Cinnamon Roasted Butternut Squash Recipe

Butternut squash is roasted until tender and lightly caramelized. Cinnamon and cayenne add warmth while brown sugar sweetens things up a little.

You May Also Like our Baked Sweet Potato Fries. They’re really easy to make.

Cinnamon Roasted Butternut Squash Recipe

During the fall and winter, we find ourselves making a batch of roasted butternut squash almost weekly. It’s a perfect side, can be served cold on top of salads for lunch and is delicious as a snack with a little ketchup on the side. (That’s Adam’s personal favorite).

Need some inspiration for dinner? Try serving roasted butternut squash with our Rosemary Roasted Chicken or Perfectly Roasted Pork Tenderloin with Apples. Just click the links for recipes.

Adam and Joanne’s Roasted Butternut Squash Tips

We just love roasted winter squash (Don’t forget, simply substitute other winter squash varieties for butternut squash in our recipe below). It’s so simple and extremely satisfying. Here are our tips for making it in your kitchen.

Try to cut the squash into evenly sized pieces.

We know cutting up winter squash, especially butternut squash, can be tricky. (Don’t worry; in our recipe below, we share how we do it). We find that separating the thinner end from the round, wider end makes things much easier.

Cinnamon Roasted Butternut Squash Recipe

In the recipe below, we call for 1-inch cubes. You could choose to make the chunks smaller or larger, just keep everything similar in size. This way, all the squash pieces roast evenly.

As for peeling, you could leave the peel on. We prefer to remove it, but it’s fine to eat and some prefer the chewiness of the peel when left to roast.

Don’t crowd the squash. Use two baking sheets.

When you’re roasting vegetables, it’s important to give them a little space. Without some room, vegetables tend to steam instead of roast. When that happens, you can say good-bye to the golden brown and caramelized edges we love so much.

Cinnamon Roasted Butternut Squash Recipe

(We hate extra dishes just as much as anyone, by the way. That’s why we line the baking sheets with foil first).

Roast butternut squash at a high temperature.

After trying a few different oven temperatures, we’ve settled on 425 degrees F. The squash becomes tender and the edges get a chance to brown a little. If you’re roasting something else, say chicken, at the same time you do have some leeway. Stick close to 425 degrees F and you should be just fine.

Cinnamon Roasted Butternut Squash Recipe

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4.9 from 32 reviews
Cinnamon Roasted Butternut Squash Recipe
 
Prep time
Cook time
Total time
 
Not only is roasted butternut squash a perfect side dish, it’s perfect to add to rice bowls or to top hearty salads. We enjoy it cold and often save some for the following day to add to salad for lunch. If you’ve got lots leftover, make soup. Throw leftover roasted squash into a blender with a splash or two of stock and blend. This recipe can be used for other varieties of winter squash. Simply substitute other winter squash varieties for butternut squash in our recipe below.
Yield: 4 (1 cup) servings
You Will Need
  • 1 large butternut squash, peeled, seeded and cut into 1-inch cubes (about 3 pounds or 8 cups, cubed)
  • 2 tablespoons olive oil
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • Dash cayenne, optional
Directions
  1. Prepare Squash: Heat oven to 425º F and line two large baking sheets with aluminum foil.
  2. Toss squash cubes with olive oil, brown sugar, cinnamon, salt and the cayenne until well coated. Tumble coated squash onto baking sheets and spread into one layer. Try not to crowd them too much or else they will not brown.Cinnamon-Roasted-Butternut-Squash-Recipe-Step-2
  3. Roast Squash: Roast squash, turning once and rotating pans once, until edges are lightly browned and centers are tender; 40 to 45 minutes. (Since ovens can often run hotter than you have heated them to, check the squash every so often to make sure they are not roasting quicker than expected).
Notes and Tips
How to Cut Butternut Squash into Cubes: Cut off the stem and bottom ends of the squash so both ends are flat. Slice the squash in half, just where the thinner end begins to widen. Use a heavy-duty peeler to peel away the skin. If you notice green streaks remaining on the squash as you peel, peel those away as well until only orange flesh remains (they can be a little tough). Cut the larger end in half and spoon out the seeds. (Save the seeds – look for instructions for how to roast them below). Cut each piece into 1-inch-thick sticks then slice into 1-inch cubes.Cinnamon-Roasted-Butternut-Squash-Recipe-Step-1

