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    Home » Cinnamon Roasted Butternut Squash

    Cinnamon Roasted Butternut Squash

    Published: Oct 28, 2020 · Modified: Jul 14, 2021 by Laura · This post may contain affiliate links.

    Jump to Recipe

    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!

    up close overhead view of Cinnamon Roasted Butternut Squash on a plate with pomegranates and rosemary

    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! 

    overhead view of cinnamon roasted butternut squash on a plate with pomegranates and rosemary

    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. 

    overhead view of the ingredients in this roasted butternut squash recipe
    • 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. 
    Cinnamon Roasted Butternut Squash on a plate with a spoon and pomegranate seeds

    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! 

    two overhead photos showing how to Cut a Butternut Squash

    De-Seed & 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. 

    two overhead photos showing How to Cut a Butternut Squash

    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, etc. 

    overhead photo showing How to Cut a Butternut Squash

    How to Roast Butternut Squash

    Ok, now that you have the butternut squashed 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.

    Coat with oil/butter

    First, add the melted butter and olive oil to the cubed squash and stir until all the pieces are evenly coated. 

    two overhead photos showing How to Cook Butternut Squash

    Add spices

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

    two overhead photos showing How to Cook Butternut Squash

    Bake

    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. 

    Add Syrup

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

    two overhead photos showing How to Roast Butternut Squash

    Bake again

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

    two overhead photos showing How to Roast Butternut Squash

    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. 

    Serving suggestions: 

    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! 
    up close photo of Cinnamon Roasted Butternut Squash Recipe with pomegranates and rosemary

    How to store roasted butternut squash

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

    To 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. 

    Recipe FAQs

    What flavors go well with butternut squash?

    Butternut squash tastes amazing with fall spices like cinnamon, nutmeg, ground cloves, ginger, etc. Also with fresh herbs like thyme, rosemary, sage, parsley etc.

    Should I peel butternut squash before roasting?

    Peeling and dicing the butternut squash before roasting makes it cook faster. And for roasted butternut squash I definitely recommend it.

    What months is butternut squash in season?

    The best time to buy butternut squash is early fall through the winter (October through February).

    overhead view of a plate of Cinnamon Roasted Butternut Squash with pomegranates and rosemary

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    Roasted Butternut Squash

    Cinnamon Roasted Butternut Squash Recipe

    Laura
    This roasted butternut squash recipe is a healthy fall side dish that’s easy to make with only 5 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!
    5 from 11 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 10 mins
    Cook Time 35 mins
    Total Time 45 mins
    Course Side Dish, vegetables
    Cuisine American
    Servings 8 servings
    Calories 94 kcal

    Equipment

    • glass batter bowl
    • spatula
    • measuring cups
    • measuring spoons
    • baking sheet

    Ingredients
     
     

    • 2 lbs. butternut squash peeled, seeded and diced (about 4 cups)
    • 1 TBS salted butter melted
    • 1 TBS olive oil
    • 1 tsp fine sea salt
    • 1 tsp ground cinnamon
    • 2 TBS pure maple syrup
    • Optional: chopped fresh parsley or rosemary pomegranate seeds, etc. for serving and garnish,
    Prevent your screen from going dark

    Instructions
     

    • Preheat oven to 425 degrees F. Grease a large baking sheet, set aside.
    • Peel, deseed and dice a butternut squash, cutting it into about 1” cubes.
    • Place butternut squash cubes in a large bowl.
    • Drizzle melted butter and olive oil over the butternut squash, stir until squash cubes are evenly coated.
    • Sprinkle cinnamon and sea salt over the squash, stir until ingredients are evenly distributed.
    • Spread oiled and seasoned squash cubes in a single even layer on the prepared baking sheet.
    • Bake in the preheated oven for 20 minutes, stirring once halfway through.
    • After 20 minutes, or 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 warm with (optional) chopped fresh herbs like parsley or rosemary.

    Video

    Notes

    Ingredient 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 store roasted butternut squash

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

    To reheat: 

    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. 

    Nutrition

    Serving: 0.5cupCalories: 94kcalCarbohydrates: 17gProtein: 1gFat: 3gSaturated Fat: 1gCholesterol: 4mgSodium: 308mgPotassium: 410mgFiber: 2gSugar: 6gVitamin A: 12099IUVitamin C: 24mgCalcium: 63mgIron: 1mg
    Tried this recipe?Let us know how it was!

    Photos in this post were taken by Jamie from Dishing out Health! 

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

    « Roasted Brussel Sprouts with Bacon
    Homemade Hot Chocolate Recipe (Hot Cocoa) »

    Did you make this recipe?

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    Reader Interactions

    Comments

    1. Heather

      October 25, 2022 at 4:33 pm

      5 stars
      Really good flavour - made half with syrup and other half without - without wasn't as moist but still tasty.

      Reply
      • Laura

        October 26, 2022 at 7:46 am

        I'm glad you enjoyed it, Heather.

        Reply
    2. Patti

      August 29, 2022 at 3:36 pm

      5 stars
      Absolutely delicious! I broiled them in the end to crisp them up

      Reply
      • Laura

        August 30, 2022 at 8:00 am

        Great idea, Patti!

        Reply

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    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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