Southwestern Roasted Butternut Squash

The Southwestern Roasted Butternut Squash was the perfect pairing for Whole30 Pulled Pork Carnitas. It is also Paleo and Whole30 compliant which is key for my new recipes. The spicy kick of the Southwestern Roasted Butternut Squash is delicious with the natural sweetness of the squash and roasting them in spicy seasoning to give them a sneaky spicy kick.

Southwestern Roasted Butternut Squash Ingredients

butternut squash (5 – 6 cups cubed)
2 – 4 tablespoons olive oil, divided
1/2 teaspoon chili powder
1/2 teaspoon sweet or smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon red pepper flakes, optional
coarse salt and fresh black pepper

Southwestern Roasted Butternut Squash Instructions

Preheat oven to 400 degrees F. Wash the squash and lay the entire thing down – no need to cut it – on a baking sheet or metal roasting pan. Bake 25 minutes. Remove from oven and allow to cool until you can easily handle it without being burned.
Cut the squash in half, peel it and scoop out the seeds. Cut into 1/2-inch cubes.
Grease a large cookie sheet (not the thick aluminum type) with 1 – 2 tablespoons oil. Lay the squash out on the cookie sheet and drizzle with 2 tablespoons oil. Massage the oil gently into the squash with your hands.
In a small bowl mix the chili powder, paprika, cumin and red pepper flakes. Sprinkle over the squash and massage into the squash with your hands. Spread them out in one layer. Season with salt and pepper.
Roast 25 – 35 minutes until fork tender – don’t overcook or they will get mushy.

Thanks to Cinnamon Spice end Everything Nice for the inspiration.