Sweet and Spicy Butternut Squash (Paleo)

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.

I'm a huge fan of using squash in baked goods, but I also love it roasted in the oven and eaten as a side dish.

This sweet and spicy butternut squash recipe is great paired with your favorite protein, eaten in a fall harvest salad, or enjoyed with your morning bacon and eggs.

It's sweetened with coconut sugar and flavored with savory spices such as rosemary, chili powder and garlic. While this squash recipe is spicy, it's not overly so - still easy to eat and enjoy!

Why You'll Love This Roasted Butternut Squash Recipe

• easy to make - just cut the squash into cubes (no need to remove skin), season and bake in the oven
• paleo friendly - made with simple, whole food ingredients
• vegan - dairy free
• good for meal prep - leftovers taste amazing

Ingredients

Here's what you need to make this spicy roasted butternut squash:

• butternut squash
• coconut oil, melted
• coconut sugar
• dried rosemary
• chili powder
• crushed red pepper
• garlic granules
• salt
• optional garnishes: flaked salt and parsley

How to Make Sweet and Spicy Butternut Squash

This spicy squash recipe takes little prep time and bakes in under an hour. Here's what you need to do:

First, preheat your oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.

Next, 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.

After baking, remove the squash from the oven and place in a serving bowl or plate to eat. It's best served warm.

You can also garnish this recipe with flaked sea salt and chopped parsley.

What to Pair with Baked Squash

This squash will go with so many dishes! Here are some of my favorite ways to enjoy this spicy baked squash:

• Spicy Sesame Chicken and Cauliflower Rice
• Ground Lamb Meatballs
• Shaved Brussels Sprouts Salad
• Turkey Meatballs and Sesame Green Beans
• Slow Cooker Beef Tips and Coconut Ginger Baked Brussels Sprouts

Storage

Store any leftover squash in an airtight container in the fridge and eat within 5 days. You can enjoy leftovers cold, or reheat in the microwave, toaster oven, oven or on a frying pan.

More Healthy Paleo Side Dishes

• Shaved Brussels Sprouts Salad
• Butternut Squash Tots
• Cauliflower Mashed Potatoes
• Air Fryer Parsnip Fries

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