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With crispy caramelized edges and a sweet and salty glaze, this roasted butternut squash makes the perfect Fall side dish!
If you need a rustic, comforting, and easy side dish, you will love this one!
HOW TO MAKE GLAZED BUTTERNUT SQUASH
Preparing this side dish takes less than 40 minutes and requires just 6 ingredients + spices.
First, we cut the butternut squash into cubes, coat it with oil, and roast in the oven until it gets tender.
A FEW TIPS
- Stir halfway through baking to ensure the butternut squash is golden brown on all sides.
- Check doneness after 20 minutes by piercing it with a fork. If it’s still tough, bake for another 5 minutes.
- Do not overbake, or you will end up with puréed butternut squash.
Once roasted, it’s time to glaze it!
Sauté garlic and shallots in vegan butter. Next, add the roasted butternut squash and season with salt and spices. I went with chili flakes for spiciness, oregano, and smoked paprika for a comforting smoky flavor!
For umami and sweetness, deglaze the pan with soy sauce and maple syrup and stir to coat.
This glazed butternut squash has the perfect balance of sweet and salty with a buttery and smoky flavor! It’s delicious on top of rice, stirred into pasta, or used as a filling for tacos!
Looking for more Fall recipes? Check out this Tempeh & Pesto Butternut Squash Lasagna, Smoky Garlic Roasted Pumpkin Wedges, or this Creamy Pumpkin Pasta!
Let me know in the comments if you try this recipe!
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Spicy Glazed Butternut Squash
Ingredients
- 1 large butternut squash about 3 pounds
- 2 tsp oil
- 1/4 tsp salt
- 3 tbsp vegan butter
- 2 shallots minced
- 4 cloves of garlic minced
- 2 tsp chili flakes
- 1/2 tsp dried oregano
- 1/2 tsp smoked paprika
- 2 tbsp maple syrup
- 2 tsp soy sauce
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Peel and cut the butternut squash into 1-inch cubes. Transfer to the baking sheet and drizzle with the oil and salt. Stir to coat the butternut squash cubes.
- Roast for about 25 minutes or until just tender, stirring once halfway through baking. Remove from the oven and set aside.
- Heat the vegan butter in a skillet over medium heat. Once melted, add the minced shallot and garlic, and sauté for 2-3 minutes. Next, add the roasted butternut squash and sauté for one more minute.
- Add the chili flakes, oregano, smoked paprika, maple syrup, soy sauce, and stir to coat. Cook for another 2-3 minutes.
- Serve as a side, with steamed rice, pasta or as a filling for tacos!
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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Leave a Comment
Looks great… perfect recipe for this time of year. Photos are super too. Thanks!
Thanks Sylvia!
Easy and delicious. I added more chili flakes and smoked paprika for additional heat.
What constitutes a serving serve? Three pounds serves more than four.
Thanks and looking forward to trying more of your recipes.
Thanks Denise!
I think it serves about 4 persons as a side, and probably 2-3 as a full meal with a salad on the side.
3 pounds is the weight of the full butternut, so once it is peeled and the seeds have been removed, it’s quite lighter than that.