Sweet and Spicy Butternut Squash (Edit recipe)

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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.

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PREP TIME

10 minutes

COOK TIME

45 minutes

INGREDIENTS

Serves: 4

Ingredients

1 whole Butternut Squash, (about 5-6 cups cubed)
1 Tbsp Coconut Oil
2 Tbsp Coconut Sugar
1 tsp dried Rosemary
.5 tsp Granulated Garlic
.5 tsp Chili Powder
.5 tsp Red Pepper Flakes
.5 tsp Sea Salt

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Process

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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

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
Calculated per serving.