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Maple roasted butternut squash with cinnamon makes a perfect side dish for fall and holiday meals. This easy recipe delivers caramelized, tender squash with a hint of warmth and spice in just a few simple steps.
Top Tip: For even roasting, make sure the squash cubes are evenly sized and spread in a single layer on the baking sheet—this helps them caramelize instead of steam (no one wants soggy squash)!
Maple Roasted Butternut Squash
Maple roasted butternut squash is a simple and flavorful side dish that highlights the natural sweetness of butternut squash with a touch of warm cinnamon and pure maple syrup.
Roasting brings out a caramelized texture with crispy edges, making it a perfect addition to fall meals or holiday spreads. This easy recipe requires just a few ingredients and delivers a cozy flavor in every bite. Plus, it’s full of vitamins and potassium, low in calories, and naturally gluten-free.
Ingredients & Substitutions
- 🥑 Extra Virgin Olive Oil – Adds richness and helps the squash crisp up. Swap with avocado oil for a higher smoke point.
- 🍁 Maple Syrup – Enhances natural sweetness. Substitute honey or brown sugar if needed.
- 🌿 Cinnamon – A classic pairing! Try pumpkin pie spice or nutmeg for a twist.
- 🧂 Salt & Pepper – Balances the sweetness. Add smoked paprika for depth or cayenne for a subtle kick.
Love squash? Try acorn squash casserole, sausage stuffed acorn squash, or butternut squash spinach lasagana next!
Do You Have to Peel Butternut Squash Before Roasting?
If roasting halves or in wedges, you can leave the skin on and scoop out the flesh after cooking like in roasted butternut squash soup. However, it’s best to peel the cubed or diced squash.
How to Cut Butternut Squash
Cut off the ends, peel the squash, slice it in half, and scoop out the seeds. Use a sharp knife to cut into 1-inch cubes.
How to Store Maple Roasted Butternut Squash
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in a 375°F oven for 5-10 minutes or in a skillet over medium heat.
This maple roasted butternut squash recipe is an easy, flavorful addition to any meal. Try it and let me know what you think!
Maple Roasted Butternut Squash
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Ingredients
- 1 large (3 lb) butternut squash (6-7 cups) peeled and diced into 1 inch cubes
- 1 Tablespoon olive oil plus more for greasing the pan
- 2 Tablespoon maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
Instructions
- Preheat the oven to 425°F and grease a large sheet pan with a drizzle of olive oil.
- Add the squash to the prepared pan and toss with the olive oil, maple syrup, cinnamon, and salt to coat evenly. Spread it out evenly into a single layer, with no squash overlapping. Separate the squash onto a second sheet pan if it's overcrowded. If the squash is too close they will steam rather than roast and caramelize.1 large (3 lb) butternut squash, 1 Tablespoon olive oil, 2 Tablespoon maple syrup, 1 teaspoon ground cinnamon, 1 teaspoon kosher salt
- Roast in the preheated oven for 30-35 minutes, stirring halfway through, until the squash is fork tender and the edges are golden and caramelized.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
