Roasted butternut squash with maple and cinnamon on a plate
5 from 3 votes

Maple-Cinnamon Butternut Squash

This maple-glazed butternut squash roasted to perfection is an easy side dish and no-fuss recipe for your Thanksgiving or holiday table. Warm, cozy, and a wonderful taste of fall! (Vegan, gluten-free, oil-free)
Author: Kaitlin - The Garden Grazer
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: Gluten-Free, Oil-Free, Vegan
Servings: 5 side servings


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


  • Preheat oven to 400.
  • 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!)


*If buying pre-cubed squash from the produce section, use about 6 cups cubed (or alter other ingredients as needed.) It’s a forgiving recipe so don’t be too worried about precise measurements.
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!


Calories: 85kcal | Carbohydrates: 22g | Protein: 1g | Potassium: 541mg | Fiber: 3g | Sugar: 6g | Vitamin A: 15945IU | Vitamin C: 31.5mg | Calcium: 86mg | Iron: 1.1mg