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    Home » Sides

    Sweet and Spicy Butternut Squash (Paleo)

    Published: Nov 7, 2023 · by Katie

    Jump to Recipe·Print Recipe

    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.

    Baked paleo butternut squash topped with flaked salt and parsley.

    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
    Close up of baked spicy squash.

    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
    Ingredients needed to make sweet and spicy butternut squash.

    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.

    Combining the ingredients.

    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.

    Cut and seasoned squash laid out on a parchment-lined baking sheet.
    Roasted squash, right out of the oven.

    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.

    Healthy roasted butternut squash in a serving bowl.

    More Healthy Paleo Side Dishes

    • Shaved Brussels Sprouts Salad
    • Butternut Squash Tots
    • Cauliflower Mashed Potatoes
    • Air Fryer Parsnip Fries
    Print
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    Baked paleo butternut squash topped with flaked salt and parsley.

    Sweet and Spicy Butternut Squash (Paleo)

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
    • Author: Katie
    • Prep Time: 10 minutes
    • Cook Time: 45 minutes
    • Total Time: 55 minutes
    • Yield: 5-6 cups 1x
    Print Recipe
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    Description

    This sweet and spicy butternut squash recipe makes for an easy and delicious side dish for dinner, meal prep or the holidays. It's paleo friendly, gluten free, dairy free and vegan.


    Ingredients

    Scale
    • 1 medium butternut squash (about 5-6 cups cubed)
    • 1 Tbsp coconut oil, melted
    • 2 Tbsp coconut sugar
    • 1 tsp dried rosemary
    • ½ tsp garlic granules
    • ½ tsp chili powder
    • ½ tsp crushed red pepper
    • ½ tsp salt
    • optional garnishes: flaked sea salt, parsley

    Instructions

    1. Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
    2. 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.
    3. 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.
    4. 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.
    5. Optional: garnish with flaked sea salt and chopped parsley


    Notes

    Store leftovers in a sealed, airtight container and eat within 5 days.

    Did you make this recipe?

    Tag @bakeit.paleo on Instagram and hashtag it #bakeitpaleo

    Pinterest image for sweet and spicy butternut squash.
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    Comments

    1. Katie

      November 09, 2023 at 1:31 pm

      This sweet and spicy butternut squash is my favorite! Hope you all love it too!

      Reply

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    I'm Katie and I have a passion for baking healthy treats using real, whole food ingredients. On my blog you'll find a variety of sweet and savory recipes, all gluten free and dairy free. My mission is to make baking nutritious, delicious, simple and family friendly.

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