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

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202 comments… Leave a Comment
  • Cathy January 15, 2017, 10:06 pm

    I’ve made this recipe a number of times and it’s always great! I put all ingredients into a gallon size zip top bag, seal and shake to coat all the pieces and then pour onto the pan. Thank you for sharing it.

  • Maret January 6, 2017, 7:18 am

    Delicious, so delicious! And easy. A great way to introduce squash to children because it highlights the sweetness (you may want to omit the cayenne). Cutting the squash takes time, but the directions/photos are very helpful if you’ve never attempted it yourself. Saves $$$ and it’s fresher if you do. Some poke a couple of holes in the squash and microwave for 3-5 minutes for easier peeling. This is my first recipe I’ve tried from your website…and I’m ready for more! Thanks!

  • Leslie Spirit October 9, 2016, 1:03 pm

    So delicious! We sprinkled the roasted seeds and a few leaves of cilantro on top and served it with a green chile stew. But these were the star! Thanks for the tips on how to cut the squash. That made it super easy!

  • Carol March 26, 2016, 1:24 pm

    I love this recipe and have made it a number of times. I find it quite addictive?!

    Do you think the recipe would work with frozen butternut squash cubes, and if so, what if any alterations would you suggest? Thanks.

    • Joanne May 19, 2016, 1:09 pm

      Hi Carol, I’m not quite sure about frozen squash. Since we are roasting in this recipe, I’m worried that it won’t crisp/brown as well as if we were to use fresh squash. I’m sure frozen squash will still work, but it might be more soft than what we have pictured above. If you do try it, we’d love to hear how it went.

      • Hanne March 17, 2017, 3:20 pm

        I personally don’t think it really works quite so well with frozen squash (I tried it). In any recipe the frozen variety turns out to be much more mushy and watery, so I will only be buying fresh from now on. What you can do with the frozen squash, though, is make delicious soups!

  • Jolene December 20, 2015, 6:44 pm

    I am looking for a recipe to make butternut squash to serve to pre-k through 12th grade students in our school. I am wanting to do taste tests of about an ounce per student. I have volunteers who will help me make the squash the night before. I would like to do the roasted squash in cubes. Could I put this in a roaster over to reheat it the next day for serving. What would you suggest?thanks for any advice you may have. The most students I would serve in one day is 460.

    • Joanne December 22, 2015, 12:44 pm

      You will definitely be able to reheat this the next day. I’d reheat in a 350 degree oven (toaster oven or otherwise).

      • Brenda April 2, 2017, 12:34 pm

        How long would you reheat it?

  • Ellen October 30, 2015, 8:05 pm

    Delicious! But I forgot the cinnamon while concentrating on my sugar/molasses ratio to replicate the brown sugar, and added a good 6 shakes of cayenne. Very pleased at the mild sweetness w/the heat – not overpowering at all.
    Will absolutely make again – even my myeah-on-butternut-squash husband had nothing but praise! Served with a 40 garlic chicken recipe, rice, and gravy.
    Thank you!

    • Sharon October 5, 2016, 9:35 am

      Just curious…what sugar/molasses ratio did you end up using?

  • Kara October 25, 2015, 6:18 pm

    Thanks very much for this recipe, we loved it.

  • Vera October 22, 2015, 2:20 pm

    Fantastic! Easy to prepare and flavors are perfect. Instead of using olive oil, I used a butternut squash seed oil, that I highly recommend. Gives an added earthy nutty flavor to your dish. I made just a small batch for my first try to go with my split breast turkey dinner for two. Tomorrow I am going to use the recipe again in a higher quantity and then puree the roasted squash to make a bisque.

  • Kareen October 20, 2015, 5:54 pm

    Fabulous recipe! I made mine plain-no cinnamon or cayenne-and it is absolutely delicious. Thanks so much.

  • Stacy August 31, 2015, 6:24 pm

    I have made this recipe several times and have not been disappointed! The coating gives the squash a carmelized coating which is absolutely delicious! My older daughter who hates sweet potatoes and pumpkin loved it! Would be just as good on sweet potatoes. Love the bit of heat from the cayenne, too! A huge hit in our family!

  • Crystal August 23, 2015, 3:51 pm

    By they way; for those interested. Kitchen aid makes a food processor with a dicing attachment. I found this to work perfect for the dicing project.

  • Crystal August 23, 2015, 3:44 pm

    My 7 year old daughter and I had never eaten squash before. She was going crazy ?over the smell while I was preparing and cooking it. Needless to say we loved it!!!! Can’t wait to get another squash. Trying to switch over to a vegan diet and live a cleaner, healthier life. So excited and happy to find this recipe. Thank you for taking the time and energy to post. I see many love it!!!! Keep more veggi recipes coming!!!!

  • Vendetta May 17, 2015, 2:51 am

    I used less salt, loads more cinnamon, and 1tablespoon maple syrup instead of brown sugar. Tossed in pine nuts towards the end. Served with chick peas and freshly steamed kale.
    A lovely recipe and fun to tweak. Would be beautiful with roast chicken breast.

  • Gail March 7, 2015, 10:17 pm

    Fabulous recipe. My husband and I loved it. Didn’t have brown sugar so I used regular sugar. I found it was ready after about 14 min. I will bring this next time I am asked to bring a vegetable. Bellisimo.

  • Wawa Nkosi February 22, 2015, 10:15 am

    this was absolutely delicious! thank you!


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