Cinnamon Roasted Butternut Squash

5 from 14 votes

This maple cinnamon oven roasted butternut squash is one delicious vegetable side dish. Simple to make, and pairs well with many main dishes!

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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!

Bowl of cinnamon roasted butternut squash with spoon

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.
Ingredients to make the recipe

How to roast butternut squash

  1. Prep the butternut squash and place on a lined baking sheet.
  2. Toss in the oil and seasonings and roast til tender.
2 image collage to show the butternut squash before and after seasoning

Tips for roasting butternut squash

  1. 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.
  2. Cut the butternut squash evenly. Cut the cubes into similar sizes so that they cook through evenly.
  3. 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.
  4. 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

Can you make it ahead of time?

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.

Can you make this recipe with other types of sqaush?

We love butternut squash, but you can easily make this with other varieties as well. Pumpkin works great, as does delicata.

What do you serve it with?

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:
Roasted Turkey
Garlic Cilantro Baked Salmon
Spatchcock Chicken
Pan Seared Chicken Thighs

Close up shot of cinnamon roasted butternut squash cubes

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:

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

This maple cinnamon oven roasted butternut squash is one delicious vegetable side dish. Simple to make, and pairs well with many main dishes!
5 from 14 votes
Servings 4 servings
Course Side Dish
Calories 175
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 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.


Storage: Store leftovers for up to 3 days in the frdge and reheat in a hot oven.
Make ahead: You can toss the squash in the seasonings a couple of hours before you are ready to cook it.
Tip: Check out my post to learn how to prep butternut squash quickly and easily.


Calories: 175kcal, Carbohydrates: 29g, Protein: 2g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 590mg, Potassium: 688mg, Fiber: 4g, Sugar: 10g, Vitamin A: 19934IU, Vitamin C: 39mg, Calcium: 107mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Side Dish

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