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Perfectly Roasted Butternut Squash
Butternut Squash is Jason’s absolute favorite dish! He would eat it every single night if I made it for him.
The spice mixture in this recipe is especially delicious! So if you’re looking to take your squash up a notch this holiday season – I’ve got you covered here!
Roasted butternut squash is the PERFECT winter squash to serve alongside your very best cold-weather meals such as roasted turkey, chicken, or pork tenderloin with a big fall salad.
OR, use this recipe to food prep for your week ahead (substitute butternut squash for your typical healthy carb on your meal plan). Most of the carbohydrates in our diet should come from nutrient-rich complex carbs, like butternut squash.
ORR, use this recipe to prepare the squash for making soup! Butternut squash soup is definitely a seasonal MUST-MAKE.
➡️Here’s a few more CFC favorite butternut squash recipes for you:
- Butternut Squash Soup
- Mashed Butternut Squash
- Twice Baked Butternut Squash
- Butternut Squash Fries
- Butternut Squash Scoops
Makes about 6 servings
- 1 large butternut squash — about 3 pounds, peeled, seeded, and cut into 1-inch cubes
- 2 Tbsps avocado oil, melted coconut oil, or ghee
- 1 Tbsp pure maple syrup
- 1 tsp sea salt
- 3/4 tsp ground cinnamon
- 1/2 tsp chili powder
- 1/4 tsp ground black pepper