Sweet and Spicy Roasted Butternut Squash Recipe
Spice up oven roasted butternut squash with a combination of maple syrup and Sriracha. Jump to the Sweet and Spicy Roasted Butternut Squash Recipe or read on to see our tips for making it. YOU MAY ALSO LIKE: Simple roasted butternut squash recipe with cinnamon, brown sugar and a little cayenne. Jump to the Roasted Butternut Squash Recipe. How to Bake Squash in the Oven Not only is this recipe one of our favorites, it is very simple to make. Peel, then cut the butternut squash into 1-inch cubes. (By the way, our friend, Wendi actually doesn’t peel her squash before roasting – she says that the roasting time is enough to make the skin tender and it actually adds great texture). Tumble the squash cubs onto a baking sheet and toss with olive oil, maple syrup and Sriracha chili sauce. Bake in the oven until the squash is tender and the maple syrup has caramelized. Serve as-is or add a kick of salt with crumbled feta cheese on top. YOU MAY ALSO LIKE: How to easily make baked spaghetti squash with butter cooked chicken, parmesan, and fresh lemon. Jump to the Baked Spaghetti Squash Recipe with Chicken. Recipe updated, originally posted October 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne Sweet and Spicy Roasted Butternut Squash Recipe PREP 10 mins COOK 45 mins TOTAL 55 mins PREP 10 mins COOK 45 mins TOTAL 55 mins Not only is roasted butternut squash a perfect side dish, it’s perfect to add to rice bowls or to top hearty salads. We enjoy it cold and often save some for the following day to add to salad for lunch. Makes 4 servings You Will Need 1 large butternut squash, peeled, seeded and cut into 1-inch cubes (about 3 pounds or 8 cups, cubed) 2 tablespoons olive oil 2 tablespoons pure maple syrup 1 tablespoon Sriracha chili sauce or more to make it spicier 3/4 teaspoon sea salt 1/4 cup cubed or crumbed feta cheese, optional Fresh herbs for serving like basil or parsley, optional Directions 1Heat oven to 425 degrees F and line two large baking sheets with aluminum foil. 2Toss squash cubes with olive oil, maple syrup, Sriracha, and salt until well coated. Tumble coated squash onto baking sheets and spread into one layer. Try not to crowd them too much or else they will not brown. 3Bake squash, turning once and rotating pans once, until edges are lightly browned and centers are tender; 40 to 45 minutes. (Since ovens can often run hotter than you have heated them to, check the squash every so often to make sure they are not roasting quicker than expected). 4Serve topped with feta cheese and chopped fresh herbs. 1Heat oven to 425 degrees F and line two large baking sheets with aluminum foil. 2Toss squash cubes with olive oil, maple syrup, Sriracha, and salt until well coated. Tumble coated squash onto baking sheets and spread into one layer. Try not to crowd them too much or else they will not brown. 3Bake squash, turning once and rotating pans once, until edges are lightly browned and centers are tender; 40 to 45 minutes. (Since ovens can often run hotter than you have heated them to, check the squash every so often to make sure they are not roasting quicker than expected). 4Serve topped with feta cheese and chopped fresh herbs. Adam and Joanne's Tips How to Cut Butternut Squash into Cubes: Cut off the stem and bottom ends of the squash so both ends are flat. Slice the squash in half, just where the thinner end begins to widen. Use a heavy-duty peeler to peel away the skin. If you notice green streaks remaining on the squash as you peel, peel those away as well until only orange flesh remains (they can be a little tough). Cut the larger end in half and spoon out the seeds. (Save the seeds – look for instructions for how to roast them below). Cut each piece into 1-inch-thick sticks then slice into 1-inch cubes. How to Cut Butternut Squash into Cubes: Cut off the stem and bottom ends of the squash so both ends are flat. Slice the squash in half, just where the thinner end begins to widen. Use a heavy-duty peeler to peel away the skin. If you notice green streaks remaining on the squash as you peel, peel those away as well until only orange flesh remains (they can be a little tough). Cut the larger end in half and spoon out the seeds. (Save the seeds – look for instructions for how to roast them below). Cut each piece into 1-inch-thick sticks then slice into 1-inch cubes. If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Quick and Easy Caesar Salad Pizza Recipe Next Post: Breakfast Pizza Recipe with Tomatoes and Eggs