roasted butternut squash in white bowl
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5 from 5 votes

Roasted Butternut Squash Recipe

Roasted butternut squash with cinnamon and maple brings out all the wonderful flavors of fall and makes a great addition to your Thanksgiving table. A simple dish with simple flavors. You are going to love this cubes of ‘fall heaven’.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Side Dish
Cuisine: American
Keyword: Butternut squash, Fall Recipes, Thanksgiving Sides,
Servings: 4
Calories: 71kcal


  • One 4 lbs butternut squash
  • 1 ½ tablespoon olive oil
  • Salt and pepper to taste
  • 1 ½ tablespoon maple syrup
  • 1 teaspoon cayenne pepper
  • 1 teaspoon rosemary fresh chopped
  • 1 teaspoon thyme fresh chopped
  • 1 teaspoon cinnamon powder


  • First : prep the squash, by peeling off the skin and chopping it into cubes (see instructions above).
    Pro-Tip : Make sure to dice even cubes (about 1 inch cubes). The more even cubes, the more perfectly squash will roast.
  • Pre-heat the oven to 375 degrees F.
  • Transfer diced cubes of butternut squash into a large bowl.
  • Add olive oil, salt & pepper, maple syrup, cayenne pepper, chopped fresh thyme and rosemary. Toss everything together. 
  • Spread the seasoned squash over greased baking metal tray.
    Pro-Tip : Make sure to spread squash in one even layer. If you over crowd or cramp the squash, it will end up steaming instead of roasting. 
  • Roast in pre-heated oven at 375 degrees F.
  • After 15 minutes, remove the tray from oven and turn the cubes with a spatula. Return it back to the oven and continue to bake. 
  • When you start seeing brown spots on the squash cubes, and fork cuts through it’s ready. Remove it from oven.
  • Transfer it to serving dish. Sprinkle with rosemary and thyme on top.
  • Serve warm.


Calories: 71kcal | Carbohydrates: 6g | Protein: 0g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1mg | Potassium: 26mg | Fiber: 0g | Sugar: 4g | Vitamin A: 230IU | Vitamin C: 1.2mg | Calcium: 21mg | Iron: 0.2mg