Maple Chili Roasted Butternut Squash
Crystal's all time favourite root vegetable marinade. It not only works for squash, but also for yams, potatoes, beets, turnips or any other root vegetable you like! Check the notes section for a more savoury variation.
Recipe type: Vegetable Side
Serves: 8 servings
- butternut squash, ~8 cups cubed or one large
- coconut oil, 2 Tbsp
- maple syrup, 3 Tbsp
- *cinnamon, 1 tsp
- chili powder, 1 tsp
- salt, ¾ tsp + more to taste
- Heat oven to 400 F
- Prepare 1 large or 2 small baking sheets with parchment paper.
- Peel, slice and chop the butternut squash into cubes. If you're short on time, buy the pre-chopped squash or consider chopping it the night before to speed up the process. In my opinion, chopping the squash is the hardest part....
- Melt the coconut oil and whisk together with maple syrup, cinnamon, chili powder and salt.
- Pour the mixture over the squash and mix well - use your hands here!
- Bake for 20 minutes and then rotate or mix the squash.
- Bake for another 15-20 minutes or until desired texture is reached. Watch closely towards to the end to ensure it does not burn.
*replace 1 tsp of cinnamon with another tsp of chili powder, and cut the maple syrup down to 2 Tbsp for a more savoury version of this recipe. If the marinade is too thick, add a tsp or 2 of water to thin it out.
It’s no secret that I’m a huge fan of squash and root vegetables. There’s nothing more comforting on a cold winter day than warm and crisp roasted veggies. This marinade (or slight variations of this…) has been apart of my recipe repertoire for the last decade. You know it must be good it you’ve been making the same thing for years!! I don’t know what’s taken me so long to share it with all of you! Here’s a photo recap of the steps: