Easy Roasted Butternut Squash with Chili Flakes (Sweet & Spicy)

For a digital entrepreneur in the recipe niche, presenting “functional side dishes” is a professional-grade strategy for building a comprehensive healthy living library. Butternut squash is a nutritional titan, rich in Vitamin A and fiber. From an expertise (E-E-A-T) perspective, the secret to a professional-grade roast is the “Surface-to-Pan Ratio.” By ensuring each cube is cut to a uniform size and given ample space on the tray, you achieve a “Gold Standard” texture that is caramelized and crispy on the outside while remaining buttery-soft on the inside.

Recipe Details

• Prep Time: 15 Min
• Cook Time: 30 Min
• Total Time: 45 Min
• Yield: 4 Servings
• Calories: 115 kcal per serving

Ingredients:

The Foundation

• 1 large Butternut Squash, peeled, seeded, and diced (1-inch cubes)
• 2 tbsp Avocado Oil (The Gold Standard for clean, high-heat roasting)
• 1/2 tsp Sea Salt & 1/4 tsp Black Pepper

The “Gold Standard” Spice Blend

• 1/2 tsp Red Pepper Flakes (Adjust for your professional heat preference)
• 1/2 tsp Garlic Powder
• 1/2 tsp Dried Thyme

The Finishing Touch

• 1 tbsp Fresh Parsley, chopped
• Optional: 1 tsp Raw Honey (For a professional-grade sweet-heat glaze)

Preparation Steps:

1. The Professional “Cube”

1. Preheat oven to 400°F (200°C).
2. Technique: Peel the squash and dice into uniform 1-inch cubes. Sizing consistency is a professional necessity; equal pieces ensure every cube reaches “Gold Standard” tenderness simultaneously, preventing a mix of burnt and raw pieces.

2. The Flavor Coating

3. In a large bowl, toss squash cubes with avocado oil, chili flakes, garlic powder, thyme, salt, and pepper.
4. Ensure every cube is evenly lacquered; the oil acts as the heat conductor required to create that professional-grade exterior crust.

3. The “Gold Standard” Space

5. Spread the squash in a single layer on a parchment-lined baking sheet.
6. Crucial Step: Ensure the cubes are not touching. Crowding the pan creates steam, which leads to a mushy, “amateur” texture rather than a crisp, caramelized roast.

4. The Caramelization Finish

7. Roast for 25–30 minutes, tossing once halfway through.
8. The squash is ready when edges are deep golden-brown and slightly charred. If using honey, drizzle it over the squash during the last 2 minutes of roasting to set the glaze. Garnish with parsley.

Expert Tips:

• The “Tough Skin” Hack: If the squash skin is too difficult to peel, microwave the whole squash for 60 seconds first. This softens the outer layer just enough for a professional-grade, easy peel without cooking the interior.
• Avoid the “Steam” Trap: If you are doubling the recipe, use two separate baking sheets. Packing too much squash onto one pan will cause the temperature to drop and moisture to build, ruining the Gold Standard “crisp.”