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.
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.
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.
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!
Chili Garlic Glazed Butternut Squash
Ingredients
- ¼ cup olive oil, extra virgin
- ⅓ cup orange juice, from 1 large orange
- 1 tsp coconut sugar, or brown sugar
- 1 tsp apple cider vinegar
- ½ large butternut squash, halved lengthwise, seeded and sliced ½ thick
- ½ tsp habanero pepper, finely minced OR 2 dried crushed red chilis
- 3 cloves garlic, coarsely chopped
- 1 tbsp 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
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
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Sam @ PancakeWarriors says
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!
Flavour & Savour says
Yes! I love that sweet and spicy contrast too and it just seems to work with the butternut squash. Enjoy!
Jackie says
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.
Flavour & Savour says
I LOVE Greek food and I sure love those crispy lemon potatoes! We make them often. Trust you had a great Greek meal!