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This cinnamon butternut squash is an easy side dish that you roast in the oven! It makes a wonderful seasonal addition to your Thanksgiving or Christmas table. Bite-sized cubes of butternut squash cubes are roasted with cinnamon and maple syrup for a slightly sweet caramelized flavor. It’s a simple side to make with just a few ingredients, and this effortless recipe will be a hit with the whole family!
Roasting butternut squash with a touch of cinnamon is a wonderful way to highlight the squash’s natural sweetness while adding a hint of cozy spice. Whether you’re preparing a weeknight dinner or a special holiday menu, this dish fits right in with its warm, inviting flavors.
Table of Contents
- Recipe at a glance
- Ingredients to make cinnamon butternut squash
- Popular substitutions & additions
- How to roast butternut squash
- Tips for making the best cinnamon butternut squash
- What to serve with cinnamon butternut squash
- How to store and reheat
- Frequently asked questions
- More butternut squash recipes:
- Cinnamon Roasted Butternut Squash Recipe
Recipe at a glance
Cuisine Inspiration: American
Primary Cooking Method: Oven Roasted
Dietary Info: Dairy-free, Vegetarian, Vegan, Gluten-free, nut-free, and soy-free.
Key Flavor: Savory and Sweet
Skill Level: Beginner to Intermediate
Summary
- Quick and flavorful side dish: This recipe combines the natural sweetness of butternut squash with warm cinnamon and maple syrup, creating a side dish that’s not only delicious but is ready in 30 minutes.
- Nutrient-rich and wholesome: Butternut squash is a nutrient powerhouse packed with vitamins and fiber. This recipe allows you to enjoy a tasty side dish that’s naturally gluten-free, dairy-free, and vegan.
- Simplicity at its best: With just a handful of ingredients and step-by-step instructions, this recipe offers a hassle-free way to elevate your dinner table.
- Thanksgiving must-have!: Perfect for a Thanksgiving or Christmas feast. A quick and delicious side dish that adds a touch of holiday warmth to any meal.
Ingredients to make cinnamon butternut squash
- Butternut squash: Peel, seed and cut the squash into cubes. Check out my post on how to cut butternut squash quickly and easily.
- Oil: The squash is tossed in a little oil to help the edges crisp up. We like to use olive oil, but vegetable or canola will work well.
- Maple syrup: Just a little maple helps to bring out the natural sweetness of the butternut squash. You could also use honey.
- Cinnamon: This warming spice is such a perfect flavor for fall and winter. It adds an earthy sweetness that works great with the maple and squash. You could also use another spice like nutmeg or cloves for a different flavor.
- Salt and pepper: To season the vegetable and enhance the other flavors.
Popular substitutions & additions
- Alternative sweeteners: You can swap maple syrup with agave nectar, brown sugar, or honey for a different flavor, but keep in mind that honey is not vegan.
- Spice it up!: Experiment with different spices like nutmeg, allspice, or smoked paprika to vary the flavor of your roasted butternut squash. For additional heat, try adding cayenne ¼ teaspoon at a time until you’ve reached your ideal spice level.
- Toasted nuts: Add a sprinkle of chopped toasted pecans, walnuts, or almonds for a fun crunch and extra flavor.
- Using different squash: You can use different types of squash for this recipe. Acorn squash, delicata squash, pumpkin, or kabocha squash are great alternatives to butternut.
How to roast butternut squash
- Prep the butternut squash and place on a lined baking sheet.
- Toss in the oil and seasonings and roast til tender.
Tips for making the best cinnamon butternut squash
- Save on prep time. A lot of stores now carry pre-cut butternut squash cubes, so you can skip prepping the squash and just toss them straight in the seasonings to save on time.
- Cut the butternut squash evenly. Cut the cubes into similar sizes so that they cook through evenly.
- Roast the butternut squash in a single layer. If the baking sheet is too crowded the squash will steam rather than roast and get soggy. Flip halfway through cooking so that all of the edges crisp up and caramelize.
