Roasted Butternut Squash (with Cinnamon + Maple)

Roasted Butternut Squash is a sweet and savory recipe of tender roasted squash flavored with maple syrup and cinnamon for a gorgeous, golden fall or winter side dish!

Roasted Butternut Squash with Cinnamon and Maple, with text overlay.


 

If you like squash, you'll also love Baked Parmesan Yellow Squash Rounds, Baked Parmesan Zucchini Rounds, Southern Squash Casserole, and Slow Cooker Butternut Squash Soup!

If summer produce is best eaten fresh, then fall produce was made to be roasted. And no veggie screams autumn like Roasted Butternut Squash!

Roasting is actually my favorite way to enjoy veggies year round, but I tend to shy away from it during the hotter months, seeing as how it can quickly heat up the whole kitchen, thereby negating the glorious effects of A/C. But as soon as there's the slightest hint of autumn in the air, it's on!

The oven is on, that is, and set to a high temperature...ready to receive a foil-covered baking sheet, scattered with oil-coated, salt-and-peppered veggies, just waiting to be transformed by heat and magic into something truly wonderful. And this cinnamon-sprinkled, maple-glazed Roasted Butternut Squash more than fits the bill!

Close-up of Roasted Butternut Squash.

Why Roast Butternut Squash?

You just can't beat an oven-roasted root vegetable. Or so I thought, until I discovered the wonders of roasted squash! The only kind of squash my mom ever cooked when I was growing up was summer squash...you know, the yellow kind plus zucchini.

It wasn't until I had my first child and embarked upon an overzealous mission to prepare homemade baby food (and then toddler-friendly finger food) that I discovered butternut squash.

Where had I been, y'all? Roasting butternut squash is delicious, and a few of its best attributes are that it turns out sweet, tender, and -- quite honestly -- gorgeous.

Roasted Butternut Squash on serving platter.

Ingredients

This is an example of a recipe where simple ingredients yield delectable flavor!

Labeled ingredients to make roast butternut squash.
  • Whole butternut squash. See below for how to cut it...I promise, it's not as intimidating as you think!
  • Pure maple syrup. For a touch of natural sweetness with a fall-flavored undertone.
  • Oil. I typically use coconut oil in this recipe, because it results in such a glossy glaze. But you may use extra-virgin olive oil instead, if you prefer. Just keep in mind that you want to use enough oil to really coat your roast butternut squash cubes, which allows them to really caramelize.
  • Ground cinnamon + ground nutmeg. For warm spice.
  • Salt + freshly ground black pepper. To taste.
Roasted Butternut Squash cubes on aerial platter.

How to Cut Butternut Squash

For me, the trickiest part of learning to prepare this recipe was figuring out how to cut butternut squash without slicing off a finger. It can be hard to decide just how to tackle it yourself, but with a little direction, it's actually not difficult at all.

  1. The key is to use a large, sharp knife to carefully slice off a thin piece from the bottom of the squash to give it stability.
  2. Then with a heavy-duty, large vegetable peeler (not a knife!), remove the skin.
Peeling before roasting butternut squash.
Peeling butternut squash roasted.
  1. Finally, cut the squash in half, scoop out the seeds, and cube it up for your recipe.
How to cut butternut squash for roasted butternut squash recipe.

Depending on the shape and size of a squash, I sometimes find it easier to cut the squash into more manageable chunks before slicing it into cubes.

Before butternut squash roasted, it's important to know how to cut butternut squash.

But either way, I cut each large hunk into 1-inch wide slices, then cut each slice into 1-inch strips, then cut each strip into 1-inch cubes.

Easy-peasy!

Roasted Butternut Squash glazed in cinnamon and maple syrup.

How to Roast Butternut Squash

Roasted Butternut Squash is, hands-down, my favorite way to serve (and eat!) this veggie. Butternut squash is already naturally sweet -- particularly when roasted -- but by adding a touch of maple syrup and a sprinkle of warm cinnamon, and it transforms into something truly splendid.

  1. In a large bowl, whisk together the maple syrup, coconut oil (or EVOO), cinnamon, nutmeg, and salt.
  2. Add the cubed squash and toss until evenly coated.
Whisking glaze for butternut squash roasted recipe.
Glazing in a bowl for roast butternut squash cubes.

(Alternatively, you could shake all of the ingredients together in a gallon-sized plastic baggie.)

  1. Spread the coated squash cubes onto a prepared baking sheet, in a single layer, and sprinkle with freshly ground pepper.
Glazed cubes of butternut squash on baking sheet for roasted squash.
  1. Roast butternut squash cubes for 25 minutes. Use a metal spatula to carefully flip 'em over and cook on the other side until the roast butternut squash is tender with golden edges. (Caramelization is the goal, but check frequently to make sure the edges aren't burning.)
How to roast butternut squash on baking sheet.

