Cinnamon Roasted Butternut Squash

By Updated on

Cinnamon Roasted Butternut Squash is the perfect side dish to add to your holiday menu, but easiest to make any night of the week.

118 CAL 15g CARBS 7g FAT 1g PROTEIN 2

There is something magical that happens to butternut squash when it is roasted with cinnamon. It becomes sweet with these delicious caramelized edges and you won't believe how quickly it disappears. 

Roasted vegetables are probably my favorite side dish and I recently began adding butternut squash to the rotation on a pretty regular basis. It's a great lower carb option that I like to use instead of potatoes. While you can roast it with almost any spice blend, I think it pairs perfectly with cinnamon and nutmeg. If you aren't watching carbs, you could add maple syrup or brown sugar as well.

The other thing I love about roasting butternut squash is that the leftovers are amazing. I love to throw them in my morning eggs, lunchtime salads, or use them for quick veggie tacos at night. In fact, I love these leftovers so much, that I always make a double or triple batch whenever I roast butternut squash. 

The one difficult part of making butternut squash is the prep work, but I have an easy hack below to help make that part easier. (Hint: It involves a quick trip to the microwave that will make it so much easier to peel and chop.)  If you are pressed for time, skip the prep work, and just buy chopped butternut squash. Most grocery stores carry it with the fresh produce.

Roasted butternut squash on a baking sheet with cinnamon and nutmeg.

How to roast butternut squash?

Start by preheating the oven to 400 degrees. Peel the squash and chop into small 1 inch pieces. You can also buy chopped butternut squash to save on prep time. Then toss the squash with olive oil, spices, salt, and pepper. Spread out in a single layer on a baking sheet and roast for 25-35 minutes until tender and caramelized.

Pro tip: One of the most common mistakes when roasting vegetables is overcrowding the pan.  Make sure to place the squash in a single layer with some space to breathe. That ensures that the squash caramelizes and roasts instead of steams.

Recipe Ideas and Tips

There are so many ways to customize this recipe when it comes to the flavor profile, shape, and serving ideas.

  • Swap in coconut oil for olive oil to add a slightly nutty flavor to the squash.
  • Add a drizzle of maple syrup before serving to sweeten up this dish.
  • Add some roasted or glazed walnuts or pecans to the dish for crunch. This is a great way to spice up the dish for the holidays.
  • Add color and tartness with pomegranate seeds or dried cranberries.
  • Add fresh herbs like thyme or rosemary to add a fresh note. 
  • Add complimentary spices like turmeric, cumin, allspice, or mace to pack in even more flavor.
  • For a sweeter option, toss the squash with some brown sugar before roasting. 
  • Add a savory note with a drizzle of balsamic vinegar.
  • Instead of chopping the squash into small pieces, cut it into slices for a different presentation. 

How to peel and chop butternut squash?

The best way to peel butternut squash is to start by poking the squash all over with a fork. Then microwave it for 2-3 minutes. This loosens the skin, making it much easier to peel.

Once you have peeled the squash, cut it in half lengthwise. Use a spoon to scoop out the seeds. Then chop into smaller pieces. Make sure to use a sharp knife since butternut squash is hard.

Can I prep in advance?

Although I wouldn't recommend roasting butternut squash in advance for a holiday meal, you can prep it ahead of time for a regular weeknight meal. Just be aware that it will lose some of the crisp edges after being stored in the fridge. You can also peel and chop the butternut squash a couple of days in advance to make prep quick and easy. 

Leftover Ideas

Some of my favorite leftovers start with a container of roasted vegetables. 

  • Make a salad with roasted butternut squash, greens, goat cheese, and chopped apples. You can also try this Butternut Squash, Quinoa, and Pomegranate Salad.
  • Try adding butternut squash to your morning egg scramble or throwing it in a quiche or frittata.
  • Make a grain bowl with the squash, brown rice or farro, arugula, and your favorite dressing or cheese. 
  • Add it to your favorite prepared soup to add some fresh flavors. 
  • Grab some corn tortillas, black beans, and your roasted butternut squash for an easy vegetarian taco. 

Roasted cinnamon butternut squash in a dish with fresh thyme and on a baking sheet.

More healthy butternut squash recipes

The Recipe
Cinnamon roasted butternut squash in a white dish with a baking sheet.

Cinnamon Roasted Butternut Squash

118 CAL 15g CARBS 7g FAT 1g PROTEIN 2
  • Print
  • Download
  • Send to your inbox


  • 1 butternut squash
  • 2 tbsp. olive oil
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • Salt and pepper

Like this Recipe? Try our Meal Plans!

Slender Kitchen Meal Plans
  • Weekly Meal Plans
  • Easy Shopping List
  • Healthy, Low Carb, & Vegetarian
  • Nutritional Information


(Hide Media)

Switch to prevent your screen from going dark.


Preheat the oven to 400 degrees. Carefully peel and chop the squash into 1 inch cubes.


Toss with olive oil, cinnamon, nutmeg, salt, and pepper.


Lay out in one single layer on a baking sheet. I cover mine in foil for easier clean up. Bake for 25-30 minutes or until squash is tender. Taste and season as needed.

Nutritional Facts
Serving Size: 1 cup
Amount Per Serving
Calories 118
Calories from Fat 63
% Daily Value *
Total Fat 7g
Saturated Fat 1g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 0mg
Sodium 5mg
Total Carbohydrate 15g
Dietary Fiber 3g
Sugars 3g
Protein 1g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.


Optional: Add chili powder or a pinch of cayenne pepper as well.
user image
About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
On Cinnamon Roasted Butternut Squash
user image
user image
Deanna Fitzpatrick
December 13, 2019 - 17:59
Add a Rating:
My family, who are not big fans of squash, loved this. I followed the recipe exactly. They were sure that I had added brown sugar. it tasted so sweet. Highly recommended!
user image
judy mason
November 20, 2019 - 11:57
Add a Rating:
I make this but I also add carrots and sweet potatoes in to roast all together. It's delicious!
user image
Kathy Humann
August 17, 2018 - 16:10
Add a Rating:
I've been eating low carb-Keto for the last month and feel great. Tonight I had leftover baked chicken and wanted something fresh to serve with it. I had purchased a butternut squash because they were on sale....This fit the bill! Very yummy! I also used home made keto maple syrup drizzled on! Better than sweet potatoes! Thank you!
Instagram Icon
Did you make this?

Snap a picture and show us what you made on Instagram or Facebook. Tag us using @SlenderKitchen or #slenderkitchen.