Spiced Roasted Butternut Squash

Caramelized roasted butternut squash cubes served in a bowl with a spoon and garnished with parsley.

5 from 2 votes

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.

Prep Time5

Cook Time30

Total Time35

Course: Side Dish, Vegetable

Cuisine: American

Servings:

Calories: 157kcal

Author: Valerie Brunmeier

Ingredients

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

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

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.
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.
Lay the squash cut-side down on the board and slice it into even rounds about ½- to ¾-inch thick.
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