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Cinnamon Roasted Butternut Squash

Cinnamon Roasted Butternut Squash is a simple yet delicious side dish to serve with any meal. Plus, they’re a powerhouse of nutrition in every golden bite.

Roasted butternut squash in a red dish
Vibrant, flavorful roasted butternut squash is healthy, full of flavor, and simple to make.

Video: Watch Us Make this Recipe

Why This Recipe Stands Out

Want to add nutritious butternut squash to the fall dinner table, while hoping the kids will embrace a side of squash? Fear not, as you’re about to show even the finickiest of eaters just how delicious roasted butternut squash can be.

4 Key Ingredients

roasted butternut squash ingredients.
  • Butternut Squash: choose a large, healthy squash. See tips on how to buy the perfect butternut squash below.
  • Olive Oil: not only is olive oil healthy, but it helps the roasting process.
  • Maple Syrup: a drizzle of maple syrup provides sweetness and flavor.
  • Brown Sugar: use brown sugar for a molasses depth of flavor and sweetness.
  • Cinnamon: this fall spice lends an earthy and aromatic fragrance to the squash.

How to Buy and Store Butternut Squash

whole butternut squash.

Here are our top tips for buying the perfect butternut squash:

  1. Look for smooth, firm skin without soft spots or discoloration that could be indicative of mold.
  2. Large bulbed squash with elongated necks tend to have bigger seed cavities inside. Go for the butternut with a short, wide neck and compact bulb for smallest cavities and easier cutting.
  3. Once your fresh butternut squash comes home with you, store it in a cool and dry place for up to several weeks. There’s no need to refrigerate it unless your house is quite warm or you need to keep your squash fresh for a longer period of time.
  4. Because many recipes like Butternut Squash Chili and Butternut Squash Risotto call for peeled/cubed squash, we’re happy to report that you can peel, seed, and cube your fresh squash several days early. Simply place freshly cut butternut squash in an airtight container and keep chilled.

Easy Step-By-Step Instructions

  1. In a large bowl, toss the squash with remaining ingredients until thoroughly coated. Transfer to foil-lined baking sheet, in a single layer, without overcrowding the pieces.
  2. Roast at 425F for about 40 minutes, rotating pan midway during baking. When edges are browned and cubes are fork-tender, remove from oven immediately. You may want to start checking squash around 35 minutes, just to ensure that they don’t become overcooked.

Make-Ahead Tips

There are only 5 ingredients aside from the butternut squash itself in this recipe, so it’s already on the extremely easy side. However, we don’t stop there in our quest to ensure no stone is left unturned when it comes to cooking efficiency. Thus, here are a few bonus tips to help you prep ahead:

  • Because fresh, whole butternut squash keeps extremely well, you can go ahead and buy it while you’re already shopping at the store; there’s no need to make a special grocery trip for it.
  • Feel free to peel, seed, and cube your fresh butternut squash 2-3 days prior to cooking. Just be sure to place cubes in an airtight container in fridge (note that cut squash must keep free of moisture or water.)
  • You can also freeze freshly cut butternut squash, sealed airtight, for up to a few weeks.
  • Combine seasoning ingredients (everything but the squash) a day or two ahead of time; store it covered at moderate room temperature.

Commonly Asked Questions

Do you need to peel the skin of butternut squash before roasting?

We do recommend peeling your fresh, whole butternut squash before seeding, cubing, and roasting. It will cut down on your cook time tremendously, as well as allow for maximum flavor infusion.

How do you know when butternut squash is cooked?

The rule of thumb is: when butternut squash is fork-tender, it is done. The roasted squash cubes should be golden brown; be sure to remove from oven immediately, to avoid burning.

Is roasted butternut squash healthy?

Butternut squash is naturally packed with fiber, potassium, and vitamin A. This recipe uses olive oil for roasting, which keeps it nutrient-dense.

What does roasted butternut squash taste like?

The flavor profile is between that of roasted sweet potatoes and pumpkin; it’s naturally slightly sweet, which makes it well-loved by grownups and kids alike.

