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    Maple Cinnamon Roasted Butternut Squash

    October 18, 2018 by Denise Bustard 2 Comments

    Home / Recipes / Sides / Maple Cinnamon Roasted Butternut Squash

    Jump to Recipe

    This maple cinnamon roasted butternut squash recipe is the perfect easy side dish! Easy to prepare and loved by all (especially the kids!).

    roasted butternut squash in brown bowl

    Fall is in the air and that means it's all about the butternut squash! After sharing my favorite Butternut Squash Soup Recipe with you, we're moving on to my favorite roasted recipe with you!

    This recipe is on rotation at our house all fall long, because it is loved by both adults and children!

    Don't forget to pin this post to save it for later!

    Reasons you'll love cinnamon roasted butternut squash

    • it tastes amazing and even the kids love it
    • you can roast it ahead and reheat
    • it is so easy to make!

    how to roast butternut squash- tossing the butternut squash cubes with spices and oil

    How to roast butternut squash

    For this recipe, we are going to cut our butternut squash into cubes. This gets dinner on the table in a reasonable amount of time. You can also roast your butternut squash whole, but it takes FOREVER.

    The majority of the effort involved in this recipe is in preparing your butternut squash. Peel it, then scoop out any seeds, and carefully cut it into into ¾- 1 inch cubes.

    How to roast butternut squash

    1. chop butternut squash
    2. toss in olive oil
    3. add the maple syrup, paprika, cinnamon and salt
    4. roast for 25-35 minutes, stirring them up halfway through
    5. enjoy!

    roast butternut squash on baking sheet before roasting

    Can I freeze butternut squash after roasting?

    I don't personally enjoy freeze/thawed roasted vegetables as I find they get really mushy after thawing. If you are going to puree them, this could work! Also, I regularly freeze raw butternut squash cubes and have used them in fajitas, curries and more.

    Serve it with

    This recipe is versatile and goes well with lots of recipes, but here are some ideas:

    • this Instant Pot Wild Rice Pilaf
    • this Perfect Baked Chicken Breast, Baked Lemon Pepper Chicken, or these Air Fryer Chicken Breasts
    • Autumn Apple Farro Salad
    • any of these 3 Broccolini Recipes (I'm leaning towards the brown butter broccolini!)
    • our Staple Kale Salad which has dried cranberries & feta
    • one of these 7 Easy Rice Recipes or this Cauliflower Rice!

    close up shot of roasted butternut squash on baking sheet

    Recipe tips

    • I recommend a good quality sheet pan (I use these ones!)
    • Make sure to pick a ripe butternut squash that is orange and not green in color.
    • Looking for more vegetable side dish recipes? Try this Parmesan Roasted Cauliflower or this Grilled Broccoli with Lemon & Parmesan!
    maple cinnamon roasted butternut squash in wood bowl on gray background
    Print Recipe
    5 from 1 vote

    Maple Cinnamon Roasted Butternut Squash

    Course: Side Dish
    Cuisine: American
    Calories: 130kcal
    Author: Denise Bustard
    Servings: 4
    This maple cinnamon roasted butternut squash recipe is the perfect easy side dish! Easy to prepare and loved by all (especially the kids!).
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins

    Ingredients

    • 1 butternut squash (peeled, seeds scooped out, and cut into ¾ inch cubes)
    • 1 tablespoon olive oil
    • 1 tablespoon maple syrup
    • ½ teaspoon cinnamon
    • ½ teaspoon paprika
    • ½ teaspoon salt

    Instructions

    • Heat oven to 425°F.
    • Toss the butternut squash cubes with olive oil, maple syrup, cinnamon, paprika and salt. Arrange on a large baking sheet.
    • Bake in the pre-heated oven for 15 minutes. Stir the butternut squash cube up and flip, then return to the oven for another 10-20 minutes, until a fork goes into the squash cubes easily.
    • Remove from oven and sprinkle with fresh herbs if desired.

    To cook ahead and re-heat

    • Cook as directed above. Cool and store in a sealed container in the fridge for up to 3 days.
    • Reheat in a covered dish in the oven at 350°F for 20 minutes or until heated through.

    Nutrition

    Serving: 1/4 of batch | Calories: 130kcal | Carbohydrates: 25g | Protein: 1g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 298mg | Potassium: 671mg | Fiber: 3g | Sugar: 7g | Vitamin A: 20055IU | Vitamin C: 39.4mg | Calcium: 95mg | Iron: 1.4mg
    Tried this Recipe? Pin it for Later!Mention @SweetPeaSaffron or tag #sweetpeasandsaffron

    About Denise Bustard

    Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more. read more

    Previous Post: « Baked Beef Taquitos Recipe
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    https://sweetpeasandsaffron.com/about

    Hi, I'm Denise

    Meal prep took me from feeling constantly stressed out about meals to cool, collected and in control. I want to share this amazing and transformational habit with you, so you can feel in control, too!

    Read more about it here!

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