Roasted Butternut Squash Maple Cinnamon (Printable)

Caramelized squash glazed with sweet maple and warm cinnamon for a perfect savory side dish.

# What You'll Need:

→ Vegetables

01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed (1-inch pieces)

→ Seasonings & Sweeteners

02 - 2 tablespoons pure maple syrup
03 - 2 tablespoons olive oil
04 - 1 teaspoon ground cinnamon
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon freshly ground black pepper

→ Garnish (optional)

07 - 2 tablespoons chopped fresh parsley or toasted pecans

# How-To Steps:

01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, toss the cubed butternut squash with olive oil, maple syrup, cinnamon, salt, and pepper until evenly coated.
03 - Spread the squash in a single layer on the prepared baking sheet.
04 - Roast for 30 to 35 minutes, stirring once halfway through, until the squash is golden brown and tender.
05 - Remove from the oven and transfer to a serving dish. Garnish with fresh parsley or toasted pecans if desired. Serve warm.

# Expert Advice:

01 -
  • It takes barely any real work, but tastes like you spent hours in the kitchen.
  • The sweet and savory balance is so satisfying it works as a side or nearly a standalone dish.
  • One baking sheet means minimal cleanup, which somehow makes it taste even better.
02 -
  • Don't crowd the pan—if pieces are piled on top of each other, they'll steam instead of roast, and you'll miss those crucial caramelized edges.
  • Stirring halfway through isn't optional; it's the difference between some golden spots and beautiful brown all over.
03 -
  • Buy pre-cut butternut squash if peeling feels like too much—it costs a bit more but saves real time and frustration, and the result is identical.
  • If your squash pieces are different sizes, the smaller ones will finish first; pull those out and give the bigger pieces more time so nothing's undercooked or overdone.

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