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Since I spend about 75% of my waking hours in leggings (85% if you count their close relatives jeggings and yoga pants), every now and then I appreciate the opportunity to get a little fancy. The same can be said for recipes. Today’s Roasted Butternut Squash takes an easy weeknight side—roasted butternut squash cubes—and transforms it into a dish that’s worthy of a special occasion, be it a holiday table or dinner with someone you love. Butternut squash roasted with maple syrup and cinnamon until caramelized and tender, then tossed with fresh rosemary, it’s elegant to eat and easy to prepare. My kind of side!

Easy maple roasted butternut squash with cinnamon and fresh rosemary in a bowl

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 F. 20(ish) minutes. Done and done.

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

Basically, it’s the yoga pants of roasted vegetable recipes.Roasted maple butternut squash cubes with cinnamon on a baking sheet

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

Roasted butternut squash to the rescue!

About this Roasted Butternut Squash Recipe

This roasted butternut squash recipe 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.

Whether you are looking for a simple side to bring to Thanksgiving dinner, or if you want to shake up your weeknight roasted vegetable routine, this roasted butternut squash hits the spot.

One final note: the cinnamon is bold in this recipe. You can absolutely taste it, so if you are looking for the cinnamon flavor to be more subtle, I’d recommend reducing the amount to 1/2 teaspoon.

If, on the other hand, you are like me, see the word cinnamon, and think “GIVE ME ALL OF IT PLEASE!” this roasted butternut squash will be the perfect level of spice for you.

Easy maple roasted butternut squash cubes with cinnamon and fresh rosemary

Why Roast Butternut Squash

I have three excellent reasons why roasting is the best way to cook butternut squash.

  • Butternut squash tastes absolutely delicious when roasted. It’s tender, caramelized, and you’ll catch yourself nibbling cubes of it straight off of the pan with alarming speed. (I feel the same way about this Roasted Frozen Broccoli.)
  • Butternut squash is ultra good for you (more on that below).
  • Roasted butternut squash is E-A-S-Y to make. The only tricky part is cutting it, and as you’ll see when you read the steps below, it’s actually not nearly as complicated as it seems.

Is Butternut Squash Healthy?

  • YES! Like most vegetables, butternut squash is low in calories and high in vitamins and nutrients.
  • Butternut squash is rich in vitamin A, vitamin C, magnesium, and potassium.
  • The antioxidants in butternut squash can even aid in fighting off diseases.

How to Cut Butternut Squash for Roasting

If you find it intimidating to cut a butternut squash, you are not alone! However, don’t let its odd shape and hard surface stop you from cooking it.

If you have a few basic tools (all of which I am betting are in your utensil drawer right now), you’ll find that it’s much easier than it seems.

I’ve tried a myriad of different ways to prepare and peel butternut squash from microwaving it, to roasting it part way, to cutting it in various patterns, and you know what?

The vegetable peeler method is the easiest way to peel butternut squash. Here’s how to do it.

  1. Pick your squash. I find ones that have a longer “neck” are easier to peel. That said, no matter what shape your butternut squash is, this method works.
  2. Use a sharp chef’s knife to cut off both the top and bottom of the butternut squash, about 1/4 of an inch from the end (this helps stabilize the squash while you peel and cut). I also like to use a nonslip cutting board like this, which is very sturdy.
  3. With a vegetable peeler (either a basic one like this or a Y-peeler like this), peel off the outer layer of the butternut squash. This is the squash’s skin. Depending upon your squash and how much pressure you apply, you may notice a thin, lighter layer of flesh immediately underneath the peel that surrounds the darker yellow flesh below. I always leave this lighter portion if it happens to stick. Once the squash is roasted, you can’t taste it.
  4. With the same sharp chef’s knife, cut the squash crosswise where the neck of the squash meets the rounder, base end so that you have two round pieces, once that’s a cylinder (the neck) and one that’s more of a ball (the base). Stand each of the pieces upright on your cutting board and make a cut down the middle from top to bottom. You’ll now have 4 pieces.
  5. Once cut, use a spoon or ice cream scoop to remove the seeds and stringy parts from the inside the base of the squash.
  6. Lay your halves cut side down, and cut each half into 1-inch wide slices. Then, cut your slices crosswise in 1-inch wide cuts. (You should end up 1-inch cubes.) You can adjust the width of the cuts as needed to suit your recipe. For example, if your recipe calls for 1/2-inch cubes, cut the pieces 1/2 inch-wide instead. Not all of the pieces will be a perfect square (the base end ones are especially odd). This is just fine. They will all taste delicious.
  7. Look at your beautiful cubes and enjoy your squash victory!

You may be wondering: Can you eat the skin of a roasted butternut squash? The short answer is yes.

However, while it is safe to eat the skin, the texture is not as ideal. If you have successfully tried roasted butternut squash with skin, I’d love to hear about it in the comments below.

Maple cinnamon roasted butternut squash cubes served in a bowl with fresh rosemary

How to Make Roasted Butternut Squash

The Ingredients

  • Butternut Squash. This sweet, nutty, and unbelievably tasty vegetable shines when roasted to caramelized perfection.
  • Olive Oil. For scrumptious roasted flavor and to ensure the squash caramelizes. Don’t skimp here; if you do, the squash may burn or turn out dry.
  • Maple Syrup. A little maple syrup adds a delightful sweetness to the squash.
  • Cinnamon. Roasted butternut squash with cinnamon is fall flavor at its finest. I love strong cinnamon flavor in my squash, but if you prefer a less strong cinnamon flavor, I recommend decreasing the amount in the recipe to 1/2 teaspoon.
  • Rosemary. You may be tempted to use dried rosemary but fresh rosemary is key to achieving the best flavor. This recipe is very few ingredients, so each of them counts.

The Directions

  1. Use nonstick spray to coat two baking sheets. Grab a large bowl and add your squash cubes. Add the olive oil, maple syrup, and spices to the bowl. Toss until the squash is coated in all the delicious flavors.
  2. Divide the squash between the baking sheets and discard any excess liquid from the bottom of the bowl. Make sure the squash is spread into a single layer on the baking sheets and not overly crowded. This will ensure the air can circulate in the oven and the squash roasts properly. If you crowd the squash on the pan, it will steam and not develop the caramelization we’re after.
  3. Place your baking sheets in the oven and bake for 15 minutes at 400 degrees F. After 15 minutes, remove the pans, turn the squash with a spatula, and return to the oven.
  4. Bake until the squash is tender (about 10 to 15 additional minutes). Remove from the oven, and scatter fresh rosemary over the top. Serve warm and ENJOY!

