Cinnamon Roasted Butternut Squash Recipe

Simple roasted butternut squash recipe with cinnamon, brown sugar and a little cayenne. Jump to the Roasted Butternut Squash Recipe now or read on to see how we make it.

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 or our Coconut Oil Roasted Sweet Potatoes with Pecans. 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

You May Also Like These Roasted Vegetable Recipes

Recipe updated, originally posted November 2013. Since posting this in 2013, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne

4.9 from 44 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.
Created By:
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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151 comments… Leave a Comment
  • Carol March 26, 2016, 1:24 pm

    I love this recipe and have made it a number of times. I find it quite addictive?!

    Do you think the recipe would work with frozen butternut squash cubes, and if so, what if any alterations would you suggest? Thanks.

    Reply
    • Joanne May 19, 2016, 1:09 pm

      Hi Carol, I’m not quite sure about frozen squash. Since we are roasting in this recipe, I’m worried that it won’t crisp/brown as well as if we were to use fresh squash. I’m sure frozen squash will still work, but it might be more soft than what we have pictured above. If you do try it, we’d love to hear how it went.

      Reply
  • Jolene December 20, 2015, 6:44 pm

    I am looking for a recipe to make butternut squash to serve to pre-k through 12th grade students in our school. I am wanting to do taste tests of about an ounce per student. I have volunteers who will help me make the squash the night before. I would like to do the roasted squash in cubes. Could I put this in a roaster over to reheat it the next day for serving. What would you suggest?thanks for any advice you may have. The most students I would serve in one day is 460.

    Reply
    • Joanne December 22, 2015, 12:44 pm

      You will definitely be able to reheat this the next day. I’d reheat in a 350 degree oven (toaster oven or otherwise).

      Reply
  • Ellen October 30, 2015, 8:05 pm

    Delicious! But I forgot the cinnamon while concentrating on my sugar/molasses ratio to replicate the brown sugar, and added a good 6 shakes of cayenne. Very pleased at the mild sweetness w/the heat – not overpowering at all.
    Will absolutely make again – even my myeah-on-butternut-squash husband had nothing but praise! Served with a 40 garlic chicken recipe, rice, and gravy.
    Thank you!

    Reply
  • Kara October 25, 2015, 6:18 pm

    Thanks very much for this recipe, we loved it.

    Reply
  • Vera October 22, 2015, 2:20 pm

    Fantastic! Easy to prepare and flavors are perfect. Instead of using olive oil, I used a butternut squash seed oil, that I highly recommend. Gives an added earthy nutty flavor to your dish. I made just a small batch for my first try to go with my split breast turkey dinner for two. Tomorrow I am going to use the recipe again in a higher quantity and then puree the roasted squash to make a bisque.

    Reply
  • Kareen October 20, 2015, 5:54 pm

    Fabulous recipe! I made mine plain-no cinnamon or cayenne-and it is absolutely delicious. Thanks so much.

    Reply
  • Stacy August 31, 2015, 6:24 pm

    I have made this recipe several times and have not been disappointed! The coating gives the squash a carmelized coating which is absolutely delicious! My older daughter who hates sweet potatoes and pumpkin loved it! Would be just as good on sweet potatoes. Love the bit of heat from the cayenne, too! A huge hit in our family!

    Reply
  • Crystal August 23, 2015, 3:51 pm

    By they way; for those interested. Kitchen aid makes a food processor with a dicing attachment. I found this to work perfect for the dicing project.

    Reply
  • Crystal August 23, 2015, 3:44 pm

    My 7 year old daughter and I had never eaten squash before. She was going crazy ?over the smell while I was preparing and cooking it. Needless to say we loved it!!!! Can’t wait to get another squash. Trying to switch over to a vegan diet and live a cleaner, healthier life. So excited and happy to find this recipe. Thank you for taking the time and energy to post. I see many love it!!!! Keep more veggi recipes coming!!!!

    Reply
  • Vendetta May 17, 2015, 2:51 am

    I used less salt, loads more cinnamon, and 1tablespoon maple syrup instead of brown sugar. Tossed in pine nuts towards the end. Served with chick peas and freshly steamed kale.
    A lovely recipe and fun to tweak. Would be beautiful with roast chicken breast.

    Reply
  • Gail March 7, 2015, 10:17 pm

    Fabulous recipe. My husband and I loved it. Didn’t have brown sugar so I used regular sugar. I found it was ready after about 14 min. I will bring this next time I am asked to bring a vegetable. Bellisimo.

    Reply
  • Wawa Nkosi February 22, 2015, 10:15 am

    this was absolutely delicious! thank you!

    Reply
  • Heather January 31, 2015, 1:12 pm

    First squash my family actually enjoyed! Pics and tips really helped. Thank you!!!

    Reply
  • Arlene Major January 27, 2015, 3:14 pm

    Really thought this was going to be a great recipe but I had trouble with it burning. So disappointed. After I peeled away the burnt part it was yummy. Can you give me any suggestions?

    Reply
    • Joanne February 3, 2015, 1:41 pm

      Hi Arlene, It is possible your oven runs a little hot (most ovens do). Next time, try lowering the oven temperature by 25 degrees and see if that helps.

      Reply
  • Joanne January 1, 2015, 2:54 pm

    im trying the roasted squash tonight for supper I’ll let you know if we like it It looks good on in the bowl.

