Easy Maple Cinnamon Roasted Butternut Squash Recipe
Easy Maple Cinnamon Roasted Butternut Squash featuring tender cubes of butternut squash tossed in olive oil, pure maple syrup, and warm spices, then roasted to caramelized perfection with fresh rosemary. A delicious and healthy side dish perfect for any meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4–5 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Butternut Squash
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
Seasoning
- 1 ½ tablespoons extra-virgin olive oil
- 1 ½ tablespoons pure maple syrup
- 1 ¾ teaspoons kosher salt (do not use table salt or reduce amount and add at the end as needed)
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground black pepper
- 1 tablespoon chopped fresh rosemary
Instructions
- Preheat the Oven: Position racks in the upper and lower thirds of your oven and preheat to 400 degrees F. Generously coat two baking sheets with nonstick spray to prevent sticking.
- Toss Squash with Seasoning: Place butternut squash cubes in a large bowl. Drizzle olive oil and pure maple syrup over the squash, then sprinkle with kosher salt, ground cinnamon, and black pepper. Toss everything thoroughly to evenly coat the squash cubes.
- Arrange on Baking Sheets: Divide the coated squash cubes between the two prepared baking sheets, spreading them out in a single layer. Discard any excess liquid collected in the bowl to avoid soggy squash.
- Initial Bake: Place the baking sheets on the upper and lower racks in the oven and bake for 15 minutes.
- Flip and Rotate: Remove the pans, turn the squash cubes over using a spatula to ensure even cooking, then switch the position of the pans between racks and return them to the oven.
- Continue Baking: Bake for an additional 10 to 15 minutes, or until the squash is tender and caramelized.
- Add Rosemary and Serve: Remove the squash from the oven, sprinkle with freshly chopped rosemary, and serve warm.
Notes
- Make Ahead: Dice the squash up to one day in advance and store in an airtight container in the refrigerator.
- Storage: Store leftovers in an airtight container in the refrigerator for 4 to 5 days.
- Reheating: Reheat gently in a skillet on low heat, in the oven at 350°F, or in the microwave. Oven or skillet reheating offers the best texture.
- Freezing: Freeze cooked squash in a single layer on baking sheets until solid, then transfer to an airtight freezer-safe container. Keep frozen for up to 3 months. Thaw in the refrigerator overnight before reheating. Expect some softness after freezing.
