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


  • 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. *


*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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