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Front view of cinnamon roasted butternut squash in a white bowl

Simple Roasted Cinnamon Butternut Squash


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  • Author: One Lovely Life
  • Total Time: About 55 minutes
  • Yield: About 5 servings 1x
  • Diet: Gluten Free

Description

Roasted Cinnamon Butternut Squash – this easy cinnamon squash is such an easy fall side dish! Perfect for weekdays and holidays. (allergy-free, vegan, paleo)


Ingredients

Scale
  • 68 cups diced butternut squash (from a 3-lb. butternut squash)
  • 2 Tbsp olive oil (can sub vegan butter, or butter or ghee (if not vegan))
  • 2 Tbsp pure maple syrup
  • 1/2 tsp cinnamon
  • salt, to taste

Instructions

  1. Preheat The Oven & Prep Your Pan. Preheat the oven to 400 degrees F. and set out a baking sheet to roast your squash.
  2. Dice Your Squash (If You Haven’t Already). I follow this method for peeling & dicing squash.
  3. Season & Mix The Squash. In a large bowl, mix together squash, olive oil, syrup, cinnamon, and a generous pinch of salt. Stir to combine well.
  4. Spread Out On A Baking Sheet. Transfer the cinnamon squash and any remaining olive oil/seasonings out onto a baking sheet. Spread the squash out or shake the pan to evenly distribute the squash. (You don’t want it too tightly packed together so the air can circulate freely)
  5. Roast, Stirring Every 10-15 Minutes. Pop the pan in the oven and roast the cinnamon butternut squash at 375 degrees F. for 35-45 minutes, or until cooked through and starting to caramelize. For even browning, stir squash every 10-15 minutes.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American