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Baked Butternut Squash with Speculaas Spices & Dried Chili

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Baked Butternut Squash with Speculaas Spices & Dried Chili

Baked Butternut Squash

Photo © Karin Engelbrecht
This baked butternut squash recipe is a superb seasonal choice for your family's winter table. We've punched it up with a little heat, using our favorite dried chili pepper flakes (we are obsessed with Turkish pul biber flakes) and added aromatic warmth with our stand-by speculaas spices. As always, oven roasting brings out the sweetness of winter vegetables, and this baked butternut squash recipe is no exception. We enriched the dish with seasonal spices for our holiday table, but you could easily play around with this recipe to suit your tastes and the time of year. So, for instance, you could substitute gingerbread- or pumpkin pie spices or even five spice powder, or simply use good old cinnamon. And, while we love the smoky note of Turkish pul biber flakes, you could use any dried chili pepper flakes here, or even your favorite smoked paprika.

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Yield: Serves 8.

Ingredients:

  • 1 large butternut squash
  • 1/2 tsp speculaas spices (or ground five spice or pumpkin pie- or gingerbread spice)
  • 1 tbsp dried chili flakes
  • Salt & freshly ground black pepper, to taste
  • 4 tbsp regular olive oil for drizzling
  • TO SERVE:
  • Extra virgin olive oil, to drizzle
  • Sea salt, to taste
  • 1/3 cup (15 g) chopped flat leaf parsley (optional)

Preparation:

Preheat the oven to 390 degrees F (200 degrees C). Wash and peel the butternut squash and cut into bite-sized cubes. Place the chopped vegetables in a large roasting tin.

Drizzle with a good glug of olive oil. Use your hands to work the oil through the vegetables, so that they are well-coated. Season with the spices, chilli flakes, salt and freshly ground pepper.

Bake for at least 45 minutes. The butternut squash is done when soft and burnished brown in spots. Drizzle with good extra virgin olive oil, season with sea salt and strew with freshly chopped flat-leaf parsley. Serve warm.

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