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    Home » Paleo » Roasted Chili Garlic Butternut Squash

    Roasted Chili Garlic Butternut Squash

    Published: Sep 27, 2015 · Modified: Nov 7, 2018 by Elaine · This post may contain Amazon affiliate links · As an Amazon Associate I earn from qualifying purchases. This blog generates income via ads · 4 Comments

    Jump to Recipe Print Recipe
    Chili Garlic Glazed Butternut Squash

     This tender oven-roasted Chili Garlic Butternut Squash is tossed with an orange juice glaze richly flavoured with chili, garlic and thyme. Paleo and vegan.

    Chili Garlic Glazed Butternut Squash garnished with sesame seeds and thyme
    What could be more welcome after a walk in the woods on a sunny fall day than a warm home-cooked meal? One with this Chili Garlic Butternut Squash as a side dish, that's what! And that's what I made today after a hike by the river.


    Chili Garlic Glazed Butternut Squash in a bowl with whole squash in background
    Butternut squash has a mild flavour so it needs to be paired with strong-flavoured ingredients. Some recipes combine it with sharp cheeses like Parmesan or Asiago. Others add pesto. Roasting it with maple syrup and Dijon mustard as in this Maple-Dijon Roasted Butternut Squash is delicious, too.

    Today, however, I chose to add chili and garlic and add a little crunch with some sesame seeds. Once roasted, the squash becomes slightly caramelized and the glaze makes the edges a little crispy. Chili and garlic add lots of robust flavour!

    How to Roast Chili Lime Butternut Squash

    Heat the oven to 400°F. Heat an empty baking sheet in the pre-heated oven. Heating the baking sheet helps to sear the squash and make crispy edges.

    Cut a squash in half, remove seeds and cut into slices ½ inch thick.

    In a large bowl, whisk the oil, orange juice, sugar, and apple cider vinegar. Add the squash, peppers, garlic, thyme, salt and pepper and toss to coat.

    Spread the squash in a single layer, spaced so the pieces are not touching each other. (If you crowd them, they will cook in their own steam and won't be as crispy.) Sprinkle with sesame seeds.

    Roast in oven for 40 minutes, turning after 20 minutes, until squash is tender and edges are caramelized and sesame seeds are toasted.

    Note:  if you decide to cut the squash in smaller slices or cubes, it will take less time to cook. Check at 20 minutes.

    Chili Garlic Butternut Squash sliced before roasting

    Serve it hot, sprinkled with a few more fresh thyme leaves and enjoy the flavours of the season during these beautiful fall days.

    This Chili Garlic Butternut Squash recipe makes an ideal Thanksgiving side dish too! We'll be serving it along with these Crispy Lemon Oven-Roasted Potatoes, a family fave!

    Paleo Chili Garlic Glazed Butternut Squash close up view

    If you like this Butternut Squash with Rosemary, you'll like this Chili Garlic Glazed Butternut Squash. Tender roasted squash with a crisp spicy glaze.

    Chili Garlic Glazed Butternut Squash

    Toss thick slices of butternut squash in an orange juice glaze flavoured with chili, garlic and thyme, sprinkle with sesame seeds and roast in the oven to caramelize.
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour
    Servings: 4
    Calories: 193kcal
    Author: Elaine
    Prevent your screen from going dark

    Ingredients

    • ¼ cup olive oil, extra virgin
    • ⅓ cup orange juice, from 1 large orange
    • 1 teaspoon coconut sugar, or brown sugar
    • 1 teaspoon apple cider vinegar
    • ½ large butternut squash, halved lengthwise, seeded and sliced ½ thick
    • ½ teaspoon habanero pepper, finely minced OR 2 dried crushed red chilis
    • 3 cloves garlic, coarsely chopped
    • 1 tablespoon dried thyme, or 3 large sprigs fresh thyme, plus more for garnish
    • sea salt and freshly ground pepper to taste
    • ¼ cup raw sesame seeds

    Instructions

    • Heat oven to 400°F. Line a baking sheet with parchment paper.
    • In a large bowl, whisk the oil, orange juice, sugar, and apple cider vinegar. Add the squash, peppers, garlic, thyme, salt and pepper and toss to coat.
    • Spread the squash in a single layer, spaced so the pieces are not touching each other. Sprinkle with sesame seeds.
    • Roast in oven for 40 minutes, turning after 20 minutes, until squash is tender and edges are caramelized and sesame seeds are toasted.
    • Serve hot with a sprinkling of thyme.

    Nutrition

    Calories: 193kcal | Carbohydrates: 6g | Protein: 1g | Fat: 18g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 94mg | Fiber: 1g | Sugar: 2g | Vitamin A: 55IU | Vitamin C: 11.9mg | Calcium: 95mg | Iron: 1.4mg
    Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!
    Nutrition Facts
    Chili Garlic Glazed Butternut Squash
    Amount Per Serving
    Calories 193 Calories from Fat 162
    % Daily Value*
    Fat 18g28%
    Saturated Fat 1g6%
    Sodium 3mg0%
    Potassium 94mg3%
    Carbohydrates 6g2%
    Fiber 1g4%
    Sugar 2g2%
    Protein 1g2%
    Vitamin A 55IU1%
    Vitamin C 11.9mg14%
    Calcium 95mg10%
    Iron 1.4mg8%
    * Percent Daily Values are based on a 2000 calorie diet.

    More yummy Roasted Butternut Squash recipes

    6 Butternut Squash Recipes that Aren't Soup

    Maple Dijon Roasted Butternut Squash

    Butternut Squash with Fresh Rosemary and Lime

    Butternut Squash Soup with Ginger and Orange

    Butternut Squash with Sage and Pepitas

    Butternut Squash Salad with Cranberries and Feta

    This post contains affiliate links. If you click on any of the affiliate links and make a purchase within a certain time frame, I’ll receive a small commission. The commission is paid by the third party, not by you. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

    SAVE THIS TO ONE OF YOUR PINTEREST BOARDS and connect with me on Pinterest! I’m always finding new tasty recipes to pin. Subscribe to my weekly newsletter and never miss a recipe!

    More Paleo Recipes

    • Asian Pear Slaw with Ginger and Lime
    • Honey-Dijon Glazed Salmon in Foil
    • Honey Balsamic Roasted Acorn Squash and Brussels Sprouts
    • No-Bake Chocolate Peanut Butter Bars

    Reader Interactions

    Comments

    1. Jackie

      September 29, 2015 at 6:30 pm

      5 stars
      Went for Greek today and had some very tasty lemony potatoes. It was on my mind to investigate how to make them, when I saw your post! THANK YOU for saving me some time. BTW, these ones look more tasty than the ones I had today. Can't wait to try them.

      Reply
      • Flavour & Savour

        September 29, 2015 at 10:26 pm

        I LOVE Greek food and I sure love those crispy lemon potatoes! We make them often. Trust you had a great Greek meal!

        Reply
    2. Sam @ PancakeWarriors

      September 29, 2015 at 1:43 pm

      Loving the sweet and spicy combo going on here. I have to say I never would have thought to do butternut squash like this but I think it's going to be come a staple at my house, sounds delish!

      Reply
      • Flavour & Savour

        September 29, 2015 at 2:57 pm

        Yes! I love that sweet and spicy contrast too and it just seems to work with the butternut squash. Enjoy!

        Reply

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    Welcome! I'm Elaine

    I create delicious gluten-free recipes that everyone can make. I’m here to show you that gluten-free eating doesn’t have to be complicated! I’ll help you make healthy meals that you’ll want to share with family and friends. About Me!

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