How to Store, Freeze, and Reheat Roasted Butternut Squash

  • To Make Ahead. Squash can be cubed 1 day in advance. Store cubes in an airtight container in the refrigerator until ready to bake.
  • To Store. Store leftovers in an airtight storage container in the refrigerator for 4 to 5 days.
  • To Reheat. Reheat gently over low heat in a skillet on the stovetop, in the oven at 350 degrees F, or in the microwave until warmed through. The oven and stovetop will give you the best consistency.
  • To Freeze. Lay cooked butternut cubes in a single layer on baking sheets, and place in the freezer until frozen solid. Place frozen cubes in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw in the refrigerator the night before reheating. The cubes will become noticeably softer and not have as desirable of a texture if frozen, but it is certainly an option.

Maple roasted butternut squash cubes with cinnamon and served in a bowl topped with fresh rosemary

What to Serve with Roasted Butternut Squash

More Easy, Healthy Butternut Squash Side Dish Recipes

Recommended Tools to Make Roasted Butternut Squash

Cinnamon Roasted Butternut Squash

4.89 from 499 votes
Easy Maple Cinnamon Roasted Butternut Squash. Cubes of butternut squash tossed with maple syrup, cinnamon, and rosemary, roasted to caramelized perfection.

Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes

Servings: 4 –5 servings


  • 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 do not use 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


  • 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.
  • 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.
  • 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.



  • TO MAKE AHEAD: Squash can be diced 1 day in advance. Store cubes in an airtight container in the refrigerator until ready to bake.
  • TO STORE: Store leftovers in an airtight storage container in the refrigerator for 4 to 5 days.
  • TO REHEAT: Reheat gently over low heat in a skillet on the stovetop, in the oven at 350 degrees F, or in the microwave until warmed through. Between these three options, the oven or skillet will give you the best consistency.
  • TO FREEZE: Lay cooked butternut in a single layer on baking sheets, and place in the freezer until frozen. Place frozen squash in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw in the refrigerator the night before reheating. Note that when frozen, roasted vegetables will become somewhat more mushy (but they are certainly safe to eat and we don't mind a little mush for the convenience!).


Serving: 1(of 4)Calories: 153kcalCarbohydrates: 28gProtein: 2gFat: 5gSaturated Fat: 1gPotassium: 677mgFiber: 4gSugar: 9gVitamin A: 19946IUVitamin C: 39mgCalcium: 102mgIron: 1mg

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Health benefits of butternut squash mentioned in this article were sourced from Healthline and are meant to be for general information, not any kind of specific medical advice. For specific dietary needs, I always recommend contacting your doctor or seeking professional advice.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

4.89 from 499 votes (294 ratings without comment)

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  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!5 stars

  3. 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.5 stars

    1. 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!

  4. 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.5 stars

    1. 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!

    1. 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!

  5. 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 tsp5 stars

  6. 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.5 stars

    1. Hi Karen, I’m glad to hear you know how you’d like to tweak the recipe to your taste next time! I’m happy to hear the tip was helpful for you too.

  7. 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! ??????5 stars

  8. 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 :)5 stars

  9. 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!

    1. 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!

  10. 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? ?5 stars

    1. Hi Stacey, I hope you love this recipe! I don’t have one with that exact combination of ingredients, but if you’re interested, I also love this sweet potato/apple dish as a side, as well as this scalloped potatoes dish with half sweet and half white potatoes!

  11. 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!

    1. 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.

  12. 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!5 stars

    1. 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!

  13. 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.5 stars

    1. 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.

  14. 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. 

  15. 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.  

    1. 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!

  16. 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
    Thanks for the recipe, I’ll be back to see what else an old guy can
    learn from you!!5 stars

    1. 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.

    2. Thank you, Greg! I appreciate the 5280 advice along with the Brussel sprouts idea! Whoop whoop, a great recipe and two good tips.5 stars

  17. 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!5 stars

    1. 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.

  18. This is the Best made it for my Dad & Mom for Fathers Day! We all loved great Flavor quick n easy!! 5 stars

  19. What if I only have enough cubed butternut squash for one pan? Do I still need to switch pan around from bottom rack to top rack?

    1. Hi Donna! Yes, I would recommend placing your pan on a lower rack after you take it out to flip the squash. I hope you enjoy the recipe!

    1. YAY! I’m so happy you enjoyed this recipe, Maggie! Thank you so much for taking the time to share this kind review!

  20. Made a test Thanksgiving meal this weekend. This was a perfect blend of spices and went so well with all the other dishes. Everyone loved it and we’ll definitely be making it again on Thanksgiving!5 stars

  21. I am making a buttercup squash tonight. I know it will be more difficult to peel , but will it work as well in this recipe as the butternut?

    1. Hi Arlene! While I have not tried this swap, it should work out just fine. The texture and flavor may differ slightly, but it should still be tasty. I hope you enjoy the recipe!

    1. I’m so happy to hear that this recipe was a hit, Kiki! Thank you for taking the time to share this kind review!

    1. Hi Jeannine! While I have not tried the recipe with sugar free maple syrup, it should work fine. I hope you enjoy the recipe!

      1. These turned out great and just at pictured! Will make again!

        The thing I did differently is that I stirred them around an extra few times as they cooked to ensure no black at the bottoms.5 stars

        1. Thank you for taking the time to share this kind review, Michelle! I’m so happy to hear that this recipe was a hit!

  22. This recipe is awesome! Tasted like candy! Even better the next day heated up. Would definitely make this again.5 stars

  23. This recipe was so easy and tasty. I tried a few pieces right out of the oven and the flavor was so incredible I forgot to add the rosemary!  I can’t believe something so simple tasted so good. I am definitely adding this recipe to my list of “best go-to options.”  Thank you for sharing it!!!5 stars

  24. My family and I have not had butternut squash before so we don’t have a true comparison to other butternut squash recipes, however I have a few comments and a question. One of the reasons the recipe intrigued me was because we LOVE Rosemary fries an have been curious about butternut squash. I took your suggestion about using fresh vs dried Rosemary and couldn’t believe I actually noticed the fuller flavor! I scaled the recipe down as a test drive before thanksgiving, and all your seasoning amounts were spot on for us which is rare! The issue we had was not with your recipe but with the squash. Since we’ve never had roasted butternut squash, we didn’t know if ours was overcooked or if it was supposed to be softer than we expected. The only thing different I did vs yours was to buy the fresh pre-cut/cubed squash so I didn’t have 3 lbs of test squash to eat before next week. I don’t think the squash seemed mushy before cooking but again, I’ve never cut a butternut squash to compare. The finished product looked so much like sweet potato, I think our brains couldn’t get past that and kept expecting it to taste different. I really think this recipe would be great with a slightly firmer end product. I am curious to know if we are just not butternut squash people or if this recipe would still taste great if I tried it with sweet potatoes instead. Any input would be greatly appreciated. Thanks for sharing these flavors with us!

    1. Hi Denise! I’m so happy to hear that you and your family were able to try butternut squash (it’s one of my favorite veggies!). Once roasted, the butternut squash cubes will be very tender and soft. If you’re hoping to yield slightly firmer cubes, you could try removing the pan a few minutes early, letting a piece or two cool off on a plate so you can try them. I hope you enjoy the recipe if you decide to try it again!

