Sweet and Spicy Butternut Squash
This sweet and spicy butternut squash is the perfect side dish for the holidays. It has a lovely balance of sweet and savory flavors, is baked in the oven, paleo and vegan friendly.
PREP TIME
10 minutes
COOK TIME
45 minutes
INGREDIENTS
8
Serves: 4
Ingredients
- 1 whole1 whole1 whole Butternut Squash, (about 5-6 cups cubed)
- 1 Tbsp1 Tbsp1 Tbsp Coconut Oil
- 2 Tbsp2 Tbsp2 Tbsp Coconut Sugar
- 1 tsp1 tsp1 tsp Rosemary, Dried
- .5 tsp.5 tsp.5 tsp Granulated Garlic
- .5 tsp.5 tsp.5 tsp Chili Powder
- .5 tsp.5 tsp.5 tsp Red Pepper Flakes
- .5 tsp.5 tsp.5 tsp Sea Salt
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- Prepare the squash: Rinse the squash, cut it in half (lengthwise) and then remove the seeds. Cut the squash into cubes, anywhere from ½ inch to 1 inch in size. You can peel the skin of the squash if you wish, but I didn't, as it's soft enough to eat.
- Place the squash in a large mixing bowl and coat with the melted coconut oil. Once coated, add the remaining ingredients: coconut sugar, rosemary, garlic granules, chili powder, crushed red pepper and salt. Mix until well coated, then spread the squash out on the lined baking sheet.
- Place the squash in the oven and bake at 400 degrees for 30 minutes. After 30 minutes, remove the squash and flip with a spatula. Place the squash back in your oven and bake another 15 minutes. As an option, you may broil the squash for 3-5 minutes after baking. This browns the squash a little more, crisping the top.
- Optional: garnish with flaked sea salt and chopped parsley.
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About This Recipe
Show nutritional information
Dairy Free Egg Free Gluten Free Grain Free Nut Free Paleo Pescetarian Plant Based Shellfish Free Side Dishes Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 51 |
| Fat: | 4 g |
| Carbohydrates: | 5 g |
| Protein: | 0 g |
| Cholesterol: | 0 g |
| Sodium: | 302 mg |
| Fiber: | 0 g |
| Sugars: | 3 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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