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Bowl of cinnamon roasted butternut squash with spoon
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5 from 10 votes

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!
Course Side Dish
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 175kcal
Author Yumna Jawad



  • 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