  25. Easy to prepare and wonderful flavor. I prepared my squash following the recipe but left off the rosemary as I didn’t have any on hand and my very picky husband loved it. He swore he wouldn’t ever eat it, but after 1 little taste he was forever hooked.5 stars

    1. I’m so happy to hear that this recipe was a hit, Rogene! Thank you for taking the time to share this kind review!

  26. This is like crack!  The mixture of salt, sweet, spicy (from the Rosemary) and umami (from the roasting) is so great.  And because it is squash, you can still feel good about yourself even while eating the whole pan for lunch!  My new go-to recipe.  My friend has a lot of squash in her garden so this recipe is going to be used a lot! 5 stars

    1. YAY! I’m so happy to hear that this recipe was a hit, Kathy! Thank you for taking the time to share this kind review!

  27. It would have been very good, but temperatures were too extreme, hence, black on the bottom. I sampled them for taste, which was good, but we don’t serve black. On they went into the bin.2 stars

    1. Hi Harold! I’m sorry these didn’t turn out for you. I (and many readers) have made this recipe with success, so I’m not sure what might’ve gone wrong. Did you use enough olive oil? I know it can be frustrating to try a new recipe and not have it turn out, so I really wish you would’ve enjoyed it!

    1. Hi Elaine! The pictures are meant to be helpful and demonstrative. If you like, you can click the “jump to recipe” button at the top. It takes you immediately to the recipe.

  28. My trick to roasting WITH skin on: when laying out your chunks on a cookie sheet, place them skin side down. I also make certain to use extra olive oil – or unsalted butter – on the cookie sheet before placing the chunks of squash on it. I think this keeps the skin moist and tender. Served it to my partner last night who balked when he saw the skin was still on, but after trying a bite was convinced to the point that he ate all the ‘leftovers’ later in the evening. Try it!  5 stars

  29. I tried this but just added dried rosemary at the end because I didn’t have any fresh. My 2 year old daughter and I loved it!! I wasn’t sure if I can use frozen squash but I’m going to try it out. I’ve tried a few of your recipes and they’re all delicious!5 stars

  30. This was very good! My teenage son inhaled it. Thank you for an easy, healthy and delicious recipe. Will be making it again!5 stars

    1. I’m so happy that the recipe was a hit, Stephen! Thank you for sharing this kind review!

  31. You didn’t mention the butternut seeds? They are healthy and delicious, add a few chilli flakes, salt, and honey / maple syrup. Gil

    1. Hi Brian! While this recipe doesn’t utilize the seeds, you can certainly keep them for another use. I hope you enjoy the recipe if you try it!

  32. Delicious. I make this often minus the maple syrup. For me, the squash’s natural sweetness is enough. I shallow fry the squash peelings in olive oil and use them as a crunchy garnish or just eat them with a bit of salt.5 stars

  33. Was preparing this for guests tonight….ended up eating so much of it that I need to go grab another squash and make more! Amazing recipe. Total keeper :). Thank youjule5 stars

  34. Delicious! Only con is the recipe is way too much salt..even though I used kosher. I’d only do 1tsp next time not 1 3/4 tsp. otherwise, my house smells like pie!4 stars

  35. A friend of mine from church thought she was growing pumpkins, but turned out to be butternut squash. She gave me one, but wasn’t sure how to prepare it…chose your recipe..had no maple syruo, but just used good thick pancake syrup. My husband & I ate the whole pan!!! ….made it again…yep, the whole pan! Just delicious….although I could have used a good chain saw to cut into it!! Quite a workout!? Thank you!!!❤5 stars

  36. I grew my butternut from seed in our COVID created garden. Plan on using your recipe for our Thanksgiving meal shared with just my Beloved and I.

  37. This was a great addition to dinner tonight! I’m excited to reheat the leftovers tomorrow, and enjoy it again. Thank you!5 stars

  38. This was sooooo good! Like you said I was eating it straight off the pan. I had this for dinner as expected but then I used up the leftovers straight from the fridge on my oatmeal in the mornings. Currently making my second batch now, I’m full-on addicted. Thank you, thank you, thank you!5 stars

  39. Better than Halloween candy! The caramelized edges were divine. I added a pinch of cayenne pepper for a little kick. Saving this recipe to my favorites right now!!5 stars

  40. Yummy! Thanks. You’re right about the FRESH rosemary. I had to use a pinch of molasses and sugarfree brown sugar. Made no difference.5 stars

  41. This dish was fabulous! It will definitely be on my Thanksgiving Dinner table this year! And made my kitchen smell wonderful.
    I only needed to use one large cookie sheet for a good size squash however.5 stars

  42. I made this squash recipe today. My kids, my husband and I loved it. I roasted the rosemary along with the squash and added a little butter. I plan on making this again, it was wonderful.5 stars

  43. AAAAWESOME!! Spot-on with fresh rosemary. It added a dimension of flavor that is…nonpareil. I used local calabasa squash which is similar enough to butternut. I tried this recipe for a thanksgiving side that will be on the table year round.5 stars

  44. I made your recipe for this today! Yum!! I love it. I plan to use some for dinner tonight and freeze the rest. Thank you!5 stars

  45. One of my favorite ways to prepare squash, cubed and roasted………looks like tater tots which is why I call’em “Squats”.

  46. I made this last night and it was delicious. I only had a 10 oz. bag of diced butternut squash, so I added chopped walnuts and cut the oil and maple syrup to 1 tablespoon each and the cinnamon and black pepper to 1/4 tsp and salt to 1/2 tsp., and about 1/2 tablespoon of fresh rosemary. It only took about 20 minutes to cook because of the 1/2 inch dice. I will definitely make this again.5 stars

  47. Yours was the first recipe for roasted butternut squash that popped up in my search and, am I ever so glad it did. So delicious and tasty and easy to prepare. Being Canadian, anything with maple syrup is a winner. Will make many more times.5 stars

  48. We had leftover squash (from another recipe) so I made this for Thanksgiving. It will not be on our menu every year, it was delicious! I left out the rosemary since no one in the house (especially me) likes it but it had a wonderful flavor and was extremely easy to make.5 stars

  49. Such an amazing response to this dish from our guests! They repeatedly expressed delight in the novelty of the flavors. Asked to be sent home with the leftovers!5 stars

  50. SO goooood! Thank you for a wonderful recipe – served with ovencooked steak and steamed brocolli, it was a perfect meal that we added to The Company Worthy List :)5 stars

  51. I halfed the maple syrup and salt and it was delicious. We don’t like savory dishes too sweet or salty. It will now take over from mashed squash at Thanksgiving.5 stars

  52. I made this as a side for Christmas dinner. For simplicity I bought already cubed squash. The balance of flavors was fantastic. Including the fresh rosemary at the end was the finishing touch. Also while I have used frozen cubed squash, I don’t recommend it. the texture isn’t the same. Mariano’s a local chain, and whole foods carry fresh already cubed squash.5 stars