How to Roast Butternut Squash Seeds: Remove pulp and fibrous threads from seeds. Simmer seeds in salted water for 10 minutes. Drain and pat dry. Toss seeds with olive oil and lightly season with salt. Roast in a 325 degree F oven for 15 to 20 minutes. The seeds will not change much in color, but will crunch when done.



A note about salt: We use kosher salt. If you don’t have it on hand, keep this in mind: 1 teaspoon fine sea or table salt = about 1 1/4 teaspoons kosher salt.

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106 comments… Leave a Comment

  • Ina November 10, 2013, 2:46 pm

    I received my first email from you today, and I could not be more delighted! You make everything sound so easy to make. I Pinned the Roasted squash, Baba ganoush and Apple crisp recipes, all lovely Fall fare! Thank you!

    Reply
    • Joanne November 11, 2013, 11:02 am

      Hi Ina — Thanks so much for commenting and sharing our recipes :) So glad you found us!

      Reply
  • Joanne November 13, 2013, 3:56 pm

    Hi Nancy, So sorry you did not enjoy the squash as much as we do. If it was the cinnamon that you did not care for, you could try replacing it with another spice or spice blend. This really is one of our favorite ways to make squash so we’re sorry you didn’t enjoy it.

    Reply
    • Barbara February 10, 2014, 12:08 pm

      This butternut squash recipe was a hit at my dinner table. I tend to reduce the amount of sugar, salt and cinnamon in all my recipes, and I did so with this one too. Delicious.

      Reply
  • Erin November 15, 2013, 6:21 am

    Made this for dinner last night and it was a hit. My husband simply does NOT eat cooked veggies. He eats salads. I begged him to “just taste it”, he thinks he hates squash. First step in reversing the damage of flavorless boiled veggies of his childhood! Great replacement for roasted potatoes!

    Reply
  • Debbie November 17, 2013, 8:31 pm

    This was absolutely DELISH!!! I don’t normal use any type of hot pepper, but I used a dash and it was perfect. I think I’ll make it for Thanksgiving. Thanks for sharing!

    Reply
  • Carol November 17, 2013, 9:30 pm

    Made your squash recipe tonight and loved it. Hubby has always liked squash better than I have, but this recipe is a game-changer for me. Was actually ready before the rest of dinner and I couldn’t stop nibbling at it. So good I could eat it like popcorn. Definitely most delicious squash ever and will absolutely make again – thank you!

    Reply
    • Joanne November 18, 2013, 11:00 am

      So glad you (and your husband) loved the recipe :)

      Reply
  • Jennifer November 19, 2013, 8:18 pm

    I made this tonight for my family of six and everyone loved it. Thanks for the recipe, it’s a keeper!

    Reply
  • Dana November 20, 2013, 7:09 pm

    Thanks for posting the recipe! I subscribe to a grocery delivery service that offers pre-filled boxes of fruit & veggies and this week, a butternut squash was in the box. I’ve never cooked butternut squash before, and your recipe was the 2nd one to come up in my google search! I didn’t have brown sugar, or couldn’t find it rather, I just moved, but I used a cinnamon-sugar blend instead. I also added a sprinkle of allspice and drizzled a little cinnamon-pear balsamic vinegar on the squash before roasting. Delish! It wasn’t very sweet and the flavor of the squash stood out nicely amid the subtle spices. I didn’t measure anything because I have no clue where my measuring spoons/cups are either so when I find them, I will try this recipe again using proper measurements, brown sugar and cayenne pepper. Bon appetite!

