This Sweet & Spicy Roasted Squash is the perfect side dish to your favorite easy meal. Just a few simple ingredients, ready in about 40 minutes. Vegan and paleo-friendly!
I love squash… so so much. There are just so many kinds! How can we get sick of it? I don’t know if it is possible guys…
The deal here with this squash is I actually really wanted to stuff it. But laziness got the best of me. My intention for this roasted squash was to make this awesome combination of veggies, some grains and maybe some protein… stuff it real good. But then I couldn’t decide on a flavor combo. And really I just wasn’t in the mood to prep all of the ingredients, truth be told. Then I thought “Well, if I am not in the mood, maybe they (you guys) won’t be in the mood either…. YEAH. I’ll just present a super easy side dish instead.”
We all have our go-to simple dinners when you don’t feel like using your brain to think of something new. Ours usually being some form of protein, greens or salad, and roasted veggies. (That’s because I am typically the one making dinner… if it were Drew on duty it’d be frozen pizza, maybe some tacos if we’re lucky.)
I love those dinners… they’re easy. But then I start getting a little tired of them, and after a while dinner becomes “meh” and you want to just order takeout.
Well not with this Sweet & Spicy Roasted Squash recipe my friends. Enjoy this side dish as a way to change up your normal go-to dinner. Personally, I’m thinking alongside with some salmon and brussels sprouts…
Here’s what you need
- 2 small acorn, dumpling, or carnival squash
- coconut oil (or avocado, olive oil)
- coconut sugar
- cayenne pepper
- ground cinnamon
- all spice
All you have to do is slice the squash into rings (scoop out seeds) and lay them on an greased baking sheet. Then drizzle with oil and sprinkle on the coconut sugar plus spices. Bake the squash for about 30-40 minutes until soft and they’re ready to eat!
Oh yeah… I did happen to think adding some cashew butter was a brilliant beyond brilliant idea so I highly suggest doing that upon taking out of the oven.
Sweet & Spicy Roasted Squash
This Sweet & Spicy Roasted Squash is the perfect side dish to your favorite easy meal. Just a few simple ingredients, ready in about 40 minutes. Vegan and paleo-friendly!
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 mins
- Yield: 2-4 1x
- Category: sides
- Method: oven
- Cuisine: American
Ingredients
- 2 small acorn, sweet dumpling, or carnival squash
- coconut oil (or avocado, olive)
- coconut sugar (or brown)
- cayenne pepper
- ground cinnamon
- all spice
- optional:
- cashew or almond butter drizzle
Instructions
- Preheat oven to 375F and grease a medium baking sheet with oil. Set aside.
- Cut tops and bottom off of squash and slice into rings. Cut out center of each ring to remove seeds. –If your squash is really hard to cut, allow to soften in preheating oven for about 5-10 minutes.
- Place rings on greased baking sheet and drizzle with oil, about 1-2 tablespoons. Lightly sprinkle on cayenne pepper (to taste), ground cinnamon, all spice and coconut sugar (about 1/2 tablespoon or so). Use hands to rub everything in and make sure squash is evenly coated.
- Bake for 20 minutes before checking and gently flipping over. Sprinkle with more seasoning and sugar if you wish, bake for another 10-20 minutes until soft.
- Allow squash to rest/cool on pan before serving. Drizzle with cashew or almond butter if your heart desires. Enjoy!
Nutrition
- Serving Size: 1/4th
- Calories: 127
- Sugar: 1
- Sodium: 182
- Fat: 4
- Saturated Fat: 3
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 4
- Protein: 2
- Cholesterol: 0
Keywords: vegan paleo sweet and spicy roasted squash
This roasted squash is sweet, spicy and the perfect side to your next meal. I honestly could have eaten half of the pan.
michele @ paleorunningmomma says
I’ve been VERY into squash lately and will definitely try it this way, ASAP!
Ashley says
Thanks Michele! Hope you enjoy 🙂
Erin @ The Almond Eater says
Stuffed squash is good, but I’m way more likely to make roasted squash simply because it’s easier!
Ashley says
So true!
Emily Weir says
This looks delicious! I’ve never cooked with squash before, but have one at home that I need a recipe for this week. Anything with a little spice is right up my alley!
Ashley says
Cooking with squash is delish, hope your recipes turns out!
Emily says
This sounds like a really delicious combo; I wouldn’t have thought of putting coconut sugar and cayenne together, but this would really make the squash pop with flavor.
Beverley @ Born to Sweat says
omfggggg this looks fabulous. i love squash soo much but the time it takes to make and also carry home on my bike is kind of a pain in the ass. i really need to get this kind tho cause i love that you can eat the peel. pinning!
Ashley says
Lol I am just imagining you on your bike juggling all of the squash 😀
amylou @thenograiner says
oh woowwwww this looks amazing! And so simple. Squash is THE BEST this time of year…I can’t get enough! I feel you with stuffing them — recently stuffed a butternut squash and it was TDF so if you ever feel the urge to do it DO IT! They’re so yummy stuffed. I have a yummy idea of what to stuff them with next and can’t wait to share 🙂
Ashley says
I totally love them stuffed just didn’t have the patience that day! But it is on my list of meals to make next 😀
Erin @ Erin's Inside Job says
I had a squash craving the other night at like 830 pm which is late for me just bc I got to bed at 10. But you’d better believe I roasted it up and ate the entire thing. YASSSSS.
Ashley says
Hahha that’s awesome.