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This easy roasted butternut squash is a sweet, savory and delicious way to prepare this classic fall ingredient. Learn how to cut butternut squash, roast it and use it in your favorite recipes like soup, salads or sides.
If you love squash side dishes, try this acorn squash casserole, roasted delicata squash, or roasted butternut squash and brussels sprouts next.
Butternut squash is one of our favorite fall staples. It’s unique because it has both a sweet and savory taste like this roasted delicata squash.
When you roast it with cinnamon and maple syrup, it brings out even more of the squash’s natural sweetness. The same goes for air fryer butternut squash!
I love to eat butternut squash on its own or but it in roasted butternut squash soup, sheet pan butternut squash, sausage, and apples, butternut squash pasta sauce, or my favorite Thanksgiving salad.
Love squash? Try acorn squash casserole, sausage stuffed acorn squash, or butternut squash spinach lasagana next!
Ingredients You Need
Here are the simple ingredients for this roasted butternut squash recipe. Skip to the recipe card for exact measurements.
- Butternut squash: a 3lb butternut squash yields the perfect amount.
- Maple syrup: the sugars in the syrup caramelizes the outside and adds sweetness, just like in these maple glazed carrots.
- Spices: cinnamon and salt balance it out and add cozy flavor.
- Olive oil: a must when roasting vegetables like in carrot fries.
How to Peel Butternut Squash
Many people are intimidated by cutting a butternut squash because it can be tricky if you don’t know how to do it. However, once you learn and practice a few times it’s so simple you’ll wonder why you don’t make this roasted butternut squash every week!
- Cut both ends off of the squash.
- Use a vegetable peeler to peel the skin off the squash.
- Carefully cut the squash in half lengthwise.
- Scoop the seedy insides of the squash out and discard or save for roasting.
- Slice the width of the squash into 1 inch strips then cut each strip into 1 inch cubes.
How to Make Roasted Butternut Squash
Here are the simple steps to roast butternut squash in the oven. Jump to the recipe card for the full instructions.
- Cut the squash: peel and dice the butternut squash into 1-inch cubes.
- Toss with seasonings: toss the squash with the maple syrup, olive oil, salt, and cinnamon.
- Roast. Roast the butternut squash in the oven for 40-45 minutes, stirring halfway through. The squash should be fork-tender and golden caramelized on the outside.
Recipe FAQs
Yes, technically you can eat it, but it’s very tough. I recommend peeling it off before roasting!
Yes! I love to roast it whole for butternut squash soup. Slice it in half, scoop out the insides and roast with the cut side up for 35-40 minutes at 400°F. Let it cool slightly then scoop the tender squash and enjoy in recipes like butternut squash soup.
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Maple Cinnamon Roasted Butternut Squash
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Ingredients
- 1 large 3 lb butternut squash, peeled and diced into 1 inch cubes
- 2 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 400°F and arrange the racks to the top and bottom positions. Line two large baking sheets with foil or a silpat mat and set aside. You can also spray the baking sheet with nonstick spray
- Cut the ends off of the butternut squash then use a vegetable peeler to remove the skin. Cut the squash in half lengthwise, scoop out the insides and cut into 1-inch cubes. See recipe post for step by step image instructions.
- Divide the squash evenly between the two prepared baking pans. Drizzle each with olive oil and pure maple syrup then sprinkle with cinnamon, salt and pepper.
- Place each pan on it’s own rack in the oven then roast for 20 minutes. Remove from the oven, stir both sheet pans and switch positions so the squash roasting at the bottom is now on the top rack. Bake for another 20-25 minutes until the butternut squash is fork-tender and the outsides start to turn golden brown and sizzle.
Notes
- Oven: place the cooked squash back on a baking sheet and roast at 350°F for 20-30 minutes or until warmed all the way through.
- Stovetop: Add the squash to a large skillet and warm over medium heat.
- Microwave: Add squash to a bowl and microwave on high in 30 second increments until warmed all the way through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
