Cinnamon-roasted butternut squash is one of my favorite dishes to make when fall rolls around. The natural sweetness and golden caramelization make it a cozy, crowd-pleasing side for so many meals.
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Cinnamon Roasted Butternut Squash Recipe
Roasted butternut squash is a simple yet flavorful vegetable side dish. It’s made by baking peeled and cubed squash until it turns golden and tender. I love how the roasting process brings out the rich, earthy undertones of the squash while leaving the inside buttery and soft.
There are many ways to season the butternut squash, from classic olive oil, salt, and pepper, to more adventurous spice blends with cinnamon, smoked paprika, or fresh rosemary. Whether served on its own, tossed into salads, or pureed into soups, it’s a dish that feels both nourishing and elegant.
The dish pairs beautifully with many protein dishes for a balanced meal. Classic options include roast chicken, grilled salmon, pan-seared pork chops, or baked tofu. It also complements holiday mains such as turkey or glazed ham.
You can add it alongside wild rice pilaf or as a topping for creamy risotto. For brunch, try it with egg bakes or fold it into savory frittatas. For side dish, enjoy it with a crisp fennel and pear salad, garlicky sautéed greens, or roasted Brussels sprouts.
Here’s how to make the roasted butternut squash with cinnamon.
Roasted Butternut Squash with Cinnamon
Nutrition
Ingredients
- 1 medium butternut squash about 2–3 lbs, peeled, seeded, and cut into 1-inch cubes
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika or cinnamon
- 1–2 tsp fresh herbs like rosemary or thyme optional
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, toss the butternut squash cubes with olive oil, salt, pepper, cinnamon, paprika, or herbs.
- Spread the squash in a single layer on the prepared baking sheet. Roast for 25–30 minutes, turning halfway through, until tender and lightly browned.
- Serve warm as a side dish with your favorite main course, or add to salads and grain bowls.
Notes
- Add a drizzle of maple syrup or honey before roasting to make it sweeter
- Sprinkle Parmesan cheese in the last 5 minutes of roasting to make it savory.
- Leftovers last up to 3 days in the fridge; reheat in the oven for the best texture.
SIMILAR RECIPES:
Variations
Besides this recipe, you can try other versions of the roasted butternut squash below:
- Spicy Chili Roasted Squash features a simple blend of olive oil, chili powder, and smoked paprika for a bold, smoky kick and a hint of heat.
- Herb Addition is tossed with chopped fresh rosemary, thyme, or sage to infuse every piece with earthy, aromatic notes.
- Garlic-Parmesan Roasted Squash combines grated Parmesan cheese and minced garlic with the squash before roasting, giving it an irresistible savory crust.
- Mediterranean-Style Squash is tossed with extra virgin olive oil, lemon zest, and a touch of crushed red pepper before roasting, then finished with a scattering of toasted nuts and fresh parsley.
- Butternut Squash Halves can be roasted whole (halved and seeded) with olive oil and seasonings, then served as a dramatic, spoonable side.
- Brown Butter Drizzle Squash is roasted plain, then finished with a simple browned butter sauce for a rich, nutty finish.
- Sweet and Savory Squash uses a mix of honey, pepper, and a touch of sea salt to create an addictive flavor balance with each forkful.