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Easy Roasted Butternut Squash with Cinnamon and Maple

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
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Ingredients Equipment Method

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

Equipment

  • Large Rimmed Baking Sheet
  • Sharp Knife & Vegetable Peeler
  • Large Mixing Bowl

Method
 

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
  2. 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.
  3. 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.
  4. 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.
  5. Roast: Bake for 25-30 minutes, tossing halfway through, until the squash is tender and the edges are beautifully caramelized and browned.
  6. Serve: Serve hot as a delicious side dish or let it cool to add to salads and grain bowls.