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Spicy Roasted Butternut Squash with Smoked Sweet Paprika

Spicy Roasted Butternut Squash with Smoked Sweet Paprika
  • Meal


  • Cusine



1 very large butternut squash, peeled and cut into 2 lbs. of 1 inch cubes

1 tsp. smoked sweet paprika

1 tsp. garlic powder

1 tsp. onion salt

1 tsp. fresh ground black pepper

2 tsp. balsamic vinegar

2 T extra-virgin olive oil, plus a little more to brush or spray the roasting pan

salt and more fresh ground black pepper for seasoning cooked squash if desired


Preheat oven to 375F/190C.Peel the butternut squash and cut into 1 inch cubes, or you can use pre-cut squash cubes if you prefer. (If you haven’t worked with butternut squash, there is a post on the blog about How to Peel and Cut Up a Butternut Squash.)Put the smoked sweet paprika, garlic powder, onion powder, fresh ground black pepper, and balsamic vinegar in a small bowl. Whisk in the olive oil. (You can also mix this in the same bowl you’re going to toss the squash in if you want to save washing a bowl!)Put the cut squash cubes into a medium-sized plastic or glass bowl and toss with the paprika/oil mixture until the squash is well-coated.Spray a flat baking sheet with olive oil or non-stick spray, then arrange squash cubes in a single layer on the sheet. (I made sure each piece had a flat side facing down on the sheet, because that’s where the most browning occurs.)Roast squash 25 minutes, then remove pan from the oven and turn the squash pieces. (I used a flat metal turner to turn all the squash, then use a fork to turn a few that didn’t get turned. This is pretty important so one side doesn’t get too brown.)Put squash back in for 15 minutes, then take out of oven and turn again. Put back into the oven and continue to roast until squash is very tender and nicely browned, about 5-15 minutes more. I would watch it pretty closely during this final cooking time. Total cooking time will be about 40-50 minutes, depending on how big the squash pieces are and what pan you are using.Season cooked squash with more fresh ground black pepper and some salt if desired. (I didn’t think it needed much more seasoning, but I added a little.)Serve hot or at room temperature.