Oh, fall! My absolute favorite season. The air gets crisp, leaves turn amazing colors, and my kitchen just naturally starts smelling like warm spices and cozy goodness. If you’re like me, you’re dreaming up all the comforting dishes. And honestly, nothing screams fall louder – or tastes better! – than my Roasted Butternut Squash with Maple & Cinnamon. Trust me, this isn’t just some side dish; it’s a little bit of autumn magic on a plate. I’ve been making variations of this for years, and this simple combination of sweet squash, rich maple, and warm cinnamon always hits the spot, whether it’s a busy weeknight or a big holiday feast. It’s proof that the easiest recipes are often the most delicious!
Why You’ll Love This Roasted Butternut Squash with Maple & Cinnamon
This dish is an absolute winner for so many reasons! Here’s why you’ll be making it again and again:
- It’s ridiculously easy! Seriously, dump, toss, roast – that’s pretty much it. Perfect for when you’re short on time.
- Flavor bomb! The sweet maple syrup and warm cinnamon hug the natural sweetness of the squash. It’s a match made in cozy heaven.
- Super versatile! It’s fantastic with turkey, chicken, pork, or even as part of a vegetarian main. It’s also amazing for Thanksgiving, Christmas, or just a Tuesday night.
- Looks fancy, but isn’t! It’s elegant enough for guests but simple enough for everyday.
Ingredients for Perfect Roasted Butternut Squash with Maple & Cinnamon
You really don’t need much to make this squash sing, and that’s part of why I love it! Here’s what you’ll want to grab:
- 1 medium butternut squash: Look for one that feels heavy for its size and has smooth, unblemished skin. I like to peel mine and then scoop out the seeds and stringy bits before cubing it up.
- 2 tablespoons olive oil: Good old extra virgin olive oil works beautifully here. It helps everything get nice and coated and promotes that gorgeous caramelization in the oven.
- 2 tablespoons maple syrup: Please, *please* use the real stuff – pure maple syrup! The stuff with corn syrup just doesn’t have that warm, complex flavor that works wonders with squash. It brings the sweetness and a lovely depth.
- 1 teaspoon ground cinnamon: This is our star spice! It smells like fall and tastes amazing with the sweet squash and maple.
- 1/4 teaspoon salt: Don’t skip the salt! It really wakes up all the other flavors and balances the sweetness.
- 1/8 teaspoon black pepper: Just a little pinch to add a tiny bit of warmth.
That’s really it! Simple ingredients that come together to make something truly special. You can definitely play around by adding a pinch of nutmeg or ginger if you’re feeling adventurous, but this basic list is pure gold.
How to Make Delicious Roasted Butternut Squash with Maple & Cinnamon
Alright, let’s get this cozy squash magic happening! Honestly, this part is so straightforward, you’ll wonder why you ever bought pre-cut veggies. It’s all about a few simple steps that make all the difference. If you’re planning a big meal, this is one of those dishes that adds so much flavor without taking up too much of your oven time or effort. For more great ideas for any holiday spread check out these easy Thanksgiving side dishes!
Prepping the Squash
First things first, grab your beautiful butternut squash. You’ll want to peel it – a sturdy vegetable peeler works great, just go slow and steady since they can be a bit tough. Then, carefully cut it in half lengthwise, scoop out all those seeds and stringy bits (a spoon works perfectly here!), and finally, cut the flesh into bite-sized cubes, about ¾ to 1 inch. Try to keep the cubes pretty uniform so they cook evenly. Safety first, always be mindful of where your fingers are!
Coating and Seasoning for Flavor
Now for the fun part – making it taste amazing! Toss those lovely squash cubes into a big bowl. Drizzle over the olive oil, pour in that gorgeous real maple syrup, sprinkle on the cinnamon, salt, and pepper. Get your hands in there (or use a big spoon) and mix it all up until every single piece of squash is glistening and evenly coated. You want it all tucked in with that sweet, spicy goodness. It should look like it’s just begging to go into the oven!
Roasting for Perfect Tenderness and Caramelization
Time to get it into the heat! Preheat your oven to a nice hot 400°F (200°C). Grab a baking sheet – I like to line mine with parchment paper just to make cleanup a breeze, especially for sticky maple. Spread your seasoned squash out in a single layer. This is super important, folks! If you pile it up, it just steams instead of roasting, and you won’t get those lovely caramelized edges. Trust me on this one for the best texture. Pop it into the hot oven for about 25 to 30 minutes. You’ll want to give it a gentle flip about halfway through to make sure it cooks evenly on all sides. You’ll know it’s ready when the squash is fork-tender (it pierces easily!) and those edges are looking beautifully golden brown and a little bit sweet and sticky. It’s that perfect balance of soft, sweet, and slightly caramelized that makes this dish so irresistible. If you’re looking for more ideas like this for your holiday spread, you absolutely have to check out these Thanksgiving side dish recipes!
