PrintSimple Roasted Butternut Squash with Maple and Cinnamon
A simple and delicious roasted butternut squash recipe, perfect as a fall or winter side dish. This recipe is easy to follow and brings out the natural sweetness of the squash with maple syrup and cinnamon.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 medium butternut squash (about 2–3 pounds)
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the butternut squash: You can peel the squash with a vegetable peeler, then slice it in half lengthwise. Scoop out the seeds and stringy bits. Cut the squash into 1-inch cubes.
- In a large bowl, toss the squash cubes with olive oil, maple syrup, cinnamon, salt, and pepper until evenly coated.
- Spread the seasoned squash in a single layer on a baking sheet.
- Roast for 25-35 minutes, or until the squash is tender and lightly caramelized, flipping halfway through.
- Serve warm.
Notes
- To make peeling easier, you can microwave the squash for 2-3 minutes before peeling.
- For a more savory flavor, reduce the maple syrup and add a pinch of nutmeg or sage.
- This dish pairs well with roasted chicken, pork, or as part of a holiday meal.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 20g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg