Roasted Butternut Squash: 6 Cinnamon‑Brown‑Sugar Upgrades

Roasted Butternut Squash is my absolute go-to when I’m staring at that orange veggie on my counter, half-inspired, half-annoyed. You know the drill. It looks intimidating with that thick skin. And every dang fall, I still buy it with fancy dreams. Well, friend, it doesn’t have to be boring or plain. Trust me, after trying a few ideas (some flops, some not) I landed on a cinnamon‑brown‑sugar combo that’s honestly dreamy plus, there’s whole bunch of ways to jazz it up. If you’re all about new spins, you might get a kick out of this version with cheese: roasted butternut squash parmesan.

Why You’ll Love Roasted Butternut Squash

Let’s just get this out there: Roasted Butternut Squash tastes way better than it looks raw. It gets this caramelized edge and soft, sweet inside that tricks even squash-haters into actual fans, swear. Plus, those cinnamon and brown sugar upgrades? Total game changers. The aroma alone makes my whole kitchen feel like a five-star restaurant (also, my dog gets weirdly interested). You can make this on meal prep Sundays, or for holiday tables either way, it disappears pretty dang quick. If you’re worried about complicated steps, don’t be. This recipe keeps it real and easy, even if your knife skills are chaotic.

Ingredients You’ll Need

You do not need a ton of weird stuff here. My shopping list looks like this:

• One medium butternut squash (get one with a smooth skin)
• Olive oil you can sneak in melted butter if you’re feeling wild
• Cinnamon powder
• Brown sugar (dark or light, honestly, both are great)
• Sea salt, just a pinch makes magic happen
• Black pepper, if you like a little pep
• Optional: maple syrup drizzle if you want it extra special

Step-by-Step Instructions

First off, wrangle that butternut squash onto your cutting board. If you’re like me, maybe google how to soften kabocha squash before cutting the tips work for butternut too. Peel and chop into little cubes (one-inch’ish chunks).
Toss those cubes in a giant bowl with olive oil, cinnamon, brown sugar, and the salt and pepper. Get your hands in there. I mean, it’s a little messy but trust me, it coats best this way.

Spread out the squash on a lined baking sheet. Don’t crowd the pieces or you’ll steam them instead of roast. Pop ‘em in the oven at 425°F.
Roast for 25-30 minutes, flipping halfway, until you see those gold edges forming. If you decide to go rogue with some maple syrup, brush it on during the last five minutes.
Sneak a taste (chef’s rights, obviously). Serve warm for peak coziness.

Pro Tips & Sweet Variations

Honestly, you can change this recipe up a million ways and still not mess it up too badly. If you like heat, little pinch of cayenne and cinnamon together? Surprising but so good. Sometimes I’ll throw in crushed pecans or toasted walnuts halfway through, gives it this nutty crunch that’s just next level. Want to try something bold? Drizzle it with tahini and some extra brown sugar, and wow it’s like butternut squash candy.

For super caramel-y results, crank the oven up the last three minutes. I sometimes sprinkle a tad extra sugar on the pan edges for this almost burnt sugar crust, which is chef’s kiss. And if you’re wondering about skins (is it okay to leave them on?), there’s a trick for that here: can you eat kabocha squash skin works for butternut squash, too.

Perfect Pairings & Serving Ideas

You want to serve this roasted butternut squash with just about everything, but my three faves are:

• Tucked alongside roasted chicken or even turkey (hello, holidays).
• Scattered over salad with goat cheese and toasted seeds.
• Next to garlic herb roasted vegetables for double-roast goodness.

If you accidentally make too much (it happens), try throwing leftovers onto a quick pan fried squash situation or just eat ‘em cold because the flavor holds up! Fancy dinner or weeknight scramble, this side works way more than you think.

Storage & Make-Ahead Tips for Roasted Butternut Squash

For storing, I scoop any leftover roasted butternut squash into a tight-sealed container and stick it in the fridge it’ll keep about four days before the texture goes sad. Reheat on a skillet for a crisp edge or pop it in the microwave if you don’t care about crispiness (no judgment here). You can even freeze them for a month. Just thaw in the fridge overnight and give them a quick oven blast to get them back to tasty. I sometimes double the batch so lunch is covered for days. And psst, cold roasted cubes straight from the fridge? Not the worst snack ever.

FAQs About Roasted Butternut Squash

Nutrition Notes

Alright, don’t zone out this part’s quick. Roasted Butternut Squash isn’t just tasty, it’s full of vitamin A, solid fiber, and way less sugar than you’d expect, even after the brown sugar sprinkle. It’s a veggie disguised as comfort food gotta love that. It’s gluten free for folks who care, and with vegan swaps (oil for butter), you’re good to go for more diets than just “hungry.” Not a nutritionist, but hey, this side helps me eat healthy and feel satisfied for once.

Sweet Conclusion

That’s my not-so-secret guide for the best coated, caramelized Roasted Butternut Squash out there, and now you’ve got all the tricks. Even picky eaters start gobbling it up (my little cousin calls it “fall dessert” I’m sort of proud?). Jump in with your own twists, or keep it simple and classic. If you want another flavor-packed idea, try this delicious Easy Oven Roasted Butternut Squash Recipe | Creme de la Crumb or spin off with some other garlic herb roasted vegetables for variety. You’ll see making squash can be the easiest win you’ll have all week.

Roasted Butternut Squash

Ethan Walker

A deliciously easy recipe for Roasted Butternut Squash, caramelized with cinnamon and brown sugar, making it a perfect side dish for any meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Side Dish

Cuisine American

Servings 4 servings

Calories 82 kcal

Ingredients

  

1x2x3x

Main Ingredients

• 1 medium butternut squash Get one with smooth skin.
• 2 tablespoons olive oil Can substitute with melted butter for a richer flavor.
• 1 teaspoon cinnamon powder Add more for a stronger flavor if desired.
• 2 tablespoons brown sugar Dark or light, both work great.
• 1 pinch sea salt Enhances flavors.
• 1 pinch black pepper Optional for added spice.
• 1 tablespoon maple syrup Optional drizzle for extra sweetness.

Instructions

 

Preparation

• Preheat your oven to 425°F (220°C).
• Peel and chop the butternut squash into one-inch cubes.
• In a large bowl, toss the squash cubes with olive oil, cinnamon, brown sugar, salt, and pepper until fully coated.
• Spread the seasoned squash evenly on a lined baking sheet, making sure not to overcrowd.

Cooking

• Roast in the preheated oven for 25-30 minutes, flipping halfway, until golden edges form.
• If using, brush maple syrup on during the last five minutes of roasting.
• Serve warm for best flavor and comfort.

Notes

This dish is versatile—try adding pecans or walnuts for crunch, or even a drizzle of tahini for a bold twist.

Nutrition

Serving: 1gCalories: 82kcalCarbohydrates: 22gProtein: 2gFat: 0.2gSaturated Fat: 0.03gSodium: 1mgFiber: 6gSugar: 2g

Keyword butternut squash, Comfort Food, Easy Recipes, Fall Recipes, roasted vegetables

Tried this recipe?Let us know how it was!