This Cinnamon Butternut Squash Recipe is a tasty way to enjoy this sweet and nutty side dish just in time for the fall season. If you liked our Oven Roasted Acorn Squash, then you're going to love our Cinnamon Butternut Squash Recipe.
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If you are looking for a new and interesting way to enjoy butternut squash, you will love this delicious butternut squash with a touch of cinnamon. This easy side dish is a crowd-pleaser that the whole family will love. The nutty flavor of the butternut squash pairs perfectly with the cinnamon and nutmeg that combine to make this sweet cinnamon butternut squash.
🧂 Ingredients
- butternut squash
- olive oil (or any neutral-flavored oil)
- kosher sea salt
- brown sugar
- ground cinnamon
- nutmeg (optional)
This is meant to be a brief overview of this butternut squash recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below or Jump to Recipe.
🔪Instructions
- Preheat the oven to 425-degrees F.
- Line two large rimmed baking sheets with aluminum foil.
- Using a sharp knife, cut the butternut squash lengthwise and scoop out the seeds. You can discard seeds or save to roast the seeds later (see recipe below).
- Chop the butternut squash into bite-sized pieces - about 1-inch cubes.
- Add the cubes of butternut to a large bowl and toss with the olive oil, brown sugar, cinnamon and salt.
- Arrange the squash onto the baking sheets in a single layer.
- Roast the squash in the oven for 40-45 minutes until the squash is fork tender.
- Serve hot.
Equipment
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💭 Frequently Asked Questions
Here are some questions (and answers!) readers often ask about butternut squash.
The skin is edible so it is not necessary to peel your butternut squash before roasting it.
A 2lb butternut squash after you scoop out the seeds will yield about 3 cups of chopped squash. One serving is about 1 cup, so if you have 6 people, you will want to start with 4lbs of butternut squash.
Butternut squash has a lot of health benefits. It is high in fiber, vitamin A, potassium and vitamin C. In fact, butternut squash is considered a "cold weather superfood!"
⏲️ Storage
To Make Ahead: Butternut squash cubes can be cut a day ahead of time. Be sure to store your cut butternut squash in an airtight container in the fridge until you are ready to bake it. (These are my favorite airtight containers.)
To Store: Leftover squash should be stored in an airtight container in the fridge. It will last 4 to 5 days.
To Reheat: While reheating in the oven or stovetop will yield the best results, squash can also be microwaved. In a skillet over low heat, warm until heated through. In a 350 F oven, reheat on a sheet pan until warmed through.
To Freeze: For best results, start by flash freezing the cooked butternut squash. Arrange the squash cubes on a baking sheet and place into the freezer for about 1 hour until frozen. Then, transfer the frozen squash to a freezer bag (be sure to label it!) Frozen squash will last about 3 months.
To Thaw: The easiest way to thaw frozen squash is in the refrigerator overnight.
🍴 Serving Suggestions
This cinnamon butternut squash is really yummy served with Brown Sugar Butter on the side.
This is one of my favorite side dishes to serve with the Best Oven Roasted Pork Tenderloin Recipe or Sheet Pan Spatchcock Chicken.
😋 Similar Recipes
This butternut squash recipe is as simple as our Maple Roasted Sweet Potatoes - both are easy and delicious sides dishes for a busy weeknight and work just as well on your holiday table. Next time, try one of these other tasty side dish recipes:
- Butternut Squash Casserole with Pecans light and fluffy, with a crispy topping, this squash is always a crowd pleaser.
- Roasted Brussels Sprouts with Cranberries make a festive holiday side dish with a flavor that it's out of this world.
- Make Ahead Sweet Potato Casserole with Marshmallows super easy and totally delcious, this is a must make recipe!
You might also like to check out these other great Thanksgiving ideas:
📖 Variations
We recommend that you try our recipe for the first time just as it is written for the best results, because that is how the recipe has been tested.
However, the next time you make it, you might consider one of these options for making this great recipe.
- For a little heat to counter balance the sweetness, add a pinch of cayenne pepper.
- Substitute maple syrup for the brown sugar for maple roasted butternut squash.
- Toss the squash cubes with fresh herbs like chives, sage, oregano, or thyme.
📋 Cinnamon Butternut Squash
This is the perfect side dish for your Fall dinner table or Thanksgiving dinner.
Not ready to make this yummy recipe yet? Don’t forget to pin the recipe for later! When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures! And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Cinnamon Roasted Butternut Squash
As an Amazon Associate, I earn from qualifying purchases.
Ingredients
- 2-3 lbs butternut squash
- 1-2 tablespoons olive oil or any neutral-flavored oil
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- kosher sea salt
- ½ teaspoon nutmeg optional
Instructions
- Preheat the oven to 425-degrees F.
- Line two large rimmed baking sheets with aluminum foil.
- Using a sharp knife, cut the butternut squash lengthwise and scoop out the seeds. Discard or save to roast the seeds later (see recipe below).
- Chop the butternut squash into bite-sized pieces - about 1-inch cubes.
- Add the cubes of butternut to a large bowl and toss with the olive oil, brown sugar, cinnamon and salt.
- Arrange the squash onto the baking sheets in a single layer.
- Roast the squash in the oven for 40-45 minutes until the squash is fork tender.
- Serve hot.
Notes
How to Roast Butternut Squash Seeds
- ½ cup butternut squash seeds
- 1 teaspoon olive oil
- salt to taste start with ¼ tsp
- set oven to 350F
- Toss the seeds with the oil and the appropriate seasonings in a small bowl. Make sure to get all the seeds evenly coated.
- Spread the seeds out on a dry baking sheet, making sure they're in a single layer.
- Bake for 15-20 minutes, until they turn golden and start to pop. I like to stir them around once or twice during the cooking to rearrange them so they cook evenly. Note: some seeds do not pop, so if they've turned golden after 20 minutes, they're done.
- Let cool on the baking sheet and then you can put them in a bowl for serving. Add more salt or seasonings to taste.
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