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 or watch our quick video showing you how we make it.

Watch Us Make The Recipe

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.

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.

Cinnamon Roasted Butternut Squash Recipe

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.

Cinnamon Roasted Butternut Squash

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

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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201 comments… Leave a Comment
  • Susan November 7, 2017, 2:48 pm

    It all sounds delicious but I don’t recommend putting it on aluminum foil. ? Food will absorb the aluminum from the foil.

    • Joanne November 7, 2017, 3:54 pm

      Hi Susan, You can always use parchment or add them straight onto the baking sheet.

  • Sarah November 5, 2017, 2:18 pm

    I just made this!! <3 This was absolutely delicious! What is the serving size? 🙂

    • Joanne November 8, 2017, 3:23 pm

      Hi Sarah, Divide the recipe by 4.

  • Julie G October 29, 2017, 10:03 pm

    I bought some beautiful butternut squash and didn’t know what to do with it, and then I google and found your recipe, and it sounded good.

    So I made this tonight with 2 variations ~ I used more than a ‘dash’ of cayenne, and I added about a teaspoon of freshly minced thyme. It was awesome! And the best part was that my guy, who doesn’t generally like squash or sweet & spicy as a flavor for any foods, not even dessert, loved this dish! Thanks for the new discovery.

  • Carolyn McMath October 29, 2017, 8:48 pm

    This is delicious! I used precubed butternut squash from the grocery store and but back on the cinnamon as my husband doesn’t care for a heavy cinnamon taste. We ate the whole pan at dinner! I had anticipated some being left over for my lunch tomorrow!!

  • Heather October 28, 2017, 8:10 pm

    Made this twice now. It’s so good!!! The cayenne pepper gives it a good kick and the cinnamon is a perfect match. Love it.

  • Cathy Weaver October 28, 2017, 6:04 am

    Love the recipe. Looking forward to more posts.

  • Cathy Weaver October 28, 2017, 6:01 am

    Please add me to your newsletter or other posts about recipes. Thank you.

  • Sue October 24, 2017, 8:34 pm

    My first attempt was disappointing. I tried to turn the squash after baking for 20 minutes. But it was burned on the bottom and stuck to the aluminum foil. What I could salvage was still pretty tasty. Next time I’ll try a lower temperature and a much shorter time in the oven. A bit of non-stick cooking spray on the foil might also be a good idea.

    • Brandi November 10, 2017, 8:51 am

      I think the issue was entirely not spraying the foil. It must be cooked at a high temperature for a long period of time to become tender.

  • Rene October 21, 2017, 11:11 pm

    I made this for the first time and took it to a potluck tonight. People thought it was sweet potato! It was very good. The hardest part was peeling/cutting the squash, but your tips and pictures were very helpful! I put the cubed squash in a ziploc bag and added the oil, etc. so everything was well covered. Thanks for sharing!

  • Catherine Cox October 21, 2017, 10:02 pm

    All of your recipes look amazing! Thank you for making planning my holiday meals new, exciting and delicious.

  • Jerry September 10, 2017, 2:32 pm

    I made the roasted squash recipe and it turned out really good tasting. Did a few changes though:

    1. Didn’t have any cayenne, so I substituted chili powder.
    2. A large butternut squash fit easily in one rimmed baking sheet with no crowding. I guess the recipe was made using small sheets.
    3. Used parchment paper rather than foil. (One strip in the middle of the sheet did the job.)
    4. Squash was tender at thirty minutes with no rotation needed. All were cooked evenly.
    5. Rather than use sugar, I roasted the squash and then after the initial thirty minute cooking period, I brushed honey on them and then put them back and used the broiler for two minutes to caramelize the honey.

    BTW. I took a picture, but there appears to be no way to upload it.

  • Diana September 3, 2017, 6:06 pm

    Your recipes look amazing. Thank you for sharing

  • Kim Haddon August 20, 2017, 2:38 pm

    HI there – I just made this recipe tonight and it tasted really good. I think next time I will chop the squash into larges pieces but they tasted good all the same so thanks for sharing the recipe.Kim

  • Moí Alayne July 17, 2017, 4:34 am

    Appreciate the ease of recipes for disabled hands and a very tight budget.

  • Sandra Clayton Rose January 16, 2017, 3:23 pm

    Please add me to your newsletter…
    Thanks so much….


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