This Cinnamon Roasted Butternut Squash is one of those dishes that makes the whole kitchen smell like fall.
It’s warm, sweet, and savory all at the same time.
The caramelized edges and cozy cinnamon spice make it a side dish you’ll want to eat straight off the pan.
Why I Love This Recipe
This recipe started as something I threw together one chilly evening when I had an extra butternut squash on the counter. The smell of roasting cinnamon and squash instantly became a household favorite. Now it’s my go-to for a cozy, no-fuss side dish.
- It’s simple but tastes gourmet
- Makes the house smell amazing while it roasts
- Only takes a few ingredients you already have
- Works for weeknights or holiday dinners
- Perfect balance of sweet and savory
What You’ll Need
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon melted butter
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon black pepper
Ingredients
Pro Tips
- Cut the squash into even cubes so it roasts evenly
- Use parchment paper to make cleanup easier
- Don’t crowd the pan—spread the cubes out so they caramelize
- Taste and adjust cinnamon and sugar to your liking
- A sprinkle of flaky sea salt at the end makes it pop
Tools You’ll Need
- Sharp chef’s knife
- Cutting board
- Vegetable peeler
- Large mixing bowl
- Baking sheet
- Parchment paper
- Wooden spoon or spatula
Substitutions and Variations
- Swap brown sugar with maple syrup for a deeper flavor
- Use coconut oil instead of butter for a vegan option
- Add nutmeg or pumpkin pie spice for extra warmth
- Toss in pecans before roasting for crunch
- Drizzle with honey right out of the oven for a glaze
Make Ahead Tips
- Peel and cube the squash up to 2 days ahead and store in the fridge
- Mix the oil, butter, and spices ahead of time so you can just toss and roast
- Roast fully and reheat in the oven at 350°F for 10 minutes before serving
Instructions
Step 1: Prep the squash
Peel 1 medium butternut squash (about 2 pounds), scoop out the seeds, and cut into 1-inch cubes. Place the cubes in a large mixing bowl.
Step 2: Add oil, butter, and sugar
Drizzle the squash with 2 tablespoons olive oil and 1 tablespoon melted butter. Sprinkle 2 tablespoons brown sugar over the top. Toss to coat.
Step 3: Add spices
Sprinkle 1 teaspoon ground cinnamon, ½ teaspoon salt, and ¼ teaspoon black pepper over the squash. Toss until every cube is evenly coated.
Step 4: Arrange on baking sheet
Spread the coated squash cubes in a single layer on a parchment-lined baking sheet. Make sure they aren’t touching too much.
Step 5: Roast the squash
Place the baking sheet in a modern stainless steel double oven at 400°F (200°C). Roast for 25–30 minutes, flipping halfway, until edges are caramelized and tender.
Step 6: Serve
Transfer roasted squash to a serving plate. Serve hot with a sprinkle of extra cinnamon if desired.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for about 10 minutes or in the microwave for 1–2 minutes. Roasted squash also freezes well for up to 2 months.
Servings and Time
Serves: 4
Total Time: 40 minutes
Macros (per serving)
- Calories: 160
- Protein: 2g
- Carbs: 28g
- Fat: 6g
- Fiber: 4g
Why This Recipe Works (Quick Science)
Roasting brings out the natural sugars in butternut squash, making it caramelize and taste sweeter. The fat from olive oil and butter helps the spices stick and adds richness. Cinnamon balances the sweetness with warmth, creating a cozy flavor profile.
Common Mistakes
- Cutting uneven cubes—this leads to some burning while others stay undercooked
- Overcrowding the pan—squash will steam instead of caramelize
- Forgetting to flip—makes one side burn and the other stay pale
- Using cold squash straight from the fridge—room temp roasts better
What to Serve With
- Roast chicken or turkey
- Grain bowls with quinoa or farro
- Fall salads with kale and cranberries
- A side of couscous or rice pilaf
- As part of a holiday spread with stuffing and green beans
FAQ
Can I use frozen squash?
Yes, but thaw and pat dry before roasting to avoid sogginess.
Do I have to peel butternut squash?
Yes, the skin is tough and chewy.
Can I make it vegan?
Yes, just use all olive oil instead of butter.
How do I know when it’s done?
The cubes should be fork-tender and golden brown on the edges.