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Cinnamon Roasted Butternut Squash

Easy Maple Cinnamon Roasted Butternut Squash. Cubes of butternut squash tossed with maple syrup, cinnamon, and rosemary, roasted to caramelized perfection.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 –5 servings
Calories: 153 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 1 large butternut squash about 3 pounds, peeled, seeded, and cut into 1-inch cubes
  • 1 ½ tablespoons extra-virgin olive oil
  • 1 ½ tablespoons pure maple syrup
  • 1 ¾ teaspoons kosher salt do not use table salt, or the recipe will be too salty (or reduce the amount and add a bit at the end as needed)
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground black pepper
  • 1 tablespoon chopped fresh rosemary

Instructions

    Cup of Yum
  1. Position racks in the upper and lower thirds of your oven and preheat the oven to 400 degrees F. Generously coat two baking sheets with nonstick spray.
  2. Place the squash cubes in a large bowl. Drizzle with the olive oil and maple syrup, then sprinkle the salt, cinnamon, and pepper over the top. Toss to coat, then divide between the two baking sheets, discarding any excess liquid with that collects at the bottom of the bowl. Spread the cubes in a single layer on the prepared baking sheets, taking care that they do not overlap.
  3. Place the pans in the upper and lower thirds of your oven and bake for 15 minutes. Remove the pans from the oven, turn the cubes with a spatula, then return to the oven, switching the pans’ positions on the upper and lower racks. Continue baking until the squash is tender, about 10 to 15 additional minutes. Remove from the oven and sprinkle the rosemary over the top. Serve warm.

Notes

  • TO MAKE AHEAD: Squash can be diced 1 day in advance. Store cubes in an airtight container in the refrigerator until ready to bake.
  • TO STORE: Store leftovers in an airtight storage container in the refrigerator for 4 to 5 days.
  • TO REHEAT: Reheat gently over low heat in a skillet on the stovetop, in the oven at 350 degrees F, or in the microwave until warmed through. Between these three options, the oven or skillet will give you the best consistency.
  • TO FREEZE: Lay cooked butternut in a single layer on baking sheets, and place in the freezer until frozen. Place frozen squash in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw in the refrigerator the night before reheating. Note that when frozen, roasted vegetables will become somewhat more mushy (but they are certainly safe to eat and we don't mind a little mush for the convenience!).

Nutrition Information

Serving 1(of 4) Calories 153kcal (8%) Carbohydrates 28g (9%) Protein 2g (4%) Fat 5g (8%) Saturated Fat 1g (5%) Potassium 677mg (19%) Fiber 4g (16%) Sugar 9g (18%) Vitamin A 19946IU (399%) Vitamin C 39mg (43%) Calcium 102mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 4–5 servings

Amount Per Serving

Calories 153

% Daily Value*

Serving 1(of 4)
Calories 153kcal 8%
Carbohydrates 28g 9%
Protein 2g 4%
Fat 5g 8%
Saturated Fat 1g 5%
Potassium 677mg 14%
Fiber 4g 16%
Sugar 9g 18%
Vitamin A 19946IU 399%
Vitamin C 39mg 43%
Calcium 102mg 10%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.