Spiced Squash
Transform your fall table with this irresistible Spiced Squash recipe, a celebration of warm, fragrant spices and caramelized sweetness. Tender cubes of roasted butternut squash are coated with a delightful blend of cinnamon, cumin, smoked paprika, and garlic powder, elevated with a drizzle of maple syrup for a hint of natural sweetness. This easy-to-make side dish comes together in just 50 minutes and delivers bold flavors in every bite, perfect for cozy evenings or holiday feasts. Finished with a sprinkle of fresh parsley, it’s as visually stunning as it is delicious. Whether served alongside roasted meats or tossed into a hearty salad, this gluten-free and vegetarian dish is sure to impress. Keywords: Spiced Squash, roasted butternut squash, fall side dish, gluten-free recipe, vegetarian recipe.
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Recipe Information
Ingredients
- 2 medium-sized butternut squash
- 3 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons maple syrup
- 2 tablespoons (chopped) fresh parsley
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds. Chop the squash into 1-inch cubes.
Place the squash cubes in a large mixing bowl. Drizzle with olive oil and maple syrup, and toss to coat evenly.
In a small bowl, combine the ground cinnamon, ground cumin, smoked paprika, garlic powder, salt, and black pepper. Sprinkle the spice mixture over the squash and toss again to distribute the seasoning evenly.
Spread the seasoned squash cubes in a single layer on the prepared baking sheet. Ensure the pieces are not overcrowded to allow for even roasting.
Roast the squash in the preheated oven for 30-35 minutes, flipping halfway through, until the edges are caramelized and the squash is tender when pierced with a fork.
Remove the baking sheet from the oven and let the squash cool for a few minutes.
Optional: Garnish with freshly chopped parsley before serving for a pop of color and brightness.
Serve warm as a side dish or over a bed of greens for a light meal. Enjoy!
Nutrition Facts
Calories |
1045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2426 mg | 105% | |
| Total Carbohydrate | 173.8 g | 63% | |
| Dietary Fiber | 45.1 g | 161% | |
| Total Sugars | 53.7 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 584 mg | 45% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 4018 mg | 85% | |
*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.
