Spiced Roasted Butternut Squash

This Spiced Roasted Butternut Squash is coated in brown sugar and aromatic spices, then roasted until perfectly tender and caramelized. It’s a cozy, flavorful side that works for weeknight dinners or a holiday spread.

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Butternut squash is one of my favorite things about this time of year. It’s delicious pureed into my Roasted Butternut Squash Soup, but when it’s tossed in a sweet, aromatic blend of spices and roasted to caramelized perfection, it is absolutely heavenly.

This rustic, beautiful dish is right at home on your holiday table. The cozy, warm-spice flavor sets it apart from other roasted squash recipes and makes it a welcome change from the ordinary. And who wants to be ordinary?

Ingredient Notes

• Butternut squash: You’ll need about 2 pounds of peeled, cubed squash, which is roughly one large or two medium squash. To save time, grab a package of pre-cut squash from the produce section — it costs a bit more, but the convenience is hard to beat. If you’re starting with a whole squash, see my step-by-step below for how to peel and cube it.
• Garam masala: This warm, aromatic Indian spice blend is the not-so-secret ingredient that sets this recipe apart. It typically includes coriander, cumin, cardamom, cinnamon, and black pepper, and it adds cozy “fall” flavor that pairs beautifully with squash, sweet potatoes and my Slow Cooker Chicken Tikka Masala recipe. If you don’t already keep it in your spice rack, this recipe is a great reason to pick some up.
• The spice blend: Along with garam masala, it includes brown sugar, onion powder, garlic powder, paprika, salt, and pepper create a sweet-savory base with a hint of earthiness and caramelization. We love it with a pinch of cayenne for a subtle kick.

How to Peel and Chop Butternut Squash

1. Peel the squash. Use a vegetable peeler to remove the outer skin, working from top to bottom until all the pale outer layer is gone and the deeper orange flesh is exposed.
2. Halve and seed. Trim off the top and bottom ends, then slice the squash in half crosswise where the neck meets the bulb. Cut each piece in half lengthwise and scoop out the seeds.
3. Slice into rounds. Lay the squash cut-side down on the board and slice it into even rounds about ½- to ¾-inch thick.
4. Cut into cubes. Stack or lay the slices flat, cut them into strips, and then into evenly sized cubes so they roast at the same rate.

How to Make Spiced Roasted Butternut Squash

This is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.

1. Toss with oil. Place the cubed butternut squash in a mixing bowl and drizzle with olive oil, tossing until well coated.
2. Add the spices. Sprinkle the brown sugar and spice mixture over the squash and toss again until evenly coated.
3. Roast to perfection. Spread the squash in a single layer on a baking sheet and roast until tender, caramelized, and golden brown.

Storage and Reheating Tips

Leftover roasted butternut squash will keep well in an airtight container in the refrigerator for up to four days, which makes it easy to enjoy again later in the week. When you’re ready to reheat it, the oven will give you the best texture. Just spread the squash out on a baking sheet and warm it at 375 degrees F for about 8 to 10 minutes, or until it’s heated through and the edges perk back up.

You can also pop it in the air fryer at 350 degrees F for a few minutes, which works surprisingly well. If you’re short on time, the microwave gets the job done quickly, just know that the squash will be a bit softer than when it was freshly roasted.

Serving Suggestions

This easy side dish works for both everyday dinners and holiday menus. The flavor profile pairs beautifully with a wide variety of mains.

For weeknight meals: Serve it with simple, savory favorites like my Balsamic Glazed Pork Tenderloin, Roast Chicken and Veggies, One Pound Meatloaf, Steak Bites, or Skillet Braised Pork Chops.

For holidays and special occasions: This squash is right at home with classic holiday mains, including Roasted Turkey Breast with Gravy, Pork Loin Roast with Gravy, or Classic Glazed Ham with Pineapple Sauce. It fits in effortlessly alongside these traditional entrees.

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Spiced Roasted Butternut Squash

5 from 2 votes

Author: Valerie Brunmeier

Servings: 6

Prep Time: 5 minutes mins

Cook Time: 30 minutes mins

Total Time: 35 minutes mins

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This Spiced Roasted Butternut Squash is coated in brown sugar and aromatic spices, then roasted until perfectly tender and caramelized. It’s a cozy, flavorful side that works for weeknight dinners or a holiday spread.

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Ingredients 

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• ▢ 2 pounds peeled and chopped butternut squash, (pre-cut or one large or two medium whole squash) see notes below
• ▢ 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

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Instructions 

• Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with non-stick cooking spray.
• Place butternut squash in a large mixing bowl and toss with olive oil. Set aside.
• In a small dish, combine all the spices. Sprinkle over the oil coated butternut squash and toss until spices are evenly distributed. Pour squash out onto prepared baking sheet. Bake for 15 minutes, then use a spatula to stir and flip squash and bake for an additional 15 minutes or until fork tender and nicely browned.

Notes

To Peel and Chop Whole Squash

1. Use a vegetable peeler to remove the outer skin, working from top to bottom until all the pale outer layer is gone and the deeper orange flesh is exposed.
2. Trim off the top and bottom ends, then slice the squash in half crosswise where the neck meets the bulb. Cut each piece in half lengthwise and scoop out the seeds.
3. Lay the squash cut-side down on the board and slice it into even rounds about ½- to ¾-inch thick.
4. Stack or lay the slices flat, cut them into strips, and then into evenly sized cubes so they roast at the same rate.

Storage and Reheating

Leftover roasted butternut squash will keep well in an airtight container in the refrigerator for up to four days, which makes it easy to enjoy again later in the week. When you’re ready to reheat it, the oven will give you the best texture. Just spread the squash out on a baking sheet and warm it at 375 degrees F for about 8 to 10 minutes, or until it’s heated through and the edges perk back up.

You can also pop it in the air fryer at 350 degrees F for a few minutes, which works surprisingly well. If you’re short on time, the microwave gets the job done quickly, just know that the squash will be a bit softer than when it was freshly roasted.

Nutrition

Serving: 0.3pound | Calories: 157kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 202mg | Potassium: 540mg | Fiber: 3g | Sugar: 9g | Vitamin A: 16189IU | Vitamin C: 32mg | Calcium: 78mg | Iron: 1mg

Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.

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This post was originally published on November 3, 2014. It has been updated with new text and images.