Chili- and Cinnamon-Roasted Butternut Squash
Updated October 20, 2022
Lennart Weibull for The New York Times. Food Stylist: Victoria Granof.
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 medium butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch cubes
2 tablespoons extra-virgin olive oil
1 ½ teaspoons salt-free chili powder
Kosher salt
½ teaspoon ground cinnamon
¼ teaspoon ground cayenne (optional)
Nutritional analysis per serving (4 servings)
27 grams carbs; 166 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 5 grams fiber; 548 milligrams sodium; 2 grams protein; 5 grams sugar
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.