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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


    • Stafaband
    • 4 stars

    Oh my God, its Soo yummy recipe

    • flixter

    You have done such a great work, Keep going

    • Pronadjimeru
    • 5 stars

    the recipe is really great but i find it hard to find butternut squash, then i change it to sweet cassava. it’s taste really good and thought you should try it too ! thanks

      • Kristin

      Question…In the video it states maple syrup added, but in the recipe it states olive oil, so which are we to use? I would assume the olive oil, but want to make sure before making it.

        • chewoutloud

        Yes, olive oil. Thanks, Kristin!

    • Nick

    So the video seems to substitute the olive oil and black pepper for maple syrup? Which method did everyone with great results use?

    • Pagalworld
    • 5 stars

    a few days ago my mother made butternut squash, in terms of taste it was still lacking. but after finding the butternut squash recipe in this article, my mother’s cooking tastes even better.

      • chewoutloud

      Fantastic, thank you!

    • Dragonrest

    Great recipe! i will try this at home

    • jeneen
    • 5 stars

    This was just so great…

      • chewoutloud

      Awesome, Jeneen!!

    • o2tv series

    Thanks for sharing this and keep posting good content.

    • Order Food Online

    keep post these kind of recipes

    • Erin
    • 5 stars

    Ah, I didn’t know that about the long / short necks! I need to pay more attention when picking out butternut squash now. And I love that you added cinnamon! Sounds heavenly.

    • Andrea Howe
    • 5 stars

    Sounds so great, I love anything butternut squash, especially this time of year! Thank you for this great recipe 🙂

    • Farrukh Aziz
    • 5 stars

    Made this roasted butternut squash as side with grilled chicken and masala quinoa for dinner last night, it turned so tender and delicious. Plus, so easy to put together. definitely going to make it again next week, thanks for sharing. 🙂

    • Anna
    • 5 stars

    We loved this recipe! Such a great twist with adding the cinnamon, plus, the house smelled soooo good while it was cooking! Perfect side dish that our whole family loved!

    • Kushigalu
    • 5 stars

    Love squash and this sounds like a great side for dinner. Thanks for sharing. Trying your recipe soon.

    • Kathryn Donangelo
    • 5 stars

    I’m on a butternut squash kick over here and loved this recipe! I love cinnamon and this was such a perfect combo! Making this again in the next few weeks!

    • veenaazmanov
    • 5 stars

    A lovely side dish at the Dinner Table. Pumpkin and the Cinnamon flavor makes it perfect.

    • Tracy Koslicki
    • 5 stars

    Such a great recipe! Exactly what butternut squash needed to get my girls to eat it. They loved it- which means this is a winner in our house!

    • Hallie

    would this mash well to make a mashed squash dish?

      • chewoutloud

      You can definitely do that, Hallie…I think it would taste wonderful 🙂

    • Samar

    Did i just read roasted-butternut… OMG…

    This is so tempting…

    • Erica @ Erica Ever After
    • 5 stars

    I could honestly go for some of that right about now. I have never eaten squash this way before. Looking forward to trying it.

      • chewoutloud

      i think you’ll really love it!

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