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.
  • We love cinnamon for this recipe, but using this pumpkin pie spice blend is excellent.
  • 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

Subscribe to Our Newsletter

Subscribe to our newsletter with easy, delicious, and fresh recipes and receive our eCookbook with 16 of our most loved recipes for free! Click Go to signup for free!

202 comments… Leave a Comment
  • Christine October 25, 2014, 8:55 pm

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

  • 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

    • Joanne October 24, 2014, 12:04 pm

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

  • 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.

  • Dorthy October 19, 2014, 12:58 pm

    This looks delish! Has anyone tried to freeze this?

  • 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.

  • 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.

  • 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!

  • 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!!!

    • Joanne June 20, 2014, 12:18 pm

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

  • Ina June 5, 2014, 9:14 am

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

  • 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!!!

  • 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.

    • Adam April 10, 2014, 2:50 pm

      Good point, Susan. Thanks for sharing.

  • Austin! March 31, 2014, 7:48 pm

    Holy MOly that was great.

    Goes really incredibly with carrots!

  • 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!

    • Joanne April 3, 2014, 10:51 am

      Great idea! We’re trying coconut next time.

  • 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

    • Joanne March 24, 2014, 9:39 am

      Hope it turns out for you 🙂

  • 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!

    • 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.


Leave a Comment/Review

Cancel reply

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Guidelines. You must be at least 16 years old to post a comment. All comments are governed by our Privacy Policy & Terms.

* Required fields (Email address will not be published)

Did you make it? How was it?:


Previous Post: Next Post: