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.
- 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!
- 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
This roasted squash is sweet, spicy and the perfect side to your next meal. I honestly could have eaten half of the pan.