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Perfect Maple Cinnamon Roasted Butternut Squash (Easy 30-Min Recipe)

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This maple cinnamon roasted butternut squash is a quick and easy 30-minute side dish with caramelized edges and warm cinnamon flavor. Perfect for weeknight dinners or holiday feasts, it uses simple ingredients and a special technique to achieve perfectly tender, golden-brown squash every time.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 3 tablespoons pure maple syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons unsalted butter, melted (optional)
  • Optional garnish: 2 tablespoons chopped fresh parsley or thyme, and 1/4 cup toasted pecans or walnuts

Instructions

  1. Preheat your oven to 400°F (200°C). Place a rack in the middle position.
  2. Prepare the butternut squash: Using a sharp chef’s knife, carefully cut off both ends of the squash. Then cut it in half crosswise where the narrow neck meets the bulbous bottom. Stand each piece upright and slice off the skin with a vegetable peeler or sharp knife. Cut the neck into rounds, then cubes. Cut the bottom in half, scoop out the seeds with a spoon, and cut the flesh into 1-inch cubes. Try to make them uniform in size.
  3. Mix the coating: In a large mixing bowl, whisk together the olive oil, maple syrup, cinnamon, salt, and pepper until well combined. If using melted butter, add it now.
  4. Toss the squash: Add the cubed squash to the bowl and toss gently with a spatula until every piece is evenly coated.
  5. Arrange on the baking sheet: Line your baking sheet with parchment paper or a silicone mat. Spread the squash cubes in a single layer, making sure they are not touching each other. If necessary, use two baking sheets.
  6. Roast for 20 minutes: Place the baking sheet in the preheated oven and roast for 20 minutes.
  7. Flip and continue roasting: Remove the baking sheet from the oven and use a spatula to flip each cube over. Return to the oven and roast for another 10-15 minutes, until the squash is tender when pierced with a fork and the edges are golden brown and caramelized.
  8. Add optional toppings: If using nuts, sprinkle them over the squash during the last 5 minutes of roasting. Transfer to a serving dish and garnish with fresh herbs if desired.

Notes

For best caramelization, do not overcrowd the pan. Pat squash dry before tossing with coating. Use room temperature maple syrup for even coating. If squash isn’t browning after 20 minutes, increase oven temperature to 425°F for the last 5-10 minutes. For a dairy-free version, omit butter or use vegan butter. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days; reheat in oven or air fryer to restore crispiness.

Nutrition

Keywords: roasted butternut squash, maple cinnamon squash, easy side dish, 30-minute recipe, fall recipe, holiday side dish, gluten-free, vegetarian

Find it online: https://coracooks.com/perfect-maple-cinnamon-roasted-butternut-squash-easy-30-min-recipe/