Sweet and Spicy Roasted Butternut Squash. Peel, deseed, and cut the butternut squash into one-inch cubes. In a large bowl, add the cubed butternut squash, oil and spices and mix thoroughly with your hands until well coated. Spread the squash onto a lined baking sheet in an even layer.
Toss everything together with your hands until coated. Place butternut squash cubes onto a large, rimmed sheet tray. In a small bowl, mix together olive oil, syrup, cinnamon, cayenne and salt. You can cook Sweet and Spicy Roasted Butternut Squash using 12 ingredients and 1 steps. Here is how you achieve it.
Ingredients of Sweet and Spicy Roasted Butternut Squash
- Prepare of black pepper.
- You need of salt.
- Prepare of pumpkin pie spice.
- You need of onion powder.
- Prepare of granulated garlic.
- You need of smoker paprika.
- Prepare of balsamic vinegar.
- Prepare of olive oil.
- Prepare of brown sugar.
- Prepare of two of cayenne pepper optional.
- You need of \2 cup of maple syrup.
- You need of peeled and cubed butternut squash.
Pour olive oil mixture over cubed squash and toss with your hands to coat. Spread out squash so that it is in an even layer. 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.
Sweet and Spicy Roasted Butternut Squash step by step
- Line baking pan with foil. Coat foil lightly with olive oil. Peel butternut squash, cut into 1 inch cubes. Toss and coat squash in seasoning mixture and spread out on foiled and greased pan. Roast 25 mins in a *375 degree oven and turn/flip squash. At this point I mixed another 1 tbls Olive Oil, 1 tbls balsamic vinegar and 1 tbls brown sugar together and poured onto the squash. I sprinkled cayenne, (which is optional) and baked another 15-20 or until tender and nicely browned..
Serve as-is or add a kick of salt with crumbled feta cheese on top. This sriracha-coated butternut squash packs in so many sweet and savory flavors all in one side. Oh beautiful multicultural America, where we give thanks for the freedom to put sriracha on our roasty squash and where you can buy pre-cubed butternut squash in the produce aisle of many supermarkets, especially around the holidays. In a small dish, combine all the spices. Sprinkle over the oil coated butternut squash and toss until spices are evenly distributed.