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Baked paleo butternut squash topped with flaked salt and parsley.

Sweet and Spicy Butternut Squash (Paleo)

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  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 5-6 cups 1x


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.


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


  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 1/2 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


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