    Reply
  • Cindy November 24, 2013, 2:57 pm

    LOvE!!
    First off the way you organized the layout of instruction was helpful for me visually and the order
    of assembly kept me inspired. ‘Notes and tips’ were the contributer for a delicious and successful outcome. I typically hate my cooking. This receipt restored my confidence. ;)
    Adam and Joanne, this dish will be on my Thanksgiving menu!

    Reply
  • Christi November 26, 2013, 5:45 am

    Made this & pulled out the pans after 22 minutes to turn & rotate the pieces. One pan was already blackened and one pan was just right. Either the 425 temp is too high or the time of 40-45 minutes is way too long.

    Reply
    • Joanne November 29, 2013, 11:25 am

      Bummer. It is possible your oven runs a little hot. We’re glad you checked them, though — at least one batch was okay. Next time, reduce the temperature a little — 25 to 50 degrees.

      Reply
    • Cheryl December 9, 2013, 6:11 pm

      Same happened to me as well. Burnt to a crisp after 20 minutes at 425.

      Reply
      • Adam December 11, 2013, 9:48 am

        Hi Cheryl, Sorry about that! Next time try roasting around 400F.

        Reply
        • Buttermilk December 21, 2013, 11:59 am

          Perhaps the cookie sheets side-by-side are covering too much of the rack and preventing the heat from rising in the oven, thus cooking the squash unevenly. I’ve had that problem with other recipes.

          Reply
  • Tanti November 28, 2013, 7:35 pm

    Nancy – what a rude comment you made. If you don’t like it, there are so many civilized ways of expressing your opinion.

    Joanne – I am so glad you’re not discouraged. Don’t ever let this type of troll-like commenter deter you from doing what you love. I have yet to try your recipe, but I am looking forward to it.

    Reply
    • Joanne December 13, 2013, 12:57 pm

      Hi there, thanks for your comment. Everyone has their own opinions :) Hope you give the squash a try!

      Reply
  • Rob November 29, 2013, 5:25 pm

    Made this for Thanksgiving and it was great! A true hit with everyone.

    Reply
  • Nikole November 30, 2013, 2:55 pm

    Joanne, we were challenged with bringing squash for thanksgiving and tried numerous recipes prior to finding yours. IT WAS A HUGE HIT!!!!!! Everyone wanted the recipe. Thank you so much for sharing!!!!!

    Reply
  • Sue November 30, 2013, 3:17 pm

    I made this last night and we fell in love with this recipe.
    I don’t think I will ever make it any other way. Amazing flavor.
    Many Thanks!!!

    Reply
  • ChristinaHH December 3, 2013, 5:54 pm

    Well, tastes are different … not everybody needs to like it. I appreciate sites with good recipes and this is definitely one of them! I like it when people take the effort of sharing their recipes with others!

    Reply
  • Becky Thomas December 3, 2013, 6:57 pm

    OMG! This was divine! It did cook faster than 45 minutes but I think it’s because I chopped my pieces smaller. I just took it out early. Most excellent recipe!

    Reply
  • Carolyn December 4, 2013, 6:22 pm

    Thank you for the step-by-step instructions for this yummy-sounding recipe. The only problem for a butternut novice is whether to peel or not to peel. Please amend your post above to include whether or not this preparation requires peeling the squash before cubing.

    Reply
    • Joanne December 9, 2013, 12:23 pm

      Good point. We prefer to peel butternut squash, but you are right. Some prefer to keep the squash unpeeled.

      Reply
  • Elizabeth December 7, 2013, 12:30 pm

    After cutting the ends off and cutting the butternut squash in two, then slicing the halves, pealing a small portion, my shoulders and chest hurt so badly that I felt as though I had lifted the corner of my house. It was way to hard for me to do all that and I threw the entire thing away! Good luck to a stronger person!

    Reply
    • Joanne December 9, 2013, 12:26 pm

      Oh no! Next time, try using a smaller squash – it might be more manageable. Or look for pre-cur squash. I think Trader Joe’s sells it during the holidays.

      Reply
    • Adam December 23, 2013, 3:02 pm

      It is tough work, but more than anything, a sharp knife and a solid cutting board with some of that rubber shelf liner underneath it — gives you more leverage.

