Why You’ll Love Bang Bang Butternut Squash Recipe

The butternut squash is roasted until golden and slightly caramelized, which brings out its natural sweetness and rich texture.
The sauce adds a playful kick: sweet chili sauce and Sriracha meet yogurt and mayonnaise for a creamy, bold flavor.
It’s a versatile, vegetarian and gluten‑free side that works with many mains, and it brings color and personality to the plate.
Simple preparation with just a handful of ingredients but with chef‑level results.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 (3‑pound) butternut squash, peeled and sliced into ½‑inch‑thick half‑moons (about 8 cups)
2 tablespoons extra‑virgin olive oil
½ teaspoon ground pepper
½ teaspoon salt, divided
3 tablespoons whole‑milk plain yogurt
1 tablespoon mayonnaise
1½ tablespoons sweet chili sauce
1 tablespoon Sriracha
1 teaspoon onion powder
2 tablespoons thinly sliced scallion
½ teaspoon toasted sesame seeds

Directions

Preheat your oven to 450 °F (about 230 °C) and place a rack in the lowest position. Toss the sliced squash with 2 tablespoons olive oil, ½ teaspoon pepper and ⅛ teaspoon salt on a large rimmed baking sheet; spread it in a single layer.
Roast until well browned on the underside, about 25‑30 minutes, rotating the pan from front to back halfway through. Then flip the squash and continue roasting until lightly browned on the other side, about 10‑15 minutes. Sprinkle with the remaining ⅛ teaspoon salt.
Meanwhile, whisk together the yogurt, mayonnaise, sweet chili sauce, Sriracha, onion powder and remaining ¼ teaspoon salt in a small bowl until smooth.
Spread the sauce in an even layer on a large platter. Top with the roasted squash. Sprinkle with the scallions and toasted sesame seeds. Serve immediately.

Servings and timing

Servings: 6
Active time: ~10 minutes
Total time: ~45 minutes

Variations

Swap out the sweet chili sauce for a mixture of hoisin and honey if you prefer a more Asian‑style twist.
For a dairy‑free version, use a plain plant‑based yogurt and vegan mayonnaise.
Add roasted cauliflower or sweet potato cubes alongside the squash for extra veggie variety.
Top with chopped roasted peanuts or cashews for added crunch and a nutty flavor.
If you prefer milder heat, reduce the Sriracha or omit it entirely and rely on the sweet chili sauce alone.

Storage/Reheating

Store: Place any leftovers in an airtight container and keep in the refrigerator for up to 3 days.
Reheat: Warm gently in a 350 °F (175 °C) oven for about 10‑12 minutes, or reheat in a skillet over medium heat until heated through. It’s best to add the fresh scallions and sesame seeds just before serving to preserve their texture and flavor.
Note: The sauce may thicken when chilled; you can stir in a splash of yogurt or olive oil when reheating to loosen it.

FAQs

What kind of butternut squash should I use?

Choose a firm squash with a matte, unblemished skin. A 3‑pound size works well for this recipe.

Can I use frozen butternut squash instead of fresh?

You can, but the texture and roasting time may differ. Frozen chunks may release more moisture and won’t caramelize quite the same way.

Is this recipe gluten‑free?

Yes — as written it is gluten‑free, as long as your sweet chili sauce and other condiments are certified gluten‑free.

Can I make the sauce ahead of time?

Yes. The sauce can be mixed up 1 day ahead and stored in the refrigerator; bring it to room temperature and stir well before using.

How do I adjust the heat if I don’t like spicy?

Reduce the Sriracha or omit it entirely, and rely only on the sweet chili sauce, which tends to be milder.

Could this be made vegan?

Yes — use a plain plant‑based yogurt (such as coconut or soy) and vegan mayonnaise.

What about serving this as a main dish?

While it’s designed as a side, you could serve it as a vegetarian main by pairing it with quinoa, greens or chickpeas for added protein and bulk.

Will the squash get soggy if I roast too long?

If roasted in a single layer on a large rimmed baking sheet, the squash should brown well; flipping midway helps ensure it doesn’t steam and become soggy.

Can I use another type of squash?

Yes, you could use acorn squash, delicata or even sweet potatoes—but cooking times and slice thickness may need to be adjusted.

How do I get extra caramelization on the squash?

Ensure your oven is fully preheated to 450 °F and spread the squash in a single layer without overlapping; rotating the pan halfway through helps even browning.

Conclusion

This recipe offers a delicious, spirited take on roasted butternut squash—combining the natural sweetness of the squash with a creamy, spicy‑sweet “bang bang” sauce and crunchy finishing touches. Easy to prepare yet full of flavor, it makes a standout side dish for weeknights or entertaining alike. Give it a try and enjoy the vibrant textures and tastes.

Bang Bang Butternut Squash

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This Bang Bang Butternut Squash recipe is a spicy, sweet, and creamy twist on roasted squash. The crispy roasted butternut squash is tossed in a homemade bang bang sauce made with mayo, sweet chili sauce, and sriracha for a flavorful side or snack.

Author: Emily
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Yield: 4 servings
Category: Side Dish
Method: Roasting
Cuisine: American
Diet: Vegetarian

Ingredients

1 (2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/4 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon sriracha
1 tablespoon chopped fresh chives (optional, for garnish)

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Instructions

Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
Place the butternut squash in a large bowl. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat evenly.
Spread the squash in a single layer on the prepared baking sheet. Roast until tender and lightly browned, 30 to 35 minutes, stirring halfway through.
Meanwhile, in a small bowl, whisk together mayonnaise, sweet chili sauce, and sriracha to make the bang bang sauce.
Transfer the roasted squash to a large bowl. Drizzle with the bang bang sauce and toss to coat evenly.
Garnish with chopped chives, if desired, and serve immediately.

Notes

Adjust the amount of sriracha for desired spice level.
Can be served as a side dish or appetizer.
For a vegan version, use vegan mayo.

Nutrition

Serving Size: 1 cup
Calories: 192
Sugar: 7g
Sodium: 393mg
Fat: 13g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 1g
Cholesterol: 6mg