This is so easy to make and the perfect side dish all winter long bursting butter spice flavors.
This Roasted Butternut Squash transform from plain old squash into a gourmet easy side dish plus worthy for any special occasion or holiday table or weeknight dinner.
Cubes of soft on the outside and a little carmelize on the outside this butternut squash roasted with maple syrup and cinnamon can be elegant to serve and super easy to prepare.
During the fall months, I make this version weekly it's so delicious and my kind of side dish.
The roasted swee buttery with a fall spicy flavor even can be adapted with a little heat using a dash of cayenne pepper is another version we love.
Roasting squash with this sweet glaze is quite addicting and I never make it plain anymore after making this recipe, I always make more than enoughbecause it's even great reheated the next day if you have leftovers.
Scroll down to this super easy way to roast butternut squash and some tips and additions for some different versions with our adaptions!
Step By Step Slow Easy Cinnamon Roasted Butternut Squash
- clean, seed, and half two butternut squash vegetables
- line a baking sheet with parchment paper
- place the squash on the pan and spray with cooking oil
- fill each hollow part with the butter and seasoning
- roast 55 minutes or cook till they pierce easily with a fork
Tips and Topping Suggestions
- microwave squash for 4 or 5 minutes, cool and it's easier to cut in half
- cool completely before cubing the squash after roasting
- add craisins, or raisins in the cavity before baking.
- add pecans, walnut, pistachios, macadamia nuts, or any salted pumpkins seeds in the cavity before baking
- roast carrots and sweet potatoes for a medley of vegetables just add more butter, sugar and cinnamon to them all
Ingredients To Make Easy Cinnamon Roasted Butternut Squash (Scroll to the recipe card for exact measurements)
- butternut squash
- butter
- cinnamon
- salt, and pepper to taste
- optional cayenne pepper
- brown sugar
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Best Potato Side Dishes
Butternut Squash Casserole
Slow Cooker Best Recipes
Holiday Sweet Potato Twice Baked
Roasted Butternut Squash
We always have butternut squash on our holiday table, especially for Thanksgiving, it just shouts fall, and the flavor and ease of making it is a win-win.
Leftovers reheated are perfectly the same as the first day you made it, wrap it in foil and reheat it in the oven (or just microwave it for a few minutes wrapped in a paper towel).
Again you can mix and match and add, butternut squash, sweet potatoes, and carrots and make it a threesome for everyone who is picky will have a choice!
If you decide to make the topping, with the apple oatmeal crumble the taste is just like a dessert side dish.
Easy Cinnamon Roasted Butternut Squash
Yield: 6
Prep time: 10 MinCook time: 55 MinTotal time: 1 H & 5 M
Butternut Squash roasted with cinnamon and brown sugar is the perfect fall vegetable. This is so easy to make and the perfect side dish all winter long bursting butter spice flavors.
Ingredients
- 2 medium butternut squash, halved lengthwise and seeded
- 4 teaspoons of butter
- 4 teaspoons brown sugar
- ground cinnamon
- salt and freshly ground black pepper
- butter oil spray
- optional: sprinkle with cayenne pepper for a little extra spicy heat
Instructions
- Tip for easy slicing: microwave the squash for 4 minutes, cool then slice lengthwise and remove the seeds.
- Preheat the oven to 400 degrees.
- Line a cookie sheet with parchment paper or use oil sprayed foil
- Lay the squash on the cookie sheet.
- Light spray each squash with butter spray.
- In the well of each piece add butter, brown sugar, salt, and pepper evenly then sprinkle with ground cinnamon lightly.
- Add more or less cinnamon to taste.
- Bake in the preheated oven for 1 hour or until a fork goes through the squash easily.
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More Recipes to Try
Sweet Potato Rolls with Cinnamon Butter
Amaretto Sweet Potatoes
Roasting Butternut Squash
Baked Acorn Squash