Roasted spiced butternut squash is a savory butternut squash recipe with bold flavors like chili powder and garlic. This is a standout variation on traditional sweet roasted squash recipes!
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Cold weather and butternut squash go together like pb and j.
While most roasted butternut squash recipes play on the sweetness of the squash, this is a savory version with a bit of southwest flare.
It’s delicious as a side any time or as a yummy vegetarian main with rice or in tacos.
With its smoky savory flavor contrasting the sweet caramelization, you’ll want to keep going back for more!
Ingredients and Kitchen Supplies
- Butternut squash– You can save yourself time and get a box of precut butternut squash from the produce department at most grocery stores. If you have a whole squash, peel it, slice it in half, remove the seeds and cut it into cubes.
- Olive oil– To coat the squash
- Spices– Chili powder, cumin, garlic powder, and salt and pepper
Kitchen supplies you’ll want to have on hand include:
How to Make the Best Savory Butternut Squash- Spiced Butternut Squash
1. Prep the squash.
Peel the squash with a vegetable peeler. Slice it half lengthwise and scoop the seeds out of the cavity. Then use a sharp knife and cut the squash into roughly 1 inch cubes.
2. Season the butternut squash.
Put the squash cubes into a large bowl. Drizzle them with olive oil and give them a quick toss to lightly coat the butternut squash. Season with chili powder, cumin, garlic powder, and salt and pepper. Toss again so the seasoning gets evenly distributed.
3. Roast the butternut squash.
Spread the spiced butternut squash cubes out onto a cookie sheet you’ve lined with foil and sprayed with nonstick spray. Roast the squash in an oven preheated to 425 for 40 minutes, flipping the squash once halfway through.
4. Serve and enjoy!
When the butternut squash pieces are caramelized around the edges and tender, remove the tray from the oven. Serve and enjoy!
Store leftover spiced butternut squash in an airtight container in the fridge for up 3 days.
Reheat in the microwave or in a hot oven until warmed through.
You can serve spiced butternut squash as a twist on the traditional sweet roasted butternut squash you’d have on Thanksgiving.
It also works as a cool weather twist on tacos. Just make this and serve it with tortillas, fresh cilantro, and some pico de gallo! Yum!
You could also use it as a zestier, southwestern flavor for a base to Easy Roasted Butternut Squash Soup.
What spices go with butternut squash?
This is subjective, but when making roasted savory butternut squash, you can pair it with more traditional flavors like thyme and rosemary or you can play with contrasting flavors as this recipe does here and use zestier flavors like chili powder and cumin for a sweet heat effect.
What is the best way to cook butternut squash?
Roasting hands down is the best way to cook almost any veggie including butternut squash. This method brings out a natural nutty flavor and caramelizes the squash for more depth of flavor.
Tips and Tricks
- Want to save yourself some prep time? Most grocery stores sell pre cubed butternut squash in the fresh produce department. You may have to cut the cubes in half but you won’t have to peel and clean the squash.
- You could add some other spices to the mix. Smoked paprika would be fantastic.
- The slight spiciness of the seasoning gives you a nice contrast to the squash’s natural sweetness. You could play that up even more with a 1/4 teaspoon of cayenne pepper.
Other Butternut Squash Recipes
- The Best Balsamic Butternut Squash and Brussels Sprouts
- Brown Sugar Butternut Squash (with Cinnamon)
- Instant Pot Curried Butternut Squash Soup
- Easy Roasted Butternut Squash Soup
- Thai Pumpkin Curry with Butternut and Chickpeas
- Brown Butter Gnocchi with Roasted Squash and Kale
- Easy Roasted Butternut Squash Seeds (Savory Squash Seeds)
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- 1 3ish pound butternut squash, peeled, seeds removed, and cubed
- 2 tablespoons of olive oil
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp of garlic
- Salt and pepper to taste
- Peel the squash with a vegetable peeler. Slice it half lengthwise and scoop the seeds out of the cavity. Then use a sharp knife and cut the squash into roughly 1 inch cubes.
- Put the squash cubes into a large bowl and drizzle them with olive oil. Toss to lightly coat the butternut squash.
- Season with chili powder, cumin, garlic powder, and salt and pepper. Toss again so the seasoning gets evenly distributed.
- Spread the spiced butternut squash cubes out onto a cookie sheet you've lined with foil and sprayed with nonstick spray.
- Roast the squash in an oven preheated to 425 for 40 minutes, flipping the squash once halfway through.
- When the butternut squash pieces are caramelized around the edges and tender, remove the tray from the oven. Serve and enjoy!
see post for notes
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 73Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 66mgCarbohydrates: 8gFiber: 3gSugar: 2gProtein: 1g