Chili- and Cinnamon-Roasted Butternut Squash
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1medium butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch cubes
- 2tablespoons extra-virgin olive oil
- 1½teaspoons salt-free chili powder
- Kosher salt
- ½teaspoon ground cinnamon
- ¼teaspoon ground cayenne (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
149 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 2 grams protein; 546 milligrams sodium
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.
Powered byPreparation
- 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.
Tip
- 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
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Cooking Notes
Jackie
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!
Sue
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.
Hillaryn
I get a similar effect w Ras el hanut and Aleppo pepper. Very tasty on sweet potatoes too.
Bill F.
I just made it with delicata squash. I subbed curry powder for chili powder but otherwise as per recipe. Turned out amazing. Easy and incredibly delicious. (No garlic, which I think would be all wrong here.)
Marty
I am going to replace my "usual" roasted sweet potatoes for this on Thanksgiving. Complainers can go hungry!
She Fixes
You enjoyed the dish, so take it to the Thanksgiving potluck!!!
mary beth m
Simple and delicious, slightly crunchy carmelized texture, just enough zing from the cayenne to be interesting. Added the leftovers to pasta the next day and that was great, too.
aquack
I love me some roasted squash! I found adding a quarter-teaspoon of sumac really punched it up. One of my favorite things to roast is cubes of acorn squash, butternut squash and sweet potatoes, Basically all things orange. It’s a surprise… Which one will it be!
JST
Delicious. If you want to add cayenne I suggest you adjust the chili powder or you risk obscuring the taste of the squash. This recipe makes a lot of squash. I used the leftovers to make Shulman’s Sweet Potato and Squash Soup. No need to add any flavorings to the soup if you use the leftover squash.
Dione
I followed the recipe exactly and it turned out absolutely delicious! It was not to spicy. The sweetness of the roasted squash was perfect with the cinnamon, chili powder & cayenne flavors. Leftovers will be put on top of a green leafy salad topped goat cheese, toasted walnuts and a vinaigrette dressing. Will definitely make this again.
Thom
One thought: We're in the middle of a decades long megadrought. In my experience, scrubbing roasting pans typically uses more water than what's required to manufacture a couple sheets of parchment. Unbleached brown parchment is fully biodegradable and I'll often use it a couple (or, a few) times - depending on how messy the bake. Of course, there's also silicone mats.
Beth
Just the right amount of moderate heat. I liked them cold the next day as a snack.
Joan
Does anyone have any hints about how to peel a raw butternut squash?
janisani
used kabocha squash, no need to peel. love the spice mix.
Karen Kooksalot
Read This! Gee, wow! I just really loved this spicey squash recipie! My five sons don’t like their vegetables, but when I whipped this baby up they couldn’t get enough of it! (I wish my husband felt like that about me, HA!) Can’t wait to try this spicey squash again!
Erik
Used a large old orange striped Cushaw squash…good to utilize that and a neat variety but it had been outside the front door for color and then in the garage, possibly had lost sugar content? Next time will oil first generously, then put the spices on…I did the spices first and they clumped The chili powder I used was new from the health food store but may have been mediocre Wasn’t blown away by this but it was decent, try again with fresher squash and with mods as above
AKG
This is a good dish, but a little bland for my Southern palate. For those who feel similarly, I recommend adding additional spice (some paprika or cumin could be nice), pepper, and lemon or another acid. I think this would be lovely with a tangy sheep’s or goat’s milk cheese. A fresh soft herb, such as parsley, is also great.
Paul
I tossed the ingredients in a bowl and then put them on the paper lined baking sheet. My tossing skills sort of demand this kind of treatment. The aromas from this dish are out of sight good.
Florence
I just recently made this as we had a butternut squash in our pantry and wanted to do something simple. Swapped the chili powder with harissa and it came out delicious! Definitely a repeat in my kitchen!
John M.
This is an excellent way to prepare butternut squash. Followed the recipe exactly. Perfect mix of spices. Glad to have this in my recipe box, because I have a *lot* of butternut squash!
Kaydee
This is a really good recipe. Cooked as written (w/ cayenne) using fresh butternut squash. I served it with thin-sliced grilled chicken and M. Clark's Crispy Brussels Sprouts w/ Shallots all of which made for a great medley of flavors. I roasted the squash and sprouts in the oven for 17 minutes @425F, stirred both, then upped the temp to 435F. Cooked another 17 minutes (took the pan of sprouts out about 6 minutes before the squash).
DGDav
Added some carrots and used fresh sage leaves and rosemary with the seasoning. Really great…love butternut squash.
Mike S
This is the first butternut squash dish I’ve ever really enjoyed and am thrilled to have a recipe to use in these cold months ahead. Yum!
PoshGeek
Used prechopped and reduced temp to 415 because of small dice. Added red onions. No mixed chili powder on hand, so used some ancho along with Penzey’s mural of flavor and cinnamon. Added kale sprouts at end to add some green crunch, contrast with sweet.
PoshGeek
Also, add sprouts at end (after removing from oven) and use extra oil in anticipation. Add salt.
Melissa
Easy and tasty!
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