This roasted butternut squash recipe is a healthy fall side dish that’s easy to make with only 6 ingredients! Baked butternut squash is slightly sweet, creamy on the inside and crispy on the outside with a touch of cinnamon – a perfect holiday side dish!

This roasted butternut squash is a healthy fall side dish that’s easy to make with only 5 ingredients! It’s slightly sweet, creamy on the inside and crispy on the outside with a touch of cinnamon – making it the perfect addition to any holiday meal. 

Plus, this roasted butternut squash is easy to make with only 6 ingredients in 30 minutes, and it’s gluten-free! 

Roasted Butternut Squash: Ingredients & Substitutions

I love every flavor in this baked butternut squash recipe, so I recommend making it as-written for the best results. However, here are a few notes on some possible substitutions. 

• Butternut Squash. I recommend using fresh butternut squash to make this recipe! You can save time (peeling/chopping) and purchase pre-cut fresh squash in the produce department of most grocery stores. 
• Butter/Olive oil. I love the butter/olive oil combo for flavor. You need 2 TBS total of fat, you can use all butter, all olive oil or substitute canola or avocado oil! 
• Cinnamon. Choose high-quality ground cinnamon for the best flavor. You can also add a dash of nutmeg. 
• Maple Syrup. Honey can be used in place of maple syrup, however I recommend using syrup for the best flavor. 

How to Peel & Cut a Butternut Squash

Since I recommend using a fresh squash for this roasted butternut squash recipe, I thought it’d be helpful to show you how to peel and cut a squash! 

Cut off Ends

begin by cutting off the ends. This makes it easier to set the squash flat to remove the skin. 

Remove the skin

Next, use a knife or a very sharp/heavy-duty peeler to remove the skin from the butternut squash. Admittedly, this is my least favorite part that requires the most work. I find using a knife is the easiest, unless you have a pretty serious vegetable peeler! 

Remove Seeds & Dice

Next, cut the butternut squash in half lengthwise and remove the seeds using an ice cream scoop or metal spoon. Then, cut each half into long strips then cubes. 

Use in the Recipe

Now you can use the prepared squash in this roasted butternut squash recipe, or use it in other recipes like this butternut squash soup, butternut squash mac and cheese, etc. 

How to Roast Butternut Squash

Once the butternut squash is peeled and diced, it’s time to make this roasted butternut squash recipe! It’s really easy to make, and don’t forget to watch the video.

Begin by adding the the melted butter and olive oil to the cubed squash and stir until all the pieces are evenly coated. 

Next, add the cinnamon and sea salt and stir to combine. 

Spread oiled and seasoned squash cubes in a single even layer on a greased baking sheet. Bake for 20 minutes, stirring once halfway through. Keep in mind, the size of the squash cubes will effect the roasting time. Smaller cubes roast faster. 

Once the squash just starts to brown and is soft, drizzle maple syrup over the squash and stir until it’s evenly distributed.

Roast for another 10-15 minutes or until the squash is golden-brown and soft.

Serve

Serve the roasted butternut squash warm, fresh from the oven. To dress it up a little you can add chopped fresh herbs (I recommend rosemary or parsley), pomegranate seeds, etc. 

This baked butternut squash makes a great companion for other delicious fall foods: 

• Serve it in fall salads. Put this roasted butternut squash in this Brussel Sprout Salad, or any green salad dressed with this pomegranate vinaigrette. 
• Serve it on top of this butternut squash soup for added texture and flavor. 
• Alongside other delicious side dishes like roasted Brussels sprouts, the BEST cornbread, mashed potatoes, sausage stuffing, etc. 
• To accompany yummy mains like this balsamic slow cooker pot roast!
• Serve it as a Thanksgiving or holiday side dish alongside this Roast Turkey and the best Turkey Gravy! 

Store

Store any leftovers in an airtight container in the refrigerator for up to 5 days. 

Reheat

There are two ways to reheat this baked butternut squash: 

1. In the microwave. heat for 30-60 seconds until warmed through. The squash won’t be as crispy as it was fresh from the oven, but it still tastes great. 
2. In the oven. Re-crisp and reheat the cinnamon butternut squash in the oven set to 350 degrees for 5-10 minutes, or until warmed through. 

Roasted Butternut Squash Recipe FAQs

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