Cinnamon Roasted Butternut Squash is tender, caramelized, and infused with warm cinnamon. This simple, flavorful side is perfect for weeknight dinners, holiday meals, salads, and grain bowls — and it’s gluten-free and vegan with no added sugar.
Butternut squash is one of the best winter squashes for roasting. When roasted, the flesh becomes soft and caramelized, concentrating its natural sweetness. A light dusting of cinnamon turns these roasted cubes into something that tastes almost dessert-like while still working beautifully as a savory side.
Roasted cinnamon butternut squash is versatile: serve it straight from the oven, toss it into salads, add it to grain bowls, or pair it with roasted proteins for an easy dinner. The recipe is customizable, so you can swap cinnamon for other warm spices or add herbs to suit the meal.
Why you’ll love this recipe:
- Roasting brings out the natural sweetness and caramelizes the edges for big flavor.
- Quick and easy side dish that’s gluten-free and vegan with minimal ingredients.
- Works well in salads, bowls, or served alongside roasted meats and poultry.
- Customizable — swap spices and herbs to change the flavor profile.
Recipe ingredients
- Butternut squash — about 3 lb. whole squash, peeled and cubed to yield roughly 4 cups of squash.
- Oil — 2 tablespoons. Olive oil adds flavor, but any neutral oil works.
- Ground cinnamon — 2 teaspoons for a warm, cozy flavor. You can substitute pumpkin pie spice, chai spice, or another seasoning blend if you prefer.
- Kosher salt — 1 teaspoon, or to taste.
See the recipe card below for ingredient amounts and the full method.
How to roast butternut squash
Roasted butternut squash is reliable and easy. The basic method is toss, spread, and roast until tender and caramelized. It’s an ideal make-ahead component for meal prep or holiday sides.
Pro tip: Cut the squash into uniform cubes so everything cooks evenly. Arrange pieces in a single layer on the pan so they brown rather than steam.
Full instructions are in the recipe card below.
- Preheat the oven to 400°F (200°C). Place the cubed butternut squash on a rimmed baking sheet. Drizzle with oil, sprinkle with cinnamon and salt, and toss until coated. Spread the cubes into an even layer.
- Roast for 35–40 minutes, or until tender and caramelized at the edges. Check for doneness after 30 minutes since oven temperatures vary. Remove from the oven and taste, adjusting salt if needed.
Recipe FAQs
Cube the squash and roast at 400°F for about 30–40 minutes, until tender and caramelized.
Serve it as a side, toss with crumbled cheese and dried fruit for a festive salad, add to grain bowls, or use as a meal-prep ingredient.
Serving suggestions
This roasted butternut squash reheats well and can be used in many dishes:
- Serve as an easy weeknight side with roasted chicken or pork.
- Include on a holiday plate beside roasted turkey or ham.
- Add to Sunday dinner alongside roasted or spatchcocked chicken.
- Mix into salads like quinoa or harvest salads for lunch meal prep.
- Change the spice — try smoked paprika, cumin, rosemary, or sage instead of cinnamon for a savory twist.
Recipe notes
- Pro tip: Cut the squash into uniformly sized pieces and roast in a single layer for best browning.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Customize with your favorite herbs and spices to change the character of the dish.
More butternut squash recipes you’ll love:
- Butternut squash mac and cheese
- Baked butternut squash risotto
- Mashed butternut squash
- Roasted butternut squash and pear soup
- Autumn vegetable soup
Did you try this recipe? If so, leave a review below and share a photo of your cinnamon roasted butternut squash.
Cinnamon Roasted Butternut Squash
8
Equipment
- Rimmed baking sheet
Ingredients
- 4 cups cubed butternut squash (about 1 – 3 lb. squash)
- 2 tablespoons olive oil
- 2 teaspoons ground cinnamon
- 1 teaspoon kosher salt, or to taste
Instructions
- Preheat oven to 400°F (200°C). Place the cubed butternut squash on a large rimmed baking sheet. Drizzle with oil, sprinkle with cinnamon and salt, and toss to coat. Spread the squash into a single, even layer.
- Roast 35–40 minutes, stirring once or twice, until the squash is tender and caramelized at the edges. Check after 30 minutes since ovens vary. Remove from oven, adjust seasoning, and serve.
Notes
- Pro tip: Choose uniform cubes for consistent cooking and better caramelization.
- Use leftovers in salads, grain bowls, or as a warm topping for roasted proteins.
- Store in an airtight container for up to 5 days in the refrigerator.
Nutrition
Nutrition is estimated and intended as a guideline only.