Name: Cinnamon Roasted Butternut Squash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed; 2 tablespoons olive oil; 2 tablespoons brown sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper

Why You’ll Love Cinnamon Roasted Butternut Squash Recipe

Effortless elegance: only a handful of ingredients turn into a dish that looks and tastes remarkable.
Flavor magic: the cinnamon enhances the squash’s natural sweetness while roasting deepens its savory depth.
Quick and versatile: ready in about 30–40 minutes, making it great for both weeknight dinners and holiday spreads.
Healthful and comforting: packed with vitamin A and fiber, yet tastes indulgent thanks to its caramelised edges and warm spice.
Crowd‑pleaser: the vibrant color and cozy aroma mean it works just as well in everyday meals or festive gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 medium butternut squash (about 2 lbs), peeled and cubed
2 tbsp olive oil
1 tsp ground cinnamon
½ tsp salt
¼ tsp black pepper
1 tbsp honey or maple syrup (optional)

Directions

Preheat your oven to 400 °F (200 °C).
In a large bowl, drizzle the cubed butternut squash with olive oil, then sprinkle with cinnamon, salt, and pepper. Toss (or massage) until each cube is evenly coated.
Spread the seasoned squash in a single layer on a rimmed baking sheet—avoiding crowding so the cubes roast instead of steam.
Roast for about 15 minutes, then remove and stir to promote even browning. Return to the oven and roast for another 10‑15 minutes, or until the squash is fork‑tender and spots of golden caramelisation appear.
If using honey or maple syrup, drizzle it over the hot squash right before serving.

Servings and timing

Makes about 4 servings.
Total time: approximately 40 minutes (10 minutes prep + ~30 minutes roasting).

Variations

Use coconut oil instead of olive oil for a hint of tropical flavor.
Substitute pumpkin‑pie spice in place of cinnamon for a more complex warming spice profile.
For a vegan version, skip the honey and use maple syrup instead.
Try other squash types like acorn or kabocha—just adjust roasting time slightly if the squash is denser.
To add crunch and texture, finish with toasted pumpkin seeds (pepitas) or chopped pecans.
Incorporate herbs: after roasting, toss with fresh thyme leaves or rosemary for an herby contrast.

Storage/Reheating

Let any leftovers cool completely, then transfer to an airtight container and refrigerate for up to 3 days. To reheat, you can:

Use an oven preheated to 350 °F (175 °C) for about 10 minutes—this helps revive the caramelised edges and crispness.
Reheat in the microwave if short on time, but be aware the texture may soften.
Before serving reheated squash, consider a fresh drizzle of honey or a pinch of cinnamon to refresh the flavors.

FAQs

How do I pick a good butternut squash?

Choose a squash that feels heavy for its size, has a matte skin (not shiny), and no soft spots or deep cuts. The heavier it feels, the more dense and flavorful the inside flesh will be.

Do I need to peel the squash?

Yes—this recipe calls for peeling the squash before cubing. The skin of butternut squash is edible when roasted whole, but for even, tender cubes and optimal caramelisation, peeling is recommended.

What size should I cube the squash?

Aim for roughly 1‑inch (2.5 cm) cubes. This size allows for good caramelisation without the cubes becoming mushy or burning. Smaller pieces cook too quickly and risk burning; larger pieces may not caramelise properly.

Can I prepare this ahead of time?

Yes. You can peel and cube the squash ahead of time (even the night before), store it in the fridge (in water if desired to prevent browning), and then roast when ready. It saves time on the day of serving.

Why is my squash soggy instead of crisp?

Usually this happens when the baking sheet is overcrowded (causing steam instead of roast) or the oven temperature is too low. Make sure the cubes are spread in a single layer with space around them and the oven is fully preheated.

Can I use frozen squash instead of fresh?

You can—but fresh is preferred for this recipe because the cubes will caramelise more evenly. Frozen squash often releases moisture during roasting, which can make the texture softer and prevent crisp edges.

Can I freeze the leftover roasted squash?

Technically yes, but the texture will change: the thawed squash tends to become watery and lose the crisp caramelised edges. If you choose to freeze, use the roasted squash later in soups or purees rather than as a standalone side dish.

What else can I serve this with?

This dish pairs beautifully with roasted chicken or turkey, grain bowls (like quinoa or farro) topped with crumbled goat cheese, or on a warm salad with spinach and toasted nuts. It can also be served as a sweet‑savory breakfast addition—like mixed into oatmeal or yogurt.

Can I adjust the seasoning if I like more spice or sweetness?

Absolutely. If you like more warmth, increase the cinnamon slightly. If your squash isn’t very sweet, you can add a bit more honey or maple syrup on top. Adjust salt and pepper to your taste preference as well.

Conclusion

This cinnamon roasted butternut squash recipe is a brilliant mix of simplicity and warmth—perfect for bringing a cozy, caramelised side dish to your table any time of year. It’s easy enough for a weeknight dinner yet polished enough for a holiday feast. With minimal effort, you’ll be rewarded with deep flavor, vibrant color, and a dish that invites repeats.