Spice-Roasted Butternut Squash With Smoked Sweet Paprika

Recipe by Whats Cooking

An easy side dish that can also be served at room temperature as part of a salad. I love the combination of smoked sweet paprika and sweet butternut squash.

Top Review by M8R-1jaely

Holy crap. This is absolutely delicious. The spice, the way it cooks (so moist and tender inside). Love, love, love. I can't tell if I used smoked paprika (sweet Hungarian for sure, but the label is hand-written and lacking), and I definitely used LESS OLIVE OIL. Instead of 3 tbsp, I just used 3 tsp. I couldn't tell the difference, so why not save on calories/fat?

I want to eat this every day for the rest of my life. Even then, I wouldn't be eating it often enough.

Ingredients Nutrition


  1. Preheat oven to 375.
  2. Cut ends off butternut squash, peel, and slice lengthwise.
  3. Remove seeds and chop into 1 inch cubes.
  4. In a medium bowl, combine spices, oil and vinegar into a paste.
  5. Add squash and toss until coated.
  6. Arrange the squash cubes in one layer in a roasting pan.
  7. Roast for 20 minutes, toss once, and cook for an additional 25 minutes or until the squash is browned and is tender throughout.

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