Cinnamon Roasted Butternut Squash Recipe

The moment I slide a tray of Cinnamon Roasted Butternut Squash into the oven, my entire house transforms with the most comforting fragrance imaginable.

Every time I make this dish, I’m reminded why it’s become our autumn staple, the rich combination of caramelized squash with warm cinnamon and real maple syrup is simply irresistible.

The first time you make this roasted butternut squash, you’ll be amazed at how the simple addition of a few ingredients creates such magic—crispy, golden edges surrounding perfectly tender centers with just the right balance of sweetness and spice.

I guarantee your family will be reaching for more before they’ve cleared their plates!

Here’s Why I Keep Coming Back to This Recipe

This maple cinnamon squash has rescued countless weeknight dinners at my table while also earning a permanent spot in our holiday spread.

You’ll find it comes together in minutes but delivers complex flavor that tastes like it took hours to develop.

I adore its versatility—it pairs beautifully with everything from a simple rotisserie chicken to an elaborate Christmas roast.

The vibrant orange hue brightens any plate, and the natural sweetness of the squash enhanced by maple and cinnamon creates a butternut side dish that appeals to even the pickiest vegetable skeptics in my household.

Trust me, this recipe will quickly become part of your regular rotation!

Ingredients You Need for This Cinnamon Roasted Butternut Squash

• 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
• 1½ tablespoons extra-virgin olive oil
• 1½ tablespoons pure maple syrup (not pancake syrup)
• 1¾ teaspoons kosher salt (not table salt, which would make it too salty)
• ¾ teaspoon ground cinnamon
• ½ teaspoon ground black pepper
• 1 tablespoon chopped fresh rosemary

Note: I always recommend using pure maple syrup rather than artificial pancake syrup—the flavor difference is remarkable in this roasted squash recipe.

If you don’t have fresh rosemary on hand, you can substitute 1 teaspoon dried, but the fresh herb really elevates the dish with its aromatic punch.

Craving more homemade goodness after this Cinnamon Roasted Butternut Squash?

Try my Easy Homemade Cranberry Apple Chutney and Brussels Sprouts with Cranberries and Pecans, they’re both cozy, flavor-packed favorites perfect for any fall or holiday table.

How I Make My Favorite Cinnamon Roasted Butternut Squash

1. Prepare your oven: Position racks in the upper and lower thirds of your oven and preheat to 400°F. Generously coat two baking sheets with nonstick spray to prevent sticking.
2. Season the squash: Place your butternut squash cubes in a large mixing bowl. Drizzle with olive oil and maple syrup, then sprinkle with salt, cinnamon, and black pepper. Toss thoroughly until each piece is evenly coated. I like to use my hands for this step to make sure every cube gets proper attention!
3. Arrange for roasting: Divide the seasoned squash between your two prepared baking sheets, making sure to discard any excess liquid at the bottom of the bowl. It’s crucial to spread the cubes in a single layer with some space between them—this ensures they roast rather than steam.
4. Begin roasting: Place the baking sheets in the oven, one on the upper rack and one on the lower. Bake for 15 minutes undisturbed.
5. Flip and continue: After 15 minutes, remove both pans, turn the squash cubes with a spatula, and return to the oven, switching the pans’ positions (top to bottom, bottom to top). This promotes even browning.
6. Finish roasting: Continue baking until the squash is tender and caramelized at the edges, about 10-15 additional minutes. You’ll know they’re done when a fork easily pierces through a cube and the edges have turned a beautiful golden brown.
7. Add the finishing touch: Remove from the oven and immediately sprinkle with fresh chopped rosemary. The heat releases the herb’s essential oils, creating an amazing aroma and flavor.

Can I prepare butternut squash ahead of time?

Absolutely! I often peel and cube my squash the day before a big meal.

Store the cubes in an airtight container in the refrigerator, and they’ll be ready to season and roast when you are.

You can even season them in advance, though I find the flavors are brightest when seasoned just before roasting.

Print it out and keep it close—it’s a keeper! This is one recipe you’ll want to return to throughout the fall and winter seasons.

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My Go-To Tips for Irresistible Roasted Butternut Squash

I’ve made this maple butternut squash more times than I can count, and I’ve learned that patience with cutting the squash pays off—invest in a sharp knife and take your time.

Your squash cubes should be fairly uniform in size to ensure even cooking.

I find that slightly larger 1-inch cubes develop the perfect texture: caramelized edges with tender, flavorful centers.

Don’t be tempted to reduce the oil, as it’s essential for that beautiful caramelization. And here’s my secret: let the squash sit for about 5 minutes after roasting before serving—this allows the flavors to settle and intensify.

If you’re feeding cinnamon lovers like my family, feel free to increase the amount to a full teaspoon for an even more robust flavor in your spiced butternut squash.

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How do I choose a good butternut squash at the store?

Look for butternut squash that feels heavy for its size, with a firm, matte exterior free from soft spots or mold. I prefer ones with a longer “neck” portion, as this yields more flesh and fewer seeds.

The skin should be uniform in color, with no green patches, which indicate it’s underripe.

Can I substitute honey for maple syrup?

Yes! I’ve made this with honey many times when I’ve run out of maple syrup.

The flavor profile changes slightly, but it’s equally delicious. Use the same amount as the maple syrup called for in the recipe.

Is there an easy way to peel butternut squash?

My foolproof method is to use a good quality vegetable peeler after cutting off both ends of the squash.

Work from top to bottom, and don’t worry if a thin layer of lighter flesh comes off with the skin—it won’t affect the final dish.

You can also microwave the whole squash for 2-3 minutes to soften the skin slightly before peeling.

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How to Serve this Roasted Butternut Squash

In my home, this cinnamon butternut dish makes frequent appearances on our Sunday dinner table alongside a simple roast chicken. It’s equally at home on a holiday buffet next to turkey.

You’ll find it pairs beautifully with wild rice pilaf and a simple green salad for a complete meal.

For a stunning presentation at your next dinner party, try serving it in a large, shallow white bowl garnished with a few sprigs of fresh rosemary and maybe a light sprinkle of toasted pumpkin seeds for crunch.

Your guests will be impressed both by the flavor and the beautiful presentation of this versatile roasted vegetable side.