Maple cinnamon roasted butternut squash is the perfect addition to your holiday table. When fall hits, and winter squash season arrives you better bet I’m making roasted butternut squash! Roasting butternut squash brings out even more sweetness. We’ve made it even tastier by adding a touch of maple syrup and cinnamon here.
Do you roast butternut squash? Every single week I roast a huge sheet of sweet potatoes. I love them but and I also love the option of cinnamon maple roasted butternut squash to mix it up. It tastes oh so very fall.
The hint of maple and cinnamon makes this roasted butternut squash something special and totally worth sharing at your next holiday table!
What does butternut squash taste like?
Butternut squash is sweet and a little nutty. It reminds me of a cross between pumpkin and sweet potatoes. As butternut squash roasts it caramelizes and becomes sweet, soft and melt in your mouth delicious.
You can change the flavor by cooking it differently. Many times I steam butternut squash and puree it with a few more ingredients into a smooth and creamy soup.
It’s also a welcome addition in breakfast items like pancakes and waffles for added sweetness and flavor.
If you’ve never tried butternut squash then maple cinnamon roasted butternut squash is the perfect introduction to it!
Ingredients for maple cinnamon roasted butternut squash
I love how with such minimal ingredients we are leveling up the butternut squash side dish.
- Butternut squash – a sweet and nutty winter squash. Feel free to try other winter squash here as well (delicata and acorn are a couple other favorites to roast!)
- Maple syrup – add subtle sweetness and flavor to caramelize the butternut squash even more. Maple syrup really enhances the sweetness of the butternut squash
- Avocado oil – one of my favorite oils to use for roasting because of it’s high smoke point, but neutral flavor
- Cinnamon – add some spice and warmth to your butternut squash
- Sea salt – just a touch of sea salt gives you that sweet + salty flavor that will keep you coming back for more
How to peel butternut squash
Butternut squash comes with a thick skin. Here’s my favorite way to prepare the butternut squash to be roasted.
Grab a vegetable peeler and hold you butternut squash laying horizontally on a sturdy surface.
Begin by peeling away from your body with the vegetable peeler. I find because the butternut squash skin is thick, I often go over the same spot twice as I’m peeling.
No need to peel with a knife since the vegetable peeler does a great job and is simple to do!
How to make roasted butternut squash
Once your butternut squash is peeled, here’s how we make roasts butternut squash:
- To prepare the butternut squash to be roasted first we peel it, then cut it. Slice the butternut squash in half length wise. Remove the seeds and inner stringy flesh (I like to use a grapefruit spoon here).
- Dice the butternut squash into cubes and add it to your parchment paper lined baking sheet.
- Toss the cubed butternut squash with your oil/maple syrup/cinnamon/sea salt mixture.
- Roast at 400 degrees F for 30-35 minutes, turning halfway through.
More holiday table favorites
- Bacon and Brussels Sprout Farro Salad
- Kale, Feta, Pear and Walnut Salad with Honey Poppy Seed Dressing
- Pecan Maple Streusel Pumpkin Pie
- Crusty No Knead Dutch Oven Bread
- Pumpkin herb whole wheat dinner rolls
- Roasted broccoli and carrots
Maple Cinnamon Roasted Butternut Squash
Cinnamon Maple Roasted Butternut Squash
- Pre-heat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Mix the maple syrup, avocado oil, sea salt and cinnamon in a small bowl.
- Toss the cubed butternut squash with the maple syrup mixture. Spread the butternut squash evenly on the lined baking sheet.
- Roast at 400 degrees F for 30-35 minutes, turning halfway through to roast evenly.