Simple Cinnamon Roasted Butternut Squash

Simple Cinnamon Roasted Butternut Squash
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There’s something magical about the way cinnamon transforms roasted butternut squash into a cozy, irresistible side dish. The natural sweetness of the squash caramelizes in the oven, while the warm cinnamon adds a touch of spice that feels like fall on a plate. It’s a simple recipe with big flavors, perfect for weeknight dinners or holiday gatherings. Whether you’re serving it alongside a roast or enjoying it as a light snack, this Simple Cinnamon Roasted Butternut Squash is sure to become a favorite. Let’s make your kitchen smell amazing!

INGREDIENTS YOU’LL NEED:

  • 1 Butternut Squash (3-4 pounds): The star of the dish, peeled, seeded, and cubed into bite-sized 1-inch pieces for even roasting.
  • 2 Tbsp Olive Oil: Adds a light coating to help the squash caramelize and develop a golden, crispy edge.
  • ¾ Tsp Ground Cinnamon: Brings a warm, cozy spice that enhances the natural sweetness of the squash.
  • 1 Tsp Rosemary (dried): Adds a fragrant, earthy flavor that pairs beautifully with the cinnamon and squash.
  • Kosher Salt and Ground Black Pepper (to taste): Balances the sweetness and brings out the savory flavors.
  • 2 Tbsp Maple Syrup: A sweet drizzle added after roasting for a final touch of richness and caramel-like flavor.

ROASTED BUTTERNUT SQUASH IS A HOLIDAY FAVORITE SIDE DISH:

  • It’s so simple to make, but the flavors are cozy and impressive enough to steal the show at holiday dinners.
  • The warm cinnamon and sweet maple syrup make it feel festive, while the roasted squash adds a healthy, hearty touch.
  • I love that it pairs perfectly with everything from turkey and ham to everyday roasted chicken or pork chops!

HOW TO PREPARE SWEET OVEN-ROASTED SQUASH?

Time needed: 40 minutes

  1. Prepare and Seasin the Squash:


    Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

    Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes. Spread the cubes evenly on the prepared baking sheet.



    PREPARE AND SEASON THE SQUASH

  2. Prepare the Baking Sheet:


    Drizzle the olive oil over the squash cubes, then sprinkle with ground cinnamon, dried rosemary, kosher salt, and black pepper to taste. Toss everything together on the baking sheet to coat evenly.



    PREAPARE THE BAKING SHEET

  3. Roast the Squash:


    Spread the seasoned squash out in a single layer, ensuring the pieces aren’t overcrowded. Bake for 25-30 minutes, stirring halfway through, until the squash is tender and golden brown on the edges.


    ROAST THE SQUASH

  4. Add the Finishing Touch:


    Once out of the oven, drizzle the roasted squash with maple syrup while it’s still warm. Toss gently to coat and serve immediately.



    ADD THE MAPLE SYRUP AND SERVE IMMEDIATELY

FAQ – FREQUENTLY ASKED QUESTIONS:

How do I peel a butternut squash easily?


Use a sturdy vegetable peeler or microwave the squash for 30 seconds to soften the skin slightly.

How do I know when the squash is done?


The squash should be fork-tender and golden brown on the edges. If you live extra golden brown edges place the baking sheet under the broiler for a couple of minutes to crisp up the edges even more.

Will the squash be mushy?


If roasted properly meaning not too long, it will be tender with caramelized edges, not mushy.

Can I roast the squash with other vegetables?


Definitely! Carrots, parsnips, or sweet potatoes complement this dish nicely.

Can I make this recipe vegan and gluten-free?


Yes! It’s already vegan and naturally gluten-free! Make sure your maple syrup is pure and not blended with non-vegan ingredients.

ROASTED SQUASH RECIPE ADD-INS AND VARIATIONS:

  • Swap the squash: If I don’t have butternut squash, I like to use sweet potatoes or acorn squash for a similar sweetness and texture.
  • Change up the seasoning: Sometimes I add a pinch of nutmeg or smoked paprika for extra depth or a spicy kick with cayenne pepper.
  • Use fresh herbs: When I have fresh rosemary or thyme on hand, I double the amount and sprinkle it in for a more vibrant flavor.
  • Try a different sweetener: If I’m out of maple syrup, I’ll drizzle honey or sprinkle brown sugar after roasting—it’s just as delicious!
  • Add crunch: I love tossing in some toasted pecans, walnuts, or pumpkin seeds as a topping for added texture and flavor.
  • Make it savory: When I’m in the mood for less sweetness, I skip the cinnamon and maple syrup and season with garlic powder and black pepper instead.

WHAT IS COMMONLY SERVED WITH CINNAMON-INFUSED ROASTED SQUASH?