Serve immediately and ENJOY!

How long to roast butternut squash for perfectly cooked cubes.
Oven roasted butternut squash on fork.

As a bonus, how simply beautiful is this Roasted Butternut Squash recipe? It's gorgeous and golden and practically glowing.

It'll make a weeknight dinner feel special, and it'll be the talk of your Thanksgiving menu.

Picky kids love it (which is not surprising, seeing as how its flavor is akin to pumpkin pie!) and adults will swoon over it.

Yup, it's a winner all the way around!

Roasted Butternut Squash recipe on white platter.

So have you ever felt intimidated about how to cut butternut squash?

What's your favorite veggie to roast?

Do you believe that maple syrup makes everything better? (Sorry, bacon.)

I'm here to tell you...regardless of the question, Roasted Butternut Squash with Cinnamon + Maple is the answer! 😉

Roasted Butternut Squash coated in coconut oil.

More Delicious Roasted Veggies

Roasted Butternut Squash mounded on serving platter.

Roasted Butternut Squash (with Cinnamon and Maple)

Roasted Butternut Squash is a sweet and savory recipe of tender roasted squash flavored with maple syrup and cinnamon for a gorgeous, golden fall or winter side dish!
Course: Side Dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4 to 6 servings
Calories: 199kcal
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Ingredients

  • 1 butternut squash
  • ¼ cup pure maple syrup
  • 2 tablespoons coconut oil, melted (OR extra-virgin olive oil)
  • 1 teaspoon ground cinnamon
  • teaspoon ground nutmeg
  • ¾ teaspoon salt
  • Freshly ground black pepper, to taste

Instructions

  • Position the rack in the center of the oven and preheat oven to 425°F. Line a large, rimmed baking sheet with heavy-duty foil and set aside.
  • Using a large, sharp knife, carefully slice off a thin piece from the top and bottom of the butternut squash (to give it stability). Using a large, heavy-duty vegetable peeler, remove the skin. Cut the squash in half horizontally, where the thinner neck meets the round base. Cut the base piece in half vertically, exposing the seeds. Use a spoon to scoop and scrape out the seeds. Cut all of the squash flesh into 1-inch cubes and set aside.
  • In a large bowl, whisk together the maple syrup, coconut oil, cinnamon, nutmeg, and salt. Add the cubed squash and toss until evenly coated. (Alternatively, you may shake all of the ingredients together in a gallon-sized plastic baggie.) Spread out the squash cubes on prepared baking sheet into a single layer. Sprinkle with freshly ground pepper, to taste.
  • Roast the butternut squash cubes for 25 minutes. Use a metal spatula to carefully flip each piece over; roast for 15 to 20 minutes more (checking frequently) or until squash is tender with golden edges. Serve immediately.

Video

Notes

  • If you'd like to cube the butternut squash ahead of time, it will keep in an airtight container in the fridge -- topped with a damp paper towel -- for a day or two before roasting. Any longer than that, and it will start drying out.
  • Do not overcrowd the pan or the squash will not adequately brown. If you don't have a large enough sheet pan to accommodate all of the squash cubes, you may divide them between two smaller pans. Just be sure to switch and rotate the pans halfway through the baking time.
  • Roasted Butternut Squash leftovers may be stored in an airtight container in the refrigerator for up to five days.

Nutrition

Calories: 199kcal | Carbohydrates: 36g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Sodium: 445mg | Potassium: 708mg | Fiber: 4g | Sugar: 16g | Vitamin A: 19933IU | Vitamin C: 39mg | Calcium: 117mg | Iron: 1mg
Made this recipe? I'd love to see on IG!Mention @FiveHeartHome or tag #FiveHeartHome!

Post originally published on October 5, 2015, and updated on February 27, 2020, and September 27, 2023.

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Recipe Rating




6 Comments

  1. 5 stars
    I never thought I liked squash much but I do now! Roasting it was so good, I'm looking forward to making this again.

  2. 5 stars
    This was SO GREAT. The whole family loved it. It took a little time to cut up the butternut squash but it wasn't hard to do. Well worth the effort!

  3. 5 stars
    Hey there Samantha... great recipe! I did a twist though, i didn't want to wait... lol...i made mashed squash out of them....i just boiled, drained, added the sweetness ingredients then mashed... thank you turned out fantastic...you can take the boy out of Texas but you can't take Texas out of the boy....hewhaw!!

  4. 5 stars
    Thanks Samantha for the tips on cutting a butternut squash! I have always struggled with that. I love the combination of coconut oil, cinnamon, nutmeg and maple syrup...it tasted fabulous!