Maple cinnamon roasted butternut squash is a simple oven side with a soft, tender center and browned, caramelized edges. Maple syrup adds a light sweetness, and cinnamon gives each cube a warm fall flavor. It holds well for make-ahead meals, and it fits next to richer dinners the same way a warm spice finish from Soft Pumpkin Snickerdoodles fits a fall dessert spread.
Why You’ll Love This Recipe
- The cubes stay tender in the middle and turn golden at the edges.
- One bowl and one sheet pan keep prep short.
- It can be roasted a day ahead and reheated before serving.
- The maple and cinnamon stay light, so the squash still tastes savory.
Tips for Success
- Keep the cubes close to 1 inch so they finish at the same time.
- Leave space between pieces. Crowding traps steam and softens the edges.
- Use a second baking sheet if the squash does not fit in a single layer.
- Flip once halfway through so more sides can brown.
- Roast until the centers are fork tender and the edges look deeply golden.
Ingredients and Substitutions
Butternut Squash
One large squash, about 2 1/2 to 3 pounds, is peeled, seeded, and cut into 1 inch cubes. Even pieces roast at the same rate and give you more caramelized surface. Pre-cut squash works if the pieces are a similar size. Other firm winter squash, such as honeynut, can stand in if the cubes are kept even.
Olive Oil
Two tablespoons of olive oil coat the cubes so they brown instead of drying out. Avocado oil or another neutral oil with a high smoke point works the same way.
Maple Syrup
One tablespoon of pure maple syrup adds light sweetness and helps the edges caramelize. Honey is the closest swap. Skip the syrup if you want a fully savory side.
Kosher Salt
Three quarters of a teaspoon of kosher salt seasons the squash and keeps the maple from tasting flat. This is slightly less salt than many versions of this side, so the sweetness stays gentle. Add a pinch at the table if you want more. Table salt can be used, but start with a little less because it tastes saltier by volume.
Ground Cinnamon
Half a teaspoon of ground cinnamon adds warm flavor without covering the squash. Pumpkin pie spice can replace it in the same amount. Leave it out, or use a pinch of garlic powder, if you prefer a savory roast.
Black Pepper
One quarter teaspoon of black pepper balances the maple and cinnamon. White pepper works if you want the same bite with less visible specks.
Storage Tips
Cool the squash completely, then refrigerate it in an airtight container for up to 4 days. Freeze cooled squash for up to 3 months, then thaw it in the refrigerator. Reheat at 400°F for 10 to 15 minutes, until warm. The microwave works, but the edges will be softer.
Maple Cinnamon Roasted Squash
Ingredients
- 1 large butternut squash, about 2 1/2 to 3 pounds, peeled, seeded, and cut into 1 inch cubes
- 2 tablespoons olive oil
- 1 tablespoon pure maple syrup
- 3/4 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon black pepper
Instructions
- Heat the oven to 400°F. Line a large baking sheet with parchment paper. Use two sheets if needed so the squash is not crowded.
- Add the cubed squash to a large bowl. Drizzle with the olive oil and maple syrup, then sprinkle with the salt, cinnamon, and pepper. Toss until every piece is coated.
- Spread the squash in a single layer, leaving a little space between the cubes.
- Roast for 15 minutes. Flip the pieces, then roast for 15 to 20 minutes more, until the centers are fork tender and the edges are golden brown.
- Taste and add a pinch more salt if needed. Serve warm or at room temperature.
This recipe was inspired by Roasted Butternut Squash by Iamhomesteader.com