If you’re searching for a side dish that transforms humble fall produce into something utterly irresistible, Cinnamon Roasted Butternut Squash is your answer! This recipe caramelizes the natural sweetness of butternut squash with notes of cinnamon and maple, resulting in golden-orange cubes that are both cozy and vibrant.
Why You’ll Love This Recipe
- Perfect Balance of Sweet and Savory: Cinnamon, maple syrup, and fresh rosemary create layers of flavor that will surprise and delight your palate in every bite.
- Simple, Wholesome Ingredients: Just a handful of pantry basics turn seasonal vegetables into something everyone at the table will crave.
- Crowd-Pleasing and Kid-Approved: The caramelized edges and natural sweetness make this an easy win for holiday spreads, weeknight comfort, or potlucks.
- Naturally Gluten-Free and Vegan: No complicated swaps needed—Cinnamon Roasted Butternut Squash fits beautifully on any table, whatever your guests’ needs might be.
Ingredients You’ll Need
You only need a few well-chosen ingredients to make Cinnamon Roasted Butternut Squash sing. Each one brings something special—rich color, aromatic spice, or a pop of herby brightness that ties it all together.
- Butternut Squash: Go for one large squash (about 3 pounds). Its velvety texture and gentle sweetness are the star here.
- Extra-Virgin Olive Oil: Makes every cube golden and silky while helping the spices stick perfectly.
- Pure Maple Syrup: Adds a gentle, earthy sweetness that caramelizes in the oven—always use the real stuff if you can!
- Kosher Salt: Brings balance and depth. Use kosher, not table salt, for just the right seasoning without overdoing it.
- Ground Cinnamon: Warms every bite with cozy spice—this is what makes the dish truly crave-worthy.
- Freshly Ground Black Pepper: A pinch of pepper keeps things lively and cuts through the sweetness.
- Fresh Rosemary: Sprinkled at the end for a minty, piney freshness that’s utterly aromatic.
Variations
The beauty of Cinnamon Roasted Butternut Squash is how easy it is to customize. Don’t be afraid to put your own spin on this dish—whether you’re clearing out the pantry or adapting for dietary needs, there’s plenty of wiggle room.
- Swap the Herbs: Try fresh thyme or sage for a different savory twist, especially around the holidays.
- Spice It Up: Add a pinch of cayenne or smoked paprika for a gentle, warming heat that plays beautifully with the sweetness.
- Add Some Crunch: Toss roasted pecans, walnuts, or pumpkin seeds over the finished dish for extra texture and nutty flavor.
- Diversify Your Roots: Mix in cubes of sweet potato or carrots for a medley of color and earthiness.
How to Make Cinnamon Roasted Butternut Squash
Step 1: Prepare and Preheat
Position your oven racks in the upper and lower thirds, then preheat to 400°F. While the oven warms up, peel and seed your butternut squash, then cut it into hearty 1-inch cubes—think bite-sized but satisfying. Generously spray two baking sheets with nonstick spray to make cleanup a breeze and guarantee golden bottoms.
Step 2: Season the Squash
In a big mixing bowl, toss the squash cubes with olive oil and maple syrup so every piece glistens. Sprinkle over the salt, cinnamon, and black pepper, then toss again until everything is perfectly, evenly coated. This step is what makes your Cinnamon Roasted Butternut Squash deeply flavorful from edge to edge!
Step 3: Arrange and Bake
Divide the squash between your two prepared pans, making sure to leave behind any extra liquid from the bowl. Spread the cubes out so they’re in a single, even layer with a little breathing room; this ensures caramelization, not steaming. Pop both trays in the oven and roast for 15 minutes.
Step 4: Flip, Switch, and Finish Roasting
After the first 15 minutes, remove the pans and flip each cube with a spatula. Switch the trays between racks for even browning and slide them back in for another 10–15 minutes, until the squash is tender with lovely caramelized edges. That magical cinnamon aroma will let you know when it’s nearly ready!
Step 5: Add Rosemary and Serve
Once your squash is perfectly golden, pull it from the oven and immediately sprinkle with the fresh chopped rosemary. The heat brings out the herb’s essential oils, making every bite extra aromatic. Gently toss and serve warm—this is Cinnamon Roasted Butternut Squash at its very best.
Pro Tips for Making Cinnamon Roasted Butternut Squash
- Uniform Cubes, Even Baking: Cutting all your squash pieces to roughly the same size ensures every bite is tender and caramelized—no mushy bits or underdone surprises!
- Don’t Crowd the Pan: Give those cubes space to roast, not steam. Use two pans and spread them out for the dreamiest crispy edges.
