Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, sweet and spicy roasted butternut squash. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Toss squash cubes with olive oil, maple syrup, Sriracha, and salt until well coated. It's an easy and healthy side dish that the whole family will love.. Spicy Sweet Roasted Butternut Squash; Roasted Carrots with Thyme and Nutmeg; Roasted Mushrooms with Balsamic, Thyme and Dijon; Roasted Delicata Squash; Maple Cayenne Roasted Brussels Sprouts; This sweet and spicy roasted butternut squash is naturally sweet with a hint of spice.
Sweet and Spicy Roasted Butternut Squash is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Sweet and Spicy Roasted Butternut Squash is something which I have loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can have sweet and spicy roasted butternut squash using 12 ingredients and 1 steps. Here is how you cook it.
The ingredients needed to make Sweet and Spicy Roasted Butternut Squash:
- Make ready 1 teaspoon black pepper
- Prepare 1 teaspoon salt
- Take 1 teaspoon pumpkin pie spice
- Get 1 teaspoon onion powder
- Make ready 1 teaspoon granulated garlic
- Take 1 teaspoon smoker paprika
- Take 2 tablespoons balsamic vinegar
- Make ready 2 tablespoons olive oil
- Get 2 tablespoons brown sugar
- Get Pinch two of cayenne pepper optional
- Make ready 1 \2 cup of maple syrup
- Get 1 peeled and cubed butternut squash
This sweet and spicy roasted butternut squash recipe is available year round so its not just for Thanksgiving anymore! Visit ChefIAm.com for recipes and more! Rachael Ray In Season is part of the Allrecipes Food Group. I love everything about sweet, flavorful butternut squash.
Instructions to make Sweet and Spicy Roasted Butternut Squash:
- Line baking pan with foil. Coat foil lightly with olive oil. Peel butternut squash, cut into 1 inch cubes. Toss and coat squash in seasoning mixture and spread out on foiled and greased pan. Roast 25 mins in a *375 degree oven and turn/flip squash. At this point I mixed another 1 tbls Olive Oil, 1 tbls balsamic vinegar and 1 tbls brown sugar together and poured onto the squash. I sprinkled cayenne, (which is optional) and baked another 15-20 or until tender and nicely browned.
But I'm a bit sick of seeing it in soup! So I instantly fell in love with this sweet and spicy roasted squash recipe from one of my favorite British chefs, Jamie Oliver. This roasted butternut squash soup is vegan, gluten free, and loaded with sweet, tangy, spicy flavors! A flavorful, spicy, and super easy fresh roasted butternut squash soup with tangy Granny smith Apple and subtle heat of chilies! I love versatile side dishes and this sweet and spicy roasted butternut squash and cauliflower is a perfect example.
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