Chili- and Cinnamon-Roasted Butternut Squash

Name: Chili- and Cinnamon-Roasted Butternut Squash
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch cubes; 2 tablespoons extra-virgin olive oil; 1 1/2 teaspoons salt-free chili powder; Kosher salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cayenne (optional)

By Vallery Lomas

Updated Oct. 21, 2022

Chili- and Cinnamon-Roasted Butternut Squash — Lennart Weibull for The New York Times. Food Stylist: Victoria Granof.

Total Time: 45 minutes
Rating: 4(618)
Comments: Read comments

Roasting butternut squash at a high temperature helps the sugars caramelize, bringing out a sweetness that pairs perfectly with fall flavors like cinnamon and cayenne. This recipe plays on the duality of butternut squash – its savory and sweet components. The ground cinnamon complements the caramelization, and the chili powder and cayenne play on the vegetable’s more savory profile. The cayenne also adds a kick, though you can omit it if you prefer to keep this dish’s heat limited to the more subtle chili powder.

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Ingredients

Yield:4 servings

1medium butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch cubes
2tablespoons extra-virgin olive oil
1½teaspoons salt-free chili powder
Kosher salt
½teaspoon ground cinnamon
¼teaspoon ground cayenne (optional)

Ingredient Substitution Guide

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Preparation

Step 1
Heat the oven to 425 degrees. Line a shallow baking pan with parchment paper or foil. In the baking pan, toss the cubed butternut squash with the olive oil, chili powder, ½ teaspoon salt, cinnamon and cayenne (if using).
Step 2
Arrange the butternut squash in a single layer and transfer to the hot oven. Roast, stirring halfway through, until the butternut squash is tender and can be easily pierced with a fork, and the cubes are browning on the edges and starting to caramelize, 30 to 35 minutes. Remove the squash from the oven and let it cool slightly before serving.

Tip

This recipe can be easily doubled. Just make sure to spread the squash out in one layer on the baking sheet so that it will cook evenly.

Ratings

4 out of 5

618 user ratings

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Comments

Jackie2 years ago

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!

Sue2 years ago

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.

Hillaryn2 years ago

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

Stephanie K.1 week ago

I love this recipe. For added flavor I sometimes drizzle some honey on top.

Tammy8 months ago

Disappointing. Squash cooked through to mushy in 30 min but did not caramelize. Cinnamon filled kitchen with a lovely scent but none of the spices were present to taste in the finished dish. Probably won't bother to try again but if I did I would add some maple syrup to the preparation and hope that would help it caramelize, and also amp up the spice level.

Beth1 year ago

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

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