      Reply
    • Anna April 22, 2014, 4:34 pm

      A tip to making it easier to peel the skin is to put the squash in the microwave for 1 minute, then turn over and cook for another 30 seconds. This will soften the skin, making it much more manageable to cut off or peel. Just let the squash cool off for 5 minutes after removing from the microwave. I don’t use my microwave too often, but in these cases it makes life a little easier.
      Fantastic recipe, I also added a dash of nutmeg

      Reply
      • Joanne April 23, 2014, 2:11 pm

        Interesting tip, Anna! We will have to try this soon.

        Reply
  • Kara December 11, 2013, 6:57 pm

    Made this to go with dinner tonight, and it was delicious! My squash was getting very brown after about 25 mins, so I turned the oven down to 400 for the rest of the cooking time, and it was perfect. Yummy! Thank you for sharing your recipe!

    Reply
  • Carol Walker December 13, 2013, 6:41 pm

    Sound so yummy, but keep in mind that even the purest olive oil turns to a hydrogenated oil that is not good for us when used at such high oven temps – try coconut or grape seed oil instead! :-)

    Reply
  • Bruce December 15, 2013, 7:46 am

    After cross-cuts, I just flip the sections onto one of the cut ends and make four top-to-bottom slices as I would a bell pepper, turning the squash cylinder into a cube (elongated rectangle, really).

    What you slice through is almost all flesh so with a good-sized knife, it’s usually easy enough for one hand. The flat side makes a sturdy enough base for (carefully) using my other hand, too, to push down on top of the knife blade. You lose a little, but today, in season I guess, a three-pound squash cost me 99 cents. I lost a nickel, maybe.

    If that’s too wasteful for your taste, I imagine you could use those sliced-off pieces to add some flavor in other recipes, or in some arts and crafts! Door knockers, baby shoes, sound proofing, rafts for the hamsters… be creative! :-)

    Reply
  • Sheryllyn December 15, 2013, 8:29 pm

    I made this squash recipe twice for two different events, and both times the dish was loved by all and I was left with an empty service tray! Highly recommend. My children love the caramelized squash and wanted me to leave it for them instead of serving at a party!

    Reply
    • Joanne December 16, 2013, 12:32 pm

      Wonderful! So glad everyone loved it :)

      Reply
  • Kristin December 17, 2013, 9:42 am

    This was delicious! I have never cooked with butter squash before so I really appreciated your instructions on how to prep one. Additionally, the recipe was very yummy, and we will be making it often.

    Reply
  • Barry December 21, 2013, 7:16 pm

    added ginger, cumin, hot chili powder to the cited ingredients and cooked 10 minutes less.

    Reply
  • Janice December 22, 2013, 12:39 pm

    Just made this squash recipe and really like it. Thanks. I love trying new recipes – some I like, some not so much.

    Reply
  • Deb December 29, 2013, 10:11 am

    I have this squash cooking in the oven right now for a family gathering this afternoon. I think I may add some dried cherries or cranberries and toasted pecans towards the end of cooking.

    Reply
  • Scooter December 29, 2013, 5:50 pm

    OMG!!! I made this and it was delish everybody loved it I will be making this again please post more like this yum yum yum

    Reply
    • Joanne December 30, 2013, 11:09 am

      Thanks Scooter — glad you liked it :)

      Reply
  • Ruth December 29, 2013, 9:45 pm

    I loved this recipe and so did my husband. Thank you Joanne

    Reply
  • Caitlin December 30, 2013, 9:17 am

    I’ve never really made or eaten squash before.. but I fell in love with this recipe! The night before, I made southwestern squash and it could not compare to this. I bought 2 lbs of already cubed butternut squash at Costco.. so it was a lot easier than having to cut it yourself. I can’t wait to make this again!