  53. I made this dish to bring to Christmas dinner at a friend’s house. It was a big hit. Great with ham. Not hard or complicated to make, either.n5 stars

  54. Really yummy. And now I know how to cut up the beasts!
    Made it with the lower cinnamon because that’s how I roll, and I used coconut aminos instead of salt, other than that it all fit on one pan and it was just awesome! Thanks, I wouldn’t have figured out to put rosemary in the mix. Awesome recipe :)5 stars

  55. Absolutely delicious and super easy with pre-cut organic butternut squash from Costco! One of my boys usually won’t go near any type of squash, but he liked this. Thanks for another healthy and yummy recipe.5 stars

  56. Yes I made this recipe for dinner tonight. It was delicious! Will definitely make it again. I used just one half teaspoon of cinnamon. Great!5 stars

  57. Really simple to make and so good!! A nice change for a turkey dinner. I put the squash and stuffing in the oven after I pulled the turkey out and it was done with perfect timing.5 stars

  58. This is probably the only way I’m going to make butternut squash anymore! My entire family loves the flavor & texture, and I love that it’s easy and quick! 100% recommend!5 stars

  59. So yummy! I used dried Rosemary and put out some extra maple syrup for dipping. The combination of sweet, salty, and rosemary is wonderful! I was wondering if I could just blend this into a soup with veggie broth if some are left over?5 stars

    1. Whooo hooo! So happy to hear it, thank you! And yes I think that could work nicely. I’d add some sauteed onion and garlic too if you feel so inclined. If you experiment with that, I’d love to hear how it goes!

  60. Quick and easy use of a substantial vegetable. This recipe won over even my husband who is often a bit “ho-hum” in his reaction to other recipes for roasted butternut squash. Could it be that added sweetness of the maple sugar or is it the cinnamon that he loves? I don’t know which but the combination sparked by the savory sprinkle of fresh rosemary is irresistible!5 stars

  61. The vegetable peeler suggestion for peeling the squash was so helpful for me because I previously used the microwave before cutting.
    My husband was surprised to learn that he was eating butternut squash. He said that if I had told him first that it was squash he said he wouldn’t have tried it but he liked it so much that he ate it all. I think the maple syrup did the trick because he has a bit of a sweet tooth. A good recipe that I’ll make again so thanks for this easy to put together recipe.5 stars

    1. Hi Jane! I actually have a Roasted Sweet Potatoes recipe on my site that we love to use. I hope this helps!

  62. Excellent squash recipe. Quick and easy and very tasty. A favorite of my husband’s as well as mine We both love the touch of cinnamon.5 stars

  63. Great recipe! Sorry if this is a stupid question but what are the upper and lower thirds of the oven?5 stars

    1. Glad to hear it Taylor!! I’m speaking about the rack’s positions. Usually there are a few places you can position the racks, including the upper and lower third (vs. for example, the center).

  64. Wow!!! When I read the ingredients I thought this might taste weird. But I’m so happy I tried it!!! I won’t eat butternut squash any other way now! Amazing!5 stars

  65. I ate the skin!

    I tried something different. The organic butternut I bought had a number of very soft spots, so here’s what I did.

    1. I scooped out the mushy spots and cooked it in the microwave for four minutes to make it easier to cut in half.
    2. I scooped out the seeds and put the two halves cut side down in a baking dish with about an inch of water and microwaved them for 8 minutes.
    3. That didn’t make them done enough to eat right then, but they were pretty close. I put them on a cutting board, skin side up, and sliced them into “strips,: I then put these in the refrigerator overnight.
    4.. Next day I took them out to get up to room temperature and tossed them in olive oil.
    5. I laid them on a roasting pan, put on salt & pepper, and put them in a preheated oven at 400 (convection setting). I cooked them for 20 minutes, flipped them over, and cooked them for another 10.

    When they were done, we ate. My wife doesn’t care for skin on things like squash, but to me they were a nice crunchy addition.5 stars

  66. I’ve made this twice now. Once with the rosemary and once without. Both times came out delicious and the entire family enjoyed it! Even my son (who will hardly ever willingly eat vegetables) said he loved it. I will be making this on a regular basis for sure. So easy and yummy. Thanks for the recipe!5 stars

  67. Made this early in the day, thinking I would reheat it later but started eating it and it’s so good there may not be enough left for supper. It’s delicious.5 stars

    1. Hi Wolf, did you happen to even look at the recipe card, where the full recipe is located? I’m thinking from your comment you missed it completely, which is very hard to do since there is a “jump to recipe” button at the top of the page and you had to scroll right past the recipe in order to leave this comment.

  68. Tried this last night and I had no idea I liked squash so much. This had all the fall flavours I was looking for. Thank you for the recipe!5 stars

  69. Very good recipie ; I used more brown sugar because I only had little maple syrup. You re right, can’t stop eating them off pan.
    I’m using my hubby’s phone
    Thanks for ll the hints, always looking for yummy recipies. Now I have to make for Thanks giving.5 stars

  70. This will be a perfect recipe for the holidays. Tender and flavorful. I used 1/2 tsp cinnamon and it was just right. I did use dried rosemary but that was a little strong — will try the fresh next time.5 stars

    1. Hi Darlene! 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!

  71. Delicious and easy. It didn’t truly carmelize, but it was wonderful and enjoyed by everyone – pre-teen to grandparents. I used parchment paper for effortless cleanup.5 stars

  72. This was amazing, my husband who loves meat said he could eat just this and be happy. The only thing I did differently is add the rosemary to it while it roasted. I will be making this a lot!5 stars

  73. SO great, and pretty easy to make (if you have a sharp knife)! Topped a bowl of the baked squash with quinoa, goat cheese, walnut pieces, and some dried cranberries and ate it like a “salad”… phenomenal!5 stars

  74. SO GOOD! Flavorful, and those carmelized edges! My first time cutting up a butternut squash too, with help from your excellent instructions.5 stars

  75. Love the soup. Can you tell me what the serving size of the soup that is the 153 calories in the recipe ? Thank you !

    1. Hi Rita! It’s 1/4 of the recipe. This is actually not soup, just cooked butternut squash. Hope this helps!

    1. Hi Mitzi! I’ve only tested the recipe as written, so it would be hard to advise if stevia would work. If you decide to experiment, let me know how it goes!

