Roasted Butternut Squash with Aleppo Pepper

October 3, 2016
Roasted Butternut Squash with Aleppo Pepper

Author Notes: A favorite in my house because of its easy prep and fantastic finish. Because squash can get a little, well, squashy in the oven, I cook it on higher heat and add in some brown sugar to help the delicious crust develop. Also, kids like sweet things. The Aleppo pepper is for the grown ups. If you have left overs, it is not at all a bad thing to mash up the remainders and serve over delicious toasted bread for breakfast. Just saying.Niknud

Serves: 4 as a side


  • 1 butternut squash (pealed, seeded and cubed in ~1/2-1" pieces)
  • 4 teaspoons high heat neutral oil (grapeseed is my preferred)
  • 1 teaspoon aleppo pepper
  • 5 teaspoons brown sugar
  • kosher salt and pepper to taste
In This Recipe


  1. Preheat the oven to 430. Combine Aleppo pepper and brown sugar in a small bowl. In a larger bowl (or right on the baking pan) toss the butternut squash with the oil and season with salt and pepper and the Aleppo pepper/brown sugar mix. Arrange in a single layer on a rimmed baking pan.
  2. Cook, checking every 10 minutes, rotating the pan and gently tossing, until cooked through and the outside of the squash is slightly blackened. This can take anywhere from 30-45 minutes depending on the oven and the size of the squash pieces. Some of the pieces may get soft, so I recommend using a thin metal spatula to toss and remove the squash to preserve the shape as much as possible.

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