Spicy Butternut Squash

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This roasted spicy butternut squash is an easy 5 ingredient recipe. I use sambal oelek but you can substitute with sriracha.

Prep Time20

Cook Time20

Course: Side Dish

Cuisine: Fusion

Servings: people

Calories: 120kcal

Author: Zen

1 lb butternut squash About ½ a medium squash or 445g. Cut into evenly sized cubes (¾ to 1 inch)
3 Tablespoons sambal oelek This can be bought from the store or made by pounding chilies, vinegar and salt. Alternatively, use sriracha as a substitute.
2 Tablespoons olive oil
2 Tablespoons light soy sauce
½ teaspoon ground black pepper

Cut the (skinned) squash into evenly sized cubes then pat them dry.
Mix the sauce and coat the cubes with it. Marinate for 20 minutes (whilst your oven is pre-heating)
Bake at 400F/ 205C for 25- 30 minutes till cooked through and soft. (Keep an eye on it around the 20 minute mark as the edges will blacken quickly if your cubes are too small.)

Suggested Topping: 1 teaspoon toasted sesame seeds, toasted pumpkin seeds, or crushed nuts