Name: Maple Cinnamon Roasted Butternut Squash
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Ingredients: 1 butternut squash; 1 Tbsp olive oil; ½ tsp maple syrup ((any kind)); ⅛ tsp cinnamon

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Butternut squash is one of those dependable fall vegetables that makes the whole kitchen smell like you planned ahead—even when you absolutely did not. A little olive oil, maple syrup and cinnamon turns it tender, caramelized and just sweet enough without sending it into dessert territory.

Serve this Maple Cinnamon Roasted Butternut Squash as an easy fall side dish, or scoop out the soft flesh and add it to soups, pasta or mashed squash. Save the seeds for roasting, too. We survived the era of saving every margarine container; we can certainly save the good part of a squash.

Prep Time: 10 mins
Cook Time: 55 mins
Total Time: 65 mins
Servings: 4

Ingredients:

1 butternut squash
1 Tbsp olive oil
½ tsp maple syrup, any kind
⅛ tsp cinnamon

Olive oil, maple syrup, cinnamon, butternut squash on the counter

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step-by-Step Instructions

Step 1: Prepare the squash. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper or aluminum foil. Using a sharp knife, carefully cut the butternut squash in half lengthwise. Scoop out the seeds and stringy pulp with a spoon.

Save the seeds, if desired, to make our Roasted Butternut Squash Seeds.

Step 2: Season the squash. Place the squash halves cut-side up on the prepared baking sheet. Brush the cut surfaces evenly with olive oil. Drizzle the maple syrup over both halves and sprinkle with cinnamon.

Step 3: Roast. Roast for 50–55 minutes, or until the squash is tender and the thickest part can be pierced easily with a fork. Larger squash may require a few additional minutes.

Step 4: Serve. Allow the squash to cool for a few minutes. Slice it into portions or scoop the soft flesh from the skin and transfer it to a serving bowl. Serve warm.

Use caution when handling the pan and squash because both will be very hot.

🍋 Simply Made Suggestions

🍋 Before You Go…

Still planning the holiday menu? Browse our collection of easy Thanksgiving side dishes for more simple recipes that deserve a spot beside the turkey. Because somehow, the side dishes always end up being the best part of Thanksgiving.

Maple Cinnamon Roasted Butternut Squash

Roasting a butternut squash is a sure sign of autumn approaching. It's very versatile, and can be eaten as a side dish or added to soups.

Tara

Prep Time 10

Cook Time 55

Total Time 1 5

Servings

Equipment

sharp knife
Parchment paper or foil
baking sheet
basting brush (optional)

Ingredients

1 butternut squash
1 Tbsp olive oil
½ tsp maple syrup (any kind)
⅛ tsp cinnamon

Instructions

Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper or aluminum foil.
Using a sharp knife, carefully cut the butternut squash in half lengthwise. Scoop out the seeds and stringy pulp with a spoon.
Save the seeds, if desired, to make our Roasted Butternut Squash Seeds.
Place the squash halves cut-side up on the prepared baking sheet. Brush the cut surfaces evenly with olive oil.
Drizzle the maple syrup over both halves and sprinkle with cinnamon.
Roast for 50–55 minutes, or until the squash is tender and the thickest part can be pierced easily with a fork. Larger squash may require a few additional minutes.
Allow the squash to cool for a few minutes. Slice it into portions or scoop the soft flesh from the skin and transfer it to a serving bowl. Serve warm.
Use caution when handling the pan and squash because both will be very hot.