Fall means Speculoos Spice to me. You know, the flavors in Biscoff cookies. I first think of all things pumpkin and then gingerbread and that leads to Speculoos Biscuits and Pumpkin Lattes. So then I got to thinking….. What about roasted butternut squash. We are, after all, trying to eat healthier. So, on a whim I tried my Speculoos Spice Mix on roasted butternut squash. Oh my! I have in the past made roasted butternut squash with cinnamon, and cinnamon with a bit of brown sugar, but I was going for healthier, right? So here is THE combination, folks. Speculoos Spice Roasted Butternut Squash tossed with butter with olive oil spread. Sweet from the cinnamon, a hint of the cloves and a whisper of the black pepper and cardamon.
Speculoos, Speculaas, Biscoff
It’s all pretty much the same thing, derived from the traditional biscuit or cookie served all over Europe with afternoon coffee (one of the things I miss most from living in Germany). I was introduced to the real deal in Belgium. I have never looked back. My Authentic Speculoos Spice Mix is based on a recipe from a bakery in Brugge, Belgium, as are my Speculaas Biscuit and Vanilla Speculoos Cookie recipes.
Why make up a batch of Speculoos spice mix?
Because you will use it in soooo many things. In addition to what I have mentioned already, you can use this spice mix in muffins and pancakes, or how about just stirred into whipped cream. I really need to get cracking with some recipes, don’t I?
So, let’s get to this one. So simple but so good!
Start out with a butternut squash
Rather than splitting it in half to roast, I get much better results by cubing it up. You get a lot more surface for caramelization. And, that’s where the flavor is. I really like using a swiss peeler to peel the squash rather than a traditional vegetable peeler. It just seems to be easier. First cut off the top and the bottom of the squash. Next, peel off the skin just deep enough so you see the more orange flesh showing through.
Next, set the squash on the bottom end and using a big chef’s knife, cut the squash in half from top to bottom. Scrape out the seeds. For this, I like to use a grapefruit spoon. Its got a serrated edge that makes it easy to separate the seeds from the flesh of the squash. Flip the squash half flat side down and cut it into slices and then cubes using that same big chef’s knife.
My new best friend, butter with olive oil and sea salt
I have never been a fan of margarine or any other butter substitute. I just don’t like the taste and I think plain ole natural butter is better for you. I usually cook with a combination of olive oil and butter because I like the flavors and the two together have a higher smoke point. So one day, when I was reading calorie counts and realized that butter with olive oil spread has 20 fewer calories per tablespoon than regular butter I was sold. Especially since it is also so very spreadable. Normally I toss my roasted vegetables in olive oil but, for this recipe, you need the butter flavor to send the deliciousness over the top.
So that clean up is a breeze, line a sheet pan with non-stick aluminum foil or parchment paper. Melt the butter spread and then toss the squash with it so that it is evenly coated. Spread the squash out in one layer on a sheet pan. Give it some room so it will caramelize rather than steam. Sprinkle on some salt and the Speculaas. Don’t worry about pepper, the spice mix has just the right amount. Now roast it. I used my Breville Smart Oven Pro with the convection setting. Toss everything around half way through and that’s it.
What I love about this is the calories per serving, about 67. If you added brown sugar or maple syrup it would be more. This spice mix really brings out the sweetness of the squash. After all, the Accidental Cowboy, who loves his sugar ate every last morsel.
- 1 medium butternut squash
- 2 tsp butter with olive oil spread
- 2 tsp speculoos spice mix
- salt to taste
- Preheat the oven to 400°F (205°C)
- Peel, seed and cube squash into 1-inch chunks
- Melt the butter spread
- Line a sheet pan with non-stick foil or parchment paper
- Toss the sqash in the butter spread and spread it out evenly on the sheet pan
- Sprinkle the salt and speculoos spice evenly over the squash
- Bake for 25 to 30 minutes, turning half-way through with a spatula
I recommend using butter with olive oil spread because you get better flavor and carameliztion. It is also lower in calories than just butter.
Make your own speculoos spice mix with this recipe. Use it in savory recipes as well as cookies and cakes.
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Amount Per Serving Calories 67 Total Fat 5g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 3g Cholesterol 5mg Sodium 163mg Carbohydrates 5g Net Carbohydrates 0g Fiber 2g Sugar 1g Sugar Alcohols 0g Protein 0g