Name: Maple-Cinnamon Butternut Squash
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 large butternut squash* (about 3 1/2 lbs.); 2 Tbsp. pure maple syrup; 3/4 tsp. cinnamon (I use Ceylon); 1 tsp. salt; Optional: dash of nutmeg; Toppings if desired: pecans, cranberries, walnuts, fresh rosemary, etc.

Maple-glazed butternut squash roasted to perfection! A no-fuss recipe for your Thanksgiving or holiday table. Warm, cozy, and a wonderful taste of fall!

Roasted butternut squash with maple and cinnamon on a plate

Autumn arrived last week, so right on cue I began roasting all the squash. I adore the sweet, nutty flavor. Not to mention the warm color makes such a cozy addition to Thanksgiving & holiday tables.

This simple side dish tosses buttery squash cubes in a sweet & easy maple-glaze. Then roasts them to tender perfection. (Plus it also fills the house with the most amazing, comforting aroma as it roasts. Pure autumn bliss!)

butternut squash cubes spread on a pan ready to roast

What is Ceylon Cinnamon?

Recently my parents introduced me to Ceylon cinnamon. After some research, I discovered Ceylon cinnamon (from Sri Lanka) is known as “true” cinnamon. The more common variety, called cassia, is from China.

Cassia cinnamon is lower in nutrients and has also been found to contain high amounts coumarin (which is supposedly harmful in high doses). Most commercial cinnamon is the cassia variety unless it specifically says “Ceylon”.

Also check out this article from Livestrong to learn more about the benefits & differences between the two varieties. (I find I enjoy the taste of Ceylon cinnamon much more than cassia as well.)

Maple roasted butternut squash with cranberries and pecans

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4.75 from 4 votes

Maple-Cinnamon Butternut Squash

This maple-glazed butternut squash roasted to perfection is an easy side dish and no-fuss recipe for your Thanksgiving or holiday table. Warm, cozy, and a wonderful taste of fall! (Vegan, gluten-free, oil-free)

AuthorKaitlin – The Garden Grazer

Prep Time10 mins

Cook Time40 mins

Total Time50 mins

CategorySide Dish

CuisineGluten-Free, Oil-Free, Vegan

Servings5 side servings

Ingredients

US Customary – Metric

1 large butternut squash* (about 3 1/2 lbs.)
2 Tbsp. pure maple syrup
3/4 tsp. cinnamon (I use Ceylon)
1 tsp. salt
Optional: dash of nutmeg
Toppings if desired: pecans, cranberries, walnuts, fresh rosemary, etc.

Instructions

Preheat oven to 400°F (204°C).
Line a large rimmed baking pan with parchment paper.
Carefully cut the butternut squash into about 1-inch cubes (seeds removed and peeled).
Place squash cubes on pan with parchment, and add maple syrup, cinnamon, and salt. Toss well to thoroughly combine.
Bake for about 40 minutes or until desired tenderness, turning halfway through.
Top or toss with any desired additions before serving (I love cranberries & pecans!)

Notes

*If buying pre-cubed squash from the produce section, use about 6-7 cups cubed (or alter other ingredients as needed.) It’s a forgiving recipe so don’t be too worried about precise measurements.

Feel free to increase the maple syrup for an even sweeter taste, or add a dash of nutmeg.

Ovens vary so keep an eye on them as they roast.

Nutrition Per Serving (Estimate)

Calories: 85 kcalCarbohydrates: 22 gProtein: 2 gFat: 1 gSaturated Fat: 1 gPotassium: 541 mgFiber: 3 gSugar: 7 gVitamin A: 15945 IUVitamin C: 32 mgCalcium: 86 mgIron: 1 mg

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photo collage of maple roasted butternut squash

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