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Chilli Maple Butternut Squash.

Sweet Chilli & Maple Roasted Butternut

Fifteen minutes of prep and 5 steps are all that're holding you back from digging into this sweet chilli and maple roast pumpkin. This vegan, FODMAP, and Paleo compliant recipe can be served as a side, but is still filling enough to be enjoyed as a main.

Course Main Course, Side Dish
Cuisine American, Australian
Keyword Chilli Maple Glazed Roast Pumpkin
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 2


  • 500 g (1 pound) butternut pumpkin, or any squash veriety you have
  • 4 tbsp olive oil
  • 3 tbsp maple syrup
  • 1/2 tsp sweet chilli powder, only sub with chilli powder if reducing to 1/4 tsp
  • 1/2 pomegranate, seeded
  • salt to taste


  1. Preheat oven to 200°C/390°F/180°C fan.

  2. Peel and dice the pumpkin into 3cm cubes - roughly 1 inch cubes.

    If you are using a butternut pumpkin, you peeling the skin is optional.

  3. Place the pumpkin cubes onto a lined baking tray and set aside. Do not overcrowd the baking tray if you want crispy edges!

    In a small jug, whisk olive oil, maple syrup, sweet chilli powder and salt. Drizzle over pumpkin cubes and toss to coat evenly.

  4. Season pumpkin with a pinch of salt and pepper (if desired). Roast for 25-35 minutes, or until the pumpkin is deeply caramelised and cooked through. If you have hot spots in your oven, go ahead and toss once at around the 15 minute mark.

  5. Remove from the oven, top with pomegranate arils and any add ins you want (see notes below). Serve immediately.

Recipe Notes

You can add depth of flavour and texture by using any of the following:

  • haloumi cheese (before baking)
  • feta or goat's cheese (at serving)
  • roughly diced red onion (before baking)
  • salted broccoli florets (midway baking)
  • baby carrots (before baking)
  • walnuts or pecans (before baking)
  • pepitas and sunflower seeds (at serving)
  • pomegranate arils (at serving)