Is there anything better than a tray of Cinnamon Roasted Butternut Squash emerging golden and fragrant from the oven? This recipe is an ode to everything cozy and delicious about fall food. It marries natural sweetness with warming spices, delivering cubes that are caramelized on the edges and tender inside. Whether for a festive feast or busy weeknight, this dish is pure comfort and guarantees a splash of color to any table. Cinnamon Roasted Butternut Squash is a wonderful way to transform a humble vegetable into something truly celebratory!
Ingredients You’ll Need
Just a handful of everyday ingredients come together to work their magic here. Each one is essential: from the subtle heat of black pepper to the aromatic lift of cinnamon, every element in Cinnamon Roasted Butternut Squash earns its keep. You’ll taste and see the difference when you let them shine!
- Butternut squash: Look for one that feels heavy for its size and whose skin is matte and unblemished; once cubed, it turns wonderfully sweet and creamy in the oven.
- Olive oil: This brings the squash together, ensuring golden caramelization and a luscious mouthfeel.
- Brown sugar: Just a touch deepens the natural sweetness and helps every edge crisp and brown to perfection.
- Ground cinnamon: The star spice, it infuses warmth and makes your kitchen smell like autumn happiness.
- Ground nutmeg: An aromatic accent that enhances the earthy-sweet flavors—don’t skip it!
- Salt: Vital for balancing sweetness and bringing out all the other flavors in the dish.
- Black pepper: Adds a gentle kick that rounds out the warmth and keeps things interesting.
How to Make Cinnamon Roasted Butternut Squash
Step 1: Preheat and Prep
Begin by preheating your oven to 400°F. Lining your baking sheet with parchment paper isn’t just for easy cleanup—it stops sticking and encourages those irresistible caramelized edges. Make sure your squash is sliced into even 1-inch cubes so everything roasts at the same pace.
Step 2: Season the Squash
In a roomy bowl, toss the squash cubes with olive oil, brown sugar, cinnamon, nutmeg, salt, and pepper. Stir until every piece glistens and is evenly coated—this step ensures the Cinnamon Roasted Butternut Squash cooks up flavorful in every bite. Don’t worry if the kitchen already smells incredible; you’re just getting started!
Step 3: Arrange on the Baking Sheet
Spread the coated squash in a single layer, giving each cube its own little space. Overcrowding the pan can lead to steaming rather than roasting, so use two pans if needed—trust me, those crispy, caramelized bits are worth it!
Step 4: Roast to Perfection
Roast for 25 to 30 minutes, flipping the squash halfway through the cooking time so all sides get a chance to brown. You’ll know it’s ready when the cubes are fork-tender and the edges are turning gorgeously golden and crisp.
Step 5: Serve and Savor
Once out of the oven, serve your Cinnamon Roasted Butternut Squash warm, while the flavors are at their boldest. For something special, sprinkle over toasted pecans or add a drizzle of maple syrup for an elegant finish.
How to Serve Cinnamon Roasted Butternut Squash
Garnishes
For an extra burst of flavor and contrast, pile your Cinnamon Roasted Butternut Squash high, then scatter with chopped pecans, walnuts, or dried cranberries. A finishing touch of fresh parsley or a swirl of maple syrup adds elegance—these simple options turn the dish from a humble side to the star of the meal.
Side Dishes
This squash pairs effortlessly with roasted meats like chicken or turkey, providing a sweet balance to savory mains. Equally delicious alongside grain pilafs, spicy lentils, or a crisp fall salad, Cinnamon Roasted Butternut Squash can anchor a vegan or vegetarian spread just as easily as complement a big holiday roast.
Creative Ways to Present
Try nestling the squash on a bed of arugula for a warm salad, or spoon it over creamy polenta for a sophisticated texture contrast. For something truly unique, layer leftovers in a wrap with goat cheese or tuck them into grain bowls. Cinnamon Roasted Butternut Squash shines every which way!
Make Ahead and Storage
Storing Leftovers
Leftover Cinnamon Roasted Butternut Squash keeps beautifully in the fridge for up to four days. Once cooled, transfer it to an airtight container—the flavors actually deepen a bit as they mingle overnight, making next-day snacks or lunches a real treat.
Freezing
This dish freezes surprisingly well! Place cooled squash cubes in a single layer on a baking sheet to freeze individually first, then transfer to a freezer bag. You’ll thank your past self when you need a quick, homemade side in a pinch.
Reheating
To reheat, spread squash on a baking sheet and pop it in a 350°F oven until warmed through—this preserves the caramelized edges and keeps the texture delightful. In a hurry, the microwave works, but the oven brings back that lovely roasted finish.
FAQs
Can I use pre-cut butternut squash from the store?
Absolutely! Pre-cut squash saves time and works perfectly for Cinnamon Roasted Butternut Squash. Just check that the pieces are fresh, firm, and relatively uniform in size for even roasting.
Is this recipe suitable for special diets?
Yes! This dish is naturally vegan and gluten-free, making it a fabulous addition to any holiday table, potluck, or family dinner catering to different dietary needs.
What’s the best way to peel and cube a butternut squash?
Use a sharp vegetable peeler to remove the skin, then slice the ends off and halve the squash lengthwise. Scoop out the seeds and cut the flesh into cubes. Sturdy hands and a large chef’s knife make prep much easier.
Can I substitute other spices?
Certainly! Pumpkin pie spice is a fun alternative, or try a little chili powder for heat. As long as cinnamon stays front and center, your Cinnamon Roasted Butternut Squash will shine.
How do I know when the squash is done roasting?
The edges should look caramelized and slightly crisp, and the middle should be just fork-tender when pierced. If you like more golden bits, feel free to roast an extra few minutes—but keep an eye out so it doesn’t burn!
Final Thoughts
Bringing Cinnamon Roasted Butternut Squash to the table always draws smiles and repeat servings. It’s a side dish that feels both comforting and special—perfect for sharing with friends or family. I hope you give this recipe a try and add a little extra coziness to your next meal!
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Cinnamon Roasted Butternut Squash Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
Enjoy the warm, comforting flavors of fall with this delicious recipe for Cinnamon Roasted Butternut Squash. Tender cubes of butternut squash are coated in a sweet and spicy blend of cinnamon, nutmeg, and brown sugar, then roasted to caramelized perfection. This easy side dish is perfect for holiday gatherings or a cozy weeknight dinner.
Ingredients
Butternut Squash:
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch cubes
Seasoning:
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Prepare the squash: In a large bowl, toss the cubed butternut squash with olive oil, brown sugar, cinnamon, nutmeg, salt, and pepper until evenly coated.
- Roast the squash: Spread the squash out in a single layer on the prepared baking sheet. Roast for 25–30 minutes, flipping once halfway through, until the squash is tender and caramelized on the edges.
- Serve: Serve warm as a side dish.
Notes
- Add a sprinkle of chopped pecans or a drizzle of maple syrup before serving for extra texture and flavor.
- This dish also pairs beautifully with roasted meats or holiday entrees.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 5g
- Sodium: 240mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
