Simple Cinnamon Roasted Butternut Squash

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

Cook Time25

Total Time40

Course: Side Dish

Cuisine: American

Keyword: Cinammon Roasted Butternut Squash, Roasted Butternut Squash Side Dish, Roasted Butternut Squash Soup

Servings: servings

Calories: 174kcal

Author: George - U Keep Cooking

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