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Spicy Rosemary Butternut Squash

November 14, 2016

Spicy Rosemary Butternut Squash is a super easy less than 30 minute side dish that works perfectly as part of an autumn meal.
Spicy Rosemary Butternut Squash / http://bamskitchen.com

Spicy Rosemary Butternut Squash / http://bamskitchen.com

Why does the turkey get all the attention on Thanksgiving Day? Seriously! It is the side dishes that make the feast a day to remember.
Spicy Rosemary Butternut Squash / http://bamskitchen.com

That is exactly why you need this quick and easy spicy rosemary butternut squash side dish on your menu. You are going to love this fun side dish as it is delicately naturally sweet and nutty flavored, aromatic from the rosemary and slightly spicy from on the cayenne pepper and smokey from the paprika. With just 6 little ingredients, you can have so much flavor.

Spicy Rosemary Butternut Squash is happily gluten-free, vegan, paleo friendly and super high in vitamin A, B vitamins, good source of antioxidants, helps boost immunity and is high in fiber.
Spicy Rosemary Butternut Squash / http://bamskitchen.com

Did you know that you can make your Spicy Rosemary Butternut Squash recipe up to 3 days in advance of serving. For us this is huge! We only have one little oven and we need to do much of the cooking and prep in advance of the big day. Once that huge turkey gets in the oven there is not much room for anything else.

The dish is even more easy as we chose not to peel the butternut squash to save on time. We just cut in half, removed the seeds and sliced in 1/4 inch slices so that would cook quickly. We left the peel on to save time and protect those wee little fingers of yours. How many of you have had an emergency room visit after a bad encounter with a dull knife and a butternut squash?
Spicy Rosemary Butternut Squash / http://bamskitchen.com

Please be careful! Make sure that knife is sturdy and also just sharpened. We used our Chinese cleaver to get this guy open and sliced. Of course, if you are not pressed for time, go ahead and peel your squash if you would like.

Are you looking for some other Thanksgiving side dishes?
Be sure to try our...

Grandpa's Secret Stuffing
Grandpas Secret Stuffing / http://bamskitchen.com

Autumn Kale Salad
Autumn Kale Salad / http://bamskitchen.com

Gluten-Free Herbs De Provence Buns
Gluten-Free Herbs de Provence Buns /http://bamskitchen.com

Cozy Fall Recipes

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Spicy Rosemary Butternut Squash

By HWC Magazine  , , , , , , , ,

November 14, 2016

Spicy Rosemary Butternut Squash is a super easy less than 30 minute side dish that works perfectly as part of an autumn meal.

  • Cook: 30 mins
  • Yields: 4 Adults

Ingredients

butternut squash - 1 cut in half, seeds removed and sliced into 1/4 inch slices - some a little thicker just because the end of the squash

olive oil - 1 tablespoon

salt and pepper - to taste

rosemary - 1 tablespoon fresh minced

cayenne pepper - 1/2 teaspoon or to taste for desired heat

paprika - 1 teaspoon (We used Hungarian paprika)

Directions

1Preheat oven to 400 degrees F ( 204 degrees C).

2Toss cut butternut squash with olive oil, rosemary, salt and pepper, cayenne pepper and paprika in a bowl.

3Spray your baking pan with a little oil or line with parchment waxed paper to prevent sticking. Lay out the cut and seasoned butternut squash in a flat layer on a baking sheet. Do not overlap.

4Bake in oven for about 20-25 minutes or until fork tender.

5Enjoy! (You can make this dish up to 3 days in advance and then just reheat to serve)

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