Can I make roasted butternut squash ahead of time?

For easy meal prep, we recommend peeling, seeding, and cubing the squash ahead of time, up to 3 days in advance. Store it chilled airtight until ready to season and roast.

Did you make this?

Please give us a rating and comment below. We love hearing from you!

Roasted butternut squash in a red dish

Cinnamon Roasted Butternut Squash

4.89 from 95 ratings
This Cinnamon Roasted Butternut Squash is the perfect side dish for your fall/winter meals. It’s fantastic as is, or tossed together in salads, soups, or rice bowls.
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 6
Author: Amy Dong



  • Preheat oven to 425F with rack on upper middle position. Line baking sheet with heavy duty foil.
  • In a large bowl, toss the squash with remaining ingredients until thoroughly coated. Transfer to foil-lined baking sheet, in a single layer, without overcrowding the pieces.
  • Roast about 40 minutes, rotating pan midway during baking. When edges are browned and cubes are fork-tender, remove from oven immediately. You may want to start checking squash around 35 minutes, just to ensure that they don’t become overcooked.


  • Butternut squash can be peeled and cut up to 2 days ahead of time; keep chilled in an airtight container until ready to use. 
  • Serve butternut squash with Wild Rice Pilaf and Instant Pot Turkey Breast for a healthy and flavorful meal. 
If you enjoyed this recipe, please come back to give it a rating. We ❤️ hearing from you!

Nutrition (per serving)

Serving: 1g | Calories: 131kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 289mg | Potassium: 447mg | Fiber: 3g | Sugar: 7g | Vitamin A: 13288IU | Vitamin C: 26mg | Calcium: 67mg | Iron: 1mg
Course: Side, vegetable
Cuisine: Amerian
Diet: Diabetic, Gluten Free, Low Lactose, Vegan
Method: baking, roasting

More to Cook and Eat

1.  Curried Butternut Squash Soup — Creamy, smooth, and with a little kick of curry.  Scrumptious.

2.  Pomegranate Pear Salad with Candied Walnuts — oh, and don’t forget the blue.  This is the best holiday salad we’ve ever put on the table.

3.  Apple & Sausage Stuffing — stuffings and preferences abound.  But after years of stuffing testing, this one took the blue ribbon at our most recent big festive gathering.  Everyone loves this so much, it’s here to stay.

4.  I’d be remiss not to bring back this ever-popular Sweet Potato Casserole with Brown Sugar Crumble.  It’s like dessert.  On the dinner table.  People load their plates full of this because it is that good.

Add a comment

Recipe Rating


    • Adreanne

    I’d like to try this, but I’m nervous I’d mess it up. Maybe this is a good opportunity to get my mom to make something pretty good lol

      • chewoutloud

      Yes! Have her make it for you 😉

    • Alexis
    • 5 stars

    Oh this squash recipe looks delicious! We love butternut squash in our home, I’ll try this recipe for sure.

      • chewoutloud

      It’s my favorite way to eat them 🙂

    • Natural Beauty And Makeup

    I so love butternut squash (or mishti kumro in my language- Bengali) ❤ I have never tried this with cinnamon so am definitely going to try this recipe soon ☺☺

      • chewoutloud

      I think you’ll adore the cinnamon addition!

    • Crickette, The Things I Have to Say

    Oooooooh.. I love squash anything!!! I’ve never considered using cinnamon with squash, I’m so intrigued by the taste. Will try this!!!

    • Ashli Ferguson

    This sounds delicious – I don’t ever eat squash but it looks and sounds tasty!

    • Di

    Very good I just added some chopped walnuts , next time I might try some cranberries or raisins too ! Thank you

    • Rina

    This is a really yummy recipe! I know you’re not supposed to test new recipes on thanksgiving, especially when we took it to a friend’s dinner, but I did and we loved it. I’m making it again this year! Thanks for a perfect fall side dish!

    • suzanneholt

    This looks so good! What a healthy and simple fall recipe!