  76. Made tonight almost to completely as directed (I left out the rosemary). Hubby really enjoyed it. I read the directions and saw that, if not using kosher salt, to cut back on the salt which I did. It turned out perfectly. I think I had to roast it a bit longer than expected but only by a few extra minutes. This would make a good and healthy Thanksgiving dish to take to church potluck or family gathering. Right now, I am planning to use the leftovers in soup but might also make a good cold salad as someone else mentioned in an earlier review.5 stars

  77. I did not discard the remaining liquid. Instead, I poured it over the squash at the halfway point. This made a nice glaze, and did not waste any of the spices. Maybe my cinnamon was too old, as I found the flavor too mild. Either way, I will definitely be making it again, and tweaking the spices to my liking!4 stars

  78. This is amazing! The best butternut squash I have ever made. I made pumpkin corn chowder yesterday and will be adding the leftover bits to it tomorrow.
    Thank you for this. Great for Thanksgiving or anytime.5 stars

  79. I made sure to use real maple syrup. I had a rosemary plant on hand to use. I used Penzey’s Apple Pie spice instead of cinnamon. It is even better than plain cinnamon, with mace, nutmeg, 2 kinds of cinnamon and cloves. I did it on one big sheet in my big oven using the convection roast feature, which carmelized the squash well. Ours made 4 servings from one medium butternut squash. We liked this new recipe enough to try it again. What a great way to use this seasonal vegetable.5 stars

    1. Hi Pat! I haven’t tried this but you might be able to get it on 2 or 3 sheet pans. You just want to make sure it’s not too crowded so they bake up evenly and nicely! Hope this helps!

  80. This was so easy!! And delicious! Had to taste. Can’t wait to eat it tomorrow as part of my Thanksgiving meal! I did not discard the liquid and I baked the rosemary right in with everything else because I always forget to “mix in after”. Amazing flavor!5 stars

  81. I have cooked Acorn Squash in the past but this was my first time cooking Butternut Squash.
    I added cinnamon, fresh Rosemary, a little Nutmeg and used olive oil. I absolutely love the roasted butternut squash. It is delicious!!
    Thanks for the tip on peeling the squash. That really helped. This will not be the last time I will enjoy this recipe!! Delicious!!!5 stars

    1. Hi Aimee! I’ve only tested this recipe with rosemary, but the thyme might work. If you decide to experiment, let me know how it goes!

  82. My guests loved it.

    I cheated … I couldn’t be bothered with cutting up the squash … for only a few cents more per pound my grocery store sells precut squash.

    I cheated … I went slightly heavy on the maple syrup, and added an ounce of bourbon.

    I cheated … I didn’t use the large bowl for mixing … I used a ziplock gallon bag; mixed the ingredients much better than I could have in a bowl, and dumped everything (no draining) onto a foil-line sheet pan for baking … then pitched the zip bag. (I really hate doing extra dishes / cleanup.)5 stars

  83. This dish was a huge hit! I had to roast it for a much longer time but the end result was beautiful and delicious! I added the salt to the liquid (by mistake) but it worked. I also poured all the remaining liquid on the squash prior to roasting. I will be making this for many more holiday dinners.5 stars

  84. Simply delicious! I love the taste and the texture! I will keep this recipe for the next time we have guests over5 stars

  85. On point, Erin! I hate that I didn’t discover this recipe until today! I’m bookmarking this one for the next holiday dinner!5 stars

  86. I really don’t understand the good reviews. I made it according to the recipe. When I turned it halfway through cooking, the bottom was burnt. Turns out the burnt parts were the best part of this recipe! Way too sweet! Will never make it again.1 star

    1. I’m so sorry you had trouble with this recipe, Carlene. If they were stuck, the problem seems to be the pan needed to be coated more generously as stated in Step 1.
      I know it’s frustrating to try a new recipe and not have it turn out. I (and many other readers) have enjoyed them, so I really wish they would’ve been a hit for you too!

  87. I made this recipe (along with a maple bourbon glazed pork tenderloin) and it was really great. We didn’t have fresh rosemary, so did use a smaller amount than called for of dried rosemary, which does elevate the flavor profile of this recipe. Also used Penzey’s cinnamon (a good cinnamon would be a must and Penzey’s spices are excellent quality). Peeling the butternut squash was easy as was cubing it, which makes this recipe easy to do. Definitely recommend – great for holiday or an easy side for a weeknight meal.5 stars

  88. I was hoping for a good, simple butternut squash recipe and this one sounded perfect. I think my butternut squash must have been very small because it only made one pan. Also, it was way too salty. I will make this again with about 1/2 the salt and I think I would like to add a little bourbon to the recipe next time.3 stars

    1. Hi Liz! Personally I think it is a very good recipe to make! Did you use kosher salt or table salt? The amount of salt is for two pans of squash not one, which is why it may of tasted salty to you. Did you weigh your squash to make sure you were making 3 pounds. Hope you enjoy it, if you make it again!

      1. Thanks, Erin! I didn’t measure the squash so that must have been the issue! I will try it again with 1/2 the salt and see how it turns out!

  89. Love this recipe. I tried it first at Thanksgiving. A huge hit, and now requested often by hmy husband. He never eats squash so this is a big plus. Now if I could only get him to wolf down mushrooms…5 stars

  90. Very good. Took less than 30 minutes, took about 20 minutes. A little heavy on the pepper Ok but I would probably half the amount next time.4 stars

  91. This is my favorite recipe thanks for sharing your recipe with us were going to have it for Christmas

    Sincerely yours Patricia5 stars

  92. I loved this!! They really DO pop like healthy, candy cubes of deliciousness!! Thanks for this one. <35 stars

  93. I was hesitant to try at first because of the combo of ingredients, but I did it and my family LOVED it! The butternut squash prepared in this manner will be a crowd favorite! Adding the rosemary at the end brings out a sensational fresh flavor in the squash. Thank you for sharing this great recipe.5 stars

    1. I was thinking about leaving a one star review until I finally found the recipe itself. When I got back to the top, I saw the jump to recipe link. The recipe is all that needs to be here. This recipe is like many others for roasted root vegetables.. Many of which include butternut squash. I had a big one and wound up here. I followed the recipe precisely, except that my pieces were closer to 1/2″ cubed. The flavors were not that prominent. I will certainly try some others when I do this again. Maybe I well be able to get the pieces larger. All of us enjoyed it. Thank you for posting it.

      I guess I have to add my reply to Kristen at the end of my comment. Kristen- I like the idea of adding the resemary late. I hacked up a tbsp of fresh stuff and could hardly tase it. I might add some to the leftovers when I reheat them. Thanx.4 stars

      1. Hi Jay, you will also find the recipe right above the comment section. You actually have to scroll right by it in order to leave a comment. So glad you enjoyed the recipe! Thank you for this review!

  94. Cinnamon butternut squash…
    Made as directed but squash was so salty. 1 3/4 teaspoon was way too much. I put the squash in a 325F convention roast oven with my leg of lamb. The squash was totally done in about 20 minutes. Will try again as the cinnamon and maple syrup sounds really good.

  95. We really enjoyed this recipe. It had so much flavor and very easy to make. This recipe will become one of my favorites. I’m going to make it again real soon. Thanks.5 stars

  96. I did not roast the squash with the skin on. I did however salt, pepper and oil the strips I peeled off and put them in the air fryer approx 10 min). I was already roasting the seeds and had the bowl I’d used to coat the cubes and seeds with the oil. I didn’t use the syrup and cinnamon however. On a whim I thought maybe I could use the skins with a dip. They were so good I had them eaten before the squash was done roasting. No dip necessary

  97. This is awesome. My hubby loves it. Great for fussy veggie eaters!!! I use aluminum foil or parchment to cover pan and they just roll it up and toss after use. Easy peasy cleanup!!!5 stars

  98. I have found that age makes a difference when eating the skin. We grow butternut squash.
    When the squash is fresh, cut in half and roasted I find the skin magically delicious.

