Cinnamon Roasted Butternut Squash

Girly girl that I am, one of my favorite parts about the holidays is the excuse to get a little fancy. Now, I’m not saying that I’m going to be strutting about in a ballgown anytime soon (unless you are throwing a ball and looking for an extra guest?), but as someone whose hair spends 90% of its life in a ponytail, I do enjoy adding a little sparkle to my routine. The same can be said for recipes. Today’s Cinnamon Roasted Butternut Squash takes an easy weeknight side—roasted butternut squash cubes—and transforms it into a dish that’s worthy of a holiday table.

Easy Maple Cinnamon Roasted Butternut Squash. Sweet cubes of butternut squash tossed with maple syrup, cinnamon, and rosemary, roasted to caramelized perfection. Our family’s favorite Thanksgiving, Christmas, or any time you need a simple and healthy weeknight side.

We eat roasted vegetables several nights a week at home, and my default method to cook them is olive oil, salt, and pepper. 400 degrees. 20(ish) minutes. That’s it.

It’s standard. It’s effective. It doesn’t require much effort.

Basically, it’s the ponytail of roasted vegetable recipes.

The best Easy Cinnamon Roasted Butternut Squash with Maple and Rosemary. A family favorite for Thanksgiving, Christmas, and even healthy weeknight dinners!

But what about those meals when you need something a little special? When your friends and family are gathered for a festive occasion? When a ponytail simply will not do?

Cinnamon Roasted Butternut Squash to the rescue!

Cinnamon Roasted Butternut Squash cubes with maple and rosemary. Easy, delicious, and the perfect holiday side dish for Thanksgiving and Christmas. Simple recipe that’s great for busy weeknights too!

About this Cinnamon Roasted Butternut Squash Recipe

This Cinnamon Roasted Butternut Squash recipe is updo-worthy flavor for a ponytail amount of effort. It starts like any other roasted vegetable recipe—olive oil, salt, and pepper—but the simple additions of cinnamon, maple syrup, and fresh rosemary elevate it and give it a festive flair that you’ll be proud to share at the table.

Our family’s favorite Maple Cinnamon Roasted Butternut Squash with rosemary.

Whether you are looking for a simple side to bring to Thanksgiving next week or want to shake up your weeknight roasted vegetable routine, this Cinnamon Roasted Butternut Squash hits the spot.

I made this recipe the first time for my book club, and we enjoyed it so much that I’ve made it a few extra times for Ben and me since. As much as I love my roasted veggie trio of olive oil, salt, and pepper, it has been refreshing to have some variety in our routine.

Maple Cinnamon Roasted Butternut Squash with Rosemary. Butternut squash cubes tossed with maple syrup and cinnamon, then roasted until sweet, caramelized, and absolutely delicious! An easy, healthy side dish recipe for Thanksgiving, Christmas, or even a simple weeknight!

One final note: the title of this recipe does not fib. You can absolutely taste the cinnamon, so if you are looking for the cinnamon flavor to be more subtle, I’d recommend reducing the amount to 1/2 teaspoon.

If, like me, you see the word cinnamon and think “GIVE ME ALL OF IT PLEASE!” this Cinnamon Roasted Butternut Squash will be the perfect level of spice for you.

Tools to Make Cinnamon Roasted Butternut Squash

More Easy, Healthy Butternut Squash Side Dish Recipes

Easy Maple Cinnamon Roasted Butternut Squash. Sweet cubes of butternut squash tossed with maple syrup, cinnamon, and rosemary, roasted to caramelized perfection. Our family’s favorite Thanksgiving, Christmas, or any time you need a simple and healthy weeknight side.
4.72 from 21 votes
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Cinnamon Roasted Butternut Squash

Yield: 4 –5 servings
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Easy Maple Cinnamon Roasted Butternut Squash. Cubes of butternut squash tossed with maple syrup, cinnamon, and rosemary, roasted to caramelized perfection.

