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Home » Recipes » Sides

Maple-Cinnamon Butternut Squash

Sep 26, 2018 by Kaitlin · 2 Comments

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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

This easy squash recipe is great for seasonal eating in the fall.

Butternut squash has a naturally sweet, nutty flavor. (Plus the warm color makes 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 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.

Top it! After baking, garnish with pecans, walnuts, dried cranberries, fresh rosemary, etc. This can add more texture and flavor. (I love cranberry + pecan.)

Raw butternut squash cubes spread on a pan ready to roast

Customizing

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, also 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 minutes
Cook Time: 40 minutes minutes
Total Time: 50 minutes minutes
Author: Kaitlin - The Garden Grazer
Course: Side Dish
Cuisine: Gluten-Free, Oil-Free, Vegan
Servings: 5 side servings

Ingredients

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

Instructions

  • Preheat oven to 400°F (200°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. Ovens vary so keep an eye on it as it roasts.
  • Top or toss with any desired additions before serving. (I like cranberries and pecans.)

Notes

*Squash: I find a squash that's about 3.5 lbs. If buying pre-cubed squash, use about 6-7 cups cubed.
Flavor: Feel free to increase the maple syrup for an even sweeter taste, or add a dash of nutmeg.

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.

Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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If you are enjoying this Cinnamon Maple Butternut Squash recipe, also check out:

  • Creamy Butternut Squash Wild Rice Soup
  • Roasted Butternut Squash Soup
  • Bedtime Golden Turmeric Milk

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

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Comments

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    Recipe Rating:




  1. Eva says

    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 says

      September 21, 2021 at 10:21 am

      So great to hear! Thank you for sharing.

      Reply

Hello, I'm Kaitlin!
I live in Montana and share vegan recipes that are easy and healthy. About Me →

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