Name: Sweet and Spicy Butternut Squash (Paleo) Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Paleo
Ingredients: 1 medium butternut squash (about 5-6 cups cubed); 1 Tbsp coconut oil, melted; 2 Tbsp coconut sugar; 1 tsp dried rosemary; 1/2 tsp garlic granules; 1/2 tsp chili powder; 1/2 tsp crushed red pepper; 1/2 tsp salt; Flaked sea salt; Parsley

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There’s something magical about the dance of sweet and heat in a single bite. That’s why Sweet and Spicy Butternut Squash (Paleo) is one of my absolute favorites for fall dinners or anytime you crave bold flavors with a nourishing twist. Cubed butternut squash is tossed with coconut oil, coconut sugar, and a perfectly balanced blend of rosemary, garlic, chili, and red pepper. This oven-roasted dish comes out tender, golden, and absolutely irresistible, making it a runaway hit at family tables—or as a wholesome meal prep superstar!

Sweet and Spicy Butternut Squash (Paleo) Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is the key to infusing every cube with big flavor and delightful texture. Each one brings its own magic, working together to give Sweet and Spicy Butternut Squash (Paleo) that craveable, memorable taste and beautiful color you’ll love.

Butternut squash: The star of the show, its natural sweetness caramelizes perfectly and delivers a hearty, tender bite.
Coconut oil: Melted coconut oil helps the seasonings stick and adds a subtle, rich undertone.
Coconut sugar: For that deep, earthy sweetness that balances the heat, while keeping it paleo-friendly.
Dried rosemary: Brings herby, piney notes to contrast and lift the other flavors.
Garlic granules: Adds savory depth and a pop of umami to every mouthful.
Chili powder: Layers in gentle warmth, making each bite exciting but not overwhelming.
Crushed red pepper: A little goes a long way to bring lively heat—adjust to your spice preference!
Salt: Essential for drawing out all the flavors and highlighting natural sweetness.
Optional garnishes (flaked sea salt, parsley): These finishing touches bring contrast, color, and a burst of fresh flavor if you want to elevate your plating.

How to Make Sweet and Spicy Butternut Squash (Paleo)

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 400 degrees F. This higher temperature is perfect for creating crisp edges while keeping the butternut squash tender inside. Be sure to line your baking sheet with parchment paper—cleanup is a breeze and nothing sticks!

Step 2: Cube the Butternut Squash

Give your butternut squash a rinse, then slice it lengthwise and scoop out those seeds. Dice it into cubes between 1/2 inch and 1 inch, aiming for evenness so everything cooks at the same speed. Peeling is totally optional; the skin becomes deliciously soft as it roasts, and you’ll gain a bit of extra fiber!

Step 3: Toss with Coconut Oil

Transfer the squash cubes into a big mixing bowl. Drizzle with the melted coconut oil and toss well to coat each piece. This step preps them for maximum seasoning stick-age and that rich roasted flavor unique to Sweet and Spicy Butternut Squash (Paleo).

Step 4: Add the Sweet and Spicy Seasonings

Here’s where the magic happens—sprinkle in your coconut sugar, dried rosemary, garlic granules, chili powder, crushed red pepper, and salt. Mix until every cube is well-coated. The mix of sweet, savory, and spicy makes this recipe more than the sum of its parts!

Step 5: Spread and Roast

Lay out the seasoned squash cubes in a single layer on your prepared baking sheet. Pop them into the hot oven for 30 minutes, undisturbed. The edges will start to caramelize and fill your kitchen with the coziest, most tempting aroma.

Step 6: Flip and Finish Baking

At the 30-minute mark, pull out the tray and give the squash a good flip with a spatula. Return to the oven and let them roast another 15 minutes. For extra golden tops, broil for 3 to 5 minutes at the end—this step is optional, but it gives Sweet and Spicy Butternut Squash (Paleo) a beautiful finish!

Step 7: Garnish and Enjoy

Once the squash is roasted to perfection, serve it hot and (if you like) shower with flaked sea salt and chopped fresh parsley. These simple garnishes add the perfect pop of texture and color, rounding things out beautifully.

How to Serve Sweet and Spicy Butternut Squash (Paleo)

Garnishes

A sprinkle of flaked sea salt and a smattering of fresh parsley bring out the essence of this dish and make the colors pop. These add extra brightness and a bit of crunch that contrast so nicely with the soft, roasted squash. For an autumn vibe, try scattering some toasted pumpkin seeds, too!

Side Dishes

Sweet and Spicy Butternut Squash (Paleo) is fantastic with simple roasted meats—think herbed chicken, grilled pork chops, or grass-fed steak. It also shines next to sautéed greens, cauliflower rice, or a big kale salad for a nourishing, plant-forward meal.

Creative Ways to Present

You can get playful by serving it over a bed of dressed arugula for a composed salad, or pile the squash into a hollowed-out mini pumpkin for a show-stopping holiday side. Individual ramekins also make for a charming single-serve presentation at dinner parties—let guests garnish their own!

Make Ahead and Storage

Storing Leftovers

Pack any leftover Sweet and Spicy Butternut Squash (Paleo) into an airtight container once cooled. Pop it in the fridge, and you’ll have a delicious batch ready to enjoy for up to 5 days—perfect for quick lunches or easy weeknight dinners.

Freezing

If you want to keep some for later, allow the squash to fully cool, then transfer it to freezer-safe bags or containers. Frozen, it keeps beautifully for up to three months. Just remember to press out as much air as possible before sealing to prevent freezer burn.

Reheating

To reheat, spread the squash in a single layer on a baking sheet and warm in a 350 degree F oven until hot—this keeps the edges a little crisp. The microwave works in a pinch, but the oven method really preserves the best texture and flavor for Sweet and Spicy Butternut Squash (Paleo).

FAQs

Can I use a different type of squash for this recipe?

Absolutely! While butternut squash has a lovely sweetness and creamy texture, you can swap in acorn or kabocha squash if you’re feeling adventurous. Just adjust the roasting time as needed, since sizes and densities can vary.

Is this recipe very spicy?

Sweet and Spicy Butternut Squash (Paleo) strikes a balance—there’s gentle heat from chili powder and crushed red pepper, but it isn’t overwhelmingly hot. Prefer a milder flavor? Simply use less red pepper or chili powder to dial things down to your liking.

How do I make it Whole30 friendly?

Just leave out the coconut sugar for a Whole30 version. The natural sweetness of the squash still shines, especially if you let it roast until deeply caramelized. Feel free to add extra spices or herbs to boost flavor even more!

Can I prep this dish ahead for entertaining?

Definitely! You can cube and season the squash a day ahead and refrigerate until ready to roast. Or roast the squash early, then reheat before guests arrive—either way, your kitchen will smell amazing and you’ll have more time to enjoy company.

What’s the best way to cut butternut squash safely?

Start by slicing off a small bit from both ends to stabilize the squash. Use a sharp, heavy knife to cut it in half lengthwise, then scoop out the seeds. Peel if desired, then cut into slabs and cube. Always work on a sturdy surface and take your time—no need to rush!

Final Thoughts

If you’re craving flavor that’s both bold and comforting, you just have to try Sweet and Spicy Butternut Squash (Paleo). It’s colorful, deeply satisfying, and sure to win you fans at any table. I can’t wait for you to put your own spin on it—happy roasting and enjoy every bite!