If you’re on the hunt for an easy side dish that bursts with cozy warmth and subtle sweetness, this Cinnamon Roasted Butternut Squash Recipe is where it’s at. I absolutely love how the cinnamon and maple syrup perfectly complement the natural sweetness of the squash, creating a comforting bite you’ll want to come back to again and again. Whether you’re sitting down to a family dinner or just craving something simple and satisfying, this recipe is fan-freaking-tastic and surprisingly easy to pull off!
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have most of these staples in your pantry and fridge.
- Perfectly Balanced Flavors: The maple syrup and cinnamon enhance the squash’s natural sweetness without overpowering it.
- Easy to Customize: You can tweak spices or swap herbs to match your taste.
- Great for All Occasions: Whether it’s a weeknight dinner or holiday side, this dish consistently wins hearts.
Ingredients You’ll Need
These ingredients come together so delightfully. The key is a good-quality butternut squash—make sure it’s firm with no soft spots—and the pure maple syrup which gives that gentle, natural sweetness I’m obsessed with. Plus, kosher salt is a must here to avoid a salty surprise!
- Butternut Squash: Look for one about 3 pounds, firm, and evenly colored for the best texture and flavor.
- Extra-virgin Olive Oil: Adds a subtle fruitiness that helps the squash roast beautifully without overpowering.
- Pure Maple Syrup: This is your secret weapon for warm, natural sweetness—don’t substitute with pancakes syrup for that authentic flavor.
- Kosher Salt: Essential to balance the sweetness without making it too salty; skip table salt here.
- Ground Cinnamon: Adds that cozy, fragrant note you’ll find absolutely addictive.
- Ground Black Pepper: Just a touch to give a mild kick and keep things interesting.
- Fresh Rosemary: Chopped fresh rosemary brings an herbaceous pop that brightens the dish.
Variations
This recipe is like a blank canvas—over time, I love mixing things up to suit the season or my mood. Don’t hesitate to personalize it in ways that excite you, whether that’s swapping herbs or adding an unexpected crunch.
- Spicy Kick: I once added a pinch of cayenne pepper, and my family went crazy—it gives a lovely warmth beneath the sweetness.
- Herb Swap: If you’re not a rosemary fan, thyme or sage work beautifully and offer a different herbal aroma.
- Nutty Crunch: Toasted pecans or walnuts sprinkled on top add a wonderful texture contrast.
- Vegan Variation: It’s naturally vegan, but if you want to keep it oil-free, try tossing the squash in a little maple water (the stuff maple syrup sits in) and bake a bit longer.
How to Make Cinnamon Roasted Butternut Squash Recipe
Step 1: Prep the Squash and Oven
First things first, peel, seed, and cut your butternut squash into 1-inch cubes. This size is just right—not too small to dry out, but small enough to roast evenly. Then, preheat your oven to 400°F and place racks in the upper and lower thirds—this trick helps the squash cook evenly on two baking sheets. Don’t forget to generously grease the pans with nonstick spray, or you’ll wrestle with stuck-on cubes later.
Step 2: Toss with Flavorful Goodness
In a large bowl, drizzle the olive oil and maple syrup over the squash cubes. Then sprinkle the kosher salt, cinnamon, and black pepper on top. I love using my hands here—it’s the easiest way to really get everything evenly coated. Once mixed, divide the cubes between your prepared pans making sure none overlap—that’s the secret to getting perfectly crisp edges on every cube.
Step 3: Roast and Rotate
Pop both trays into the oven—one in the upper rack, the other in the lower. Bake for 15 minutes, then pull them out and give the cubes a gentle toss with a spatula. Switch the trays between the racks to avoid uneven cooking. Roast for another 10 to 15 minutes until the squash is tender and caramelized at the edges. This little switcheroo I learned after a few tries makes all the difference.
Step 4: Finish with Fresh Rosemary
Once out of the oven, sprinkle the chopped fresh rosemary over the top—this fresh layer of flavor adds a lovely vibrant punch that makes the whole dish sing. Serve warm, and prepare to have everyone asking for seconds.
Pro Tips for Making Cinnamon Roasted Butternut Squash Recipe
- Cut Even Cubes: I learned early on that consistent size means even roasting—don’t skip this step!
- Don’t Crowd the Pan: Overlapping cubes steam instead of roast—space them out for those golden edges.
- Maple Syrup Magic: Use pure maple syrup—not imitation—to get that subtle depth of flavor.
- Herb Timing: Always add fresh herbs at the end; roasting them ruins their fragrance and freshness.
How to Serve Cinnamon Roasted Butternut Squash Recipe
Garnishes
I love topping my roasted squash with a few additional fresh rosemary leaves and a sprinkle of toasted pumpkin seeds for some nutty crunch. A little drizzle of extra maple syrup can also make it feel extra special if you have a sweet tooth!
Side Dishes
This dish pairs beautifully with roasted chicken, pork tenderloin, or even a simple green salad dressed with lemon vinaigrette. For veggie lovers, try it alongside sautéed kale or a grain bowl featuring quinoa for a balanced and hearty meal.
