Sweet + Spicy Butternut Squash
Yield: 6 cups
Thank goodness for most supermarkets selling already peeled and cubed butternut squash!
It makes the prepping of this recipe a breeze. If you don’t have that option I have a trick. I cut the tall top off the squash. It has mostly straight sides making it pretty easy to peel with a sharp knife or vegetable peeler. It’s also solid so it’s where a majority of the squash is anyway.
The bottom round part that has the large hole and seeds I stick in the fridge for a different day. When I’m ready to eat it, I cut it in half, scoop out the seeds, rub it with olive oil and salt + pepper and roast it in my oven till soft. Then I scoop out the warm, sweet squash and eat it with a little butter and a shake of my favorite seasoning.
You can vary the spice level in this recipe to your liking. You can use half a jalapeno or none at all. The Fresno chilis are very mild so I would keep them in.
The sweetness is a little bit of a trick. There is no sweetener of any kind in the recipe. But by adding pumpkin pie spice we trick our brains into tasting sweetness because it associates that flavor with sweet pie.
This recipe could be prepped a day in advance, refrigerated and roasted hours before dinner. It sits at room temp just fine and is easy to warm up.
- 6 cups butternut squash, cut in 1 inch cubes
- 6 red fresno chilies, cut in half, seeded and sliced 1/4 inch thick
- 1 jalapeño, cut in half, seeded and rough chopped
- 1 Tablespoon pumpkin pie spice
- 1/2 package fresh thyme, leaves stripped, rough chopped
- 4 Tablespoons olive oil
- 1 teaspoon salt
Preheat your oven to 425ºF.
Toss all ingredients together in a large bowl or right on your rimmed metal sheet tray.
Roast in the oven till done, about 25 minutes total. Possibly turning the tray around halfway through.
Eat right away or let it sit at room temp till ready to eat.
Leftovers are fantastic. Think poached eggs, avocado slices, and a little warmed squash 😋