Ingredients

  • 1 large butternut squash — about 3 pounds, peeled, seeded, and cut into 1-inch cubes
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons pure maple syrup
  • 1 3/4 teaspoons kosher salt — no not sure table salt, or the recipe will be too salty (or reduce the amount and add a bit at the end as needed)
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon chopped fresh rosemary

Instructions

  1. Position racks in the upper and lower thirds of your oven and preheat the oven to 400 degrees F. Generously coat two baking sheets with nonstick spray.
  2. Place the squash cubes in a large bowl. Drizzle with the olive oil and maple syrup, then sprinkle the salt, cinnamon, and pepper over the top. Toss to coat, then divide between the two baking sheets, discarding any excess liquid with that collects at the bottom of the bowl. Spread the cubes in a single layer on the prepared baking sheets, taking care that they do not overlap.
  3. Place the pans in the upper and lower thirds of your oven and bake for 15 minutes. Remove the pans from the oven, turn the cubes with a spatula, then return to the oven, switching the pans’ positions on the upper and lower racks. Continue baking until the squash is tender, about 10 to 15 additional minutes. Remove from the oven and sprinkle the rosemary over the top. Serve warm.

Recipe Notes

  • Squash can be diced 1 day in advance. Store cubes in an airtight container in the refrigerator until ready to bake.
  • Store leftovers in an airtight container in the refrigerator for 4 to 5 days. Reheat gently in the microwave or a low oven, or lightly brown in a nonstick pan that is coated with nonstick spray.
Course: Side Dish
Cuisine: American
Keyword: Cinnamon Roasted Butternut Squash, Healthy Side Dish, Roasted Squash Recipe

Nutrition Information

Amount per serving (1 (of 5)) — Calories: 135, Fat: 4g, Saturated Fat: 1g, Sodium: 400mg, Carbohydrates: 24g, Fiber: 3g, Sugar: 8g

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About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…

58 comments

  1. Oh, YUM!!!!!  This sounds like my kind of recipe.  I always use olive oil, pepper, and sometimes salt for roasting veggies, but this is clearly a must-make detour from that.  I will try to work this into my next cooking stint.  Or maybe I’ll offer to do this for my husband since he’s cooking next week…

  2. I made this with a banana squash for breakfast this morning, and it was fantastic! I’m doing it again for Thanksgiving!

  3. Looks like a Thanksgiving staple to me!

  4. This looks so much better than the candied sweet potatoes I used to endure.

  5. Made this recipe for just me, and couldn’t stop eating it. If it’s this good when made for just one, it should be awesome when using an entire squash. Every recipe of Erin’s that I’ve tried has been delicious.

    • Joanne, THANK YOU!!! This is just the kindest comment and means so much. I really appreciate the time you took to leave it. Have a wonderful day!

  6. Made this for myself last night for dinner (husband doesn’t do squash) and I made it a little ahead of time and then warmed it up in a pan on the stove with Pam. It was so good and amazingly sweet considering the amount of maple syrup used. My squash was only 1# so I had to 1/3 the ingredients and I think I may have gotten a little more black pepper than called for but I like pepper, so no harm done.

    • I’m so glad to hear you enjoyed the recipe, Chris! Thanks for giving it a try and taking the time to share your feedback!

  7. I love this recipe. I have made it a few times since you posted.
    Delicious!

  8. I found this a little on the salty side fir my taste

    • Erik, did you use kosher salt as listed in the recipe? If you used regular table salt, it is a much finer grain, so you would have ended up using more. That said, even if you did user kosher salt, everyone has different tastes and senstitivities. The next time you can certainly add less. The good news is, the taste of salt usually fades when food is leftover, so if you have any extra, once it is reheated, it may be just right for you!

  9. Excellent! New recipes in our family get rated – this was rated as a definite do again. I did modify the salt to 3/4 tsp and the cinnamon to 1/2 tsp

  10. The idea of how to cut up the squash for this dish was excellent. However, I think one would need to add more cinnamon and maple syrup, and much less SALT. It was very SALTY as written. Next time I will adjust that feature.

  11. Mackenzie Corning Reply

    Made this tonight and I have never been so satisfied. Thank you for the recipe!! I added an additional 3-4 mins on top of the recommended 30 cause I like mine a little more tender. So much flavor. Thank you, thank you, thank you! 🙏🏽🙏🏽🙏🏽

  12. Celina Patterson Reply

    Ugh!! ❤ so delicious! I can’t stop eating it! This was simple to follow and well worth it!

  13. I don’t care for rosemary,what other herb would be good to use?

  14. Hi Erin, I stumbled upon this recipe yesterday and got excited to try it. Reading your “about” page and how passionate you are about cooking, I decided to try the Sheet Pan Italian Chicken as well :) We had a friend over for dinner, and both meals were a real hit, so yum! Thanks a lot for the recipes :)

  15. Hello, did you use kosher salt as listed in the recipe? If you used regular table salt, it is a much finer grain, so you would have ended up using more. That said, even if you did use kosher salt, everyone has different tastes and sensitivities. The next time you can certainly add less. The good news is, the taste of salt usually fades when food is leftover, so if you have any extra, once it is reheated, it may be just right for you!

