Vegetables have never tasted as good as this sweet and spicy roasted butternut squash! Drizzled with homemade herb chili crisp and topped with candied pecans, this side dish will be the star of your meal.
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What makes this dish special
Whenever the holidays roll around, I get more creative with my vegetables. I always despised boring vegetable side dishes so when November rolls around, my creative juices start flowing. Cajun corn casserole, cheesy broccoli casserole, bacon mushroom, and leek stuffing are just a few of my latest creations that I've fallen in love with. Today, I'm adding another one to the list: sweet and spicy roasted butternut squash.
What makes this side dish so special? It's all about the herb chili crisp. Unlike the traditional chili crisp, this version includes the Thanksgiving trio of herbs: rosemary, sage, and thyme. Combine the flavorful oil with seasoned roasted squash finished with honey and candied pecans and you have one spectacular roasted vegetable. It doesn't get any simpler or better than that!
Ingredients
- Butternut squash: The main ingredient, providing a sweet, nutty flavor and creamy texture when roasted. It's the foundation of the dish.
- Seasonings for squash: Use a combination of chili powder, salt, cumin, cinnamon, and cayenne to flavor the butternut squash. These spices create a complex flavor profile, balancing sweet, savory, and spicy notes that complement the natural sweetness of the squash.
- Honey: Adds sweetness to the squash. You can also use agave or maple syrup.
- Crushed red chili flakes: Provides heat and a spicy kick to the herb chili crisp.
- Gochugaru: Adds a slightly sweet, smoky heat to the chili crisp, different from regular chili flakes.
- Ground fennel: Contributes a subtle anise-like flavor to the chili crisp.
- Garlic: Infuses the oil with a rich, savory flavor that complements the sweetness of the squash.
- Shallots: Adds a mild, sweet onion flavor to the chili crisp.
- Herbs: Fresh rosemary, sage, and thyme provide fresh, aromatic flavors that complement the squash and add complexity to the chili crisp.
- Candied pecans: Offer a sweet, crunchy contrast to the soft roasted squash, adding texture and a nutty flavor.
Substitutions and variations
- Toppings: You can add other toppings or replace the candied pecans with toasted pepitas, toasted coconut, or pickled onions.
- Spicy: Adjust the spice level by increasing or decreasing the chili flakes in the herb chili crisp.
- Vegetables: Try this recipe with another root vegetable such as sweet potatoes or carrots.
Step-by-step instructions
Step 1: Prepare butternut squash
Let's start by preparing the butternut squash. You can also try this recipe with honey nut squash (another favorite of mine), sweet potatoes, acorn squash, or kabocha squash.
Peel and slice the butternut squash into ½-inch thick slices, then toss them with oil, chili powder, salt, cumin, cinnamon, and cayenne. You can also opt to keep the skin on if you don't mind the texture.
Arrange the seasoned squash slices in a single layer on a baking sheet and roast for 20 minutes. After this initial roasting, flip the squash slices over and continue roasting for another 10 minutes until they're tender and caramelized. Flipping the vegetable allows both sides to caramelize, building more flavor.
Once done, drizzle the roasted squash with honey to enhance its sweetness.
Step 2: Make chili crisp
While the squash is roasting, prepare the herb chili crisp. In a heat-safe bowl, combine crushed red chili flakes, gochugaru, ground fennel, salt, and pepper. Set this mixture aside.
In a medium saucepan, combine oil, thinly sliced garlic cloves, thinly sliced shallots, and a cinnamon stick. Bring this mixture to a simmer over medium-low heat.
It's crucial to monitor the heat carefully to prevent burning the garlic and shallots. Continue cooking until the garlic and shallots turn light golden brown, stirring occasionally.
Once they reach this color, add chopped fresh rosemary, sage, and thyme, stirring to combine. Simmer for one more minute or until the garlic and shallots are golden brown, then remove from heat immediately to prevent burning.
Carefully strain the hot oil mixture over the bowl containing the chili flakes, using a fine-mesh strainer. Discard the cinnamon stick and allow the garlic and herb mixture to cool slightly. The garlic and shallots will crisp up as they cool.
Once cooled, add this mixture back to the chili oil, stirring to combine all the flavors.
Step 3: Putting it all together
To serve, arrange the roasted butternut squash slices on a serving platter. Drizzle the herb chili crisp generously over the top, ensuring each piece gets a good amount of the flavorful oil. Finally, sprinkle chopped candied pecans over the dish for added sweetness and crunch.
This sweet and spicy roasted butternut squash is a rather simple recipe but every element adds so much to the dish. From the spicy and aromatic herb chili oil to the sweet candied pecans to the smoky and sweet squash, this side dish is an explosion of flavors.
Enjoy the roasted squash with main entrees such as one pot lemongrass chicken and rice, Coca-Cola chicken wings, and seared ahi tuna with chili basil vinaigrette.
Make-ahead and storage tips
- Make-ahead: You can make the herb chili crisp ahead of time and store it in an airtight container in the refrigerator for up to a week.
- Store: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving.
Frequently asked questions
The squash is done when it is tender and caramelized on the edges. It should be easily pierced with a fork but not mushy.
Yes, you can roast other vegetables, such as carrots, sweet potatoes, or bell peppers, alongside the butternut squash for added variety and flavor.
If you don’t have gochugaru, you can use regular red chili flakes or Aleppo pepper flakes, though the flavor may differ slightly. Adjust the amount based on your spice preference.
More squash recipes
Looking for more dishes featuring squash? Try these:
Recipe
Sweet and Spicy Roasted Butternut Squash
Ingredients
Roasted butternut squash
- 1 large butternut squash peeled and sliced into ½-inch thick slices
- 2 tablespoons oil
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- ¼ teaspoon cayenne
- 1 tablespoon honey
Herb chili crisp
- 2 tablespoons crushed red chili flakes
- 1 tablespoon gochugaru (Korean red chili flakes)
- 1 teaspoon ground fennel
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¾ cup vegetable oil
- 10 garlic cloves thinly sliced
- 2 shallots thinly sliced
- 1 3- inch cinnamon stick
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 1 tablespoon fresh thyme
Remaining ingredients
- ¼ cup chopped candied pecans
Instructions
- Preheat oven to 425 degrees F.
- Toss sliced butternut squash with oil, chili powder, salt, cumin, cinnamon, and cayenne. Lay squash in an even layer on a baking sheet. Roast for 20 minutes. Flip squash over and roast for another 10 minutes. Drizzle with honey and keep warm.
- While squash is roasting, make herb chili crisp. Combine crushed red chili flakes, gochugaru, fennel, salt, and pepper in a heat-safe bowl. Set aside.
- Combine oil, garlic, shallots, and cinnamon stick in a medium sauce pot. Bring to a simmer over medium-low heat. Continue to cook until garlic and shallots turn light golden brown. Add rosemary, sage, and thyme, stirring to combine. Simmer for 1 more minute or until garlic and shallots are golden brown. Remove from heat.
- Place a strainer on top of the bowl with the chili flakes and pour the hot oil directly into the bowl. Discard the cinnamon stick and let the garlic mixture cool. Add garlic mixture back to the chili oil, stirring to combine.
- Arrange roasted butternut squash on a serving platter. Drizzle herb chili crisp on top and top with chopped candied pecans. Serve warm.
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