    Reply
    • Joanne December 30, 2013, 11:06 am

      Great idea to buy pre-cubed squash :)

      Reply
  • Sara December 30, 2013, 2:23 pm

    First off…I don’t cook. Not good at it and don’t enjoy it. Instead of New Year resolutions I am doing New Month ones and this month was one fruit and one vegetable per day. So I figured I would have to cook to avoid the daily salad. With all that groundwork….this recipe is fricken awesome! This non cook did it and LOVES butternut squash thanks to you two! Will be looking for more recipes on your site!

    Reply
    • Joanne December 30, 2013, 6:42 pm

      Great! So glad you found us :)

      Reply
  • Linda December 30, 2013, 8:45 pm

    Hi Joanne,

    I’ve tried your butternut squash recipe twice. My whole family loves it. I buy the squash that is already cubed which makes it is so fast, easy, and great tasting. Thanks for sharing such a great recipe with us.

    Reply
  • Kelli December 31, 2013, 1:28 pm

    OMG!!! I am making this as we speak I have about 7mins to go. I couldn’t wait so I tasted one and let me tell you IT’S ABSOLUTELY AMAZINGGGGGG!!

    Reply
  • Joan Matonis December 31, 2013, 11:37 pm

    This was very tasty. I served it with warm cranberry sauce freshly made. I am 65 and have arthritis and I cut and cook butternut every few days. You get used to the preparation.
    My only problem with the recipe was the squash stuck to the foil. I’m not familiar with cooking with foil. I didn’t spray with non stick as I thought not needed. Please give feedback. Thanks.

    Reply
    • Joanne January 1, 2014, 6:53 pm

      Hi Joan — Glad you enjoyed the squash. As for sticking, the squash can stick a little as it roasts. There really should be enough oil to deal with it, but as you’ve found out some will stick anyway. If we find a piece or two that has gotten stuck, we gently pry it away with a butter knife or small spatula.

      Reply
  • Johanna January 4, 2014, 2:39 am

    Just cooked this using pre-cut squash and it is fantastic. I used sea salt, turbinado sugar and olive oil. (all I had on hand so I improvised). The squash was tender and had the right amount of salt/sweet taste. I will be making this again, for sure.
    Thank you for the inspiration.

    Reply
  • Jay Martinez January 5, 2014, 12:29 am

    I’m going to try this. I love butternut squash but have never roasted it like this, always in the skin. I’ve made soup before and peeling this beast is quite the task ;-).

    Reply
  • Andrew January 5, 2014, 6:05 pm

    My first squash (home grown) bake and it is delicious. Thanks for the recipe. At the end of the bake I added a few minutes under the grill.

    Reply
  • Cindi January 14, 2014, 10:17 pm

    I was looking for a way to cook cubed butternut squash tonight because when I cut it in half for my usual baked recipe, the halves came out very uneven. I also thought cubing might be a quicker way to cook. This recipe was delicious! We loved it! I’m saving this recipe. I know we’ll make it again.

    Reply
  • Ashley @ Big Flavors from a Tiny Kitchen January 19, 2014, 12:47 pm

    I made this and it was great!! Well, let me clarify – my squash ended up being past its prime, so I used frozen, and I ended up turning it into a mash since it wasn’t holding together. The flavors were wonderful, and I’ll definitely try it again with fresh squash :)

    Reply
  • Sam January 19, 2014, 5:36 pm

    Tried this tonight, followed all directions to a T, but all my squash came out burned, not sure what went wrong. :( the few pieces I could eat off the top tasted lovely though.

    Reply
    • Joanne January 21, 2014, 9:19 pm

      Hi Sam, Next time try reducing the oven temperature. It’s possible your oven runs a little hot (ours does, too).

      Reply
  • KFB January 21, 2014, 6:58 pm

    I would suggest lowering the temp to 375-400 and turning after 12 minutes for a total of ~24. Consider throwing in a few few handfuls of maple syrup-glazed walnuts for the last 12 mins.

    Thanks for the recipe. The cayenne is the best part.

