Easy and Yummy Spiced Squash
Add a flavorful twist to your fall table with this Easy and Yummy Spiced Squash recipe! Featuring tender roasted butternut squash cubes tossed in a warm blend of ground cinnamon, cumin, and smoked paprika, this dish is a perfect balance of savory and sweet thanks to a hint of honey or maple syrup. The oven-roasting technique brings out the natural caramelization of the squash, while optional red pepper flakes add a subtle spicy kick for those craving extra heat. Ready in just 40 minutes and garnished with fresh parsley or cilantro for a burst of brightness, this side dish is a crowd-pleaser for holiday feasts, weeknight dinners, or meal prep. Whether you're looking for seasonal recipes, healthy side dishes, or fall-inspired flavors, this roasted spiced squash is a must-try!
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Recipe Information
Ingredients
- 1 medium-sized (about 2 pounds) Butternut squash
- 2 tablespoons Olive oil
- 0.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground cumin
- 0.5 teaspoons Smoked paprika
- 1 tablespoon Honey or maple syrup
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Red pepper flakes (optional, for heat)
- 2 tablespoons Fresh parsley or cilantro (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil for easy cleanup.
Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds. Chop the squash into 1-inch cubes for even cooking.
Place the squash cubes in a large mixing bowl and drizzle with olive oil, tossing to coat evenly.
In a small bowl, mix together the ground cinnamon, ground cumin, smoked paprika, salt, black pepper, and red pepper flakes (if using).
Sprinkle the spice mixture over the squash, tossing well to ensure all the pieces are evenly coated.
Drizzle the honey or maple syrup over the seasoned squash and toss again to distribute.
Spread the squash out in a single layer on the prepared baking sheet, ensuring there is space between the cubes for even roasting.
Roast the squash in the preheated oven for 25-30 minutes, flipping the pieces halfway through, until they are tender and caramelized at the edges.
Remove the squash from the oven and transfer to a serving dish. Garnish with chopped fresh parsley or cilantro if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1222 mg | 53% | |
| Total Carbohydrate | 115.3 g | 42% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 35.3 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 408 mg | 31% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2662 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
