Chili- and Cinnamon-Roasted Butternut Squash
Updated Oct. 21, 2022
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1medium butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch cubes
- 2tablespoons extra-virgin olive oil
- 1½teaspoons salt-free chili powder
- Kosher salt
- ½teaspoon ground cinnamon
- ¼teaspoon ground cayenne (optional)
Nutritional analysis per serving (4 servings)
149 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 2 grams protein; 546 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 425 degrees. Line a shallow baking pan with parchment paper or foil. In the baking pan, toss the cubed butternut squash with the olive oil, chili powder, ½ teaspoon salt, cinnamon and cayenne (if using).
- Step 2
Arrange the butternut squash in a single layer and transfer to the hot oven. Roast, stirring halfway through, until the butternut squash is tender and can be easily pierced with a fork, and the cubes are browning on the edges and starting to caramelize, 30 to 35 minutes. Remove the squash from the oven and let it cool slightly before serving.
- This recipe can be easily doubled. Just make sure to spread the squash out in one layer on the baking sheet so that it will cook evenly.
Private Notes
Comments
I used frozen butternut squash cubes (1 lb) straight from the freezer, tossed with the oil and spices, baked on a sheet pan as directed and it turned out great!
I prepped this a few hours ahead and left the seasoned squash in a container, for quick roasting when I got home. When it came out of the oven I added a squeeze of fresh lime juice and a dusting of chopped toasted walnuts. I had a bottle of balsamic vinegar reduction available at the table, for those who like it. Rave reviews from my friends, and a kitchen that smelled like heaven were the results. This will be a regular addition to my cool weather menus.
I get a similar effect w Ras el hanut and Aleppo pepper. Very tasty on sweet potatoes too.
I added paprika and turmeric to the cinnamon. No chili powder. Just olive oil and salt. So delicious, my crew kept eating them as snacks before I could add them to my recipe.
use a vegetable peeler. it makes it quick and easy@Joan
This came out a little underwhelming as its own side, but paired really nicely with some chopped apple and shaved almonds we had nearby in our salad. Don't be afraid to add a sprinkle of salt at the end if needed - it really brightened the whole thing up.