- Line your baking sheet with parchment. Because we toss the squash in maple syrup, it’s best to line your baking sheet so that the cleanup is much easier. If you don’t like it, remove the squash from the sheet as soon as it’s cooked so that the honey doesn’t have a chance to cool and stick to the pan.
What to serve with cinnamon butternut squash
This cinnamon roasted butternut squash is easy enough to make for part of a weeknight dinner, and it won’t be out of place on your Thanksgiving or holiday table. Try it with:
How to store and reheat
Be sure to let the roasted squash cool to room temperature before refrigerating it.
How Long Will Roasted Butternut Squash Last in the Fridge? Roasted butternut squash can be stored in an airtight container in the refrigerator for up to 3 to 4 days.
Can I Freeze Cooked Butternut Squash? Yes! Freezing leftover butternut squash may take a bit more effort than storing them in the fridge. Place your squash on a lined baking sheet and place them in the freezer until the cubes are frozen solid. Once solid, place them in a freezer-safe airtight container or resealable bag. This way of freezing will make sure that your roasted squash doesn’t stick together in a solid mass while in the freezer. This makes reheating a lot easier. Freeze for 2 to 3 months.
Reheating roasted butternut squash: You have a few options for reheating. Smaller portions can easily be warmed in the microwave. Heat the desired amount, in a covered dish, in 30-second intervals until heated through. Reheat leftover fresh or frozen roasted butternut squash cubes on the stovetop in a skillet or frying pan over medium-low heat. Stir to heat evenly until heated through. Alternatively, you can reheat fresh or frozen squash cubes in the oven. Preheat to 350 F. Place the squash in a dish and cover with foil. Heat for 15-20 minutes or until the squash is heated through.
Frequently asked questions
This vegetable side dish is best served as soon as it is cooked, as the squash can start to get a little soggy if it sits. You can prep the squash and toss it in the seasonings a couple of hours before you want to cook it. If you have leftovers, they will keep for around 3 days and can be reheated in a hot oven to crisp them back up.
To ensure even roasting, make sure the squash cubes are spread out in a single layer on the baking sheet, with some space between them. Overcrowding can lead to uneven cooking. Toss or stir the cubes halfway through roasting to promote even browning on all sides.
If your butternut squash turns out dry, you can drizzle a small amount of olive oil or maple syrup over it while it’s still warm. Toss gently to coat. This will help add moisture and flavor!
This cinnamon roasted butternut squash is such an effortless and delicious veggie side dish. With hints of maple syrup, it’s a perfect accompaniment to almost any main meal!
More butternut squash recipes:
- Creamy Butternut Squash Pasta
- Butternut Squash Noodles
- Roasted Butternut Squash Soup
- Butternut Squash Mac and Cheese
- Butternut Squash Risotto
- More Ways to Cook Butternut Squash Cubes
If you try this healthy-ish feel good Cinnamon Roasted Butternut Squash recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Cinnamon Roasted Butternut Squash
Ingredients
- 1 large butternut squash peeled, seeded, and cut into 1-inch cubes (about 6 cups)
- 2 tablespoons olive oil
- 2 tablespoon maple syrup
- 1 teaspoon cinnamon
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh rosemary for serving
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Place the squash cubes on the prepared baking sheet and toss with olive oil, maple syrup, cinnamon, salt and pepper. Spread the squash into a single layer to avoid them overlapping.
- Roast until the edges are golden brown and begin to caramelize, about 30 to 35 minutes, tossing halfway through. Transfer to a serving dish and garnish with rosemary.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
This was delicious and my house smelled wonderful! I tested this recipe as a possible dish for Thanksgiving and it was a hit! I added rosemary just before serving as well as toasted pepitas and some bacon crumbles to add some crunch and saltiness.
Yum, love the toppings you added! Toasted pepitas sound so good on this roasted squash, thanks for sharing! So happy you liked the recipe, Tammy. It’s a great option for Thanksgiving!!