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Maple-Chili Roasted Butternut Squash

  • 15 m
  • 40 m
Breana Killeen
“To give this healthy vegetable side dish recipe a different kind of heat, try a single-chile powder, such as ancho or chipotle. Serve with simple roasted salmon or chicken, or toss into a green salad with sunflower seeds.”


    • 2 tablespoons pure maple syrup
    • 2 tablespoons melted butter
    • 1-3 teaspoons chili powder
    • ½ teaspoon salt
    • 4 cups cubed butternut squash
    • 4 small shallots, quartered
    • 1½ teaspoons balsamic vinegar


  • 1 Preheat oven to 425°F. Coat a large rimmed baking sheet with cooking spray.
  • 2 Mix maple syrup, butter, chili powder and salt in a large bowl. Add squash and shallots and toss to evenly coat. Arrange in a single layer on the prepared baking sheet.
  • 3 Roast the vegetables, stirring once or twice, until tender, 25 to 30 minutes. Drizzle with vinegar before serving.
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