Smothered Cajun Spiced Squash
Dive into bold Southern flavors with this Smothered Cajun Spiced Squash, a hearty recipe that brings a smoky, creamy twist to your dinner table. Tender roasted butternut squash cubes are coated in a rich, velvety sauce infused with Cajun seasoning, smoked paprika, and a hint of thyme, making every bite irresistibly robust. The dish is elevated with sautéed onions, garlic, and a luscious blend of heavy cream, parmesan cheese, and broth, creating a smooth, flavorful sauce that perfectly hugs the caramelized squash. Finished with a sprinkle of fresh parsley, this versatile recipe works as a vibrant side dish or a satisfying vegetarian main course. Ready in just 50 minutes, it’s an easy yet decadent way to enjoy the comforting taste of roasted squash with a Southern kick! Perfect for fall dinners or holiday tables.
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Recipe Information
Ingredients
- 2 medium butternut squash
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 cup heavy cream
- 0.5 cup chicken or vegetable broth
- 0.5 cup parmesan cheese, grated
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes.
Place the squash cubes on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, and sprinkle with 1 teaspoon of Cajun seasoning and 0.5 teaspoon of smoked paprika. Toss to coat evenly.
Roast the squash in the oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through cooking.
While the squash is roasting, heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium heat.
Add the diced onion to the skillet and sauté for 5 minutes, or until translucent and softened.
Add the minced garlic, 1 teaspoon of Cajun seasoning, 0.5 teaspoon of smoked paprika, and 1 teaspoon of dried thyme to the skillet. Sauté for 1 minute or until fragrant.
Pour in the heavy cream and chicken or vegetable broth. Stir to combine and bring to a gentle simmer.
Stir in the grated parmesan cheese and continue to simmer for 3-4 minutes, or until the sauce thickens slightly. Season with salt and black pepper.
Add the roasted squash to the skillet and toss gently to coat it in the sauce. Cook for an additional 2 minutes to allow the flavors to meld together.
Remove from heat and garnish with freshly chopped parsley, if desired.
Serve warm as a side dish or a standalone vegetarian main.
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 19.5 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 650 mg | 28% | |
| Total Carbohydrate | 44.2 g | 16% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 8.9 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 284 mg | 22% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 1149 mg | 24% | |
*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.
