Jalapeno-Garlic Roasted Butternut Squash

Jalapeno-Garlic Roasted Butternut Squash

Creamy roasted butternut squash with garlic and a hint of spicy jalapeño.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Sides
Cuisine American
Servings 6 Servings
Calories 147 kcal


  • 2 ½ pounds butternut squash, peeled and cubed
  • 3 tablespoons olive oil, divided
  • ½ teaspoon kosher salt
  • 1 teaspoon garlic, finely minced
  • 1 teaspoon ground cumin
  • 2 teaspoons lime juice
  • 1 teaspoon jalapeño pepper, seeded and diced


  • Preheat oven to 400 F.
  • Mix squash with 1 tablespoon oil and ¼ teaspoon salt on a baking sheet.
  • Arrange squash in single layer.
  • Roast squash for about 30 minutes, turning once, until golden brown. Remove from oven and let stand.
  • Heat remaining oil, garlic, and cumin in a frying pan on medium until garlic begins to soften but not brown, about 1 minute.
  • Remove from heat, add remaining salt, lime juice, jalapeño, and squash. Combine gently and serve.


Change it Up
  • Try with acorn, buttercup, or kabocha squash.
  • Replace lime juice with orange or lemon juice.
  • Omit lime juice and replace with 1 teaspoon chili lime seasoning.


Serving: 1 cupCalories: 147kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 105mgFiber: 4g
Keyword Fall, Meatless, Vegan, Vegetarian, Weeknight Meals, Winter Squash
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