400°F (200°C) and let it come up to temperature while you prep. Line a large baking sheet with parchment paper. This step is worth it! The parchment keeps the squash from sticking and makes cleanup a breeze.
Step 3: Season and Toss
In a big bowl, add your cubed squash, then drizzle with olive oil. Sprinkle over the cinnamon, smoked paprika, cumin, cayenne (if you’re feeling spicy), salt, and black pepper. Toss everything thoroughly until every little cube is glistening and perfectly coated in those gorgeous spices—it should smell amazing already!
Step 4: Arrange and Roast
Spread the spiced squash cubes in an even, single layer on your prepared baking sheet. This helps them roast, not steam, and you’ll get that irresistible caramelization on the bottom. Place in the oven and roast for 25 to 30 minutes, flipping the squash halfway through so both sides get their turn at the golden treatment.
Step 5: Check for Doneness
When the squash is tender and the edges are turning golden brown with a few crispy bits, it’s ready! If you want a hint of sweetness, add a drizzle of maple syrup during the last 5 minutes of roasting.
Step 6: Serve and Enjoy
Right out of the oven, The Best Roasted Spiced Butternut Squash is irresistible—sweet, smoky, and perfectly soft. Serve warm as a standout side or let it cool a bit and use it in salads, bowls, or even topped on tacos. You won’t be able to resist sneaking a bite (or three) before it makes it to the table.
How to Serve The Best Roasted Spiced Butternut Squash
Garnishes
For a finishing touch, sprinkle chopped fresh parsley, cilantro, or chives over the top. Crumbled feta or goat cheese adds a cool contrast to the warm spices. If you love a little crunch, toasted pepitas or chopped nuts are delicious, too.
Side Dishes
The Best Roasted Spiced Butternut Squash truly shines beside roasted chicken, grilled salmon, or even a hearty lentil stew. It also pairs well with a simple mixed greens salad or a scoop of herby quinoa for a lighter meal.
Creative Ways to Present
Try tossing the roasted squash cubes with cooked farro, fresh greens, and a citrusy dressing for a stunning grain bowl. Add extras to tacos for a veggie-forward twist, or layer them into a harvest-inspired salad with cranberries and walnuts. For brunch, they’re a beautiful topping for avocado toast or a vibrant breakfast hash.
Make Ahead and Storage
Storing Leftovers
Store any leftover squash in an airtight container in the refrigerator for up to 4 days. It holds its flavor and texture remarkably well, making it a great candidate for meal prep or easy lunches throughout the week.
Freezing
If you want to keep The Best Roasted Spiced Butternut Squash on hand longer, let the cubes cool completely before transferring them to a freezer-safe bag or container. Freeze for up to 3 months. For best results, arrange in a single layer at first so they don’t stick together.
Reheating
Reheat leftovers in a 350°F (175°C) oven for 10 to 15 minutes, or until warmed through. You can also microwave them in a pinch, but roasting brings back a bit of that original crispiness—and makes them even more delicious the second time around!
FAQs
Can I use other types of squash for this recipe?
Absolutely! While The Best Roasted Spiced Butternut Squash is especially tasty, you can swap in acorn squash or even sweet potatoes if you’d like. Just be sure to cut whatever you use into even cubes for uniform roasting.
What’s the best way to peel and cut butternut squash?
A sturdy vegetable peeler works best for removing the skin. Trim off the ends, peel the squash, slice lengthwise, and scoop out the seeds. Then cut into manageable strips and cubes. Alternatively, use pre-cut squash to save time and effort.
Can I make this dish ahead of time?
Yes, you can roast the squash in advance and reheat just before serving. It’s a perfect make-ahead side for busy holidays or meal prep—just store in the fridge and reheat in the oven for best results.
How do I keep the squash from getting soggy?
Make sure to spread the cubes in a single layer with a little space between them on the baking sheet. Overcrowding leads to steaming instead of roasting, so use two pans if needed for the crispiest edges possible.
Is this recipe spicy?
The cayenne gives a gentle warmth, but the heat is mild. You can skip the cayenne or adjust to your preference. It’s easy to personalize, so feel free to play with the spice balance to suit your taste.
Final Thoughts
This is one of those magical side dishes that everyone loves. Whether you’re preparing it for a special gathering or just because, The Best Roasted Spiced Butternut Squash delivers big flavor with very little effort—it’s truly a must-try. Give it a go, and don’t be surprised if it becomes a new favorite in your kitchen!
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The Best Roasted Spiced Butternut Squash Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
This recipe for The Best Roasted Spiced Butternut Squash is a flavorful and easy side dish that’s perfect for any meal. The combination of warm spices like cinnamon, paprika, and cumin adds a delicious twist to the sweet butternut squash. Whether served on its own or added to salads or tacos, this roasted squash is sure to be a hit.
Ingredients
Butternut Squash:
- 1 large butternut squash (about 2½ pounds), peeled, seeded, and cubed
Seasoning:
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss squash with seasonings: In a large bowl, toss the butternut squash cubes with olive oil, cinnamon, paprika, cumin, cayenne (if using), salt, and black pepper until evenly coated.
- Roast the squash: Spread the squash in a single layer on the prepared baking sheet. Roast for 25–30 minutes, flipping halfway through, until the squash is tender and lightly caramelized on the edges.
- Serve: Serve warm as a side dish or add to grain bowls, salads, or tacos.
Notes
- To save time, use pre-cut squash from the store.
- Add a drizzle of maple syrup before roasting for a slightly sweet twist.
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 4g
- Sodium: 390mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