    • janie
    • 5 stars

    I have made this numerous times and my family loves it. Tonight I am using this recipe with sweet potatoes.

      • chewoutloud

      Yay, Janie! So happy your family loves it 🙂 Thanks so much for coming over and letting us know!

    • Jill

    we are invited to a friends for Thanksgiving. I would like to bring this to Thanksgiving dinner. Can I make this at home and just reheat when I get there or will it become mushy

      • chewoutloud

      You can definitely make it again of time. As long as it’s not too overcooked, it will hold up fine, though you may want to reheat it before serving

    • Kona Katie

    This recipe was GREAT for Thanksgiving this year! Thank you! We added bacon bits, and everyone went for seconds 😉 Thanks again!

      • chewoutloud

      Yay! So happy to hear it! Bacon sounds yum; Happy holidays 🙂

        • Joann Williams

        This side dish is absolutely delicious. I added halves black grapes with it and it was the perfect combination. Yum!!!

          • chewoutloud

          Yipee, Joann! So glad you enjoyed this 🙂

        • Lisa

        Does this freeze well?

          • chewoutloud

          Hi, Lisa! Most of our baked recipes here freeze nicely, but I wouldn’t anticipate this squash to freeze well. If you want to prep it ahead, you can get everything ready and just roast it right before serving. It’s best right after it’s roasted 🙂 Enjoy!

        • Abigail

        Obviously, EVOO is the healthier option, but if one wanted to indulge, would butter work well with this dish?

          • chewoutloud

          Yes, Abigail, I suspect butter would work very well 🙂 Enjoy and thanks for being here today! 🙂

            • Gale

            I just tried this cinnamon buttenut squash recipe. Goodness my house smells so darn good and we are sitting enjoying the aroma until I begin to smell something that doesn’t smell so good. Sure glad I got up and looked as I approached my stove smoke bellowing out the vents and I open the oven door to a almost fire. The squash was in the oven less than 20 mins and burned black sugar all around the squash. I checked and double checked the recipe before setting my oven at the 425 listed on the recipe. Certainly the 425 is a huge mistake and almost caused a fire in my oven. I will try this recipe again but will drop the oven to 325 which is what I believe it should have been. Please let me know the correct temp!

              • chewoutloud

              Gale, I’m sorry that happened to you! There certainly shouldn’t be any burning in that short amt of time; I’m glad you caught it! So the recipe is correct, but if your oven does better with a lower temp, then definitely go with that. I’m also wondering if your cubes of squash were freshly cut into 1-inch cubes, with enough oil covering them?

            • Kailey

            Could you make this in the crockpot?

              • chewoutloud

              I think you can definitely do that, but you just might not get the “roasted” flavor and look. Your squash should cook nicely and taste great, though, as long as you cook it to your desired tenderness. Enjoy, and thanks for being here today! 🙂

            • roweeee

            My husband and I had a good laugh at your description of the icy cold…heartless sods that we are. We live in Sydney in far off Australia and we are starting to face the opposite scenario…feeling like that roast pumpkin roasting in the heat. Like yourselves, we’re thinking it’s only November and we’ve already had some scorchingly hot days of 40 degrees although we’ve had a bit of a reprieve too. It’s been blissfully cool for a few days. Feel free to have a laugh at our Australian Santa getting around in that fur suit in this weather. If I were in his boots, I’d definitely be heading back to the North Pole.

              • chewoutloud

              The grass is greener, right? Though I bet you don’t want to trade 😉

                • roweeee

                I guess we’d both like a happy medium.

                  • chewoutloud

                  That’s the best 🙂

                • Carol at Wild Goose Tea
                • 5 stars

                I agree that this a wonderful side dish. The oil must cause the brown sugar to coat nicely and enhance the natural sweetness of the sweet potatoes. It’s weird but I can almost see myself eating this with eggs or an omelet in place of hash browns.

                  • chewoutloud

                  YUM, what a great idea…this really would be a healthier and delish option with eggs/omelet too! 🙂

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