Cinnamon Roasted Butternut Squash Recipe (2024)

By Laura

Posted Oct 28, 2020, Updated Mar 16, 2024

5 from 12 votes

4 Comments

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This roasted butternut squash recipe is a healthy fall side dish that’s easy to make with only 6 ingredients! Baked butternut squash is slightly sweet, creamy on the inside and crispy on the outside with a touch of cinnamon – a perfect holiday side dish!

Cinnamon Roasted Butternut Squash Recipe (2)

This roasted butternut squash is a healthy fall side dish that’s easy to make with only 5 ingredients! It’s slightly sweet, creamy on the inside and crispy on the outside with a touch of cinnamon – making it the perfect addition to any holiday meal.

Plus, this roasted butternut squash is easy to make with only 6 ingredients in 30 minutes, and it’s gluten-free!

Cinnamon Roasted Butternut Squash Recipe (3)

Roasted Butternut Squash: Ingredients & Substitutions

Ilove every flavor in this baked butternut squash recipe, so I recommend making it as-written for the best results. However, here are a few notes on some possible substitutions.

Cinnamon Roasted Butternut Squash Recipe (4)
  • Butternut Squash.I recommend using fresh butternut squash to make this recipe! You can save time (peeling/chopping) and purchase pre-cut fresh squash in the produce department of most grocery stores.
  • Butter/Olive oil.I love the butter/olive oil combo for flavor. You need 2 TBS total of fat, you can use all butter, all olive oil or substitute canola or avocado oil!
  • Cinnamon.Choose high-quality ground cinnamon for the best flavor. You can also add a dash of nutmeg.
  • Maple Syrup. Honey can be used in place of maple syrup, however I recommend using syrup for the best flavor.
Cinnamon Roasted Butternut Squash Recipe (5)

How to Peel & Cut a Butternut Squash

Since I recommend using a fresh squash for this roasted butternut squash recipe, I thought it’d be helpful to show you how to peel and cut a squash!

Cut off Ends

begin by cutting off the ends. This makes it easier to set the squash flat to remove the skin.

Cinnamon Roasted Butternut Squash Recipe (6)
Cinnamon Roasted Butternut Squash Recipe (7)

Remove the skin

Next, use a knife or a very sharp/heavy-duty peeler to remove the skin from the butternut squash. Admittedly, this is my least favorite part that requires the most work. I find using a knife is the easiest, unless you have a pretty serious vegetable peeler!

Cinnamon Roasted Butternut Squash Recipe (8)
Cinnamon Roasted Butternut Squash Recipe (9)

Remove Seeds & Dice

Next, cut the butternut squash in half lengthwise and remove the seeds using an ice cream scoop or metal spoon. Then, cut each half into long strips then cubes.

Cinnamon Roasted Butternut Squash Recipe (10)
Cinnamon Roasted Butternut Squash Recipe (11)

Use in the Recipe

Now you can use the prepared squash in this roasted butternut squash recipe, or use it in other recipes like this butternut squash soup, butternut squash mac and cheese, etc.

Cinnamon Roasted Butternut Squash Recipe (12)

How to Roast Butternut Squash

Once the butternut squash is peeled and diced, it’s time to make this roasted butternut squash recipe! It’s really easy to make, and don’t forget to watch the video.

Begin by adding the the melted butter and olive oil to the cubed squash and stir until all the pieces are evenly coated.

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Next, add the cinnamon and sea salt and stir to combine.

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Spread oiled and seasoned squash cubes in a single even layer on a greased baking sheet. Bake for 20 minutes, stirring once halfway through. Keep in mind, the size of the squash cubes will effect the roasting time. Smaller cubes roast faster.

Once the squash just starts to brown and is soft, drizzle maple syrup over the squash and stir until it’s evenly distributed.

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Roast for another 10-15 minutes or until the squash is golden-brown and soft.

Cinnamon Roasted Butternut Squash Recipe (16)

Serve

Serve the roasted butternut squash warm, fresh from the oven. To dress it up a little you can add chopped fresh herbs (I recommend rosemary or parsley), pomegranate seeds, etc.