Creative Ways to Present
For holiday dinners, I like to serve the cinnamon roasted butternut squash in a hollowed-out squash shell—it looks impressive and adds a rustic charm to the table. You could also layer it into a warm grain salad or use it as a topping for flatbreads or pizzas.
Make Ahead and Storage
Storing Leftovers
Leftovers store wonderfully in an airtight container in the fridge for up to 4 days. I usually let the squash cool completely first to prevent condensation, which can make it soggy, and then reheat as needed.
Freezing
Freezing roasted squash is easy, but I recommend flash freezing the cubes on a baking sheet first before storing them in a freezer bag. This way, they won’t stick together, and you can pull out just what you need. Frozen cubes keep well up to 3 months.
Reheating
I reheat leftovers in a single layer on a baking sheet at 350°F to regain some crispness. Microwaving works in a pinch but can make the squash a bit mushy—oven reheating keeps that lovely roasted texture intact.
FAQs
-
Can I use frozen butternut squash for this recipe?
Frozen butternut squash works in a pinch, but make sure to thaw and pat it dry before roasting. It won’t caramelize quite as nicely as fresh, but the cinnamon and maple syrup will still add great flavor.
-
Is this recipe gluten-free and vegan?
Absolutely! The Cinnamon Roasted Butternut Squash Recipe uses only whole, plant-based ingredients and is naturally gluten-free—perfect for most dietary needs.
-
Can I make this recipe ahead of time for a party?
Definitely! Roast the squash a few hours ahead, cool completely, then store at room temperature or in the fridge. Reheat gently before serving for that fresh-out-of-the-oven taste.
-
What if I don’t have fresh rosemary?
Use dried rosemary instead, but sprinkle it on before roasting so the heat can bloom the flavor. Fresh rosemary added at the end is ideal but dried works in a pinch.
-
How spicy is this recipe?
Very mild! The touch of black pepper adds just a subtle warmth that balances the sweetness nicely. You can always add more pepper or cayenne if you want some heat.
Final Thoughts
When I first tried this Cinnamon Roasted Butternut Squash Recipe, I didn’t expect it to become such a staple in my kitchen. But here we are—I keep coming back to it because it’s just that good. The simple combination of squash, cinnamon, and maple syrup feels like a warm hug on a plate, especially on chilly evenings. Trust me, once you make this, you’ll want to keep this recipe close and share it with everyone you know. So go ahead, give it a try—you’re going to love it as much as I do!
Print
Cinnamon Roasted Butternut Squash Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 to 5 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Cinnamon Roasted Butternut Squash recipe features tender, sweet butternut squash cubes enhanced with warm cinnamon and fresh rosemary, perfectly roasted to caramelized perfection. Ideal as a cozy side dish, it combines the natural sweetness of maple syrup with aromatic spices, making it a flavorful and comforting addition to any meal.
Ingredients
Butternut Squash
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
Seasonings
- 1 ½ tablespoons extra-virgin olive oil
- 1 ½ tablespoons pure maple syrup
- 1 ¾ teaspoons kosher salt (do not use table salt, or reduce amount and adjust at the end)
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground black pepper
- 1 tablespoon chopped fresh rosemary
Instructions
- Preheat Oven and Prepare Baking Sheets: Position the racks in the upper and lower thirds of your oven and preheat to 400°F. Generously coat two baking sheets with nonstick spray to prevent sticking.
- Season the Squash: In a large bowl, place the butternut squash cubes. Drizzle with extra-virgin olive oil and pure maple syrup. Sprinkle kosher salt, ground cinnamon, and ground black pepper over the squash. Toss everything thoroughly to coat evenly. Discard any excess liquid that collects at the bottom of the bowl.
- Arrange for Roasting: Divide the coated squash cubes evenly between the two prepared baking sheets. Spread the cubes in a single layer without overlapping to ensure even roasting.
- Initial Bake: Place the pans on the upper and lower racks of the preheated oven. Bake for 15 minutes to start softening and caramelizing the squash.
- Turn and Rotate: Remove the baking sheets from the oven. Use a spatula to turn the squash cubes for even browning. Switch the pans’ positions—place the upper rack pan on the lower rack and vice versa—to promote even cooking. Return the pans to the oven.
- Continue Roasting: Bake for an additional 10 to 15 minutes until the squash is tender and nicely browned.
- Add Fresh Herb and Serve: Remove from the oven and sprinkle chopped fresh rosemary over the hot squash. Serve warm as a delicious side dish.
Notes
- Use kosher salt rather than table salt to avoid over-salting; adjust salt quantity as desired after roasting.
- Make sure the squash pieces are in a single layer to allow caramelization instead of steaming.
- If you prefer a sweeter dish, you can increase the maple syrup slightly.
- This dish pairs well with roasted meats, poultry, or as part of a vegetarian meal.
Nutrition
- Serving Size: 1/4 of recipe (~150g)
- Calories: 140
- Sugar: 6g
- Sodium: 440mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
