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    Home » Recipes » Sides

    Maple-Cinnamon Butternut Squash

    Sep 26, 2018 by Kaitlin

    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.)

    Roasted butternut squash with maple and cinnamon on a plate

    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!

    Raw butternut squash cut in half

    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.
    Raw butternut squash cubes spread on a pan ready to roast

    Customizing

    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.

    Serving

    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.

    Storing

    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.

    Roasted squash with cranberries and pecans on a white plate

    For more inspiration, browse all side dish recipes or holiday recipes.

    Roasted butternut squash with maple and cinnamon on a plate

    Maple-Cinnamon Butternut Squash

    Maple-glazed butternut squash roasted to perfection! An easy seasonal side dish and great topped with pecans and dried cranberries.
    4.80 from 5 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Author: Kaitlin - The Garden Grazer
    Course: 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. 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.

    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. 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.)

    Notes

    *Squash: If buying pre-cubed squash, 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.
    Flavor: Feel free to increase the maple syrup for an even sweeter taste, or add a dash of nutmeg.
    Baking: Ovens vary so keep an eye on it as it roasts.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Maple-Cinnamon Butternut Squash
    Amount per Serving
    Calories
    90
    % Daily Value*
    Fat
     
    1
    g
    2
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    547
    mg
    16
    %
    Carbohydrates
     
    23
    g
    8
    %
    Fiber
     
    3
    g
    13
    %
    Sugar
     
    8
    g
    9
    %
    Protein
     
    2
    g
    4
    %
    Vitamin A
     
    15946
    IU
    319
    %
    Vitamin C
     
    32
    mg
    39
    %
    Calcium
     
    84
    mg
    8
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    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

    Follow The Garden Grazer on Instagram, Pinterest, Facebook, or RSS for more updates and inspiration.

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    Reader Interactions

    Comments

    1. Eva

      September 21, 2021 at 8:51 am

      5 stars
      Tried this and used precut squash from the store. Easy and delicious. The toppings are key!

      Reply
      • Kaitlin

        September 21, 2021 at 10:21 am

        So great to hear! Thank you for sharing.

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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