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 or watch our quick video showing you 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. 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.

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.

Our Best Tips for Roasting Butternut Squash

We just love roasted winter squash. (Don’t forget, simply substitute other winter squash varieties for butternut squash in our recipe below.)

Our best tips for roasting butternut squash

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.

How to cut the squash into cubes

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.

Don't crowd the squash

(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.

We love roasting all kinds of vegetables, here are three of our favorites: Cheesy Roasted Cauliflower with Lemon, this Roasted Carrots with Parsley Butter and Coconut Oil Roasted Sweet Potatoes with Pecans.

Cinnamon Baked Butternut Squash

For more easy winter squash recipes, check out our Brown Sugar Roasted Acorn Squash Recipe, our Parmesan Lemon Baked Spaghetti Squash with ChickenEasy Roasted Butternut Squash Soup and our Homemade Pumpkin Puree Recipe.

If you try this recipe, let us know! Leave a comment, review it, and don’t forget to tag a photo #inspiredtaste on Instagram. Happy cooking!

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

Cinnamon Roasted Butternut Squash Recipe

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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.

Makes 4 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

    Heat oven to 425 degrees F and line two large baking sheets with aluminum foil.

    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

    Bake 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).

Adam and Joanne's 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.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Calories 203 / Protein 3 g / Carbohydrate 37 g / Dietary Fiber 6 g / Total Sugars 11 g / Total Fat 7 g / Saturated Fat 1 g / Cholesterol 0 mg
AUTHOR: Adam and Joanne Gallagher

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179 comments… Leave a Comment
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
      • Patricia Fitzpatrick January 14, 2015, 1:10 pm

        For stuck roast squash pieces use a small glass (shot glass) or a dixie cup turned upside down to create a tiny hypermoist atmosphere that will permit the vegetable to release.

        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

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