Maple-Chili Roasted Butternut Squash

(from castro15’s recipe box)

Categories: Sides


  • 2 tbsp. pure maple syrup
  • 2 tbsp. melted butter
  • 1-3 tsp chili powder
  • 1/2 tsp salt
  • 4 cups cubed butternut squash
  • 4 small shallots, quartered
  • 1 1/2 tsp balsamic vinegar


  1. Preheat oven to 425. Coat a large rimmed baking sheet with cooking spray.

  2. Mix maple syrup, butter, chili powder and salt in a large bowl. Add squash and shallots and toss to evenly coat. Arrange in a single layer on the prepared baking sheet.

  3. Roast the vegetables, stirring once or twice, until tender, 25-30 minutes. Drizzle with vinegar before serving.

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