• Prep Time:
  • Cooking Time: 1 hour
  • Serves: 4

Southwestern Roasted Butternut Squash

  • Recipe Submitted by on

Category: Holiday, Peppers

 Ingredients List

  • 1 (approximately 2 - 3 pound) butternut squash (5 - 6 cups cubed)
  • 2 - 4 tablespoons olive oil, divided
  • 1/2 teaspoon chile powder
  • 1/2 teaspoon sweet or smoked paprika
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes, optional
  • coarse salt and fresh black pepper


1. Preheat oven to 400 degrees F. Wash the squash and lay the entire thing down - no need to cut it - on a baking sheet or metal roasting pan. Bake 25 minutes. Remove from oven and allow to cool until you can easily handle it without being burned.
2. Cut the squash in half, peel it and scoop out the seeds. Cut into 1/2-inch cubes.
3. Grease a large cookie sheet (not the thick aluminum type) with 1 - 2 tablespoons oil. Lay the squash out on the cookie sheet and drizzle with 2 tablespoons oil. Massage the oil gently into the squash with your hands.
4. In a small bowl mix together the chile powder, paprika, cumin and red pepper flakes. Sprinkle over the squash and massage into the squash with your hands. Spread them out in one layer. Season with salt and pepper.
5. Roast 25 - 35 minutes until fork tender - don't overcook or they will get mushy.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?