This Cinnamon Roasted Butternut Squash recipe has a light maple cinnamon glaze with just a hint of cinnamon. It's a simple sweet and savory side dish that will soon become your favorite way to prepare squash.
The cozy flavors in this recipe are perfect for holiday menus, especially when you want to serve something a little different. This Curry Squash Soup is another one of my very favorite squash recipes—give it a try and let me know what you think in the comments.
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Cinnamon Roasted Butternut Squash
Roasting is currently my favorite way to cook squash or just about any vegetables. It's nice to have a variation but roasting gives you so much texture. You can have that soft and smooth inside and a chewy, little bit crunchy outside.
For this recipe, the butternut squash is cut into cubes and seasoned with a maple syrup and cinnamon glaze just before roasting in the oven. I actually found this at the supermarket, already chopped into approximately 1" cubes but you can use just about any type of squash for this recipe—Hubbard Squash, Kabocha Squash, Banana Squash, Autumn cup Squash, or Acorn Squash.
Whatever type of squash you choose to use, just be sure to cut the chunks into uniform size pieces so it cooks evenly.
Key Ingredients
- Butternut Squash - squash should be peeled and cut into 1" chunks.
- Maple Syrup - this adds a sweetness to the glaze that pairs perfectly with cinnamon. A little brown sugar would be a great replacement for some of the maple syrup.
- Avocado Oil - a little oil helps create a little crust on the outside as it cooks and keeps it from sticking.
- Ground Cinnamon - for the best flavor, use a high quality cinnamon.
How to Roast Butternut Squash with Cinnamon Glaze
- Season the squash. In a small bowl, combine the pure maple syrup, avocado oil, and the cinnamon. Mix and pour into a gallon freezer bag. Add the squash, seal, and shake the bag until the squash is evenly coated with the mixture.
- Bake. Pour the squash onto a baking sheet sprayed with nonstick cooking spray and season with the salt and pepper. Bake in the preheated oven for 60-75 minutes, turning the squash over with a spatula every 20 minutes until the edges are golden brown.
- Serve. Remove from the oven and serve warm. Enjoy!
Recipe Tips
- Cut the pieces into similar sized chunks so it cooks evenly
- Be sure to mix the oil, maple syrup and spices all together before pouring onto the squash so that each piece is flavored the same.
- Use a ziplock bag to mix all the ingredients together. It helps big-time with cleanup!
- Be sure to allow enough time to roast your squash in the oven. This recipe is amazing when the squash is golden brown and just a little crisp on the edges.
- The bigger the pieces of squash, the longer it takes to roast.
Cinnamon Roasted Butternut Squash Recipe
Ingredients
- 2 pounds Butternut Squash peeled and cut into 1" chunks
- 2 Tablespoons Pure Maple Syrup
- 2 Tablespoons Avocado Oil
- ¼ teaspoon Ground Cinnamon
- ½ teaspoon Salt
- ⅛ teaspoon Pepper
Instructions
- Preheat oven to 400 degrees F.
- In a small bowl, combine the pure maple syrup, avocado oil, and the cinnamon. Mix and then pour into a gallon freezer bag. Add the squash, seal, and shake the bag until the squash is evenly coated with the mixture.
- Pour the squash onto a baking sheet sprayed with nonstick cooking spray and season with the salt and pepper.
- Bake in the preheated oven for 60-75 minutes, turning the squash over with a spatula every 20 minutes until the edges are golden brown.
- Remove from the oven and serve warm. Enjoy!
Nutrition
More Recipes with Squash
- How to Roast Squash
- Curry Squash Soup
- Wild Rice Stuffed Squash
- Oven Roasted Squash
- Air Fryer Squash
- Cinnamon Roasted Squash
- More Side Dishes
- More Vegetable Recipes
This recipe for Roasted Squash with Cinnamon is the very best way to enjoy squash! It's a sweet squash recipe and has a light maple cinnamon glaze with just a hint of cinnamon. This roasted squash recipe is sweet and savory, this will soon become your favorite way to bake squash!
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