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This easy side dish is a wonderful seasonal addition to your Thanksgiving or Christmas table. Butternut squash cubes are roasted with cinnamon and maple syrup for a slightly sweet vegetable side. Simple to make with just a few ingredients, this effortless recipe will be a hit with the whole family!
Ingredients & substitutions
- 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.
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 roasting 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 clean up is much easier. If you don’t line it, remove the squash form the sheet as soon as it’s cooked so that the honey doesn’t have chance to cool and stick to the pan.
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.
We love butternut squash, but you can easily make this with other varieties as well. Pumpkin works great, as does delicata.
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:
Garlic Cilantro Baked Salmon
Pan Seared Chicken Thighs
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 and 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
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Cinnamon Roasted Butternut Squash
- 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
- 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.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.