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. 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 every now and then, I do enjoy adding a little sparkle to my routine. 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 at home with someone you love. Cubes of 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 is ballgown-worthy flavor for yoga pants level 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.

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.

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 myself 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.

One final note: the cinnamon is bold in this recipe. You can absolutely taste the 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 I come back to making roasted butternut squash again and again.

  • 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

 

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.

Cinnamon Roasted Butternut Squash

4.95 from 101 votes
Easy Maple Cinnamon Roasted Butternut Squash. Cubes of butternut squash tossed with maple syrup, cinnamon, and rosemary, roasted to caramelized perfection.

Prep: 10 mins
Cook: 30 mins
Total: 40 mins

Servings: 4 –5 servings

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
 

  • 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.

Notes

  • 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!).

Nutrition

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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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 wellplated.com 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!

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258 Comments

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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
    delicious.
    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.

  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