Chili- and Cinnamon-Roasted Butternut Squash Recipe (2024)

I used frozen butternut squash cubes (1 lb) straight from the freezer, tossed with the oil and spices, baked on a sheet pan as directed and it turned out great!

I prepped this a few hours ahead and left the seasoned squash in a container, for quick roasting when I got home. When it came out of the oven I added a squeeze of fresh lime juice and a dusting of chopped toasted walnuts. I had a bottle of balsamic vinegar reduction available at the table, for those who like it. Rave reviews from my friends, and a kitchen that smelled like heaven were the results. This will be a regular addition to my cool weather menus.

I get a similar effect w Ras el hanut and Aleppo pepper. Very tasty on sweet potatoes too.

I just made it with delicata squash. I subbed curry powder for chili powder but otherwise as per recipe. Turned out amazing. Easy and incredibly delicious. (No garlic, which I think would be all wrong here.)

I am going to replace my "usual" roasted sweet potatoes for this on Thanksgiving. Complainers can go hungry!

You enjoyed the dish, so take it to the Thanksgiving potluck!!!

Just the right amount of moderate heat. I liked them cold the next day as a snack.

Does anyone have any hints about how to peel a raw butternut squash?

used kabocha squash, no need to peel. love the spice mix.

Read This! Gee, wow! I just really loved this spicey squash recipie! My five sons don’t like their vegetables, but when I whipped this baby up they couldn’t get enough of it! (I wish my husband felt like that about me, HA!) Can’t wait to try this spicey squash again!

Used a large old orange striped Cushaw squash…good to utilize that and a neat variety but it had been outside the front door for color and then in the garage, possibly had lost sugar content?Next time will oil first generously, then put the spices on…I did the spices first and they clumpedThe chili powder I used was new from the health food store but may have been mediocreWasn’t blown away by this but it was decent, try again with fresher squash and with mods as above

This is a good dish, but a little bland for my Southern palate. For those who feel similarly, I recommend adding additional spice (some paprika or cumin could be nice), pepper, and lemon or another acid. I think this would be lovely with a tangy sheep’s or goat’s milk cheese. A fresh soft herb, such as parsley, is also great.

I tossed the ingredients in a bowl and then put them on the paper lined baking sheet. My tossing skills sort of demand this kind of treatment. The aromas from this dish are out of sight good.

I just recently made this as we had a butternut squash in our pantry and wanted to do something simple. Swapped the chili powder with harissa and it came out delicious! Definitely a repeat in my kitchen!

This is an excellent way to prepare butternut squash. Followed the recipe exactly. Perfect mix of spices. Glad to have this in my recipe box, because I have a *lot* of butternut squash!

This is a really good recipe. Cooked as written (w/ cayenne) using fresh butternut squash. I served it with thin-sliced grilled chicken and M. Clark's Crispy Brussels Sprouts w/ Shallots all of which made for a great medley of flavors. I roasted the squash and sprouts in the oven for 17 minutes @425F, stirred both, then upped the temp to 435F. Cooked another 17 minutes (took the pan of sprouts out about 6 minutes before the squash).

Added some carrots and used fresh sage leaves and rosemary with the seasoning. Really great…love butternut squash.

This is the first butternut squash dish I’ve ever really enjoyed and am thrilled to have a recipe to use in these cold months ahead. Yum!

Used prechopped and reduced temp to 415 because of small dice. Added red onions. No mixed chili powder on hand, so used some ancho along with Penzey’s mural of flavor and cinnamon. Added kale sprouts at end to add some green crunch, contrast with sweet.

Also, add sprouts at end (after removing from oven) and use extra oil in anticipation. Add salt.

Easy and tasty!