Hi, I’m Hannah! Is there any vegetable that says “fall” more than a butternut squash? For me, just seeing them at the market makes me want to pull on a cozy sweater. The simple act of roasting one fills my entire home with the most incredible, sweet and earthy aroma. This Easy Roasted Butternut Squash with Cinnamon and Maple is more than just a recipe; it’s a ‘good habit’ that embraces the season. It transforms a simple, humble vegetable into sweet, caramelized cubes of pure comfort that are so good, I often eat them straight off the baking sheet. It’s my favorite way to bring the taste of autumn into my kitchen.
Why You’ll Love This Recipe
- Incredibly Delicious: Roasting concentrates the squash’s natural sweetness, and the maple and cinnamon take it to the next level of cozy, caramelized perfection.
- Simple & Effortless: With just 5 core ingredients and a “toss and roast” method, this recipe is perfect for beginner cooks and busy weeknights.
- Healthy & Nourishing: Butternut squash is a nutritional powerhouse, packed with vitamins A and C. This recipe is naturally sweetened and full of wholesome goodness.
- So Versatile: This is more than just a side dish! Use it in salads, grain bowls, soups, or even as a topping for your morning yogurt.
The 5 Simple Ingredients You’ll Need To Make This Roasted Butternut Squash
The magic of this recipe is its simplicity. Here’s all you need:
- Butternut Squash: The star of our show! Look for a squash that feels heavy for its size and has a solid, uniform beige color without any soft spots.
- Maple Syrup: This adds a layer of complex, natural sweetness that is the perfect partner for squash. Make sure to use 100% pure maple syrup.
- Olive Oil: A little fat is essential for getting those beautifully browned, caramelized edges.
- Cinnamon: The quintessential fall spice! It adds warmth and a cozy aroma that makes your whole house smell like the holidays.
- Salt: A pinch of salt is crucial. It doesn’t make the dish salty; it enhances all the sweet flavors and creates a perfect balance.
How to Make Maple Roasted Butternut Squash (Step-by-Step)
This method is practically foolproof. Here’s the simple process. The full, detailed recipe is in the recipe card at the bottom of this post!
- Prep the Squash: This is the most “work” you’ll do! Carefully peel the squash, slice it in half lengthwise, and scoop out the seeds. Then, cut the flesh into uniform 1-inch cubes. (See my tip below for making this easier!)
- Toss to Coat: In a large bowl, toss the butternut squash cubes with the olive oil, maple syrup, cinnamon, and salt. Use a spatula or your hands to make sure every single cube is glistening and coated.
- Roast to Perfection: Spread the seasoned cubes in a single, even layer on a baking sheet. The habit of giving your vegetables space is key to good roasting! Roast in a hot oven until the squash is tender and you see deep, golden-brown caramelized edges.
- Serve and Enjoy: That’s it! You can serve the squash warm right from the pan. The sweet, nutty aroma is simply irresistible.
Tips for Success: The “Good Habit” Way
- The Easiest Way to Peel Squash: Don’t struggle! A simple habit makes this a breeze. Pierce the squash a few times with a fork and microwave it for 2-3 minutes. This softens the skin just enough to make it incredibly easy to peel with a standard vegetable peeler.
- Uniform Cubes are Key: Take a moment to cut your squash into roughly the same size (about 1-inch cubes). This ensures that every piece cooks evenly, so you don’t have some mushy and some hard.
- Don’t Crowd the Pan: I’ll say it again because it’s so important! Spread your squash in a single layer with a little space between the cubes. This allows the hot air to circulate, creating those delicious crispy, caramelized bits instead of just steaming the squash.
- High Heat for the Win: Roasting at a high temperature (400°F / 200°C) is essential. It helps the natural sugars in the squash and maple syrup to caramelize, which is where all the best flavor comes from.
Frequently Asked Questions (FAQ)
- How do I know when the butternut squash is done?
It should be tender enough that a fork can easily pierce a cube. You should also see visible browning and caramelization on the edges that were touching the pan. - Can I make this ahead of time?
Yes! This Easy Roasted Butternut Squash is great for meal prep. Let it cool completely and store it in an airtight container in the fridge for up to 4-5 days. It’s delicious cold in salads or can be reheated in the oven or microwave. - Can I use other winter squash?
Absolutely. This recipe would be wonderful with kabocha squash, delicata squash (no need to peel!), or even pumpkin. - Is there a savory version?
Yes! If you prefer savory over sweet, simply omit the maple syrup and cinnamon. Instead, toss the squash with olive oil, salt, pepper, and 1-2 teaspoons of dried herbs like rosemary or thyme.
More Healthy Fall Recipes
- Creamy Garlic Mashed Cauliflower
- The Best Healthy Crockpot Chicken Noodle Soup
- The Best Healthy Apple Crumble (Naturally Sweetened)
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Easy Roasted Butternut Squash with Cinnamon and Maple Recipe
This Easy Roasted Butternut Squash with maple and cinnamon will be your new favorite fall recipe! It's sweet, savory, and perfectly caramelized
Equipment
- Large Rimmed Baking Sheet
- Sharp Knife & Vegetable Peeler
- Large Mixing Bowl
Ingredients
- 1 medium butternut squash about 2-3 lbs, peeled, seeded, and cut into 1-inch cubes
- 2 tbsp olive oil
- 2 tbsp pure maple syrup
- 1 tsp ground cinnamon
- 1/2 tsp salt
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
- Prep Squash: Carefully peel the butternut squash, slice it in half lengthwise, and use a spoon to scoop out the seeds and stringy pulp. Cut the squash into uniform 1-inch cubes.
- Toss to Coat: In a large bowl, add the butternut squash cubes. Drizzle with the olive oil and maple syrup, then sprinkle with the cinnamon and salt. Toss thoroughly until every cube is evenly coated.
- Arrange on Pan: Spread the seasoned squash in a single layer on the prepared baking sheet. Ensure the cubes are not overcrowded to allow for proper roasting.
- Roast: Bake for 25-30 minutes, tossing halfway through, until the squash is tender and the edges are beautifully caramelized and browned.
- Serve: Serve hot as a delicious side dish or let it cool to add to salads and grain bowls.
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