Cinnamon Roasted Butternut Squash
This Cinnamon Roasted Butternut Squash recipe will be your new favorite fall side dish. Diced butternut squash sprinkled with cinnamon, brown sugar, and butter marries with the squash to create an irresistible flavor.
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!
This is a simple butternut squash recipe that packs a punch with flavor!
What does butternut squash taste like?
If you ask me, I think butternut squash has a sweeter taste to it.
To amplify the sweetness in the squash I added brown sugar before roasting. A half a teaspoon of ground cinnamon is added to the butternut squash to highlight the sweet flavor in the vegetable.
A beautiful thing happens when you roast this butternut squash, it caramelizes. The butter, olive oil, and brown sugar melt to make this delicious caramelize like glaze.
It’s a fall side dish you can’t resist!
How to make Cinnamon Roasted Butternut Squash
Cube a butternut squash. You’ll need 5-6 heaping cups of butternut squash that has been cubed into 1/2″-1″ inch squares.
The larger you cube the squash, the longer it will take for the squash to reach a fork tender consistency.
Do your best to keep the diced pieces uniform in size. Keeping them uniform allows for a more even bake.
Once cubed, place the squash in a pile on a baking sheet.
Drizzle the olive oil and melted butter over the squash. Toss to coat.
Sprinkle the brown sugar, cinnamon, and kosher salt over the squash. Toss to coat.
Bake for 25-35 minutes, or until the squash is fork tender.
That’s all it takes!
If you’re looking for more butternut squash recipes or side dishes, I’ve got you covered! Check out these popular recipes:
- Butternut Squash and Kale
- Butternut Squash Alfredo with Maple Glazed Bacon
- Garlic Parmesan Roasted Carrots
- Feta Corn Salad
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Cinnamon Roasted Butternut Squash
Ingredients
- 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
Instructions
- 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. *
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One Comment on “Cinnamon Roasted Butternut Squash”
Such a fun recipe. Quick, easy, and most importantly tasty!