Roasted Butternut Squash
Updated Oct 19, 2025
This oven roasted butternut squash is easy to make with butternut squash cut into cubes and roasted on a sheet pan with a few pantry staples.
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Roasted Butternut Squash is so good!
I make this roasted butternut squash all season long; it’s one of those easy sides that goes with pretty much all my fall favs. The edges get caramelized and a little crisp, while the inside stays soft and sweet. The maple syrup and cinnamon give it just enough warmth without making it overly sweet.
And this roasted butternut squash recipe is as simple as it gets, just toss everything on a sheet pan, roast in the oven, and you’re done. I like finishing it with a few sprigs of rosemary for a bit of color and freshness right before serving.
Happy Cooking!
– Yumna
Roasted Butternut Squash Ingredients
- Butternut squash: You’ll need one large butternut squash for this recipe! Either peel, seed, and cut it yourself, or buy pre-cubed squash at the grocery store. Read my tips on how to cut butternut squash.
- Oil: I prefer the taste of olive oil.
- Maple syrup: I love the flavor of maple syrup with squash, but honey or agave nectar will make for great sweeteners, too.
- Seasoning: I use salt, pepper, and cinnamon to flavor this roasted butternut squash but any warming spice like nutmeg or cloves will also work
How to Roast Butternut Squash
Roasted Butternut Squash Recipe
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
- My Top Tip: Roast your squash in a single layer. If your baking sheet is too crowded, your squash will steam rather than crisp up and roast.
- Storage: Store your leftovers for up to 3 days in the fridge and reheat them in the oven at 350 degrees for 15 minutes or until heated through.
- Freezing: Place your squash on a lined baking sheet and place it in the freezer until the cubes are frozen solid, then place them in a freezer-safe airtight container or resealable bag for 2 to 3 months. When you’re ready to eat, thaw in the fridge overnight then reheat in the oven.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Cut your butternut squash evenly. Make sure your squash cubes are similar sizes so they’ll all cook evenly.
- Roast your squash in a single layer. If your baking sheet is too crowded, your squash will steam rather than crisp up and roast.
- Line your baking sheet with parchment. Because you’re tossing your squash in maple syrup, it’s best to line your baking sheet to make the clean-up process easier.
Serving Ideas
- Add to your Thanksgiving spread. This cinnamon roasted butternut squash is always on my Thanksgiving table along with my roasted turkey, oven roasted brussel sprouts, stuffing, and classic mashed potatoes.
- Serve with protein. I love this cinnamon butternut squash as a vegetable side with pan seared chicken thighs, spatchcock chicken, or garlic cilantro baked salmon.
- Pair with grains. This squash is one of my go-to toppings for a grain bowl, mushroom risotto, or butternut squash pasta.
FAQs
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!
Comments
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!!