Easy Maple Cinnamon Roasted Butternut Squash Recipe
Easy and flavorful Maple Cinnamon Roasted Butternut Squash, featuring tender cubes of butternut squash tossed with maple syrup, cinnamon, and rosemary, then roasted to caramelized perfection. A perfect side dish for any meal that combines sweet and savory notes with a hint of warmth from spices.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 to 5 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Butternut Squash
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
Seasoning and Toppings
- 1 ½ tablespoons extra-virgin olive oil
- 1 ½ tablespoons pure maple syrup
- 1 ¾ teaspoons kosher salt (do not use table salt or adjust accordingly)
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground black pepper
- 1 tablespoon chopped fresh rosemary
Instructions
- Preheat Oven and Prepare Baking Sheets: Position racks in the upper and lower thirds of your oven and preheat to 400°F (200°C). Generously coat two baking sheets with nonstick spray to prevent sticking.
- Toss Butternut Squash Cubes: In a large bowl, place the peeled, seeded, and cubed butternut squash. Drizzle with olive oil and pure maple syrup. Sprinkle kosher salt, ground cinnamon, and black pepper evenly over the squash. Toss thoroughly to ensure all cubes are well-coated with the mixture.
- Arrange Squash on Baking Sheets: Divide the coated squash cubes evenly between the two prepared baking sheets. Discard any excess liquid collected at the bottom of the bowl. Spread the cubes in a single layer on each baking sheet, making sure they do not overlap to ensure even roasting.
- First Bake: Place the baking sheets in the oven on the upper and lower racks respectively. Bake for 15 minutes, allowing the squash to start caramelizing.
- Turn and Swap Pans: Remove the pans from the oven. Carefully turn the squash cubes using a spatula to promote even browning. Swap the positions of the baking sheets, moving the top rack pan to the lower rack and vice versa. Return both pans to the oven.
- Continue Baking: Bake for an additional 10 to 15 minutes, or until the squash is tender and caramelized to your liking.
- Add Fresh Rosemary and Serve: Remove the pans from the oven. Sprinkle the chopped fresh rosemary evenly over the roasted squash cubes. Serve warm immediately for the best flavor and texture.
Notes
- Make Ahead: Dice the squash cubes up to 1 day in advance and store in an airtight container in the refrigerator until ready to roast.
- Storage: Leftover roasted squash can be stored in an airtight container in the refrigerator for 4 to 5 days.
- Reheating: Reheat gently on the stovetop in a skillet over low heat, in the oven at 350°F, or in the microwave until warmed through. Oven or skillet reheating maintains better texture.
- Freezing: Freeze cooked squash by laying cubes in a single layer on a baking sheet and freezing until solid. Transfer to an airtight freezer container for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that freezing may soften the texture.
