Cinnamon Roasted Butternut Squash
Cinnamon Roasted Butternut Squash is a warm, comforting side dish made of perfectly roasted butternut squash that caramelizes with the butter and sugar for the perfect glaze. It’s a fall side dish everyone will love!
I love serving this butternut squash recipe during the fall. It’s easy to prep and can bake while I finish making dinner. It’s also a perfect side dish for your Thanksgiving dinner, pairing well with Italian Sausage Stuffing, Bacon Green Bean Casserole and Lion House Rolls, of course!
Why This Recipe Works
- Easy cinnamon roasted butternut squash. This is a simple butternut squash recipe that packs a punch with flavor.
- Best cinnamon roasted butternut squash. Once you roast the cinnamon and brown sugar covered squash in the oven, the butternut squash becomes soft and tender. The squash literally melts in your mouth!
- Perfect holiday side dish. Cinnamon Roasted Butternut Squash pairs well with a wide variety of main dishes, making it the perfect addition to your holiday table.
- Butternut Squash: Be sure to properly prepare the butternut squash by washing the outside, peeling the skin, and removing the seeds and strings. Then chop butternut squash into equal pieces to ensure even roasting. You’re also welcome to use store-bought pre-cut butternut squash instead of a whole squash.
- Cinnamon: If you want a more potent cinnamon flavor, you can add more.
- Brown Sugar: The brown sugar will bring out the natural sweetness of the butternut squash. If you’d rather, you can omit the sugar then drizzle with pure maple syrup when finished.
- Butter and Oil: Using a combination of butter and oil will provide the perfect flavor for this roasted butternut squash recipe.
- Prepare the squash. Wash, peel, and clean out the inside of the squash. Cut into small cubes (about 1/2 inch to 1-inch cubes) and place in the center of a baking sheet. Drizzle with 2 tsp olive oil and 1 tablespoon melted butter. Toss to coat.
- Sprinkle with brown sugar and cinnamon. Add 2 tablespoons brown sugar, 1/2 teaspoon ground cinnamon and 1 tsp kosher salt. Toss to coat and spread in an even layer.
- Bake. Bake the cinnamon butternut squash at 425ºF for 25-35 minutes (checking the squash at 25 minutes, and cooking for longer if needed). Remove when the butternut squash is fork tender. Enjoy warm!
Do your best to keep the diced pieces uniform in size. Keeping them uniform allows for a more even bake.
If your squash was cubed into larger chunks, you’ll want to roast the squash for longer. Keep an eye on it. Remove the squash from the oven when you can easily insert a fork into the squash.
Add more or less brown sugar depending on your preference.
Keep the squash pieces in a single layer for best roasting.
Use a piece of parchment paper on your baking sheet for easy clean up.
Make Ahead, Storing, and Freezing
Make-Ahead: You can prepare the cubed butternut squash and store it in an airtight container in the refrigerator for up to 24 hours before roasting. When ready, follow the roasting instructions.
Storing: Leftover Cinnamon Roasted Butternut Squash can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave for a quick and delicious side dish.
Freezing: While it’s best enjoyed fresh, you can freeze roasted butternut squash in an airtight container for up to 2-3 months. Thaw and reheat in the oven to restore the texture and flavor.
Yes, you can substitute butternut squash with other winter squash varieties like acorn, kabocha, or pumpkin.
This dish pairs well with a variety of main courses, including roast chicken, pork tenderloin, or as a side for a Thanksgiving feast.
The butternut squash should be fork-tender and have a caramelized exterior. Check it at 25 minutes and cook longer if needed.
Certainly! You can increase or decrease the amount of brown sugar to suit your taste preferences.
More Recipes with Butternut Squash
- Butternut Squash Alfredo
- Butternut Squash Ravioli
- Butternut Squash Sausage Pasta
- Butternut Squash and Kale
- Butternut Squash Pasta
Cinnamon Roasted Butternut Squash
- 5 (heaping) cups butternut squash - seeded, peeled, and cut into 1/2″-1″inch cubes.
- 2 teaspoons olive oil
- 1 tablespoon butter
- 2 tablespoons brown sugar - packed
- 1/2 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- Preheat oven to 425°F.
- Place the cubed butternut squash in the center of the baking sheet. Drizzle the olive oil and melted butter overtop the squash. Toss to coat.
- Sprinkle the brown sugar, cinnamon, and salt over the squash. Toss to coat.
- Spread the squash in an even layer over the baking sheet.
- Bake until the squash is fork tender about 25-35 minutes. Start checking the squash around 25 minutes, cook longer if needed. *