Cinnamon Roasted Butternut Squash

Simple roasted butternut squash with cinnamon, brown sugar and a little cayenne. We love butternut squash and this recipe is our favorite way to cook it! Jump to the Roasted Butternut Squash Recipe

Cinnamon Roasted Butternut Squash

Our Favorite Way to Cook Butternut Squash

In the recipe we roast butternut squash 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.

Cinnamon Roasted Butternut Squash Recipe

We just love roasted winter squash. If you don’t have butternut squash, you can always substitute other winter squash varieties in our recipe below.)

By the way, 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.

Tip #1: 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 and you can watch us do it in the video.)

We find that separating the thinner end from the round, wider end makes things much easier.

How to cut butternut squash into cubes

In our 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.

Tip #2: 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.

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

When roasting butternut squash, use two baking sheets.

Tip #3: 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 butternut squash so much that we do it to make our favorite (and vegan) butternut squash soup.

What To Serve This With

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

More Winter Squash 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

Cinnamon Roasted Butternut Squash

  • PREP
  • COOK

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

Watch Us Make the Recipe

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


    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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202 comments… Leave a Comment
  • 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.

    • 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.

  • Brittany March 11, 2014, 8:36 pm

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

  • 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.

  • 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!

    • kari March 5, 2014, 8:01 am

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

  • Sue February 26, 2014, 8:35 pm

    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.

    • Tiffany March 11, 2014, 6:05 pm

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

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

        Ditto! Cut the prep time in half!

  • 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! 🙂

  • 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?

    • 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!

  • Amanda February 23, 2014, 3:12 pm

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

  • 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.

    • 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.

  • 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!

  • 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.

  • 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!

    • 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


  • 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!

  • 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

    • Joanne January 31, 2014, 11:24 am

      Yay for pants! So glad you both loved the squash 🙂

  • 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.


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