Cinnamon Roasted Butternut Squash

This is one of those recipes that’s crazy simple but tastes like you put in way more effort than you did.

The butternut squash gets all caramelized and golden in the oven, with warm cinnamon and just a little brown sugar to bring out the natural sweetness.

It’s cozy, comforting, and the kind of side dish you’ll keep coming back to.

Why I Love This Recipe

This recipe came from one of those “clean out the fridge” nights that turned into a happy accident. I had a squash on the counter, a little cinnamon left in the jar, and it was cold outside. One hour later, I had something warm and sweet and savory all at once. I’ve made it for Thanksgiving, weeknight dinners, even breakfast (yes, really). It never lets me down.

• Just 5 ingredients
• All roasted on one pan
• Sweet and savory flavor
• Perfect for fall or winter
• Goes with literally anything

Servings and Cook Time

Serves: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

What You’ll Need

• 1 medium butternut squash (about 2.5 lbs), peeled and diced
• 2 tbsp olive oil
• 1 tbsp brown sugar
• 1 ½ tsp ground cinnamon
• ½ tsp salt

Tools You’ll Need

• Sharp chef’s knife
• Peeler
• Large mixing bowl
• Measuring spoons
• Rimmed baking sheet
• Parchment paper or silicone mat
• Spatula

Pro Tips

• Use pre-cut squash to save time
• Dry the squash after peeling to help it roast, not steam
• Spread squash in a single layer—don’t crowd the pan
• Flip halfway through to get even browning
• Taste and adjust salt at the end

Substitutions and Variations

• Swap brown sugar with maple syrup or honey
• Add a pinch of cayenne if you like heat
• Use pumpkin pie spice instead of just cinnamon for a holiday twist
• Add chopped pecans during the last 5 minutes of roasting

Make Ahead Tips

• Peel and dice the squash up to 2 days in advance—store in the fridge in an airtight container
• You can also mix the oil, sugar, and spices ahead and store in a jar

How to Make Cinnamon Roasted Butternut Squash

Step 1: Prep the squash

Peel your butternut squash with a sturdy veggie peeler. Cut off the ends, slice it in half, scoop out the seeds, and dice into 1-inch cubes.

Ingredients in this step: 1 medium butternut squash, peeled and diced

Step 2: Mix everything

In a large bowl, drizzle 2 tbsp olive oil over the squash. Sprinkle in 1 tbsp brown sugar, 1 ½ tsp ground cinnamon, and ½ tsp salt. Toss until the squash is evenly coated.

Ingredients in this step: diced butternut squash, 2 tbsp olive oil, 1 tbsp brown sugar, 1 ½ tsp cinnamon, ½ tsp salt

Step 3: Arrange on baking sheet

Line a baking sheet with parchment paper or a silicone mat. Spread the coated squash in a single, even layer. Make sure there’s space between the pieces.

Ingredients in this step: coated diced butternut squash

Step 4: Roast

Place the baking sheet in a preheated oven at 400°F (200°C). Roast for 35–40 minutes, flipping the squash halfway through, until tender and golden brown with caramelized edges.

Ingredients in this step: arranged butternut squash

Step 5: Serve

Transfer the roasted squash to a serving bowl and sprinkle with a tiny extra pinch of cinnamon or flaky salt if you want. Serve warm.

Ingredients in this step: roasted butternut squash

Leftovers and Storage

• Store leftovers in an airtight container in the fridge for up to 4 days
• Reheat in the oven or air fryer for best texture
• You can mash leftovers and add to soups or grain bowls

Why This Recipe Works (Quick Science)

Roasting at high heat brings out the natural sugars in butternut squash. The oil helps crisp the edges, and the brown sugar caramelizes for those golden bits. Cinnamon adds warmth without overpowering. Spreading it out keeps it from steaming and getting mushy.

Macros (Per Serving – 4 servings total)

• Calories: 160
• Carbs: 24g
• Protein: 1g
• Fat: 7g
• Fiber: 3g
• Sugar: 8g

Common Mistakes

• Not peeling the squash well – Tough skin ruins the texture
• Crowding the pan – Squash needs space to roast properly
• Skipping the flip – You’ll miss out on that golden crust
• Overcooking – Squash should be tender, not mushy

What to Serve With

• Roasted chicken
• Pork chops
• Quinoa or rice bowls
• A big green salad
• Fried eggs for a breakfast twist

FAQ

Can I use frozen butternut squash?
You can, but it might not caramelize as nicely. Thaw and dry it well first.

Can I make this without sugar?
Yep! It’s still delicious with just the cinnamon and oil.

Can I use a different oil?
Yes, avocado oil or melted coconut oil both work great.

Can I roast other veggies with it?
Totally! Carrots or sweet potatoes go really well. Just cut them to the same size.

Final Thoughts

This Cinnamon Roasted Butternut Squash is the kind of cozy side dish you’ll want to make again and again. It’s simple, warm, and full of flavor—perfect for any meal. Give it a try, then leave a comment and let me know how it turned out for you!