Sweet and Spicy Roasted Butternut Squash. It's an easy and healthy side dish that the whole family will love. Let's be real here for a minute. Spice up oven roasted butternut squash with a combination of maple syrup and Sriracha.
In a small dish, combine all the spices.
Sprinkle over the oil coated butternut squash and toss until spices are evenly distributed.
Pour squash out onto prepared baking sheet.
Hello everybody, it's John, welcome to our recipe site. Today, we're going to prepare a special dish, sweet and spicy roasted butternut squash. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
It's an easy and healthy side dish that the whole family will love. Let's be real here for a minute. Spice up oven roasted butternut squash with a combination of maple syrup and Sriracha.
Sweet and Spicy Roasted Butternut Squash is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Sweet and Spicy Roasted Butternut Squash is something that I have loved my entire life. They're fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can have sweet and spicy roasted butternut squash using 12 ingredients and 1 steps. Here is how you can achieve that.
Ingredients Sweet and Spicy Roasted Butternut Squash:
- Provide 1 teaspoon - black pepper.
- Prepare 1 teaspoon - salt.
- Need 1 teaspoon pumpkin pie spice.
- Provide 1 teaspoon - onion powder.
- Prepare 1 teaspoon granulated garlic.
- Prepare 1 teaspoon for smoker paprika.
- Require 2 tablespoons - balsamic vinegar.
- Require 2 tablespoons - olive oil.
- Give 2 tablespoons - brown sugar.
- Provide Pinch for two of cayenne pepper optional.
- Provide 1 - \2 cup of maple syrup.
- Require 1 - peeled and cubed butternut squash.
This sweet and spicy roasted butternut squash is savory and naturally sweet with a hint of spice. It's the best side dish to welcome fall and uses just a few simple ingredients. Let's talk about the elephant in the room first though. A flavorful, spicy, and super easy fresh roasted butternut squash soup with tangy Granny smith Apple and subtle heat of chilies!
Sweet and Spicy Roasted Butternut Squash making:
- 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..
This comporting bowl is perfect accompaniment for a chili night dinner! This butternut squash soup is also low-oil since I only use oil spray to roast butternut squash and to saute onions. Cut ends off butternut squash, peel, and slice lengthwise. In a medium bowl, combine spices, oil and vinegar into a paste. Add squash and toss until coated.
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