I discovered a simple twist on a fall favorite when I roasted butternut squash with olive oil, honey, and cinnamon. This Honey Cinnamon Butternut Squash recipe artfully combines natural sweetness and a hint of spice to create a vibrant side dish perfect for sharing with family and friends.

Jump to Recipe

I’ve recently been experimenting with butternut squash and this roasted honey cinnamon butternut squash recipe really surprised me. I start with 1 large butternut squash (about 2-3 lbs), carefully peeling, seeding and cubing it.

I admit, peeling squash can feel a bit tricky at first, so I suggest using a sturdy knife and a peeler meant for tougher skins. Next, I toss the cubes with 2 tbsp olive oil, 2 tbsp honey, 1 tsp ground cinnamon, sprinkled with 1/2 tsp salt and 1/4 tsp black pepper for that perfect kick.

The flavors mingle wonderfully in the oven turning into a delicious treat. I like to think about it as a twist on classic roasted butternut squash or a variation on cinnamon butternut squash recipes that you might find around fall.

Trust me, this one is a rewarding side dish that’ll definitely bring a new spark to your meal planning.

Why I Like this Recipe

1. I love how the honey and cinnamon come together to give a warm, cozy flavor that reminds me of fall every time I eat it.
2. I really appreciate that it’s super easy to make, and even though it looks fancy, the prep work and cutting tips make it less intimidating for me.
3. I enjoy that it’s a healthy side dish that still feels like a little treat, so I don’t have to compromise on taste when I’m eating well.
4. I like that the recipe includes simple tricks and hacks for handling a butternut squash, which makes cooking a lot more fun and less stressful.

Roasted Honey Cinnamon Butternut Squash | Six Sisters’ Stuff

This is a really simple recipe where you roast butternut squash coated in olive oil, honey, and cinnamon. It comes out as a tasty and healthy side dish that works great with almost any meal. I like that the recipe not only tells you how to mix the spices with the squash, but also gives useful tips on how to peel and cut the squash right. It might not be perfect every time, but its simplicity and warm flavor always make the effort worthwhile. #butternutsquash #fallrecipes

Ingredients

Print Recipe (No Advertisments)

Butternut Squash: This veggie is loaded with fiber and vitamin A, givin ya healthy carbs and natural sweetness.
Olive Oil: Rich in good fats that are great for your heart, plus it helps get a nice smooth texture.
Honey: A natural sweetener that brings extra sweetness and depth to the dish without too many extra sugars.
Cinnamon: A warm, aromatic spice that not only flavor the dish well but might help with blood sugar too.
Salt and Black Pepper: Essential seasonings that boost natural flavors for a well balanced final dish.

Ingredient Quantities

1 large butternut squash (about 2-3 lbs); peeled, seeded and cubed

2 tbsp olive oil

2 tbsp honey

1 tsp ground cinnamon

1/2 tsp salt (or to taste)

1/4 tsp ground black pepper (or more as you like)

How to Make this

Print Recipe (No Advertisments)

1. First, preheat your oven to 400°F while you get the squash ready.

2. Cut off both ends of the butternut squash then carefully peel it with a vegetable peeler; be extra careful with the curved parts.

3. Slice the squash in half lengthwise so you can scoop out the seeds with a spoon; you can save them later for roasting if you like.

4. Cut the flesh into cubes roughly one inch in size so they cook evenly.

5. In a large bowl, mix the cubed squash with 2 tablespoons of olive oil, 2 tablespoons of honey, 1 teaspoon ground cinnamon, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Make sure all the pieces get a nice coating.

6. Spread the squash evenly on a baking sheet lined with parchment paper to help it cook evenly and avoid sticking.

7. Roast in the oven for about 25-30 minutes, stirring halfway through to ensure even cooking.

8. Once the squash is tender and lightly caramelized, take it out of the oven and serve warm as a tasty side dish. Enjoy your dish!

Equipment Needed

1. Preheated oven
2. Sharp knife
3. Vegetable peeler
4. Cutting board
5. Spoon for scooping seeds
6. Large bowl for mixing
7. Baking sheet
8. Parchment paper
9. Measuring spoons for spices and oil

These are the basic tools youll need to complete the recipe. Enjoy cooking!

FAQ

What type of squash works best for this recipe? – Butternut squash is your go-to cause it has a natural sweet flavor and holds up well when roasted.

How can I tell when the squash is done? – It should be fork tender and slightly caramelized at the edges. If it's still hard in the center, give it a few extra minutes.

Can I swap the honey for another sweetener? – Yup, you can use maple syrup if honey isn't your thing, although it might change the flavor a bit.

Can I prepare this recipe ahead of time? – You can chop the squash and mix spices in advance but roasting is best done right before serving to keep that crisp texture.

Is it okay to add other spices? – Totally! Some people like a pinch of nutmeg or even a dash of cayenne for a little kick, so feel free to experiment.

Roasted Honey Cinnamon Butternut Squash Recipe Substitutions and Variations

If you cant find butternut squash try using acorn squash or delicata squash instead. They cook up similarly and have a nice sweet taste.
You can swap olive oil with avocado oil or even melted coconut oil. They bring a hint of different flavors that work well with the squash.
If you dont have honey on hand, maple syrup is a good alternative. It adds a similar sweetness and a touch of extra richness.
Instead of ground cinnamon, try adding a pinch of nutmeg or a homemade pumpkin spice mix. Either will give you that warm, fall flavor vibe.

Pro Tips

1. Try saving the squash seeds and roasting them too for a crunchy snack later its a great way to reduce waste.
2. Make sure your cubes are all about the same size so they roast evenly, cause if some pieces are too big they might still be a bit raw when others are perfectly cooked.
3. If you like a little extra kick, consider sprinkling on a pinch of nutmeg or even red pepper flakes before roasting for some extra flavor.
4. Remember to stir halfway through the roasting time so that every piece gets a chance to caramelize, its a small step that makes a big difference.

Roasted Honey Cinnamon Butternut Squash Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

174

kcal

Equipment: 1. Preheated oven
2. Sharp knife
3. Vegetable peeler
4. Cutting board
5. Spoon for scooping seeds
6. Large bowl for mixing
7. Baking sheet
8. Parchment paper
9. Measuring spoons for spices and oil

These are the basic tools youll need to complete the recipe. Enjoy cooking!

Ingredients

1 large butternut squash (about 2-3 lbs); peeled, seeded and cubed
2 tbsp olive oil
2 tbsp honey
1 tsp ground cinnamon
1/2 tsp salt (or to taste)
1/4 tsp ground black pepper (or more as you like)

Directions

First, preheat your oven to 400°F while you get the squash ready.
Cut off both ends of the butternut squash then carefully peel it with a vegetable peeler; be extra careful with the curved parts.
Slice the squash in half lengthwise so you can scoop out the seeds with a spoon; you can save them later for roasting if you like.
Cut the flesh into cubes roughly one inch in size so they cook evenly.
In a large bowl, mix the cubed squash with 2 tablespoons of olive oil, 2 tablespoons of honey, 1 teaspoon ground cinnamon, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Make sure all the pieces get a nice coating.
Spread the squash evenly on a baking sheet lined with parchment paper to help it cook evenly and avoid sticking.
Roast in the oven for about 25-30 minutes, stirring halfway through to ensure even cooking.
Once the squash is tender and lightly caramelized, take it out of the oven and serve warm as a tasty side dish. Enjoy your dish!

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.