Maple-Cinnamon Butternut Squash

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!

Autumn arrived last week! So right on cue I began roasting all the squash. I love 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!)

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”.

Feel free to 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!)

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5 from 3 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)

Author: Kaitlin – The Garden Grazer

Prep Time:10 minutes

Cook Time:40 minutes

Total Time:50 minutes

Category: Side Dish

Cuisine: Gluten-Free, Oil-Free, Vegan

Servings:5 side servings

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
• Garnishes if desired: pecans, cranberries, walnuts, fresh rosemary, etc.

Instructions

• Preheat oven to 400.
• 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 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: 85kcal | Carbohydrates: 22g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Potassium: 541mg | Fiber: 3g | Sugar: 7g | Vitamin A: 15945IU | Vitamin C: 32mg | Calcium: 86mg | Iron: 1mg

Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!

Enjoying this Maple Butternut Squash? Also check out the full “Vegan Sides” recipe archives on the site for more plant based inspiration!