Maple-glazed cinnamon butternut squash roasted to perfection! A no-fuss recipe for your Thanksgiving or holiday table. Warm, cozy, and a wonderful taste of fall! (Vegan, gluten-free, oil-free.)
Autumn arrived last week, so right on cue I began roasting some beautiful butternut squash.
I adore the sweet, nutty flavor. Not to mention the warm color makes such a cozy addition to Thanksgiving and holiday tables.
This simple side dish tosses buttery squash cubes in a sweet and 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!
Ingredients for Maple Cinnamon Butternut Squash
For this recipe you will toss together and then bake on baking sheet in the oven:
- Butternut squash: I use a medium-large squash (about 3.5 pounds) but feel free to buy pre-cut squash cubes without the peel for convenience and faster preparation. Butternut squash is a type of winter squash that is rich in vitamin A, vitamin C, potassium, and fiber. It also contains health-promoting carotenoid phytonutrients like beta-carotene and alpha-carotene. (These function as powerful antioxidants and provide anti-inflammatory benefits.)
- Pure maple syrup
- Ground cinnamon: I use Ceylon cinnamon. You can also include other spices such as a dash of ground nutmeg for more flavor if you'd like.
- Salt to taste: Plus black pepper if desired.
- Optional toppings: Pecans, walnuts, dried cranberries, fresh rosemary, etc.
Change up this recipe as you see fit. A few ideas include:
More flavor: Add more maple syrup or cinnamon to taste. Or even ground nutmeg, cloves, or fresh herbs like rosemary or thyme for more flavor.
Veggies: Add other vegetables to the mixture such as sweet potatoes or other winter squash.
Olive oil: I use an oil-free roasting method for this recipe. Simply line your baking pan with parchment paper for non-sticking roasting. But feel free to toss your squash with a tablespoon of olive oil before baking if desired.
Garnish: Dried cranberries and pecans are our favorite toppings before serving. However you could use walnuts as well.
Sweetness: For more sweetness, you can also sprinkle a touch of brown sugar on top.
Store leftovers in an airtight container in the refrigerator. We find they keep for about 3-4 days. Simply reheat in the microwave when ready to enjoy.
Maple-Cinnamon Butternut Squash
- 1 large butternut squash* (about 3 1/2 lbs.)
- 2 Tbsp. pure maple syrup
- 3/4 tsp. ground cinnamon (I use Ceylon)
- 1/2 tsp. salt (more/less to taste)
- Optional: dash of nutmeg
- Toppings if desired: pecans, dried cranberries, walnuts, fresh rosemary, etc.
- 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. Add maple syrup, cinnamon, and salt. Toss well to thoroughly coat.
- Bake for about 40 minutes or until desired tenderness, tossing halfway through.
- Top or toss with any desired additions before serving. (I like cranberries and pecans.)
Nutrition Per Serving (Estimate)
If you are enjoying this Cinnamon Maple Butternut Squash recipe, also check out:
- Roasted Butternut Squash Soup
- Bedtime Golden Turmeric Milk
- Black Bean Tacos with Avocado Cilantro-Lime Sauce
- 5-Minute Lentil Tomato Salad