    Reply
    • Mel January 30, 2014, 10:40 pm

      Great recipe, worked out well.
      I’m lazy so instead of curbing the squash I used an acorn squash my husband had cut into four and deseeded. Just put it on parchment paper with the skin down, and it scraped off the skin easily when cooked (people can do this as they eat it). It’s thinner than bnut squash so ideal for this. Most american recipes have far too much sugar and oil, so I used 1 teaspoon olive oil and 1 teaspoon sugar and rubbed on the exposed surface of the squash. It was easily sweet enough, and I might miss out the sugar entirely next time. The other spices I didn’t measure just put a bit on.
      Where I had dropped some sugar on the baking tray it was black after 20 mins so suspect this might be what happened to people who found it all went black. Perhaps it was just the sugar as there is no way a squash would burn after 20 minutes. I left it in for an hour to get really soft on 425. Came out very nicely and I’ll make it again.

      Reply
  • chelsea January 21, 2014, 7:29 pm

    love love this recipe!! i reduce the cinnamon and omit the cayenne, and cook it a bit longer till nice and caramelized…its an absolute favorite of my toddlers!

    Reply
  • Keila January 23, 2014, 11:03 pm

    I made this tonight for dinner. It was delicious! Everyone loved it. I think I will add a little more cayenne next time. I am going to serve this often. Thanks!

    Reply
  • Lisa January 27, 2014, 3:24 am

    I made this for today. I am trying out new recipes for a change in diet. Thank you so so so much.It was absolutely delicious!!!!!

    Reply
  • Janet January 27, 2014, 1:56 pm

    Just a hint for those who struggled with prepping the squash. I saw on another site, to microwave the whole butternut squash for 2-3 minutes. I tried it and it didn’t cook the squash but made cutting it so much easier. I am making this tonight so I hope I will have the same success that the others have enjoyed.

    Reply
    • Joanne January 30, 2014, 12:38 pm

      Interesting tip! Thanks for sharing :)

      Reply
    • Lori February 1, 2014, 3:21 pm

      Wish I had this tip sooner! Will def try next time.

      Reply
  • Shauna January 27, 2014, 2:10 pm

    I plan on making this tonight and can’t wait to try it!! My 6 year old, who loves veggies, walked by and begged me to make it. He keeps talking about being ready for dinner, even though we have 4+ hours to go. The instructions on prepping the squash are great!! I have never prepped/eaten butternut squash, so this was a great help! Thanks!!

    Reply
  • Christian January 28, 2014, 9:20 am

    I make this a lot. Been doing it before I seen this recipe …. I simply use vegetable oil brown sugar and cinnamon.
    I also like roasting acorn squash with just the very bottom cut off, scoop out the hollow, stuff with diced granny Smith, raisins, brown sugar, cinnamon and butter…. yum!

    Reply
  • Marlene January 30, 2014, 9:03 pm

    Absolutely delishable (my new made up word!). I steamed some other veggies and added this to it. Then I added some red pepper flakes. Wonderful combo of sweet cinnamon and the zing of pepper! I will definitely make this again.

    Reply
  • Christian Dath January 30, 2014, 9:07 pm

    MY wife was just so ecstatic that i whipped such and amazing recipe she was so happy that she gave me 14 dollars to spend on new cargo pants. I ordered them off of kohl’s . com and they were wonderful I’ve never had cargo pants that fit so nicely. thank you so much you practicly bought me cargo pants!

    With lots of love, Christian Dath

    Reply
    • Joanne January 31, 2014, 11:24 am

      Yay for pants! So glad you both loved the squash :)

      Reply
  • Lori February 1, 2014, 3:18 pm

    I’m a novice at using butternut squash, but I thought this turned out lovely. I ate it warm with dinner and used the cold leftovers in arugula salad (which I highly recommend). I also made a little baby food on the side for my 8 month old. What a versatile veggie! My only complaint is not with the recipe but with the vegetable itself–it is so darn hard to cut! But I was greatful for your little cutting tips. Thanks for the recipe!

