Description
This Sweet and Spicy Butternut Squash recipe is a delightful Paleo-friendly dish that balances the natural sweetness of the squash with a kick of heat from spices, creating a flavorful side dish or snack.
Ingredients
Butternut Squash:
- 1 medium butternut squash (about 5–6 cups cubed)
Seasoning:
- 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
Optional Garnishes:
- Flaked sea salt
- Parsley
Instructions
- Preheat the Oven: Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper.
- Prepare the Squash: Rinse, cut, and cube the butternut squash. Coat with melted coconut oil and season with coconut sugar, rosemary, garlic, chili powder, crushed red pepper, and salt. Spread on the baking sheet.
- Bake: Bake at 400 degrees for 30 minutes. Flip the squash and bake for another 15 minutes. Optionally, broil for 3-5 minutes for a crispier finish.
- Garnish and Serve: Garnish with flaked sea salt and parsley before serving.
Notes
- Store leftovers in a sealed, airtight container.
- Consume within 5 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Paleo
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 8g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