    1. Hi Emma! I’ve only used fresh butternut squash for this recipe. If using frozen you might just want to follow the cooking time directions on the package. Hope this helps!

  99. We had never cooked winter squash starting from fresh whole squash before the pandemic. This recipe has an astounding results-to-effort ratio, tastes splendiferous, and leaves the apartment fragrant of toasted cinnamon for days. I’ve tried other seasoning methods but none is as good as this one. We like to use oak-smoked olive oil in the glaze!5 stars

  100. I make butternut squash like you sugest , i try 2 time to make, and 2 time i prepared and the finish it s delicios
    Thanks for wondderfull recipe5 stars

  101. I made this for myself and my parents, it was delightful, we will be having this many times in the future!5 stars

  102. It was still a pretty bitter taste. I was expecting it to be sweeter than what it was. Especially since it calls for cinnamon and brown sugar. I ended up mashing them then adding a little more brown sugar which made it taste a lot better. Recipe could definitely be better if you tweak it on your own.2 stars

    1. Hi Abby, sorry to hear this wasn’t to your taste. If it was bitter it’s because it normally comes from the butternut squash itself and not a result of the recipe. I did a quick Google search and it’s pretty common with butternut squash.

  103. Butternut Squash became a favorite in our house with this recipe. It is easy to prepare, even I could do it. The maple syrup and cinnamon make it a special treat. If this 80 yr old guy can do it, you can too.5 stars

  104. It’s a decent recipe that makes nice and soft squash, however the maple syrup and cinnamon do not stick to the squash at all and the flavor kind of melted away to under the squash into the pan. If I were to make this again, I’d probably leave it to marinate for an hour or so before roasting it.3 stars

    1. I’m sorry to hear you had problems with the recipe, Nick. It has worked well for myself (and others) and I wished it would of been a hit for you too.

  105. The Roaste# Butternut Squash was delicious! Very easy. I love Butternut Squash and this recipe is a winner.5 stars

  106. I love butternut squash and this recipe sounds amazing. It will be on my Thanksgiving and Christmas table for sure. However, I am wondering, will the frozen and cubed butternut squash work as well? It seems like a quick and easy short cut.

    1. Hi Kathy! I’ve only used fresh butternut squash for this recipe. If using frozen you might just want to follow the cooking time directions on the package. Hope this helps!

  107. This recipe is so good I want to eat the whole pan!! I added and extra 5 mins and a pinch more cinnamon. So good with a drizzle of honey before serving. Thanks for the recipe :)5 stars

  108. I made one sheet with maple, cinnamon, rosemary additions and one without. They didn’t brown as much as I wanted, so gave a few minutes more under the broiler. Man oh man! Both were equally delectable! Thank you for sharing!5 stars

  109. Soo yummy. Would probably not have thought of cinnamon on roasted butternut but it’s delicious, and the rosemary makes a real difference. Thanks for the idea! Also, a great way of cutting the butternut!
    I put the grill on for about 5 minutes in the end to give them a bit more color.5 stars

  110. Thank you for the recipe! If I have a rosemary allergy, do you have a suggested alternative that would work well?

  111. Quick to make and Excellent for Canadian AND will use at American Thanksgiving. Might add some (1Tbsp) of chopped pecans-or put on side for people to add if desired.5 stars

  112. Yes, please … Thank you, Erin!! If I end up freezing some butternut squash for later, would I need to thaw the cubes before baking them?

    1. Hi Emelye, I haven’t tried this myself but no, you don’t need to thaw them first. If you decide to experiment with frozen butternut squash, let me know how it goes!

  113. Delicious! I subbed thyme for the rosemary, and added a pinch of cayenne and nutmeg. I also cut back on the salt. The squash was fork tender and nicely caramelized in 25 minutes. A sprinkling of chopped spiced candied pecans added a bit of crunch.5 stars

  114. Delicious Eh!! I also made a tray without any seasoning or spices – as treats for my doggie. Also, the easiest way I’ve found to cut squash of any kind is my trusty electric knife. Thank You Eh! Enjoy !!5 stars

  115. I made this receipe and it was delicious and so easy. It pairs well with pork chops and apple sauce. My fiance now asks for it at least one a week. I will be bringing this to Thanksgiving this year. Thanks Erin for sharing this receipe with us.5 stars

  116. I just made this and it tastes delicious but the salt is too much. Any ideas on how to decrease the salt taste for tomorrow when I serve it for Thanksgiving? I doubled it and it called for 3.5 teaspoons of kosher salt. I probably did a little less than 3 teaspoons but it’s still very salty. Love the other flavors. Help:)

      1. Thanks! Next time for sure! I’m wondering if there’s anything I can do to help decrease the salt taste in the one I made already though? Wanted to serve it for Thanksgiving and it’s very salty:(

        1. Hi! You could try adding some acid, like lemon juice, or crumbling goat cheese over the top, plus a sweet element like dried cranberries to offset the salt. Out of curiosity, did you use kosher salt like the recipe said? Or table salt? Table salt is a much finer grind, so if you used table salt, that might be why it tastes so salty.

  117. Decent recipe made as specified. I prefer Leeks, cubed Butternut, coarsely chopped Hazelnuts, fresh Cranberries, chopped Thyme, crumbled Goat Cheese with a drizzle of Heavy Cream and a dusting of course ground Black Pepper as my go-to special occasion squash dish. But, that said, I think this recipe has its place when you just want to rock a quick squash dish.4 stars

  118. I am now a butternut squash fan. I substituted in a lavender sprig because all of our rosemary died this summer, and molasses for the maple syrup. I also used a full teaspoon of cinnamon since we’re fans. I’m going to use the leftovers in your quinoa salad.
    Thanks!5 stars

  119. Delicious! I was out of rosemary so I used oregano instead and it came out amazing! I’ve now made it 3 times since in the span of a month
    And my husband, who is not a veggie eater, loves it too- A win in my book!5 stars

  120. I made and shared this recipe with my TOPS group at our Christmas dinner. They enjoyed it and I will be sharing the recipe. Thanks.5 stars

    1. Hi Cheryl! Reheat gently over low heat in a skillet on the stovetop, in the oven at 350 degrees F, or in the microwave until warmed through. Between these three options, the oven or skillet will give you the best consistency. Hope you enjoy it!