Tips for the Best Roasted Butternut Squash
You know, making this roasted butternut squash is pretty foolproof, but there are a few little tricks I’ve picked up over the years that really elevate it from good to *amazing*. It’s all about making sure every bite is just perfect, and these tips will help you avoid any little hiccups.
Achieving Even Roasting
Honestly, the biggest thing is making sure your squash pieces are all about the same size. If you have tiny bits and huge chunks, the small ones will get all mushy before the big ones are even tender. So, try to cut your cubes pretty uniformly. Also, give them a little breathing room on the baking sheet! Don’t overcrowd it. That single layer I mentioned before? It’s your best friend for getting those lovely caramelized edges without anything getting sad and steamed.
Flavor Enhancements and Variations
Now, while this recipe is *chef’s kiss* as is, you can totally play around with it! If you love those warm spices, a tiny pinch of nutmeg or ground ginger added with the cinnamon is divine. It adds another layer of cozy complexity. For a bit of crunch, a sprinkle of toasted pecans or walnuts tossed in during the last 10 minutes of roasting is fantastic. And if you’re feeling fancy and want to use a flavored oil, a toasted sesame oil or walnut oil can give it a whole new vibe, though good ol’ olive oil or even a mild avocado oil is perfect. You could even swap out some of the maple syrup for honey if that’s what you have on hand! Adding some fresh herbs like thyme or rosemary towards the end of roasting is also a lovely touch. And if you’re curious about other fall favorites, check out this amazing baked stuffed pumpkin recipe; it’s another seasonal hug in a dish!
Serving Suggestions for Roasted Butternut Squash
This roasted butternut squash is such a star, it basically goes with everything, especially when the weather starts to get a little chilly! It’s the perfect sidekick for so many main dishes. Picture this: a gorgeous, juicy roast turkey or a tender pork loin, and then bam! – this sweet, savory squash on the side. It’s also amazing with roasted chicken or even some pan-seared salmon. Or, if you’re doing a vegetarian meal, it pairs beautifully with a hearty lentil loaf or a mushroom wellington. Honestly, it makes any meal feel a little more special and definitely more like fall. It’s also a fantastic addition to a Thanksgiving or Christmas spread, sitting right alongside your gravy and stuffing, maybe next to some green bean casserole!
Frequently Asked Questions about Roasted Butternut Squash
Got questions about making this deliciousness? I’ve got answers!
Can I use pre-cut butternut squash?
You sure can! If you’re in a hurry, pre-cut butternut squash from the grocery store is totally fine. Just make sure the pieces are roughly the same size for even cooking. Give them a quick rinse and pat them dry before tossing with the oil and spices.
How long does roasted butternut squash last?
Leftovers? Lucky you! Store any remaining roasted squash in an airtight container in the fridge. It’ll stay good for about 3 to 4 days. It’s still yummy cold or reheated gently!
Can I freeze roasted butternut squash?
Yep, you can freeze it! Let the roasted squash cool completely, then pack it into freezer bags or containers. It freezes best if spread out on a baking sheet until solid, then transferred to a bag to prevent clumping. It’ll keep for about 2-3 months. Just a heads-up, the texture might be a little softer after thawing, so it’s best for purees or soups rather than a side dish.
Nutritional Information
Just a heads-up, the nutritional info below is an estimate based on the ingredients and serving size listed in the recipe. Things like the exact size of your squash, the specific brand of maple syrup, or even how much you drizzle can change things a bit. But generally, a serving of this delicious Roasted Butternut Squash with Maple & Cinnamon is pretty wholesome. It’s a great way to get some veggies, fiber, and natural sweetness into your meal without going overboard!
Share Your Roasted Butternut Squash Creations!
I just love seeing what you all whip up in your kitchens! If you make this Roasted Butternut Squash with Maple & Cinnamon, please let me know how it turned out. Drop a comment below, give it a star rating, or tag me on social media if you share photos. I can’t wait to see your delicious creations!
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Roasted Butternut Squash with Maple and Cinnamon
- Total Time: 45 min
- Yield: 4 servings
- Diet: Vegetarian
Description
A simple and flavorful side dish featuring sweet butternut squash roasted with maple syrup and cinnamon.
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the cubed butternut squash with olive oil, maple syrup, cinnamon, salt, and pepper until evenly coated.
- Spread the squash in a single layer on a baking sheet.
- Roast for 25-30 minutes, or until the squash is tender and lightly caramelized, flipping halfway through.
- Serve hot.
Notes
- For extra flavor, you can add a pinch of nutmeg or ginger.
- Ensure the squash is in a single layer for even roasting.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Side Dish
- Method: Roasting
- Cuisine: American
