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maple cinnamon roasted butternut squash in wood bowl on gray background
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5 from 1 vote

Maple Cinnamon Roasted Butternut Squash

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
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 130kcal


  • 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


  • 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.


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