Cinnamon Roasted Butternut Squash

Cinnamon Roasted Butternut Squash is my go-to side dish whenever I'm craving something nutritious yet sweet. Roasting the butternut squash brings out the natural sweetness of the squash and gives it those irresistibly caramelized edges!

The one difficult part of making butternut squash is the prep work, but I have an easy hack below to help make that part easier. (Hint: It involves a quick trip to the microwave that will make it so much easier to peel and chop.) If you are pressed for time, skip the prep work and just buy chopped butternut squash. Most grocery stores carry it with the fresh produce.

The other thing I love about roasting butternut squash is that the leftovers are amazing. I love to throw them in my morning eggs and lunchtime salads or use them for quick veggie tacos at night. In fact, I love these leftovers so much that I always make a double or triple batch whenever I roast butternut squash.

Love butternut squash as much as I do? Here are some other delicious ways to make it – Roasted Whole Butternut Squash, Butternut Squash Fries, and Grilled Butternut Squash!

Why You'll Love This Cinnamon Roasted Butternut Squash Recipe

You won’t be able to get enough of this recipe! Here’s why:

• Easy: You only need a few simple ingredients and a little time to create this mouth-watering side dish!
• Cozy: Cinnamon and nutmeg give this side dish a warm, fall flavor that pairs perfectly with the natural sweetness of the squash.
• Versatile: You can enjoy this dish as is or dress it up with various toppings for a unique spin!

Ingredients and Substitutions

You only need a few basic ingredients to get started.

• Butternut squash: Look for a decent-sized squash, around 2-5 lbs.
• Olive oil: This is tossed in with the butternut squash to add flavor and get the outside nice and crispy.
• Spices: I use a little cinnamon and nutmeg to add warmth to the squash!

How to Pick the Perfect Butternut Squash

Here are a few things to look for when picking the perfect butternut squash:

• Go for Firmness: Pick up the squash and give it a little squeeze. You want it to feel solid and firm all over. Soft spots mean it might be overripe or starting to spoil.
• Check the Color: Look for a matte, deep beige color—bright orange or glossy skin can mean it's underripe. The matte finish tells you it's ready to be enjoyed!
• Feel the Weight: A good butternut squash should feel heavy for its size. If it feels a little lighter than expected, it might be dry inside.
• Smooth Skin is Best: Avoid squash with cuts, wrinkles, or bruises. Smooth, unblemished skin keeps it fresher longer and signals good quality.
• Small Neck, Big Belly: A small neck with a round, full bottom is ideal for getting the most flesh out of your squash, meaning more to cook with and fewer seeds.

Would this recipe work with a different type of squash or vegetable?

Yes! Feel free to dice up some acorn squash, spaghetti squash, delicata squash, pumpkin, or even sweet potatoes for a slightly different flavor.

How to Roast Butternut Squash

There are only a few simple steps to make this side dish!

Start by preheating the oven to 400 degrees. Peel the squash and chop it into small 1-inch pieces. You can also buy chopped butternut squash to save on prep time. Then toss the squash with olive oil, spices, salt, and pepper. Spread out in a single layer on a baking sheet and roast for 25-35 minutes until tender and caramelized.

Pro tip: One of the most common mistakes when roasting vegetables is overcrowding the pan. Make sure to place the squash in a single layer with some space to breathe. That ensures that the squash caramelizes and roasts instead of steaming.

Recipe Ideas and Tips

There are so many ways to customize this recipe when it comes to the flavor profile, shape, and serving ideas.

• Oil: Swap in coconut oil for olive oil to add a slightly nutty flavor to the squash. You can also use avocado oil for a more neutral flavor.
• Maple syrup: Add a drizzle of maple syrup before serving to sweeten up this dish.
• Crunch: Add some roasted or glazed walnuts or pecans to the dish for crunch. This is a great way to spice up the dish for the holidays.
• Color: Add color and tartness with pomegranate seeds or dried cranberries.
• Herbs: Add fresh herbs like thyme, rosemary, or sage to add a fresh note.
• Spices: Add complimentary spices like turmeric, cumin, allspice, or mace to pack in even more flavor.
• Brown sugar: For a sweeter option, toss the squash with some brown sugar before roasting.
• Savory: Add a savory note with a drizzle of balsamic vinegar.
• Slice it: Instead of chopping the squash into small pieces, cut it into slices for a different presentation.
• Line the pan: Line the sheet pan with aluminum foil or parchment paper so you have ZERO dishes to wash!
• Cubes: Make sure to cut the squash into uniform cubes so they cook evenly.

How to peel and chop butternut squash?

The best way to peel butternut squash is to start by poking the squash all over with a fork. Then microwave it for 2-3 minutes. This loosens the skin, making it much easier to peel.

Once you have peeled the squash, cut it in half lengthwise. Use a spoon to scoop out the seeds. Then, chop it into smaller pieces. Make sure to use a sharp knife since butternut squash is hard.

Storage and Reheating

Before storing your butternut squash, you want to make sure it's completely cooled before transferring it to the refrigerator or freezer.

• Store: Store leftover butternut squash in an airtight container in the fridge for 3-5 days. You can also store it in the freezer for up to 3 months. I recommend flash-freezing the squash cubes on a baking sheet first and then transferring them to a container or freezer-safe bag.
• Reheat: Turn the oven to 350 degrees, place the leftover squash on a baking sheet, and reheat for at least 15 minutes or until the squash is warm.

Leftover Ideas

Some of my favorite leftovers start with a container of roasted vegetables.

• Salad: Make a salad with roasted butternut squash, greens, goat cheese, and chopped apples. You can also trythis Butternut Squash, Quinoa, and Pomegranate Salad or Salmon, Butternut Squash, and Avocado Salad.
• Breakfast: Toss some butternut squash into your morning egg scramble and make a Butternut Squash Breakfast Casserole or throw it in a quiche or frittata.
• Bowl: Make a grain bowl with the squash, brown rice or farro, arugula, and your favorite dressing or cheese. Add some protein to the salad, like Rosemary Chicken!
• Soup: Add it to your favorite prepared soup, like Turkey and Butternut Squash Chili, to add some fresh flavors.
• Tacos: Grab some corn tortillas, black beans, and your roasted butternut squash for an easy Butternut Squash Taco.