I love serving roasted squash as a side dish for cozy family dinners or festive holiday gatherings. It pairs beautifully with roasted chicken, glazed ham, or a hearty turkey for Thanksgiving. Sometimes, I’ll add it to a salad to keep things lighter. A crisp white wine, like Sauvignon Blanc, complements the sweet and savory flavors, but a spiced apple cider is just as comforting. Whether it’s part of a big celebration or a simple weeknight meal, this dish always feels special.

HOW ARE ROASTED SQUASH LEFTOVERS STORED AND REHEATED?

To store leftovers, I let the roasted butternut squash cool down to room temperature, then place it in an airtight container in the fridge. It stays fresh for about 3 to 4 days. When I’m ready to reheat, I either pop it in the microwave for a couple of minutes or warm it up in the oven at 350°F for 10-15 minutes, which helps keep it nice and tender. Sometimes, I’ll drizzle a little extra maple syrup before reheating.

CAN MAPLE CINNAMON SQUASH BE PREPARED IN AIR FRYER?

Yes, maple cinnamon squash can be prepared in the air fryer for quicker cooking! Preheat the air fryer to 375°F. Toss the cubed squash with olive oil, cinnamon, rosemary, salt, and pepper, then place it in a single layer in the air fryer basket (work in batches if needed to avoid overcrowding). Cook for 15-20 minutes, shaking the basket halfway through to ensure even roasting. Once tender and slightly caramelized, drizzle with maple syrup and serve immediately. It’s quick, easy, and just as delicious!

CAN LEFTOVER SWEET CINNAMON SQUASH BE FROZEN?

While you can freeze roasted butternut squash, I recommend avoiding freezing it with the maple syrup drizzled on top, as the syrup may affect the texture upon thawing. To freeze, simply let the squash cool completely, then transfer it to an airtight container or freezer bag. When you’re ready to enjoy it, thaw in the refrigerator overnight and reheat in the oven or microwave. The texture may be softer, but the flavors will still be delicious!

LOOKING FOR MORE SIDE DISH OPTIONS? TRY THESE!

Garlic and Cream Cheese Easy Red Potato Mash: With tender red potatoes blended into a velvety mash, infused with garlic and the tangy creaminess of cream cheese, it’s comfort food at its best. 

Easy Garlic-Infused Sautéed Green Beans: With just a few simple ingredients, you can create a dish bursting with flavor and nutrition. Perfectly crisp and seasoned with garlic, these green beans will have everyone at the table reaching for seconds.

Sauteed Balsamic Zucchini and Mushrooms: In this recipe, fresh zucchini and earthy mushrooms are expertly sautéed to perfection, their natural flavors enhanced by the sweet and tangy notes of balsamic glaze.

Simple Cinnamon Roasted Butternut Squash

Sweet, warm, and full of cozy flavor, this Simple Cinnamon Roasted Butternut Squash is the perfect side dish for any meal. Roasted to golden perfection, the squash is tender on the inside with a slight caramelized edge. A sprinkle of cinnamon enhances its natural sweetness, making it a fall favorite. Quick, easy, and absolutely delicious!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Keyword: Cinammon Roasted Butternut Squash, Roasted Butternut Squash Side Dish, Roasted Butternut Squash Soup
Servings: 4 servings
Calories: 174kcal

Equipment

  • Large Baking Sheet

Ingredients

  • 1 Butternut Squash (3-4 pounds) (peeled, seeded, and cubed into 1 inch pieces)
  • 2 Tbsp Olive Oil
  • ¾ Tsp Ground Cinnamon
  • 1 Tsp Rosemary (dried)
  • Kosher Salt and Black Ground Pepper (to taste)
  • 2 Tbsp Maple Syrup (drizzle once its baked)

Instructions

  • Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  • Prepare the squash: Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes. Spread the cubes evenly on the prepared baking sheet.
  • Season the squash: Drizzle the olive oil over the squash cubes, then sprinkle with ground cinnamon, dried rosemary, kosher salt, and black pepper to taste. Toss everything together on the baking sheet to coat evenly.
  • Roast the squash: Spread the seasoned squash out in a single layer, ensuring the pieces aren’t overcrowded. Bake for 25-30 minutes, stirring halfway through, until the squash is tender and golden brown on the edges.
  • Add the finishing touch: Once out of the oven, drizzle the roasted squash with maple syrup while it’s still warm. Toss gently to coat and serve immediately.

Nutrition

Calories: 174kcal | Carbohydrates: 29g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 9mg | Potassium: 684mg | Fiber: 4g | Sugar: 10g | Vitamin A: 19933IU | Vitamin C: 39mg | Calcium: 105mg | Iron: 1mg


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