This easy maple-cinnamon butternut squash recipe with fresh rosemary is a no-fuss recipe for autumn, Thanksgiving, and holidays! It's warm, cozy, and a wonderful taste of fall. (Vegan, gluten-free, oil-free.)
This cozy recipe is such an easy and fantastic way to enjoy butternut squash!
We toss cubes of squash in maple syrup and cinnamon, then roast them to buttery perfection. Then finish it with fresh rosemary, pecans, and cranberries for a vibrant taste of fall. It's both festive and delicious!
Plus it fills the house with the most amazing, comforting aroma as it roasts. Pure autumn bliss! It's a great side dish for autumn, Thanksgiving, and holidays.
Ingredients for Maple Cinnamon Butternut Squash
For this recipe, you'll toss together then bake on a baking sheet in the oven:
- Butternut squash: I purchase a large butternut (about 3.5 pounds) but feel free to buy pre-cut squash cubes without the peel for convenience and faster preparation. (You'll need about 6-7 cups raw cubed squash, and about 1-inch cubes work great.) Butternut squash 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.) So it's a great seasonal ingredient to enjoy!
- 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: I use fine grain salt for this recipe. You can also add black pepper to taste if desired.
- Fresh rosemary: A tablespoon (or more) of freshly chopped rosemary adds amazing woodsy, aromatic flavor to this dish. We'll sprinkle it on after baking. Be sure yours is fresh, otherwise it may be a little bitter.
- Pecans: I love adding pecans and dried cranberries after baking as well, but you can omit these if preferred. I enjoy the texture, flavor, and color they add to the dish.
- Dried cranberries: I try to find ones that are naturally sweetened with apple juice instead of refined sugar whenever possible.
Customizing
More flavor: Add more maple syrup or cinnamon to taste if you'd like. Or even ground nutmeg, cloves, or other fresh herbs like thyme.
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 good quality extra-virgin 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. I find it's best when fresh, but the leftovers can keep for about 3-4 days. Reheat in the microwave when ready to enjoy.
For more inspiration, also browse all side dish recipes or holiday recipes.
Maple-Cinnamon Butternut Squash (Easy!)
Ingredients
- 3.5 lb. butternut squash*
- 2 Tbsp. pure maple syrup
- 3/4 tsp. ground cinnamon
- 1/2 tsp. salt
For serving:
- 1 Tbsp. fresh rosemary, minced
- 1/4 cup pecans
- 1/4 cup dried cranberries
Instructions
- Preheat oven to 400°F (200°C). Line a large baking pan with parchment paper (or Silpat). Set aside.
- Carefully cut off each end of the squash then cut it vertically in half. Remove the seeds. Then peel and cube the squash into about 3/4-inch chunks. Add to a large bowl.
- Then add the maple syrup, cinnamon, and salt. Toss well to thoroughly coat. Spread out the squash in a single layer on the lined baking pan.
- Bake for 20 minutes. Remove from oven and gently stir. Then return to oven and roast for another 20 minutes, or until desired tenderness.
- When finished roasting, top with freshly minced rosemary (stems removed), pecans (lightly crumbled), and dried cranberries. (Use more or less of these toppings as desired.)
Notes
Nutrition Per Serving (Estimate)
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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Eva says
Tried this and used precut squash from the store. Easy and delicious. The toppings are key!
Kaitlin says
So great to hear! Thank you for sharing.