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!

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:

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Cinnamon Roasted Butternut Squash

Easy Maple Cinnamon Roasted Butternut Squash. Cubes of butternut squash tossed with maple syrup, cinnamon, and rosemary, roasted to caramelized perfection.

Yield: 4–5 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

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
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon chopped fresh rosemary

Directions:

  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.
  • 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.
All images and text ©/Well Plated.

Nutrition Information

Serving Size: 1 (of 5)

  • Amount Per Serving:
  • Calories: 135 Calories
  • Total Fat: 4g
  • Saturated Fat: 1g
  • Sodium: 400mg
  • Carbohydrates: 24g
  • Fiber: 3g
  • Sugar: 8g

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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. {vegan, gluten free, Paleo, Whole30} #ThanksgivingRecipes #christmas #sidedish #vegan

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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…

8 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!

    Rating: 5
  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.

    Rating: 5
    • 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!

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