    Reply
  • pam December 9, 2014, 7:55 pm

    Very good recipe! We enjoyed this for dinner, I added a little ginger and a sprinkle of Pear infused vinegar along with the other ingredients…..thank you!

    Reply
  • DBM November 28, 2014, 12:25 am

    Delish. Made a double recipe and not a piece left at Thanksgiving dinner. Lots of requests for the recipe.

    Reply
  • Ann-Marie November 26, 2014, 4:31 pm

    I was wondering about preparing this the night before or atleast preping any suggestions?

    Reply
    • Adam March 2, 2015, 2:47 pm

      Prepping the night before is a great idea. You could roast them ahead of time, but the squash won’t crisp up as nicely when you reheat.

      Reply
  • Connie Crupi November 26, 2014, 1:22 pm

    I am making this butternut squash dish today for Thanksgiving what is the best way to reheat this dish? Thank you

    Reply
    • Joanne November 26, 2014, 2:15 pm

      Hi Connie, Reheat in a hot oven (375 to 400F) for a few minutes. That should warm them up and bring back some of the crisp edges.

      Reply
  • Jan November 25, 2014, 4:57 pm

    Can this recipe be made ahead and frozen?

    Reply
    • Joanne November 26, 2014, 2:21 pm

      Hi Jan, We have never tried freezing roasted squash before, but don’t see why it would not work. You may loose the crisp edges and it may be a little softer after freezing. The squash will still taste great, though.

      Reply
  • Anne November 23, 2014, 7:01 pm

    I am looking to make this for Thanksgiving. Has anyone ever made it the day before and reheated the next day? Wondering how it came out. Sounds amazing!

    Reply
    • Joanne November 26, 2014, 2:42 pm

      Hi Anne, We have had roasted squash leftovers in the fridge overnight and enjoyed them the next day. The squash isn’t quite as crisp around the edges, but it still tastes fantastic. We reheat by sliding them into a pretty hot oven (375 to 400) and roasted for a few minutes to “bring them back to life.”

      Reply
  • Anne November 22, 2014, 5:48 pm

    I’m looking to try this for Thanksgiving. Has anyone ever cooked it the night before, then served it hot the next day? Wondering how it would turn out. Sounds amazing!

    Reply
  • Mary November 16, 2014, 10:39 pm

    I was very skeptical my husband wold eat more than his ” I tried it ” bite.
    His extent of vegetables are corn and plain lettuce . I have tried through the years to get him to eat healthy foods Aka vegetables without success. I have pulled recipes that people rave about being so good just for him to take one bite and declare never again . But I keep trying ! When I acme across your recipe I was curios about trying Butternut squash myself. The recipe was simple enough. The result was an amazing dish everyone loved , yes even Mr. One bite .He had two servings , that’s a real win. Love it will be making it again for the holidays !
    Thank you so much.

    Reply
  • Laurie November 10, 2014, 9:50 pm

    I am at this moment roasting the squash and it is smelling delish, cant wait until it is done.used a little more cinnamon and cayenne…

    Reply
    • Laurie November 10, 2014, 9:59 pm

      Update on adding extra spices…great if you like spicy..also I will cook this at my works next potluck! Not enough stars ..but definitely 5.

      Reply
  • Claudia November 6, 2014, 5:48 pm

    I’ve always wondered how to cube squash. Great post! Thank you

    Reply
  • Terri Oldham October 31, 2014, 9:32 am

    Tried this recipe yesterday!! It was awsome!! My sister & everyone loved it!! We did add a few chopped pecans sprinkled on top as a after thought & it really was scrumptious!!! This is a keeper for sure!! Thank you for sharing!!!

    Reply
  • Emily October 27, 2014, 12:09 pm

    I found this recipe last fall and lost it. So glad I found it again!
    I was looking for a different way to eat Butternut Squash other than butter and brown sugar.
    Thank You for adding spice to my squash!
    My Husband & I agree, we could eat it like popcorn!
    SOOOOO Good!

    Reply
  • Christine October 25, 2014, 8:55 pm

    Loved this recipe, like eating candy!!!! I love baked sweet potatoes but this is even better

    Reply
  • Joe October 23, 2014, 2:16 pm

    Work at a school and followed these directions. Squash came out great and the children loved it. I did leave out the Cayenne

    Reply
    • Joanne October 24, 2014, 12:04 pm

      That’s so cool! Thank you for letting us know.

      Reply
  • Colleen October 22, 2014, 7:44 pm

    This was great!!! I didn’t have cayenne,so I subbed smoked paprika and cumin. I enjoyed the combination of cinnamon and peppers. My husband who detests butternut squash actually liked it! Next time I’ll let it bake a little longer to get crispier.

    Reply
  • Dorthy October 19, 2014, 12:58 pm

    This looks delish! Has anyone tried to freeze this?

    Reply
  • sherri October 13, 2014, 12:18 pm

    I really liked the squash. The sweetness wasn’t too overpowering. the only downside was peeling the squash 🙁 I will definetly make this again.

    Reply
  • Susan October 12, 2014, 4:09 pm

    This was so good that my family asked for it again! I used parchment paper instead of foil to line the pan bottoms. Worked great.

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

    Holy MOly that was great.

    Goes really incredibly with carrots!

    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
  • 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
  • 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

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