Maple Cinnamon Roasted Butternut Squash

One of my favorite go-to member's of the squash family is of the super sweet butternut variety. Even though it takes a bit of time to peel the squash itself, it can be done quickly and without any power tools. 



  • 1 large butternut squash, peeled, seeded, and cut into 1 inch cubes (pre-bought and cubed will also work if you don't want to cut it yourself!)
  • 1-2 tablespoons olive oil (I prefer to drizzle a thin layer on top)
  • 1-2 tablespoons pure maple syrup (substitute alert: honey or agave will work here as well)
  • 1/2 teaspoon cinnamon 
  • salt and pepper to taste


  1. Preheat oven to 400 degrees. 

  2. Toss the butternut squash cubes in your mixture of oil and maple syrup, evenly coating them.  Lay the cubes gently on a baking sheet, lined with parchment paper. Make sure there is space between each cube so that they cook evenly. Dust the squash with the cinnamon, salt and pepper. 

  3. Roast the butternut squash for 35-40 minutes, rotating half way to make sure that they are cooked evenly. Depending on the level of seasoning you desire, you can salt/pepper/cinnamon the under side of the squash. Cool, eat, enjoy! 

*Adapted from this recipe from Life Made Sweeter


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