- Maple Syrup Timing: If you like your squash extra caramelized, drizzle a tiny bit more maple syrup in the last five minutes of roasting—just keep a close eye so it doesn’t burn.
- Fresh Rosemary Finish: Sprinkle the rosemary after roasting, not before, so it stays bright and fragrant instead of turning bitter or burnt.
How to Serve Cinnamon Roasted Butternut Squash
Garnishes
Add a little extra dazzle by finishing with a sprinkle of flaky sea salt, toasted nuts or seeds, or even a hit of tangy crumbled goat cheese. A scattering of fresh herbs like parsley or thyme also adds a fresh, colorful touch to your serving platter.
Side Dishes
This Cinnamon Roasted Butternut Squash loves to sidle up to roasted chicken, holiday ham, turkey, or a big fall salad. It also pairs beautifully with grain bowls, herby pilafs, and alongside hearty lentil or bean dishes for a filling vegetarian feast.
Creative Ways to Present
Turn leftovers into a cozy soup by blending with stock, or fold them into wild rice for a stunning autumn pilaf. Scatter over pizza, tuck into tacos with black beans, or pile onto toast with ricotta for a sweet-salty snack. The options are truly endless!
Make Ahead and Storage
Storing Leftovers
Store any leftover Cinnamon Roasted Butternut Squash in an airtight container in the fridge for up to four days. The flavors deepen overnight, making leftovers especially tempting for quick lunches or snacking straight from the container!
Freezing
You can freeze the roasted squash for up to three months—just let it cool completely first. Flash-freeze on a baking sheet before transferring to a zip-top bag so the cubes don’t stick together, then thaw overnight in the fridge before reheating.
Reheating
For best results, reheat Cinnamon Roasted Butternut Squash in a 400°F oven for about 8–10 minutes to revive the caramelized edges and aromatic flavors. The microwave works in a pinch, but the oven really brings back the fresh-roasted magic.
FAQs
-
Can I use pre-cut butternut squash from the store?
Absolutely! Pre-cut squash saves tons of prep time, though you may want to trim large pieces into even 1-inch cubes for even roasting. Just make sure the squash is fresh and not dried out.
-
Is Cinnamon Roasted Butternut Squash good for meal prep?
This dish is a meal prep superstar—it stores and reheats beautifully, and works cold in salads, wraps, and grain bowls, too. Just store portions in airtight containers for easy grab-and-go meals all week.
-
Can I make this without maple syrup?
Yes! If you prefer, you can substitute honey (if not vegan) or leave it out altogether. The squash will still caramelize thanks to its natural sugars, though it may not be quite as glossy or sweet.
-
What’s the best way to peel and cut butternut squash?
Use a sharp vegetable peeler for the skin, then slice off both ends, halve lengthwise, and scoop out the seeds. Lay flat side down for safer, steadier cutting into even cubes. Or, microwave the whole squash for 2–3 minutes to soften the skin before peeling.
Final Thoughts
I hope you’re as smitten with Cinnamon Roasted Butternut Squash as I am! This simple yet show-stopping dish has become a staple in my kitchen, and it’s sure to win over friends, family, and picky eaters alike. Whip up a batch, savor the aroma, and get ready for a new fall favorite!
Print
Cinnamon Roasted Butternut Squash Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4–5 servings 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This Cinnamon Roasted Butternut Squash recipe is a delightful side dish that perfectly balances sweet and savory flavors. The combination of maple syrup, cinnamon, and rosemary creates a warm and aromatic dish that is sure to be a hit at any meal.
Ingredients
Ingredients:
- 1 large butternut squash, about 3 pounds, peeled, seeded, and cut into 1-inch cubes
- 1 1/2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons pure maple syrup
- 1 3/4 teaspoons kosher salt (do not use table salt)
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- 1 tablespoon chopped fresh rosemary
Instructions
- Preheat Oven: Position racks in the upper and lower thirds of your oven and preheat to 400 degrees F. Coat two baking sheets with nonstick spray.
- Prepare Squash: In a large bowl, toss squash cubes with olive oil, maple syrup, salt, cinnamon, and pepper. Spread on baking sheets in a single layer.
- Bake: Bake for 15 minutes, then turn the cubes, switch pan positions, and bake for an additional 10-15 minutes until tender.
- Finish: Sprinkle with rosemary and serve warm.
Nutrition
- Serving Size: 1 serving
- Calories: 189 kcal
- Sugar: 6g
- Sodium: 1068mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 2g
- Cholesterol: 0mg
