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Chili Roasted Butternut Squash

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Chili Roasted Butternut Squash

Chili Roasted Butternut Squash

Jessica Braider
A little smoky, a little sweet, and all kinds of delicious.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 6 servings


  • 1 butternut squash peeled, seeded, and diced
  • 1 Tbsp. extra virgin olive oil
  • 1/2 tsp. kosher salt or sea salt or other coarse salt
  • 1 tsp. chili powder


  • Preheat the oven to 425 degrees. Spray a baking sheet with nonstick cooking spray.
  • In a large bowl, toss the squash, oil, salt, and chili powder.
  • Spread the squash evenly on the baking sheet and cook for 25 - 30 minutes (or more if you like them even browner), flipping once after 15 - 20 minutes.


Nutritional Information Per Serving (% based upon daily values): Calories 72, Total Fat: 3g, 4%; Saturated Fat: 1g, 1.5%; Cholesterol: 0mg, 0%; Sodium: 142mg, 4.5%; Total Carbohydrate: 14g, 4.5%; Dietary Fiber: 3g, 9.5%; Sugar: 3g; Protein: 1g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Dairy-Free, Fall, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Low Sodium, No Added Sugar, Nut-Free, Side Dish, Vegan, Vegetarian, Winter
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