  16. Way too salty and I put less. Will make again but WAY LESS SALT NEEDED. 

    • Hi! Did you use kosher salt as listed in the recipe? If you used regular table salt, it is a much finer grain, so you would have ended up using more. That said, even if you did user kosher salt, everyone has different tastes and sensitivities. The next time you can certainly add less. The good news is, the taste of salt usually fades when food is leftover, so if you have any extra, once it is reheated, it may be just right for you!

  17. Our family is obsessed with this recipe. Even my toddler loves it!

  18. By accident I stumbled on this recipe. (So happy) I plan on making this dish this evening! I was looking for a recipe that combines butternut squash, sweet potatoes and red or white potatoes ( seasoned with onions and herbs). Do you have a recipe for that too? 😊

  19. Will this work with frozen cubed butternut squash from the frozen food section or must it be fresh? Trying to simplify the cooking for Thanksgiving.- Thanks!

    • Hi Tricia, I recommend using fresh. Frozen squash would release too much liquid and become very soggy if roasted this way. I think you could cube the squash ahead of time, however, and keep it in the fridge for a few days.

  20. OMG…this was ridiculous…as in GOOD! I added two cloves of sliced garlic and used “skinny” maple bourbon sauce. I accidentally let it go a little too long, and everything sort of carmelized (softly), and was melt in your mouth delicious!

  21. I am about to make this but don’t have maple syrup. Can honey be substituted?

    • Cheryl, honey has a different flavor than maple syrup. I’d recommend maple for the best flavor combo with the squash, though it will work with honey too in a pinch!

  22. ELLEN LOUISE HUTSON Reply

    We had this last evening at a friends house. It was absolutely excellent and I asked for the recipe as I am always looking for new ways to cook. It went perfectly with the baked salmon. As a cook of many, many years I sometimes get stuck in a rut, so it is wonderful to try something new.

  23. Tried this for Christmas dinner… it was ok. Not sure I liked the add of cinnamon.

    • Sharon, this squash is certainly big on cinnamon (as its name suggests), so if that’s not your style, you can certainly omit or reduce it next time.

  24. Have used this recipe several times now as we had about 100 squash off about 50 feet in the garden.   That’s a lot of squash. My husband not so excited about the rosemary so I’ve reduced that. I had maple praline syrup and that works really well. We really like this recipe, but one of the ways we really enjoy the leftovers is to use it in pasta with chicken vegetables (like bell peppers and onions) and an Alfredo sauce.  My husband could eat it every night. Also purée it and use in butternut squash bread. 

  25. I personally did not think the flavors (rosemary and cinnamon) marrried well.  Next time, I would either roast with rosemary or with cinnamon, but not both.  

    • Hi Wendi, I’m sorry to hear the recipe wasn’t to your taste! I know it’s disappointing to try something new and not enjoy it, so I truly wish you would have loved this!

  26. Hi Erin,  thank you for your reply. No worries. Experimenting is part of the fun of cooking. 

  27. Great dish to get family to eat their veges. Never any left over
    😉

  28. Very tasty! Needed an additonal 10 minutes at Denver’s altitude.
    A very nice take on squash. Yes on cinammon! Unfortunately I had
    no fresh Rosemary so left it off.
    Rather than discard the leftover liquid, I steamed and halved some
    Brussel sprouts and used the liquid (with a couple of pats of melted
    butter) to drench the sprouts and then roasted them. Also quite
    delicious.
    Thanks for the recipe, I’ll be back to see what else an old guy can
    learn from you!!

    • Thanks for sharing these notes, Greg! I’m so glad you enjoyed the recipe and that it added a little extra something to your brussels sprouts too.

  29. I am so glad I found your recipe!  Even making this recipe without the salt, kosher or table, it’s just delicious.  I do have one question.  The directions say to peel the squash.  I have made it twice and both times I peeled the squash to the flesh.  Is this nevessary or can I just peel off the outer layer and get the same delicious dish?  Thank you, again, for sharing this recipe.  I’ve only made it for my husband and I, but can’t wait to make it for Easter this year!

    • Hi Sue, I’m glad you enjoyed the recipe! I usually just peel away the skin with a vegetable peeler and call it a day! I hope that helps.

  30. This is the Best made it for my Dad & Mom for Fathers Day! We all loved great Flavor quick n easy!! 

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