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

  • 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

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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181 comments… Leave a Comment
  • 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.

  • 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!

  • 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!!

  • 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.

    • Joanne January 30, 2014, 12:38 pm

      Interesting tip! Thanks for sharing 🙂

    • Lori February 1, 2014, 3:21 pm

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

  • 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!!!!!

  • 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!


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