  121. First time trying to cook with butternut squash and I’m shooketh of how good this is! I didn’t add rosemary because I don’t have any and also not a huge fan of it but that makes me love this even more. Swapped the maple syrup with one made with munk fruit sweetener and it tasted fantastic 😍 So glad I read the tips on how to cut the butternut squash! Super helpful! Would def make again and recommend!5 stars

  122. This looks so good. Could I use frozen butternut squash? I have nerve damage left hand, trouble cutting some things.Thankk you for your amazing recipes.

    1. Hi Susan! It probably would work, but I haven’t tested it myself. If you decide to experiment, I’d love to know how it goes!

  123. You’ve made me into a butternut squash fan – I was skeptical, but this is the perfect combination of sweet, salty, and spice – perfecto!5 stars

  124. I’ve been trying to eat different vegetables. I was always intrigued by the butternut squash. I found your recipe and it is delicious!! I’m so glad I tried it. I would definitely make it and I’ll bring it to events so others can try it too.5 stars

    1. Hi! So glad you enjoyed the recipe! Thank you for this kind review and feedback on making them in the air fryer!

  125. Tried this last night, and while good, I think the salt amount might be too much. It just seemed way too salty.4 stars

      1. I did use kosher salt. The only thing I deviated on was putting everything in a ziplock bag for an hour or so before roasting as I was trying to time the meal. Maybe the salt absorbed into the squash? My daughter wanted the recipe after I sent her a picture and she said her 18 month old twins loved it!

  126. One and 3/4 teaspoons of salt is waaaayyy too much for 2 lbs of squash. If you’re cooking for anyone like me, 56 with hypertension, sodium is the enemy. However salt is also vital to the chemical reactions that are required to attain a desirable flavor profile when subjected to the heat of oven roasting at 400+ Fahrenheit. I must say that it did feel like the amount was far more than I felt intuitive as I repeatedly filled up my .5 teaspoon measure. In this case I was not rewarded for following the exact instructions. If I try this again ill use 3/4 tsp kosher salt2 stars

    1. I’m sorry to hear that this recipe wasn’t to your tastes, Mark. I (and many other readers) have really enjoyed the flavors in this dish, so I wish it would’ve been a hit for you too!

  127. I rarely comment on recipes I stumble upon. This was first rate. Very minor mod for me was to add the chopped rosemary to the squash mixture before roasting. I think it adds a dimension to the dish and doesn’t make it so rosemary forward.5 stars

  128. this was our first time growing butternut squash and this recipe is killer!!! never thought they would be this delicious. this can be substituted for French fries any time!!!5 stars

  129. My husband is not a fan of butternut squash but a friend gave me one from her garden. I found this recipe and wow – what a hit!! Fresh rosemary really compliments the maple syrup and cinnamon.5 stars

  130. We have lots of Butternut squash, because they are growing out of our compost heap!
    I made your recipe this evening, and it was so delicious! Thank you! I sprinkled sea salt and pepper on top after putting the cubes on the sheet pans. We also grow rosemary, and it was a great addition! Used Ceylon cinnamon. Will definitely make this again. 😋5 stars

  131. I must say, the recipe was fantastical. The right amount of sweet and hint of herb. Even my teenager loved it!5 stars

  132. I never leave comments, but this is absolutely amazing and delicious. It has the perfect blend of a little heat, sweet, smoke, and rosemary. I was making this tonight for my husband to pack in his lunches, and it’s too good…I can’t stop snacking on them.5 stars

  133. Erin,
    I have not made this yet but was hoping to soon. In your recipe, the entry for salt has me confused. What does this mean: “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) Is there a typo? It is the “no not sure” that has me questioning.

    1. Hi Diane! The amount specified is for kosher salt; if you use table salt which is a much finer grind, you’ll over measure and it will be too salty.

      1. Yeah, I get that. It is the “no not sure” part that is bothering me. What does that mean? Does that mean you aren’t sure that 1 and 3/4 tablespoons is the correct measure or is it that you think I’m not sure that that is the correct measurement? It does seem like a lot of salt for the 3 lb 5 oz squash I bought. But with Kosher, maybe that is fine.

  134. Outstanding. My new fav way to make butter nut squash . The hint of maple syrup and cinnamon elevates the simple dish5 stars

  135. The most flavorful roasted butternut squash recipe I’ve ever tasted! The balance of sweet and savory is mouth-watering. If you roast it for an extra 8-10 minutes, the sugars caramelize on the side resting on the pan. Delicious!5 stars

  136. Making for a second time. Before getting a photo the 1st time it had been devoured.

    I’ll try to post a photo this time.

    Love this and my fam does as well.
    We add crispy crumbled bacon at the end5 stars

  137. I made this tonight and we all loved it, including the 1 and 5 year olds! I omitted the rosemary and black pepper because I wanted a sweeter taste, but it was so delicious with the cinnamon and pure maple syrup (and a sprinkle of table salt)! Will definitely be making this again!!5 stars

  138. Yes, I made the Cinnamon Roasted Butternut Squash this evening and it was DELICIOUS!! I served it alongside Shake N’ Bake (original) Pork Chops done on a rack and a bowl of Southern Butter Peas. The peas were cooked in chicken broth( made with water and Knorr Pollo seasoning 1 slightly rounded regular ice teaspoon per cup of water- Walmart & Amazon) makes better chicken broth than you can buy!! But don’t add salt! I also added 1 diced onion and 1 smoked Turkey Leg ( which I picked the meat out of later & put back in the pot.)BUTTER PEAS SOUTHERN STYLE!!!

    Thank you for the DELICIOUS AND QUICK RECIPE!! That is exactly what I am into after 55 years of marriage! I’ve been asked more than once, to write a recipe book, but it takes too much time! My hat is off to people like you who have done it!!5 stars

  139. Great recipe and everyone raved about it. Toughest part was peeling the squash. It’s so hard. I saw a hack to poke a fork in the squash and then microwave for 3 minutes. It should be easy to peel then. Anyone else know a good way to peel the squash?5 stars

    1. So happy to hear, thank you Cheryl! I just use a vegetable peeler to peel mine. Takes some times but does the job!

  140. Toss the peeled skin in olive oil and spices of your choice (I’m also a cinnamon lover, plus garlic, paprika, SP, and ginger) and bake in the oven at 375 for about 10-15 minutes until they become crispy and you have butternut squash chips.

    I haven’t figured out how to keep them crispy if I don’t finish them all, so I always have to rebake when having the leftovers.

  141. This is not that easy to make. The ingredients are simple, but it took me 45 minutes to chop this heavy squash , being ever so careful not to chop my fingers off. So clearly— use a nice sharp knife. Mine isn’t nice, but it is a decent.4 stars

  142. This is so delicious…I don’t know what else to say but I love it! My new favorite way to roast butternut squash, thank you for sharing 💕5 stars

  143. I planted two small butternut squash plants for the first time in my garden this summer. Just before our first frost the other night, we harvested 11 squash! They are now curing in the greenhouse for two weeks. As soon as they are done curing, I am going to make your roasted maple butternut squash!! I’m sooo excited to try it! It’s hard to wait the two weeks!! 🤣

  144. This looks delicious and I want to make it for Thanksgiving. I’ll need to do it ahead since it requires a 400 oven. Do I roast it all just as the recipe states and then reheat or not sure of the best way to make it taste fresh and not a day old?

