If you want a cozy fall side dish, Cinnamon Roasted Butternut Squash is a perfect choice. Roasting concentrates the squash’s natural sweetness, and a simple blend of maple syrup, cinnamon, fresh sage, butter and pumpkin seeds elevates the flavor. It’s straightforward to prepare and pairs well with many autumn meals.
Editor’s Note: Originally published July 8, 2018. Updated with expanded information and new photos.
When the weather turns cool I reach for comforting dishes like pot roast, stuffed acorn squash, and this cinnamon-roasted butternut squash. It’s loaded with classic fall flavors, easy to make, and versatile enough to serve alongside roasted chicken, mashed potatoes, sweet potato casserole, or cranberry sauce.
This roasted squash also makes a lovely addition to salads — try it in a chicken Caesar or a spinach salad with warm bacon dressing for a seasonal twist.
Recipe Ingredients
Below are the ingredients with helpful notes to guide you.
- Butternut squash. Use about 4 pounds total (two medium squash). If peeling is difficult, microwave each squash for 3–5 minutes to soften the skin before peeling.
- Maple syrup. Use pure maple syrup for the best flavor; avoid pancake syrups made from corn syrup.
- Cinnamon. Ground cinnamon complements the roasted squash beautifully.
- Fresh sage. Minced sage adds a savory, autumnal note.
- Olive oil and butter. Extra virgin olive oil is used to coat the squash before roasting; cubed butter is added near the end for richness.
- Pumpkin seeds (pepitas). Added in the final minutes of roasting for crunch and flavor.
See the recipe card for exact quantities and full ingredient details.
How to make it
The written steps below match the process photos.
- Preheat the oven to 425°F and position a rack in the middle. Peel two medium butternut squash (about 4 pounds total).
- Cut the squash in half, remove seeds and pulp, then chop into 2-inch chunks. Mince 1 tablespoon fresh sage.
- In a large bowl, toss the squash with 1/4 cup extra virgin olive oil, 3 tablespoons maple syrup, 1 teaspoon ground cinnamon, 1 1/2 teaspoons kosher salt and 1/4 teaspoon black pepper.
- Spread the squash in a single layer on a parchment-lined baking sheet — use two pans if necessary to avoid overcrowding. Roast for 35 minutes, flipping the pieces halfway through.
- Remove the pan and scatter 4 tablespoons cubed butter and 1/4 cup pumpkin seeds over the squash. Return to the oven and roast 5–10 more minutes, until fork-tender and lightly caramelized.
Serve warm. Enjoy!
Top tips
- Shortcuts. Microwave each squash 3–5 minutes to soften the skin for easier peeling and cutting. Many stores sell pre-peeled, cubed squash if you prefer to save time.
- Additions. Mix in dried cranberries, chopped pecans, or a pinch of pumpkin pie spice for variation.
- Adjust sweetness. Roasting brings out natural sweetness that pairs well with maple syrup. If you like it sweeter, sprinkle a little brown sugar on top during the final minutes of baking.
More butternut squash recipes
If you enjoy butternut squash, try other preparations like roasted squash soup, baked squash pasta, butternut gnocchi, squash parmigiana, or a warming squash chili. Each brings different flavors and textures to the table.
If you tried this Cinnamon Roasted Butternut Squash recipe, consider leaving a rating and a comment to let us know how it turned out.
Cinnamon Roasted Butternut Squash
Ingredients
- 2 medium butternut squash (~4 pounds), peeled and cut into 2-inch chunks
- 1/4 cup extra virgin olive oil
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon ground cinnamon
- 1 tablespoon fresh sage, minced
- 3 tablespoons maple syrup
- 1/4 cup pumpkin seeds
- 4 tablespoons butter, cubed
Instructions
- Preheat oven to 425°F and set a rack in the middle position.
- Peel, halve, and seed the squash. Cut into 2-inch chunks.
- Toss the squash with olive oil, maple syrup, cinnamon, salt, pepper and minced sage.
- Spread the squash on a parchment-lined baking sheet without crowding. Roast 35 minutes, turning once halfway through.
- Scatter butter cubes and pumpkin seeds over the squash and roast 5–10 more minutes until fork-tender. Serve warm.
Notes
- Use about 4 pounds of squash total; small to medium butternuts typically weigh around 2 pounds each.
- Store leftovers up to 3 days in the refrigerator and reheat in the oven or microwave.
Nutrition
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Carbohydrates: 43.1 g
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Protein: 4.5 g
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Fat: 20 g
Nutrition information is an estimate and should be used as a guide.
This recipe was originally published July 8, 2018 and updated October 18, 2023.