    Reply
  • Candias February 3, 2014, 8:26 pm

    We have never tried butternut squash before, but figured we are 50 years old, time to give it a try….and it was delicious…so thanks for sharing it…we will definitely be doing this again…topped it with a drizzle of maple syrup, almost like a dessert!

    Reply
    • Avril February 23, 2014, 12:18 pm

      Tried it today for a family lunch with the in-laws and it was a hit. Thank you

      Avril
      Zimbabwe

      Reply
  • Christina N February 7, 2014, 9:33 pm

    I rather enjoyed this recipe. I used Splenda’s Brown Sugar blend and really didn’t measure, kinda eye-balled it. One person said to use less sugar, but that’s coming from an Italian that’s used to eating more savory than sweet. My daughter was more more more! I’m trying to figure out the nutritional value of the dish. I chose this dish specifically because I am diabetic and I’m trying new vegetables that I normally wouldn’t eat, since eating pasta, potatoes, rice, bread, cereal and my passion, fruit, has just been cut from my diet.

    Reply
  • Kathryn February 9, 2014, 12:01 pm

    Just made it…and loved it! I too had to turn the oven down to 400, that was a good temp. for our oven. Made it just as written…I will definitely make it again, and I love the fact that this doesn’t call for butter like my other recipe. However, next time I will leave out the cayenne, I didn’t care for that flavor mixed with the cinnamon but if you like cayenne you’d appreciate it more than I ( : Thanks!

    Reply
  • Amber February 15, 2014, 12:41 pm

    I loved this recipe! I did use the Splenda Brown Sugar blend. I had to resist eating the whole pan in one meal! Thanks for the recipe.

    Reply
    • Max March 17, 2014, 2:22 am

      Amber, have you looked into artificial sweeteners online at all? I used to use it, but since I’ve read a bunch of negative stuff on splenda (sucralose) and aspartame I avoid them like the plague.

      Reply
  • Amanda February 23, 2014, 3:12 pm

    This recipe rocks!! Thank you so much for sharing!! New family favorite!

    Reply
  • bill February 25, 2014, 6:47 pm

    I had high hopes for this recipe, but something went wrong…
    The sugar on the squash pieces burnt up on me in like 10 minutes, stunk out and smoked out the kitchen.
    any ideas what I could have done to cause this?

    Reply
    • Joanne February 26, 2014, 12:57 pm

      Hi Bill — It might be a good idea to reduce the oven temperature a little next time (it is possible your oven runs a bit hot). Sorry things didn’t work out well for you!

      Reply
  • sarah February 26, 2014, 8:06 am

    Thx for sharing this yummy receipe! i added curry powder instead of cinnamon n it really gave it a delicious flavor! :)

    Reply
  • Sue February 26, 2014, 8:35 pm

    Joanne,
    I was at Costco this afternoon and picked up a package of cubed squash. When I arrived home I came across your recipe, popped it in the oven, and I am enjoying this for dinner. Thank you for posting! I think every recipe can be tweaked in any direction, as we are all individuals, however the comment made by Nancy was so uncalled for that it makes me suspect it was a juvenile pranking! LOL
    Now I am going to have another helping.

    Reply
    • Tiffany March 11, 2014, 6:05 pm

      I did exactly the same thing. It saved a tone of time. Isn’t Costco amazing! :)

      Reply
      • Sarah Barker March 30, 2014, 8:04 pm

        Ditto! Cut the prep time in half!

        Reply
  • Valere March 2, 2014, 9:09 pm

    Hello all,
    My daughter has recently decided to go vegetarian, so I have been buying and trying new foods and recipes. I have never tried to prepare butternut squash and didn’t really plan to do it this evening, but this receipt was a hit! It was so delicious and full of flavor!
    Kids loved it! Husband love it. You made this mommy look amazing!

    Reply
    • kari March 5, 2014, 8:01 am

      These smell so yummy as they are cooking and they taste even better!

      Reply
  • Tiffany March 11, 2014, 6:03 pm

    I’m in love!!! It turned out great and everyone enjoyed it. I just kept the oven at 400 degrees and I had no problems…which I think is fantastic considering it’s my first time using squash. Thanks.

