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.

Cinnamon roasted butternut squash on a baking sheet with a metal spatula scooping some 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!

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!

Diced butternut squash on a baking sheet.

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.

Cubed butternut squash piled in the middle of a baking sheet with brown sugar, cinnamon, and salt sprinkled overtop.

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.

Cinnamon roasted butternut squash on a baking sheet with a metal spatula scooping some squash.

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:


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Cinnamon roasted butternut squash on a baking sheet with a metal spatula scooping some squash.
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5 from 1 vote

Cinnamon Roasted Butternut Squash

This Cinnamon Roasted Butternut Squash melts in your mouth! The sugar and butter caramelizes to make a perfect glaze. A fall side dish everyone will love! 
prep time 8 mins
cook time 30 mins
total time 38 mins
calories: 579kcal
author: Salt & Baker

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. *

RECIPE NOTES

*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. 
Calories: 579kcal | Carbohydrates: 106g | Protein: 7g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 2460mg | Potassium: 2464mg | Fiber: 14g | Sugar: 38g | Vitamin A: 74760IU | Vitamin C: 147mg | Calcium: 356mg | Iron: 4.9mg
Course: Side Dish
Cuisine: American
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