Cinnamon Roasted Butternut Squash

One of my favorite varieties of winter squash is butternut squash, so I use it often during the fall and winter months.

It’s velvety and luxurious when it’s puréed in recipes like butternut squash soup and butternut squash casserole, but I find myself roasting it most of the time.

If you try this Cinnamon Roasted Butternut Squash recipe, you’ll understand why.

When it’s roasted in the oven, the squash gets tender and caramelized, and the natural sweetness intensifies.

The warm, cozy flavor of the cinnamon combined with the sweetness of the butternut squash makes this dish taste almost like dessert.

This dish is so delicious that it never lasts very long. 🙂

Why you’ll love this recipe:

• Oven roasted butternut squash is tender and caramelized, intensifying the natural sweetness of the squash.
• It’s an easy side dish that’s gluten-free and vegan with no added sugar.
• It’s a great addition to salads and grain bowls.
• This recipe is customizable with your favorite herbs and seasonings.

Recipe ingredients

Ingredient notes

• Butternut squash. You’ll need a 3 lb. butternut squash for this recipe, which yields 4 cups of butternut squash. See my post on how to peel and cut butternut squash to do it yourself quickly and easily, or purchase pre-cut butternut squash.
• Oil. I prefer the flavor of olive oil, but use whatever you have on hand.
• Ground cinnamon. The warm flavor of cinnamon pairs so well with the sweet butternut squash. You can substitute it with homemade pumpkin pie spice, homemade chai spice, or any of your favorite seasonings.

How to roast butternut squash

This oven roasted butternut squash is extremely versatile, and can be added to salads or served as a side dish.

The best part is that it can easily be customized with your favorite seasonings and herbs to change things up.

Pro tip: Make sure your diced butternut squash is cut in uniform pieces for even cooking, and be sure to spread in a single layer. See my post on how to cut and peel butternut squash for more information.

See the recipe card below for full instructions.

1. Preheat the oven to 400 degrees. Place the butternut squash on a large rimmed baking sheet. Add the oil, cinnamon and salt, and toss well to combine, then spread in an even layer.
2. Roast for 35-40 minutes or until tender and caramelized, checking for doneness after 30 minutes as all ovens vary. Remove from heat and adjust the seasoning as necessary.

Recipe FAQs

Serving suggestions

This roasted butternut squash recipe can be made in advance and used in a variety of recipes.

• It’s an easy weeknight side dish served with air fryer chicken breast and air fryer pork chops.
• Cinnamon roasted butternut squash makes a great holiday side dish served with roasted turkey breast or crock pot ham.
• Serve for Sunday dinner with spatchcock chicken or oven baked pork chops.
• Add to salads such as butternut squash quinoa salad and fall harvest salad for a great meal prep lunch.
• Change up this recipe by substituting the cinnamon with your favorite herbs and spices.

Recipe notes

• Pro tip: Make sure your diced butternut squash is cut in uniform pieces for even cooking, and be sure to spread in a single layer.
• This dish is great served as a side dish, or added to salads or grain bowls.
• Customize this recipe with your favorite herbs and seasonings.
• Store roasted butternut squash in an air tight container for up to 5 days.

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