There’s something magical about autumn that always brings me back to the warm, fragrant flavors of cinnamon and brown sugar. Growing up, roasted butternut squash was one of the first dishes my grandmother taught me—it was her way of turning a simple vegetable into comfort on a plate. The natural sweetness of squash paired with a caramelized cinnamon-sugar glaze makes this dish feel like a cozy hug on a chilly evening. Not only is it festive and nostalgic, but it’s also nourishing and versatile enough to be served as a side for a holiday feast or a weeknight dinner. Today, I’ll share with you my favorite way to prepare roasted butternut squash with cinnamon and brown sugar—crispy on the edges, tender in the middle, and bursting with cozy fall flavor.
How to Make Roasted Butternut Squash with Cinnamon and Brown Sugar
Ingredients
- 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed
- 3 tbsp olive oil or melted butter
- 3 tbsp brown sugar (light or dark)
- 1 tsp ground cinnamon
- ½ tsp nutmeg (optional, for warmth)
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 tbsp maple syrup (optional, for extra glaze)
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Prepare the butternut squash: peel it, scoop out the seeds, and cut it into 1-inch cubes.
- In a large bowl, toss the squash cubes with olive oil (or melted butter), brown sugar, cinnamon, nutmeg, salt, and pepper until evenly coated.
- Spread the squash in a single layer on the baking sheet to ensure even roasting.
- Roast for 25–30 minutes, flipping halfway through, until the squash is golden brown and tender.
- For extra caramelization, drizzle with maple syrup during the last 5 minutes of roasting.
- Serve warm as a side dish or enjoy it as a cozy snack on its own.
Tips for Success
- Uniform cubes: Cut squash evenly so it roasts at the same rate.
- Crispier edges: Use parchment paper and avoid crowding the pan.
- Make-ahead: Cube squash in advance and store in the fridge up to 2 days.
- Healthier swap: Replace brown sugar with coconut sugar for a less refined option.
- Storage: Leftovers keep in the fridge for 3 days and reheat beautifully in the oven.
Cooking Notes: Why Cinnamon Brown Sugar Roasted Squash Works
Roasting brings out the natural sweetness of butternut squash, and pairing it with cinnamon and brown sugar enhances that caramel-like flavor we all crave in fall. Butternut squash is not only delicious—it’s also rich in vitamin A, vitamin C, and fiber, making it a wholesome addition to your diet. The cinnamon adds warmth and depth, while nutmeg provides an earthy undertone. Olive oil helps the edges crisp while keeping the inside soft and tender. This recipe balances indulgence and nutrition perfectly: a cozy comfort dish that still feels nourishing and seasonal.
Nutrition, Substitutions & Storage
| Category | Details |
|---|---|
| Calories | ~160 per serving |
| Diet | Vegetarian, Gluten-Free |
| Substitutions | Use coconut oil instead of butter, honey instead of maple syrup, or pumpkin instead of squash |
| Storage | Refrigerate in airtight container up to 3 days, reheat at 375°F for 10 min |
| Freezing | Store roasted cubes in freezer bag up to 2 months; reheat from frozen |
Cinnamon Roasted Squash for Holiday Tables
This recipe shines during Thanksgiving, Christmas, or any cozy fall gathering. Its vibrant orange color and warm aroma make it a beautiful addition to the holiday table, especially when served alongside roasted turkey or a harvest salad. If you want to impress your guests, sprinkle fresh rosemary or candied pecans on top before serving—it adds both elegance and crunch.
Healthy Sweet Roasted Butternut Squash Ideas
For a lighter version, reduce the brown sugar and let the squash’s natural sweetness be the star. You can also try adding a sprinkle of smoked paprika for a sweet-savory twist or tossing the roasted cubes into grain bowls, kale salads, or wraps for added texture and nutrients. This recipe is flexible enough to adapt to both indulgent and health-conscious meals.
FAQs About Butternut Squash with Cinnamon and Brown Sugar
1. Can I roast butternut squash without peeling it?
Yes! The skin becomes edible when roasted, though it’s slightly chewy. If you prefer a smoother texture, peel before cooking.
2. What can I substitute for brown sugar?
Coconut sugar, maple syrup, or honey work beautifully as natural sweeteners.
3. How do I know when my butternut squash is done?
It should be fork-tender and caramelized around the edges, usually after 25–30 minutes.
4. Can I make this dish ahead for a party?
Yes, roast it a day before and reheat in the oven at 375°F for 10 minutes before serving.
If you make this Roasted Butternut Squash with Cinnamon and Brown Sugar, leave me a comment and let me know how it turned out—I love hearing your kitchen stories! Did you serve it at a holiday meal or as a weeknight treat? Share your twist!
Print
Roasted Butternut Squash with Cinnamon and Brown Sugar
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Cozy roasted butternut squash glazed with cinnamon and brown sugar—warm, sweet, and perfect for fall.
Ingredients
1 large butternut squash (about 3 lbs), peeled, seeded, and cubed
3 tbsp olive oil or melted butter
3 tbsp brown sugar (light or dark)
1 tsp ground cinnamon
½ tsp nutmeg (optional, for warmth)
½ tsp sea salt
¼ tsp black pepper
1 tbsp maple syrup (optional)
Instructions
1. Preheat oven to 400°F (200°C), line baking sheet with parchment.
2. Peel, seed, and cube squash into 1-inch pieces.
3. Toss squash with oil, sugar, cinnamon, nutmeg, salt, and pepper.
4. Spread evenly on baking sheet.
5. Roast 25–30 min, flipping halfway.
6. Optional: drizzle maple syrup last 5 min for glaze.
7. Serve warm.
Notes
Cut squash evenly for even roasting.
Avoid crowding pan for crispy edges.
Swap coconut sugar for a less refined option.
Leftovers keep 3 days refrigerated; reheat at 375°F.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 9g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Final Tips
For an extra touch, garnish with chopped pecans, a sprinkle of sea salt flakes, or a drizzle of tahini. This turns your simple roasted squash into a gourmet-worthy side that balances sweet, savory, and nutty flavors.
