There is something truly magical about fall flavors coming together in one cozy dish, and this Cinnamon Roasted Butternut Squash Recipe hits all the right notes with its perfect balance of sweetness, spice, and earthiness. Tender chunks of butternut squash are roasted to caramelized perfection with a fragrant blend of cinnamon and sage, while a drizzle of maple syrup and a sprinkle of pumpkin seeds add that satisfying crunch and warmth. This recipe is an absolute favorite when you want a simple yet impressive side that dazzles both the eyes and the palate.

Ingredients You'll Need

The image shows two large light orange butternut squashes lying side by side on a white marbled surface. Above them, from left to right, there are six ingredients: a small glass bowl with dark amber maple syrup, a small glass bowl filled with green pumpkin seeds, a small packet of pale yellow butter, a bunch of fresh green sage leaves, a white plate with a pile of brown cinnamon powder, and a small bottle of dark vanilla extract. The items are arranged neatly with clear spacing between them. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Cinnamon Roasted Butternut Squash Recipe plays a vital role in building layers of delicious flavor and inviting aroma. From the rich olive oil that helps create a beautiful roast to the fresh sage that adds herby brightness, these few essentials come together effortlessly to create a dish you'll want to make again and again.

Butternut squash (2 medium, about 4 pounds, peeled and cut into 2-inch chunks): The star of the show, offering a creamy texture and natural sweetness when roasted.
Extra virgin olive oil (¼ cup): Helps the squash roast evenly and develop a lovely, golden exterior.
Kosher salt (1 ½ teaspoons): Enhances all the natural flavors and balances the sweetness.
Black pepper (¼ teaspoon): Adds a mild heat and depth to the flavor profile.
Ground cinnamon (1 teaspoon): Infuses warm, comforting spice — absolutely essential for this recipe’s character.
Fresh sage (1 tablespoon, minced): Introduces a fragrant, herbaceous note that complements the squash beautifully.
Maple syrup (3 tablespoons): Brings a natural, gentle sweetness that caramelizes during roasting.
Pumpkin seeds (¼ cup): Adds a delightful crunch and nutty flavor that contrasts the tender squash.
Butter (4 tablespoons, cubed): Melts over the squash near the end, enriching the dish with silky richness.

How to Make Cinnamon Roasted Butternut Squash Recipe

Step 1: Preheat and Prepare

Start by preheating your oven to 425 degrees Fahrenheit and position the rack in the middle. This high temperature is key for roasting the butternut squash quickly while getting those beautiful caramelized edges that make this dish so irresistible.

Step 2: Peel, Seed, and Chop

Carefully peel your butternut squash, slice it in half, and scoop out all the seeds and stringy pulp. Then cut the squash into roughly 2-inch chunks so that every piece roasts evenly and becomes perfectly tender inside while crisp outside.

Step 3: Toss with Flavors

In a large bowl, combine the butternut squash chunks with extra virgin olive oil, maple syrup, ground cinnamon, kosher salt, black pepper, and minced fresh sage. Toss well to make sure every piece is coated in this aromatic mixture, setting the stage for a flavor-packed roasting.

Step 4: Roast Until Golden

Spread the seasoned squash on a baking sheet in a single layer—avoid overcrowding, using two pans if necessary. Slide it into the oven and roast for about 35 minutes, flipping the pieces halfway through so they roast evenly and develop gorgeous caramelization on all sides.

Step 5: Add Butter and Pumpkin Seeds

When the initial roasting is done, remove the squash and scatter cubed butter and pumpkin seeds over the top. Pop it back in the oven for an additional 5 to 10 minutes, until the squash is fork tender, the butter is melted and bubbling, and the pumpkin seeds are toasted and crunchy. Now it’s ready to enjoy!

How to Serve Cinnamon Roasted Butternut Squash Recipe

The image shows a baking tray filled with many pieces of chopped orange squash. The squash pieces are cut into uneven shapes, including chunks and crescent shapes. The squash is sprinkled with dark spices, and the surface of the squash looks slightly oily or shiny. The tray is lined with white parchment paper, and the tray is sitting on a white marbled textured surface. The lighting highlights the orange color of the squash and the brown spices, making the dish look ready to cook or roast. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate this Cinnamon Roasted Butternut Squash Recipe even further, try sprinkling on some fresh chopped parsley or extra sage leaves for a pop of fresh green and extra herbal brightness. A light drizzle of extra maple syrup or a spoonful of tangy Greek yogurt also pairs beautifully for contrast.

Side Dishes

This roasted squash is a dream side dish that complements so many meals. Serve it alongside roasted chicken, pork tenderloin, or even a vibrant fall grain salad. It also works wonderfully as part of a vegetarian feast paired with quinoa or farro and roasted Brussels sprouts.

Creative Ways to Present

For a stunning presentation, arrange the roasted squash chunks on a large platter and garnish with scattered pumpkin seeds and fresh sage leaves. You can also mix the squash into warm cooked lentils or stuff it into pita pockets with creamy hummus for a fun spin on lunch.

Make Ahead and Storage

Storing Leftovers

Any leftover Cinnamon Roasted Butternut Squash Recipe should be transferred to an airtight container and stored in the refrigerator. It will keep well for up to 4 days, making it a great option for quick weekday meals or to add into salads and bowls.

Freezing

If you want to keep it longer, roasted butternut squash freezes beautifully. Place cooled pieces in a single layer on a baking sheet to flash freeze, then transfer to a freezer bag or container. Frozen squash can last for 3 months without losing flavor or texture.

Reheating

Reheat gently either in the oven at 350 degrees Fahrenheit, covered with foil to prevent drying out, or in a microwave covered with a damp paper towel. Add a little extra butter or oil when reheating to restore some of that fresh-roasted richness.

FAQs

Can I use other types of squash in this recipe?

Absolutely! While butternut squash is ideal for its sweetness and texture, you can also try delicata or kabocha squash. Just adjust roasting time depending on how dense the squash is to ensure tenderness.

Is there a substitute for maple syrup?

If you don’t have maple syrup on hand, honey or agave nectar work well as natural sweeteners to mimic the glaze and caramelization in this recipe.

Can I make this dish vegan?

Yes! Simply swap out the butter for a plant-based alternative like vegan margarine or coconut oil to keep it rich and luscious while remaining vegan-friendly.

How do I know when the squash is perfectly cooked?

The squash should be fork tender and easily pierced but still hold its shape without being mushy. The caramelized edges and toasted pumpkin seeds add that perfect balance of texture.

Can I prepare this recipe ahead of time for a party?

Definitely! Roast the squash up to a day in advance, and then just warm it briefly before serving. It’s a fantastic make-ahead side that tastes just as great the next day.

Final Thoughts

If you’re looking for a dish that feels cozy, flavorful, and effortlessly seasonal, you really can’t go wrong with this Cinnamon Roasted Butternut Squash Recipe. It’s straightforward, deeply satisfying, and full of warmth from that wonderful blend of cinnamon, maple, and fresh sage. I can’t wait for you to try it and share it with the people you love!

Cinnamon Roasted Butternut Squash Recipe