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
  • Heather January 31, 2015, 1:12 pm

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

  • 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?

    • 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.

  • 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.

  • 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!

  • 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.

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

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

    • 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.

  • 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

    • 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.

  • Jan November 25, 2014, 4:57 pm

    Can this recipe be made ahead and frozen?

    • 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.

  • 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!

    • 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.”

  • 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!

  • 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.

  • 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…

    • 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.

  • Claudia November 6, 2014, 5:48 pm

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

  • 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!!!

  • 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!


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