Cinnamon Roasted Butternut Squash

5 from 19 votes

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

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 175kcal

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.