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Fall meals will never be the same
You’ll see – this dish is beyond delicious. I’ve made this tasty Chili Roasted Butternut Squash for innumerable family and friend gatherings, and it is always a hit.
How does your family “do” Thanksgiving? Do you have the same treasured old stand-bys year after year, or do you like to find the latest trends? Does one person do all the cooking, or do you split things up, with different people bringing things to share? Do you travel? Stay home and have company over?
I’m pretty nosy aren’t I? Seriously, I do love hearing about the traditions in other families. If you would like to answer any of these burning questions that I have posed, please feel free to do so down in the comments.
How we do Thanksgiving
I’ll even answer my own questions: We use a mixture of old and new recipes. We split up the cooking. And we always go to my sister and brother-in-law’s in Massachusetts. There’s poker, wine, Black Friday shopping, and a lot of thankfulness that we get to be together. And now we have a bunch of grandchildren, so its’ even more fun.
What there is mostly though, is food. Growing up in a family of great cooks means you have to be on your toes when it comes to the holidays. Expectations are high. I’ve already told you about our favorite Southwest Cornbread Dressing. Today, I have another side dish that may be out of the ordinary. It’s Chili Roasted Butternut Squash and it truly is one of the best ideas I have ever had.
Easy!
It is really easy too, which is nice when you have a lot of other things to prepare – you can even do it ahead and reheat it at dinnertime if you’d like.
This is not limited to Butternuts – any smooth-skinned winter squash will be nice. It will be a lot easier to peel a winter squash that doesn’t have bumps and ridges all over it,so smooth is best.
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Author: Donalyn Ketchum
Any kind of large, smoother-skinned winter squash will be great in this recipe.
Prep Time15 minutes mins
Cook Time1 hour hr 10 minutes mins
Total Time1 hour hr 25 minutes mins
Servings: 10 servings
Ingredients
- Butternut squash - about a 4 to 5 pounder
- 2 tablespoons olive oil
- kosher salt & fresh cracked pepper
- 1/4 cup light brown sugar
- 1.5 teaspoons ground cumin
- 1.5 teaspoons smoked paprika
- 1 teaspoon chipotle chili powder maybe less, if your guests aren't too fond of spiciness
- 1 teaspoon granulated onion powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon granulated garlic powder
- 2 tablespoons butter
- additional salt & pepper to taste
Instructions
Set the oven to 350º. Line 2 heavy baking sheets with parchment paper. It's best to use two baking sheets, to ensure even roasting and to get some nice color on the squash.
Begin preparing the squash by cutting it in half from top to bottom.
Lay the halves cut side down on a cutting board. [it is best to put on a pair of disposable gloves when cutting up squash - the moisture in winter squash turns into an impenetrable coating on your hands once it dries. Not harmful, but no fun to get off either, so save some time and put on the gloves]
Use a sturdy vegetable peeler to peel all of the skin from the outside of the squash.
Flip the halves over, and scoop out the seeds.
Cut the squash into 1 inch cubes.
Place all of the cubes in a large bowl, and drizzle over the oil oil. Sprinkle on the salt and pepper, and mix with a large spoon, to get everything coated in the oil.
Spread the squash out on the prepared baking sheets - it should be in a single layer as much as possible.
Roast the squash in the oven for 50 to 70 minutes, stirring every so often to get it evenly cooked.
Meanwhile, in a small bowl, combine the brown sugar, cumin, paprika chili powder, onion powder, cinnamon and garlic powder. If needed push the mixture through a mesh strainer to get out any lumps.
When the squash is easily pierced with the tip of a sharp knife, and it pretty soft, dump all of the squash onto one baking sheet. Melt the butter and pour over the squash, followed by the sugar and spice mixture. Gently mix it all together, and then spread it out evenly again [though it will be more crowded now of course]
Return to the oven for another 10 minutes or so, until the sugar has somewhat caramelized.
Remove to a bowl and serve hot. If making ahead, allow it to cool still on the sheet pan, then refrigerate until dinner time. It will take 30 minutes or so to reheat, in a casserole dish, uncovered at 350º.
Notes
You can make this ahead, and reheat it. It should go back in the oven for reheating, so it doesn't get all mashed together. A parchment lined sheet again will be best for this. Keeps nicely in the fridge for at least 5 days.
It is pretty darned amazing stuff, and I hope you will love it!
FAQs
As for nutrition, a cup of cooked cubed butternut squash has just 80 calories, 22 grams of carbs, and 4 grams of sugars, and supplies an impressive array of nutrients.
How does Gordon Ramsay cook butternut squash? ›
How does Gordon Ramsay cook butternut squash? He first tosses the butternut squash in oil, maple syrup, salt, and pepper and then cooks it in the oven at 400°F for about 25 minutes.
