Description
This Spiced Roasted Butternut Squash recipe features tender, caramelized squash pieces tossed in a blend of warm spices and baked to perfection. The combination of garam masala, paprika, and a hint of cayenne pepper adds a delightful depth of flavor, making it a perfect side dish for fall and winter meals.
Ingredients
Scale
Butternut Squash
- 2 pounds peeled and chopped butternut squash (pre-cut or one large or two medium whole squash)
Seasoning & Oil
- 3 tablespoons olive oil
- 3 tablespoons brown sugar
- ¾ teaspoon garam masala
- ¾ teaspoon onion powder
- ¾ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper (optional)
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit and lightly coat a large rimmed baking sheet with non-stick cooking spray to prevent sticking and ensure easy cleanup.
- Prepare Squash: Place the peeled and chopped butternut squash into a large mixing bowl. Drizzle the olive oil over the squash and toss gently until all pieces are evenly coated with the oil.
- Mix and Apply Spices: In a small bowl, combine the brown sugar, garam masala, onion powder, garlic powder, paprika, salt, black pepper, and cayenne pepper if using. Sprinkle this spice mixture over the oiled butternut squash. Toss again until the spices are thoroughly distributed over all the squash pieces.
- Roast the Squash: Spread the seasoned squash evenly on the prepared baking sheet in a single layer to facilitate even roasting. Bake in the preheated oven for 15 minutes. Then, remove the baking sheet and use a spatula to gently stir and flip the squash pieces to promote even browning on all sides.
- Finish Roasting: Return the squash to the oven and roast for an additional 15 minutes or until the squash is fork-tender and nicely browned. Remove from oven and serve warm as a flavorful side dish.
Notes
- You can use pre-cut butternut squash from the store to save prep time.
- The cayenne pepper is optional; omit or reduce for less heat.
- Use a large rimmed baking sheet to avoid overcrowding the squash, ensuring crispy edges.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best texture.