This baked butternut squash makes a great companion for other delicious fall foods:

  • Serve it in fall salads. Put this roasted butternut squash in this Brussel Sprout Salad, or any green salad dressed with this pomegranate vinaigrette.
  • Serve it on top of this butternut squash soup for added texture and flavor.
  • Alongside other delicious side dishes like roasted Brussels sprouts, the BEST cornbread, mashed potatoes, sausage stuffing, etc.
  • To accompany yummy mains like this balsamic slow cooker pot roast!
  • Serve it as a Thanksgiving or holiday side dish alongside this Roast Turkey and the best Turkey Gravy!
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Store

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Reheat

There are two ways to reheat this baked butternut squash:

  1. In the microwave.heat for 30-60 seconds until warmed through. The squash won’t be as crispy as it was fresh from the oven, but it still tastes great.
  2. In the oven.Re-crisp and reheat the cinnamon butternut squash in the oven set to 350 degrees for 5-10 minutes, or until warmed through.
Cinnamon Roasted Butternut Squash Recipe (18)

Roasted Butternut Squash Recipe FAQs

What flavors go well with butternut squash?

Butternut squash tastes amazing with fall spices like cinnamon, nutmeg, ground cloves, ginger, etc. Also with fresh herbs like thyme, rosemary, sage, parsley etc.

Should I peel butternut squash before roasting?

Peeling and dicing the butternut squash before roasting makes it cook faster. And for roasted butternut squash I definitely recommend it.

What months is butternut squash in season?

The best time to buy butternut squash is early fall through the winter (October through February).

Cinnamon Roasted Butternut Squash Recipe (19)

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Cinnamon Roasted Butternut Squash Recipe (20)

Cinnamon Roasted Butternut Squash Recipe (21)

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Cinnamon Roasted Butternut Squash Recipe

Laura

This roasted butternut squash recipe is a healthy fall side dish that’s easy to make with only 5 ingredients! Baked butternut squash is slightly sweet, creamy on the inside and crispy on the outside with a touch of cinnamon – a perfect holiday side dish!

5 from 12 votes

Course Side Dish, vegetables

Cuisine American

Servings 8 servings

Calories 94

Prep Time10 minutes minutes

Cook Time35 minutes minutes

Total Time45 minutes minutes

Ingredients

Instructions

  • Preheat oven to 425 degrees F. Grease a large baking sheet, set aside.

  • Peel, deseed and dice a butternut squash, cutting it into about 1” cubes.

  • Place butternut squash cubes in a large bowl.

  • Drizzle melted butter and olive oil over the butternut squash, stir until squash cubes are evenly coated.

  • Sprinkle cinnamon and sea salt over the squash, stir until ingredients are evenly distributed.

  • Spread oiled and seasoned squash cubes in a single even layer on the prepared baking sheet.

  • Bake in the preheated oven for 20 minutes, stirring once halfway through.

  • After 20 minutes, or once the squash just starts to brown and is soft, drizzle maple syrup over the squash and stir until it’s evenly distributed.

  • Roast for another 10-15 minutes or until the squash is golden-brown and soft.

  • Serve warm with (optional) chopped fresh herbs like parsley or rosemary.

Video

Notes

Ingredient Substitution Notes

  • Butternut Squash.I recommend using fresh butternut squash to make this recipe! You can save time (peeling/chopping) and purchase pre-cut fresh squash in the produce department of most grocery stores.
  • Butter/Olive oil.I love the butter/olive oil combo for flavor. You need 2 TBS total of fat, you can use all butter, all olive oil or substitute canola or avocado oil!
  • Cinnamon.Choose high-quality ground cinnamon for the best flavor. You can also add a dash of nutmeg.
  • Maple Syrup. Honey can be used in place of maple syrup, however I recommend using syrup for the best flavor.

Store

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Reheat

  1. In the microwave.heat for 30-60 seconds until warmed through. The squash won’t be as crispy as it was fresh from the oven, but it still tastes great.
  2. In the oven.Re-crisp and reheat the cinnamon butternut squash in the oven set to 350 degrees for 5-10 minutes, or until warmed through.

Nutrition

Serving: 0.5cup | Calories: 94kcal | Carbohydrates: 17g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 308mg | Potassium: 410mg | Fiber: 2g | Sugar: 6g | Vitamin A: 12099IU | Vitamin C: 24mg | Calcium: 63mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

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Cinnamon Roasted Butternut Squash Recipe (2024)

FAQs

How does Gordon Ramsay cook butternut squash? ›

In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.

