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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.
AuthorKaitlin - The Garden Grazer
Prep Time:10 minutes
Cook Time:40 minutes
Total Time:50 minutes
CourseSide Dish
CuisineGluten-Free, Oil-Free, Vegan
Servings5 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 (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.
  • Top or toss with any desired additions before serving. (I like cranberries and 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.
Baking: Ovens vary so keep an eye on it as it roasts.

Nutrition Per Serving (Estimate)

Calories: 90 kcal | Carbohydrates: 23 g | Protein: 2 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 547 mg | Fiber: 3 g | Sugar: 8 g | Vitamin A: 15946 IU | Vitamin C: 32 mg | Calcium: 84 mg | Iron: 1 mg