    1. Hi April, yes you would make it just as the recipe states. I have some tips in the blog post about how to prep ahead and how to reheat them. Enjoy!

    1. Hi Robin, while I recommend fresh rosemary you can use dry. The rosemary helps with the flavor profile so I wouldn’t leave it out. You would need to use a smaller amount which would be 1 teaspoon dried rosemary. Hope this helps!

  145. I made this recipe for dinner tonight. We loved the combination of flavors. Loved the addition of fresh rosemary added just before serving. Thank you for sharing this delicious recipe. We will be making it throughout the Fall and Winter.5 stars

  146. The second time I made it, I tossed in 3 slices of cooked and chopped thick bacon and it was super good! Both versions are delightful.5 stars

  147. A friend gave me 3 butternut squashes and I had no clue what to do with them. I tried soup and pudding but didn’t like them. With the last butternut squash I had I made this recipe and wow, I loved it! I’m so glad I didn’t give up on it. I can’t stop eating it! Erin, thank you for sharing this recipe. This recipe is going straight to my Favorites.5 stars

  148. Perfect, thank you sooooo much!
    I will refer to this when making cubed butternut, even adding more spices and even puree it for a nice thickener upon plating, before adding sliced proteins like roasted chicken or sliced pork and apples.
    the colors are beautiful.
    Thank you so much for your inspiration.
    rosevail5 stars

    1. It will give it a different flavor but yes. Don’t use the same amount though nutmeg goes a long way with just a little.

  149. Great recipe I’ve been making roasted butternut squash similar to this way for years. I never used Rosemary nice touch. I add a bit of bit of cardamom. The whole family loves it.5 stars

  150. I made this for Thanksgiving and it was a hit. I did as you recommended and used fresh rosemary and it added so much to the dish. I am not a syrup person so I did opt to use maple extract instead and it still came out great. I will be making this more often. Thank you.5 stars

  151. Wonderful and easy way to have butternut squash. I forgot to garnish with the rosemary. Excellent side dish.5 stars

  152. I made this for Thanksgiving dinner 2023. Since I had no rosemary on hand, I instead used about 1/4 tsp ground cayenne pepper. I added it before roasting, along with the salt and black pepper. It was delicious and a bid hit with the family.

    Thank you for this recipe.5 stars

  153. I just made this for my lunch today. I don’t leave reviews very often but this was so simple and delicious I just had to say thank you for sharing!5 stars

  154. I made this for a potluck and everyone liked it. I did sub for dried rosemary, since that is all I had. It would have been even better with fresh.5 stars

  155. Love this recipe ! 👍❤️🥸. This side dish made its debut at my recent Thanksgiving dinner party. I followed the recipe to a ‘T’ (pardon the pun) except I cut back on the kosher salt given my ‘near’ salt free diet & increased the cinnamon as I love the taste. My 10 dinner guests raved about this side dish and there were no leftovers ! That evening a number of guests requested the recipe and another requested it today. So, I would say it was a resounding hit ! Thank you !

    P.S. I like the idea of trying other spices but am reluctant to give up the cinnamon.5 stars

  156. You were asking about the skin…I cut the butternut crossways into rounds and use piment d’espelette, which is a Basque chili. First I usually brown it on the stovetop and then either put the lid on and let it broil away or put it in the oven. When the inside is gooey the skin is firmer and slightly crisp. Delicious as an accompaniment to pork chop or with my veggie fried rice.

  157. This was delicious! I added some brown sugar though, and the way this taught me to cut it up was amazingly easy!5 stars

  158. I used a pumpkin about a month after Halloween. Can’t tell the difference, this is an absolutely delicious recipe. Kudos and thank you!5 stars

  159. As first time squash eaters, hubby and I enjoyed this easy recipe. Will make again since Wegmans Grocery store pre-packages the cut-up squash.5 stars

  160. I didn’t use pepper or rosemary as I didn’t have any Rosemary, and I wasn’t sure if pepper would work. I didn’t have as many butternut squash as you, just what I had frozen earlier. And it turned our wonderful! Hard to tell it wasn’t sweet potato with the sweet taste of maple syrup. Love it!! Thanks for the recipe!!5 stars

  161. Only had dried rosemary on hand but otherwise followed as written, scaled down slightly to account for smaller butternut squash. Cooked longer than suggested time and they were chewy, caramelized perfection.5 stars

  162. I made this recipe today . My squash was on the smaller side so not all of the cubes were 1″. Cooked it on the lower rack, 15 mins one side and 10 mins the other for a total of 25 mins. It turned out perfect!5 stars

  163. I picked up a butternut squash and had no idea what to do with it. This recipe was a hit my entire family loved it.5 stars

  164. I’ve had butternut squash before but this recipe was delicious! Cutting it into bite sized cubes instead of cutting it in half with the skin on made such a difference getting that caramelized goodness to all pieces of the squash. I didn’t have any rosemary on hand, but I had a vegetable roasting blend from Walmart that had garlic and rosemary as its ingredients. It was a hit success for dinner tonight with the family. Thank you Erin.5 stars

  165. I tried the Cinnamon Roasted Butternut Squash recipe from Well Plated, and it was absolutely delightful! The combination of maple syrup, cinnamon, and rosemary brought a wonderful depth of flavor to the squash. The instructions were clear and easy to follow, and the result was a perfectly caramelized, delicious side dish that was a hit at my dinner table. It’s great to have such a simple yet flavorful recipe that can be paired with so many main dishes. Will definitely be making this again.

    5 stars

  166. I misread and mixed my fresh snipped rosemary before cooking, so it was muted, but the dish was still delicious. This would be a snap on a weeknight if you bought precut butternut squash at the grocers as that’s the most time consuming part.5 stars

    1. I’m sorry to hear you had trouble with the recipe, Tom. The biggest culprit for the squash to come out mushy is the pan being overcrowded which makes them get steamed instead of roasted. I’d try putting less on the pan next time. Hope this helps!

    2. Sometimes our ovens don’t, I’m not sure what the word is, but the temperature isn’t what we set it at. Mine for instance, runs extra hot and it makes making stuff kinda hard.

  167. Very tasty I couldn’t stop eating it right off the pan!

    I was a little cautious because I don’t usually add sugar or syrup to vegetables, but this was great. I did use less maple syrup and didn’t have any rosemary fresh or dried but even without them the squash was delicious.

    The instructions on how to cut and peel were very helpful.5 stars

  168. I tried roasting it and cooked it for about 45 min with aluminum foil covering it then took it off the last few minutes. The skin is definitely edible and yummy as long as it’s cooked thoroughly. I also drizzled olive oil, garlic and onion powder, pepper and salt and a bit of cinnamon. Paired it with artichoke hearts and chicken and it was great.