We’re back for another segment of our Meatless Monday Series! Monday’s call for a fresh start to the week, and we are starting our week off with a kick. 

 We love the smooth and sweet taste with each bite of roasted butternut squash. To kick it up a notch, we dusted the squash with chili powder, making a sweet and spicy side dish that goes perfectly with almost any meal. All you need is a few ingredients and about 10 minutes active cooking time. We hope you enjoy!


1 medium butternut squash, peeled and diced

2 tbsp. olive oil

1 tbsp. chili powder

S&P to taste



  1. Preheat oven to 400 degrees F. Line baking sheet with parchment paper. 
  2. After peeling and dicing the squash, spread out onto your baking sheet.
  3. Toss with olive oil, chili powder, and S&P. 
  4. Place in oven for 20 minutes. Pull out and flip once.
  5. Cook for an additional 10 minutes to ensure crispy edges! 

Recipe via Balanced Beet