Cinnamon Roasted Butternut Squash Recipe

Bring cozy warmth and natural sweetness to your table with Cinnamon Roasted Butternut Squash! Each golden bite is caramelized, fragrant, and deeply comforting—making this an instant favorite for fall dinners, festive gatherings, or simply a nourishing weeknight side. If you love dishes that are both ridiculously easy and bursting with flavor, you’ll adore this one.

Ingredients You’ll Need

Just a handful of vibrant, wholesome ingredients make this Cinnamon Roasted Butternut Squash sing. Each one plays a starring role—bringing sweetness, warmth, depth, and irresistible texture to every golden piece.

• 1 large butternut squash (about 3 pounds): Pick one with a smooth skin and a matte finish for the best flavor and least prep—this will become your sweet, tender base.
• 1 ½ tablespoons extra-virgin olive oil: Helps roast the squash into caramelized, golden bites and adds depth of flavor.
• 1 ½ tablespoons pure maple syrup: Brings out butternut squash’s natural sweetness—choose pure maple for the richest taste.
• 1 ¾ teaspoons kosher salt: A generous pinch amplifies flavor and keeps the sweetness balanced (be sure to use kosher, not table salt, to avoid over-salting).
• ¾ teaspoon ground cinnamon: The star—this brings warm, classic fall aroma and pairs perfectly with squash and maple.
• ½ teaspoon ground black pepper: Adds just enough subtle heat to balance the sweetness and round out the flavors.
• 1 tablespoon chopped fresh rosemary: Sprinkled on at the end, this fresh herb brightens the dish and complements the sweetness with a gentle, earthy note.

Variations

One of the joys of making Cinnamon Roasted Butternut Squash is how effortlessly you can switch things up. Whether you’re accommodating allergies, making use of what’s in the pantry, or craving a new flavor profile, the possibilities are as inviting as the aroma in your kitchen.

• Swap the Sweetener: Try honey or agave if you’re out of maple syrup—each brings its own subtle twist on sweetness.
• Add Spice: Sprinkle a pinch of cayenne or smoked paprika with the cinnamon if you love a little heat or smoky undertone.
• Change the Herb: If rosemary isn’t your favorite, use fresh thyme or sage for a different but equally delicious herbal note.
• Different Veggies: Use half sweet potato or carrots for a colorful medley, adjusting roasting time as needed.

How to Make Cinnamon Roasted Butternut Squash

Step 1: Prep the Squash and Oven

Set yourself up for success: position your oven racks in the upper and lower thirds, then preheat to 400°F. Peel, seed, and cut your butternut squash into 1-inch cubes—don’t stress about perfect symmetry here, but aim for even pieces so they roast evenly. Generously spray two baking sheets with nonstick spray so cleanup is a breeze and nothing sticks!

Step 2: Toss Everything Together

Place squash cubes in a large mixing bowl, then drizzle with olive oil and maple syrup. Sprinkle over the kosher salt, cinnamon, and black pepper. Toss with a spatula (or clean hands!) until each cube is coated. This is where the magic begins—the squash will look glossy and beautifully speckled.

Step 3: Spread and Roast

Divide your well-coated squash between your two prepared baking sheets. Be sure to discard any excess liquid left in the bowl so the pieces don’t steam. Spread them out in a single layer—overlapping will make them mushy! Pop into the oven and let the roasting transform your cubes into golden brown nuggets of joy.

Step 4: Turn and Finish Roasting

After 15 minutes, take both pans out and give all those lovely cubes a flip with your spatula. Switch the position of the pans between racks—this helps everything brown evenly. Roast for another 10 to 15 minutes, until the squash is perfectly tender and caramelized at the edges. The house will smell incredible!

Step 5: Rosemary Finale

Once out of the oven, immediately sprinkle the squash with chopped fresh rosemary. The heat will release the herb’s aroma, adding that last burst of freshness. Serve right away while warm and fragrant—everyone will be hovering nearby, I promise!

How to Serve Cinnamon Roasted Butternut Squash

Garnishes

Finish your Cinnamon Roasted Butternut Squash with a sprinkle of extra rosemary, a dusting of freshly cracked black pepper, or even a handful of toasted pecans for a delightful crunch. If you’re feeling fancy, add a little flaky sea salt or a drizzle of balsamic glaze to make the flavors pop.

Side Dishes

This roasted squash shines as the perfect companion for a roast chicken or turkey, but it’s equally dreamy next to a hearty grain salad, creamy risotto, or simple sautéed greens. For a plant-based spread, pair with quinoa or wild rice—there’s really no going wrong here!

Creative Ways to Present

Try piling the golden cubes onto a platter over whipped ricotta or Greek yogurt for a crowd-pleasing appetizer. Or, serve Cinnamon Roasted Butternut Squash in hollowed acorn squash boats at a holiday table—guaranteed to impress! Tuck leftovers into warm grain bowls, autumn salads, or even a wrap for an unexpected twist.

Make Ahead and Storage

Storing Leftovers

Leftover Cinnamon Roasted Butternut Squash will keep beautifully in an airtight container in the fridge for up to 4 days. Let it cool completely before storing so it stays fresh and doesn’t get soggy.

Freezing

Freeze cooled squash in a freezer-safe container or zip-top bag for up to 3 months. Thaw overnight in the fridge before reheating—it’s just as rich and flavorful after a quick spin in the oven or skillet.

Reheating

For best texture, spread leftover squash on a baking sheet and reheat in a 375°F oven for 8–10 minutes. Microwaving works for speed, but the oven keeps those coveted caramelized edges crisp and delicious.

FAQs

Final Thoughts

Cinnamon Roasted Butternut Squash is an absolute treat that celebrates seasonal simplicity and bold flavor. I hope you’ll make it again and again—whether for a weeknight pick-me-up, a holiday gathering, or just because you crave a taste of comfort. Give it a try and savor each irresistibly caramelized bite!

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