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Cinnamon Roasted Butternut Squash with herbs

Roasted Butternut Squash with Cinnamon

Tender, caramelized roasted butternut squash with a hint of sweetness and savory flavor. Simple, affordable, and perfect as a side dish for any meal.
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Prep Time 13 minutes
Cook Time 25 minutes
Total Time 38 minutes
Course Side Dish
Cuisine American
Servings 4

Nutrition

Calories: 110kcalCarbohydrates: 27gFat: 3.5gFiber: 4gSugar: 4g

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.
Keyword gluten-free recipe, homemade side dish, squash recipes, vegan recipe
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