Maple Cinnamon Roasted Butternut Squash

Does anyone else adore the fall season? The temps cool down here in squashWisconsin and the leaves change into beautiful shades of yellow, orange, and red. Football is underway and so are those yummy fall recipes that involve apple, cinnamon, pumpkin, etc. There is nothing better than entering a warm house and smelling the scent of something representing the fall. Except maybe the TASTE of something representing the fall! We have been using up the last of our squash and this recipe is an oldie but a goodie. It is simple to prepare, fits right into our healthy eating plan, and it’s a great side to add to any main dish.

Do yourself a favor and make this today!

Maple Cinnamon Roasted Butternut Squash Recipe



1 large butternut squash (~3 lbs), peeled, seeded and cut into 1 inch cubes

1 1/2 tablespoons extra-virgin olive oil

1 1/2 tablespoons pure maple syrupmaple-cinnamon-squash

1/2 teaspoon ground cinnamon

salt and black pepper to taste



  1. Preheat oven to 400 F degrees.
  2. Line a baking sheet with parchment paper or lightly spray baking sheet with cooking spray.
  3. Spread butternut squash cubes out on baking sheet. Drizzle evenly with olive oil, then sprinkle with ground cinnamon, salt, pepper and maple syrup. Toss all the ingredients together, using tongs or your hands, ensuring all the cubes are coated.
  4. Place in the oven and roast for 35 – 40 minutes minutes (rotating pan if necessary half-way) until squash is tender.  They will get darker and even crispy on the sides.  This part is caramelized and it is delicious!
  5. Remove from oven and serve immediately or allow to cool.

For the original recipe, here is the link:


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