    Reply
  • Brittany March 11, 2014, 8:36 pm

    We LOVE this!! I substitute crushed red pepper flakes for the cayenne and it is WONDERFUL!!

    Reply
  • Carrie March 13, 2014, 8:15 pm

    I was really looking forward to this for dinner. Unfortunately, I did not read the other comments first, and within 15 minutes it was burnt. I tried to save some of it, but it was beyond help. It seems 425 F is way to hot. I think it may have disappeared if I left it in for 45 minutes.

    Reply
    • Joanne March 17, 2014, 3:12 pm

      Oh no! Sorry things didn’t work well for you. Next time, try reducing to 400 and keep an eye on the squash.

      Reply
  • Max March 17, 2014, 2:15 am

    First off, it irritates me that Nancy’s comment was the first I read and it remains at the top.

    Now that I got that out of the way…This is probably my favorite new recipe for butternut squash! I’m not a chef, but I do know how my oven cooks and thought 40-45 minutes might be a little long. So I peeked at 35 minutes and they were perfect!

    The squash was nicely carmelized, it was like eating candy. I dusted some with cayenne after I took it out for just a touch of heat.

    Excellent recipe, thank you for sharing!

    Reply
    • Joanne March 17, 2014, 2:42 pm

      Hi Max, we actually just deleted the comment (you’re not the only one to mention something). So happy you loved the squash and thank you for your kind comment.

      Reply
  • Amanda March 23, 2014, 11:21 pm

    Im currently making this butternut squash resipe as im commenting, I have to say that the resipe calls for to much cinnamon. It tastes amazing i could just eat it as a snack. I think one table spoon is perfect

    Reply
    • Joanne March 24, 2014, 9:39 am

      Hope it turns out for you :)

      Reply
  • Sarah Barker March 30, 2014, 8:02 pm

    Loved this! Added some coconut and it gave it just a little extra layer that we loved:) Thank you for this awesome healthy recipe!

    Reply
    • Joanne April 3, 2014, 10:51 am

      Great idea! We’re trying coconut next time.

      Reply
  • Austin! March 31, 2014, 7:48 pm

    Holy MOly that was great.

    Goes really incredibly with carrots!

    Reply
  • Susan April 9, 2014, 6:30 pm

    Another reason some may have had the recipe cook too hot is the type of pan used. I have one baking sheet that is a heavy duty, dark metal product that cooks very hot…I have burned many cookies on it. I will be making this recipe for supper tonight and won’t be using that dark pan. I tried a similar recipe recently that did not have cinnamon and called for ancho chili powder instead of cayenne.

    Reply
    • Adam April 10, 2014, 2:50 pm

      Good point, Susan. Thanks for sharing.

      Reply
  • Carrie April 24, 2014, 2:47 pm

    This is delicious! I substituted coconut oil instead of the olive oil, and we used maple syrup instead of brown sugar. I, too, pulled them out after 25 minutes at 425. I believe that my idea of a “1 inch cube” was not quite anywhere near an inch. Anyway, this was perfect, and I am looking forward to adding this to my coconut curry tonight. Thank you!!!

    Reply
  • Ina June 5, 2014, 9:14 am

    Joanne, it was absolutely fabulous! I used my glass baking tray, and it turned out perfect. Yummy!

    Reply
  • Sammy June 15, 2014, 8:19 pm

    Excellect, turn out perfectly. I did rotate the pans at the 20 minute mark by putting the lower one on the top and top on eto the lower one.

    Use a light colored baking sheet. Darker ones will burn the squash unless you reduce the time and heat!!!

    Reply
    • Joanne June 20, 2014, 12:18 pm

      Thanks for the tip on pans and thanks for coming back and sharing!

      Reply
  • Jenna July 13, 2014, 10:50 pm

    Absolutely delicious! I made them with Splenda brown sugar substitute to bring to a Weight Watchers meeting. They never made it. My husband and son ate them all. Thanks for the recipe!

    Reply

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