Cinnamon Roasted Butternut Squash Recipe

If you’re looking for a side dish that’s cozy, flavorful, and incredibly easy to make, then you’ve got to try this Cinnamon Roasted Butternut Squash Recipe. I absolutely love how the natural sweetness of the butternut squash gets enhanced by a touch of cinnamon and pure maple syrup, making it a perfect autumn or winter treat that even picky eaters will enjoy. Stick with me, and I’ll walk you through what I think is the best way to get perfectly roasted, tender, slightly caramelized squash every time.

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Ingredients You’ll Need

Every ingredient in this Cinnamon Roasted Butternut Squash Recipe plays a special role in balancing sweet, savory, and herbaceous notes. When buying your squash, look for one that feels heavy for its size and free of bruises to ensure sweet flavor and hearty texture.

• Butternut Squash: The star of the show—choose a large, firm squash with smooth skin for easier peeling.
• Extra-Virgin Olive Oil: Adds richness and helps the cinnamon and maple syrup stick while roasting.
• Pure Maple Syrup: Gives natural sweetness and helps caramelize the edges beautifully.
• Kosher Salt: Essential for seasoning—don’t swap in table salt here unless you adjust the amount carefully.
• Ground Cinnamon: The warm spice that makes this dish cozy and aromatic.
• Ground Black Pepper: Adds just a hint of bite to balance out the sweetness.
• Fresh Rosemary: Sprinkled on last for a fresh, piney aroma that complements the squash perfectly.

Variations

I love making this recipe my own depending on the season or what’s in my pantry. You can easily tweak it to keep things fresh or accommodate dietary needs without losing that magical blend of cinnamon and maple sweetness.

• Add a Pinch of Nutmeg or Cloves: When I want extra warmth, a tiny bit of nutmeg or ground cloves elevates the spice profile beautifully.
• Use Coconut Oil Instead of Olive Oil: I did this once for a slightly tropical flavor, and it pairs so well with the cinnamon and maple.
• Make it Vegan: This recipe is naturally vegan, but just be sure your maple syrup is pure to keep it plant-based!
• Add Chopped Pecans or Walnuts: Tossing in nuts during the last 5 minutes of roasting gives a fantastic crunch that my family goes crazy for.

How to Make Cinnamon Roasted Butternut Squash Recipe

Step 1: Prepare Your Oven and Baking Sheets

First things first, set your oven racks in the upper and lower thirds and preheat to 400°F. This helps the squash cook evenly with that golden roasted exterior. Coat two baking sheets generously with nonstick spray to prevent sticking—trust me, this makes clean-up easier and keeps your cubes intact when tossing.

Step 2: Season and Toss the Squash

Place your peeled, seeded, and cubed butternut squash in a big bowl. Drizzle with olive oil and maple syrup, then sprinkle kosher salt, cinnamon, and black pepper on top. Toss everything together until every cube is coated. You’ll notice a bit of syrup collecting at the bowl’s bottom—discard this to avoid soggy squash later.

Step 3: Roast and Rotate for Perfect Caramelization

Divide the squash evenly between your two prepared pans, spreading the cubes in a single layer without overlapping. This is key for even roasting—crowding the pan results in steaming, not roasting. Slide them into the upper and lower oven thirds and roast for 15 minutes. Then, carefully remove the pans, flip the cubes with a spatula, and swap the pans’ positions. Roast for another 10-15 minutes until the squash is fork-tender and caramelized on the edges.

Step 4: Add Fresh Rosemary and Serve Warm

Once out of the oven, sprinkle chopped fresh rosemary over the squash while it’s still warm. The heat will release the herb’s fragrant oils, adding a wonderful aromatic finish. Serve immediately for the best texture and flavor.

How to Serve Cinnamon Roasted Butternut Squash Recipe

Garnishes

I like to add a little extra flair by garnishing with toasted pepitas or a scatter of crumbled goat cheese for creamy tang. Sometimes, a light drizzle of browned butter mixed with sage really takes it to the next level—sounds fancy but is so easy to whip up!

Side Dishes

This cinnamon roasted butternut squash pairs beautifully with roasted chicken, pork tenderloin, or even a simple quinoa salad. When I serve a holiday meal, I often add it alongside creamy mashed potatoes or wild rice pilaf for a comforting spread.

Creative Ways to Present

For special occasions, I sometimes roast the squash cubes and then serve them on a bed of sautéed kale or Swiss chard, topped with pomegranate seeds for a pop of color and freshness. It always impresses guests and makes the dish feel extra festive.

Make Ahead and Storage

Storing Leftovers

I store leftover cinnamon roasted butternut squash in an airtight container in the fridge for up to 4 days. It keeps surprisingly well, and I often find it just as tasty the next day as a quick snack or added topper for salads and grain bowls.

Freezing

If you want to freeze some, spread the roasted cubes on a baking sheet to freeze individually first, then transfer them to a freezer bag or container. This way, you can grab just what you need later without them sticking together. Frozen squash can last up to 3 months.

Reheating

When reheating, I prefer to pop leftovers back in a 350°F oven on a baking sheet for about 10 minutes to revive that roasted crispness on the edges. Microwaving works in a pinch, but you’ll lose that lovely texture.

FAQs

Final Thoughts

This Cinnamon Roasted Butternut Squash Recipe has become one of my all-time favorite side dishes—it’s just so easy to get right and always impresses my family and friends. I hope you’ll enjoy making it as much as I do. The sweet-spiced aroma filling your kitchen as it roasts is worth every step. Give it a whirl on your next cozy night in, and I promise it’ll become a staple in your cooking repertoire too!

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