Sweet and Spicy Roasted Butternut Squash


  1. 1 teaspoon black pepper
  2. 1 teaspoon salt
  3. 1 teaspoon pumpkin pie spice
  4. 1 teaspoon onion powder
  5. 1 teaspoon granulated garlic
  6. 1 teaspoon smoker paprika
  7. 2 tablespoons balsamic vinegar
  8. 2 tablespoons olive oil
  9. 2 tablespoons brown sugar
  10. Pinch two of cayenne pepper optional
  11. 1 \2 cup of maple syrup
  12. 1 peeled and cubed butternut squash


  1. Line baking pan with foil. Coat foil lightly with olive oil. Peel butternut squash, cut into 1 inch cubes. Toss and coat squash in seasoning mixture and spread out on foiled and greased pan. Roast 25 mins in a *375 degree oven and turn/flip squash. At this point I mixed another 1 tbls Olive Oil, 1 tbls balsamic vinegar and 1 tbls brown sugar together and poured onto the squash. I sprinkled cayenne, (which is optional) and baked another 15-20 or until tender and nicely browned.

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