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!
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.
- Optional toppings: Pecans, walnuts, dried cranberries, fresh rosemary, etc.
For more inspiration, browse all side dish recipes.
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 tsp. salt
- 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 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!)
Nutrition Per Serving (Estimate)
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