Why is my roasted butternut squash mushy? ›
Squashes behave very differently when cooked in the oven or on the stovetop. Generally, a squash that is roasted in the oven is going to have a much softer texture, one that can get mushy if mixed with other ingredients, but making it ideal for a purée, soup, or being mashed.
Do you need to peel butternut squash when roasting? ›
While butternut squash skin is edible and it can even turn nice and crisp when roasted, many people prefer to peel it first so it's easier to eat. Butternut squash skin is smooth and thin and the best way to peel it is by using a sharp vegetable peeler. It really is that simple!
Does butternut squash spike blood sugar? ›
Butternut squash contains a type of fiber that's not digestible. If you have diabetes, it can help keep your blood sugar from rising after eating. Butternut squash also has a low glycemic index, which means that its carbs are digested more slowly. This also helps keep blood sugar from rising.
Is butternut squash healthier than sweet potatoes? ›
To begin with, the butternut squash beats the sweet potato with fewer calories, carbs and sugar per serving. Moreover, it is rich in calcium, magnesium, potassium, and vitamins B6 and E. On the other hand, the sweet potato, however, provides more fiber and protein.
Do you eat the skin of roasted butternut squash? ›
You can eat the skin, so there's no need to peel it. Simply halve it, scoop out the seeds and chop it into chunks, then roast it and add it to a warm winter salad or throw it into curries, stews or soups. You can also roast the seeds and eat them as a snack or sprinkled over a finished dish.
Do you cook butternut squash cut side up or down? ›
Cooking butternut squash halves
- Preheat the oven to 400F. Cut off ¼" from the top and bottom of the butternut squash. ...
- Line a baking sheet with parchment paper and place the butternut squash halves cut side down. Bake for 50-60minute or until tender.
Roast at 180°C for 35 to 40 minutes, or until golden and soft. Or, next time you've got the oven on, use up the space to cook a whole squash – simply bake it just as it is until you can insert a knife in easily, then use it over the following days for throwing into salads or to turn into pancakes or fritters.
Why do my hands feel weird after cutting butternut squash? ›
The liquid is so strong that it can harden into protective scab if the squash becomes cut or damaged—much like a tree. This sap has the same effect on skin, it creates a tough film that can feel stiff, or even itchy.
The most likely cause for a bitter taste in squash is due to an environmental stress of some sort, most likely a wide temperature flux or irregular irrigation. Either of these will create an excess of cucurbitacins to concentrate in the fruit.
What is white stuff on butternut squash? ›
Fluffy, white, cotton-like fungal growth is common on infected areas. Small, hard, black, raisin-like fungal structures, known as sclerotia, eventually develop, embedded in the cottony mold. White mold often infects fruit through the blossom end.
Can I prep butternut squash ahead of time? ›
I typically cut mine into 1/2-inch or 3/4-inch cubes for roasting, but the size/shape of the cut is totally up to you. Once your butternut squash is cut, you can either cook the squash immediately. Or you can refrigerate it in a sealed container for up to 3 days, or freeze it in a sealed container for up to 3 months.
Can butternut squash be eaten raw? ›
That's right, you can eat butternut squash raw (yep, we said it). Raw butternut squash is carrot-like and holds up well in crunchy salads and slaws. If opting for raw squash over cooked squash, start by peeling away the tough outer skin (FYI, you can eat the skin when it's cooked.
What are the four ways to cook butternut squash? ›
Steaming, boiling, microwaving, and pressure cooking are quick moist-heat ways to soften the flesh of this winter squash. These methods don't add much flavor, but they are great for soups and purees. Personally, roasting tastes the best.
How healthy is roasted butternut squash? ›
A one-cup (205-gram) serving of cooked butternut squash provides more than 450% of the RDI for vitamin A and over 50% of the RDI for vitamin C ( 1 ). It's also rich in carotenoids — including beta-carotene, beta-cryptoxanthin, and alpha-carotene — which are plant pigments that give butternut squash its bright color.
What is the best squash for diabetics? ›
A hearty side dish or precursor to a soup, roasted winter squash is a delicious and versatile fixture in the diets of people with diabetes. Though technically classified as fruits, acorn squash and butternut squash are considered starchy vegetables that can serve as healthy replacements for russet potatoes.
What squash is high in sugar? ›
Butternut Squash- Cooked butternut squash has nearly 22 grams of carbs, but nearly 7 grams of fiber, which makes it higher in sugar than many other vegetable options.
Is butternut squash better than potatoes for diabetics? ›
Squash has often been labeled, along with potatoes and sweet potatoes, as a “starchy" vegetable. However, by comparison butternut squash has nearly 40 percent less carbohydrates than potatoes and sweet potatoes. This makes squash a great alternative for those following a lower carb diet.