How to cook butternut squash Paula Deen? ›

directions
  1. In a medium saucepan combine squash, onions, carrots,broth, and salt. Simmer, uncovered, until squash is very tender, about 40 minutes.
  2. Puree soup in a blender or food processor with the butter. Whisk cream into soup. Serve in wide, shallow bowls with a dollop of sour cream if desired.

Do I need to peel butternut squash before roasting? ›

While butternut squash skin is edible and it can even turn nice and crisp when roasted, many people prefer to peel it first so it's easier to eat. Butternut squash skin is smooth and thin and the best way to peel it is by using a sharp vegetable peeler.

How to roast butternut squash Jamie Oliver? ›

Place the squash in one layer in a roasting tray and season lightly with salt and pepper. Sprinkle over the seeds, cover tightly with tin foil and bake for 30 minutes, or until the skin of the squash is soft, then remove the foil and cook for another 10 minutes until the squash is golden and crisp.

Do you eat the skin of roasted butternut squash? ›

You can eat the skin, so there's no need to peel it. Simply halve it, scoop out the seeds and chop it into chunks, then roast it and add it to a warm winter salad or throw it into curries, stews or soups. You can also roast the seeds and eat them as a snack or sprinkled over a finished dish.

Why is my roasted butternut squash mushy? ›

Squashes behave very differently when cooked in the oven or on the stovetop. Generally, a squash that is roasted in the oven is going to have a much softer texture, one that can get mushy if mixed with other ingredients, but making it ideal for a purée, soup, or being mashed.

Why is my roasted butternut squash watery? ›

There could be a few reasons why your roasted butternut squash is turning out soggy: Overcrowding: If you overcrowd the baking sheet with butternut squash pieces, they will release more moisture and steam, making it difficult for them to roast properly.

How to hack butternut squash? ›

Microwaving the squash will make it much easier to peel. Simply slice off the top and bottom, poke the squash all over with a fork and microwave it on high for about 3 minutes. When it's cool enough to handle, peel the squash. The softened flesh will make peeling (and slicing) way easier.

How long do you roast a whole butternut squash? ›

Instructions
  1. Preheat your oven to 425°F. ...
  2. Wash your squash and, using a sharp knife, carefully poke 10-12 holes the squash.
  3. Place the squash in your prepared baking dish.
  4. Roast for 60-80 minutes (if using a bigger squash, it will take longer).
Nov 3, 2021

How many butternut squash per person? ›

Assuming that each portion is about 4 ounces (4 oz of squash per person), you will need about 5 lbs of squash. If you want there to be leftovers or you think folks will eat more than 4 ounces each (maybe some of your guests have bigger appetites), you will want to cook more than just 5 lbs.

Can dogs eat butternut squash? ›

Just like other squashes such as courgettes or pumpkins, dogs can eat butternut squash. In fact, butternut squash is one of the most nutritious and delicious fruits for dogs and it's perfectly safe for them to eat regularly.

Is there a difference between roasting and baking squash? ›

Most recipes say to either bake or roast butternut squash—but what's the difference? While both cooking methods will turn the tough, raw gourd into a soft, sweet ingredient, roasting butternut squash is the more common process for achieving browned, crispy edges and a creamy interior.

Does squash need to be covered when baking? ›

Bake, tightly covered, for about 30 minutes at 400°F. Add some cheese and continue to bake uncovered until the squash is tender and the cheese is bubbling and browned.

Should butternut squash be cooked face up or face down? ›

Bake

Brush the squash halves with olive oil, then flip the squash cut-side down. Bake the squash for about 50 minutes at 400°F. The skin will darken and may blister.

Is it better to steam or boil butternut squash? ›

The squash also retains most of its nutrients when it is steamed and has a wonderfully sweet butternuttiness to it. Steamed butternut can also be used in a variety of ways – added to salads, mashed, puréed or enjoyed as is with a simple seasoning of your choice.

Does butternut squash need to be ripe before cooking? ›

If there are any green spots, it's definitely not ready to cook. The skin should be hard, according to the Farmer's Almanac, not at all glossy, and en even color. You can also tell if a butternut squash, or any other winter squash, is ready to cook by pressing your fingernail through the flesh.

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