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+ servings
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.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 108kcal



  • 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.


  • 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.


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