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    Home » Recipes » Sides

    Roasted Cinnamon Butternut Squash Cubes

    Published: Nov 9, 2020 / Modified: Nov 9, 2020 by Lizzie Streit, MS, RDN / This post may contain affiliate links / 2 Comments

    • 25
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    images of diced butternut squash and cooked squash separated by text box with recipe title
    images of cooked butternut squash on serving platters separated by text box with recipe title
    image of cinnamon butternut squash on a counter with a text box with recipe title on top

    These baked maple syrup and cinnamon butternut squash cubes make the perfect side dish for Thanksgiving or just a weeknight meal! This recipe is very simple to prepare and full of delicious flavors.

    cinnamon roasted butternut squash in a serving platter on a counter next to bowls with seasonings

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    Happy Monday, Veg World! I feel as though we’ve lived a year in the past week, and I’m very excited to get back to business on the blog today.

    With Thanksgiving under three weeks away, I’m coming at you with my first new side dish recipe for the holiday season–cinnamon butternut squash! This one is incredibly delicious, easy to prepare, and makes a reasonable amount so that you’re not left with tons of leftovers during a year when your family gatherings may be smaller than usual.

    If you missed my post on How to Cut Butternut Squash into Cubes, be sure to check it out (there’s a video included!) to learn how to prep perfectly diced squash for this recipe. But if you really want to save time, you can even buy pre-diced squash at the store. Your secret will be safe with me…I promise.

    Now let’s chat about the flavors in this dish. It turns out that butternut squash and maple syrup are a fantastic pair, and the touch of cinnamon brings out the sweet flavors even more. PLUS, this one is vegan, gluten free, dairy free, and paleo. It’s a versatile option that you can serve to all guests, even those with dietary restrictions!

    butternut squash cubes spread out on a bamboo cutting board on a counter

    What are the benefits of eating butternut squash?

    Now that I’ve convinced you to try this roasted butternut squash with cinnamon, let’s talk about the health benefits! Butternut squash provides generous amounts of the provitamin A carotenoid beta carotene, which acts as an antioxidant and may help prevent cancer and heart disease.

    It’s also rich in fiber, which improves satiety and keeps bowels regular. Finally, a cup of butternut squash has more potassium than a banana! Getting enough potassium is critical for maintaining a healthy blood pressure.

    butternut squash cubes tossed in cinnamon and maple syrup in a mixing bowl

    How to Make Cinnamon Butternut Squash

    1. Dice the squash into cubes.
    2. Add the squash to a mixing bowl, and toss with maple syrup, cinnamon, olive oil, salt, and pepper.
    3. Spread the squash in a single layer on a lined baking sheet. Cook until tender, flipping halfway through.

    Too easy!! Am I right??

    Expert Tips

    • For a sweet and spicy variation of cinnamon butternut squash, add a pinch of cayenne pepper or chili powder before roasting.
    • If you don’t have maple syrup, sub the same amount of brown sugar.
    • Leftovers will last in an airtight container in the fridge for 3 to 4 days. Reheat in the microwave until warmed through, about 1 to 2 minutes.
    • As I mentioned above, use pre-cut butternut squash to save time!
    • You can also use frozen butternut squash cubes. Preheat the oven to 450 degrees F (instead of 400) and cook right from frozen (do not thaw).
    close image of roasted butternut squash in a serving bowl on a counter

    More Squash Recipes

    For other delicious recipes like this baked cinnamon butternut squash, check out the Vegan Butternut Squash and Pear Soup, Spiced Oat and Butternut Squash Muffins, and Whipped Butternut Squash and Goat Cheese Dip.

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

    cinnamon roasted butternut squash in a serving platter on a counter next to bowls with seasonings

    Roasted Cinnamon Butternut Squash Cubes

    Maple syrup and cinnamon roasted butternut squash makes the perfect vegan side dish for Thanksgiving.
    5 from 1 vote
    Print Pin Rate Save Saved!
    Prep Time: 10 mins
    Cook Time: 30 mins
    Total Time: 40 mins
    Servings: 6
    Calories: 108kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients

    • 1 butternut squash - peeled, deseeded, and cut into 1-inch cubes
    • 2 tablespoon olive oil
    • 1 tablespoon maple syrup
    • 1 teaspoon cinnamon
    • ½ teaspoon kosher salt
    • ½ teaspoon freshly ground black pepper
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    Instructions

    • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or foil.
    • Add the butternut squash cubes to a large mixing bowl with the olive oil, maple syrup, cinnamon, salt, and pepper. Toss until coated, then transfer to the baking sheet and spread out the cubes in a single layer.
    • Roast for 25 to 30 minutes, flipping halfway through, until the squash is tender. Enjoy warm.

    Notes

    • To save time, use pre-cut or frozen butternut squash cubes. If using frozen cubes, preheat the oven to 450 degrees instead of 400 and cook straight from frozen.
    • Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days. Reheat on high in the microwave until warmed through.
    • You can sub the same amount of brown sugar for the maple syrup in this recipe. For a sweet and spicy variation, add a pinch of cayenne or chili powder.
    • For tips on cutting butternut squash, check out my tutorial.

    Nutrition

    Serving: 1cup | Calories: 108kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 199mg | Potassium: 448mg | Fiber: 3g | Sugar: 5g | Vitamin A: 13288IU | Vitamin C: 26mg | Calcium: 68mg | Iron: 1mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    Have a productive and healthy week! – Lizzie

    More Plant-Forward Side Dishes

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    • Leek Pancakes
    • Mushroom Gratin
    • Caramelized Mushrooms
    • 25

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    1. Pete

      June 04, 2022 at 3:37 pm

      I’m not a vegan, in fact, I’m a huge carnivore but this is an amazing side dish for my blackened chicken. Very delicious and healthy.

      Reply
      • Lizzie Streit, MS, RDN

        June 08, 2022 at 10:33 am

        Hi Pete, I’m so glad you enjoyed this side dish!

        Reply

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    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

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