I recently prepared my version of Easy Roasted Butternut Squash and it instantly became one of my favorites. I tossed tender butternut cubes with pure maple syrup, ground cinnamon and fresh rosemary. I love how the natural sweetness intermingles with savory herbs to create a dish that stands out.

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I’ve gotta share my easy maple cinnamon roasted butternut squash with you today. It’s a dish that always impresses, whether it’s Thanksgiving, Christmas or any weeknight dinner.

I start with 1 medium butternut squash (about 2 to 3 lbs) that I peel and cut into cubes. Then I toss the cubes with 2 tablespoons of pure maple syrup, 1 1/2 teaspoons of ground cinnamon and 1 tablespoon of fresh rosemary.

I add salt and pepper to taste so nothing overpowers the natural sweetness of the squash. When roasted in the oven, the edges become deliciously caramelized and it really stands out among other butternut squash recipes out there.

I love how easy the method is while creating flavors that are sweet and a bit spicy, making it one of my best roasted butternut squash dishes. And bonus, it fits vegan, gluten free, Paleo and Whole30 lifestyles.

Enjoy!

Why I Like this Recipe

1. I really dig how easy it is to prepare this recipe. I peel the butternut squash, chop it into cubes, toss it with maple syrup, cinnamon, and rosemary, and then just roast it in the oven till it caramelizes. It’s a no-fuss, super tasty side that always comes out great even when I’m kinda rushed.

2. I love the mix of sweet and savory flavors. The maple syrup and cinnamon give the squash a warm, sweet kick while the rosemary adds a bit of earthy, herby touch. It’s a flavor combo that just works for every meal, whether it’s a big holiday dinner or a simple weeknight supper.

3. I appreciate that it fits into my healthy eating plan without sacrificing taste. It’s vegan, gluten free, and even friendly for diets like Paleo and Whole30. This recipe makes me feel good about what I’m eating, plus it always fills my kitchen with a really yummy smell that makes me smile while cooking.

Ingredients

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Butternut squash is loaded with fibre and vitamin A, bringing natural sweetness and earthy texture.
Maple syrup naturally sweetens the squash, balancing the savory flavors with a warm, rich touch.
Cinnamon adds cozy spice, increasing warmth and aroma while giving a slight spicy kick.
Fresh rosemary releases a herby scent, lending a piney, fresh note that energizes the dish.
Salt enhances flavors by drawing out natural ingredients, ensuring each bite taste well balanced.
Pepper adds a mild heat and complexity, rounding out the dish with a subtle bite.
Together, these ingredints create a cozy, nutritious meal full of vibrant, balanced flavors.

Ingredient Quantities

1 medium butternut squash (about 2 to 3 lbs), peeled and cut into cubes

2 tablespoons pure maple syrup

1 1/2 teaspoons ground cinnamon

1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)

Salt and pepper to taste

How to Make this

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1. Preheat your oven to 400°F.

2. Peel the butternut squash and cut it into even cubes, about 1-inch in size.

3. In a large bowl, toss the squash cubes with the maple syrup, ground cinnamon, and chopped rosemary.

4. Sprinkle salt and pepper over the squash and mix until everything is evenly coated.

5. Spread the cubes out on a baking tray in a single layer so they roast evenly.

6. Place the tray in the oven and roast for about 25 to 30 minutes until the squash is tender and starting to caramelize.

7. Stir halfway through the cooking time, then remove from the oven and let it cool slightly before serving.

Equipment Needed

1. Oven
2. Vegetable peeler
3. Cutting board
4. Sharp knife
5. Large bowl
6. Measuring spoons
7. Baking tray
8. Stirring utensil (spoon or spatula)

FAQ

Q: How long do i roast the butternut squash?

The squash usually cooks in about 25 to 30 mins at 400°F. Make sure you stir it halfway through so it roasts evenly.

Q: Can i swap the maple syrup for another sweetener?

Yeah, you can use honey if you dont have maple syrup, but it might change the flavor a bit.

Q: Is it okay to use dried rosemary instead of fresh?

Definitely, use 1 teaspoon of dried rosemary if you dont have fresh; it still gives a good herby taste.

Q: Can i make this dish ahead of time?

Sure thing, you can prep the squash early and store it in the fridge. Just reheat in the oven so it stays crispy.

Q: What type of butternut squash should i use?

Use a medium butternut squash weighing about 2 to 3 lbs. If its smaller or larger, just adjust the seasoning and cooking time.

Roasted Butternut Squash Recipe Substitutions and Variations

If you don’t have butternut squash, you could try using acorn squash or even pumpkin for a similar texture
If maple syrup is hard to come by, honey or agave syrup works just as well
Out of ground cinnamon? A pinch of nutmeg or allspice can give you that warm spice flavor
If fresh rosemary isn’t on hand, you could swap it for dried thyme or sage, just adjust the quantity accordingly

Pro Tips

1. Try to make sure every cube is about the same size so that they get cooked evenly. If some are too big, they’ll still be kinda crunchy while the smaller ones might burn a bit.

2. When you toss the squash with the maple syrup and spices, do it in small batches if you can so that the sauce really sticks everywhere. It helps to use a big bowl, especially if you’re working with a big squash.

3. Don’t be afraid to give the tray a gentle shake around the middle of the cooking process. That little extra stir really helps every piece get a bit of caramelization on all sides.

4. If you’re feeling adventurous, you can throw in a pinch of extra spices like nutmeg or smoked paprika to spice things up. Just remember, a little extra goes a long way so go light at first.

Roasted Butternut Squash Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

102

kcal

Equipment: 1. Oven
2. Vegetable peeler
3. Cutting board
4. Sharp knife
5. Large bowl
6. Measuring spoons
7. Baking tray
8. Stirring utensil (spoon or spatula)

Ingredients

1 medium butternut squash (about 2 to 3 lbs), peeled and cut into cubes
2 tablespoons pure maple syrup
1 1/2 teaspoons ground cinnamon
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
Salt and pepper to taste

Directions

Preheat your oven to 400°F.
Peel the butternut squash and cut it into even cubes, about 1-inch in size.
In a large bowl, toss the squash cubes with the maple syrup, ground cinnamon, and chopped rosemary.
Sprinkle salt and pepper over the squash and mix until everything is evenly coated.
Spread the cubes out on a baking tray in a single layer so they roast evenly.
Place the tray in the oven and roast for about 25 to 30 minutes until the squash is tender and starting to caramelize.
Stir halfway through the cooking time, then remove from the oven and let it cool slightly before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.