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. 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.

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!

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!

Ingredients for Maple Cinnamon Squash

For this recipe you will need just a few simple ingredients:

Butternut squash: I use a medium-large squash, about 3.5 pounds, but feel free to buy pre-cut squash cubes for convenience and faster preparation.
Pure maple syrup
Ground cinnamon: I use Ceylon cinnamon.
Salt
Optional toppings: Pecans, walnuts, dried cranberries, fresh rosemary, etc.

Raw butternut squash cubes spread on a pan ready to roast

Variations + Serving

Change up this recipe as you see fit.

Add more maple syrup or cinnamon to taste. Or even ground nutmeg or rosemary for more flavor.

Our favorite garnish before serving is dried cranberries and pecans. However you could use walnuts as well.

Roasted squash with cranberries and pecans on a white plate

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

Maple-Cinnamon Butternut Squash

Maple-glazed butternut squash roasted to perfection! An easy seasonal side dish and great topped with pecans and dried cranberries.

4.8 from 5 votes

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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 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

*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.

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

Nutrition Per Serving (Estimate)

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