This Roasted Butternut Squash is a simple, sweet, and savory side dish that perfectly complements any fall or winter meal. Tossed with maple syrup, cinnamon, rosemary, and olive oil, the squash roasts into golden, caramelized cubes that are tender on the inside and slightly crisp on the edges.

Why You’ll Love This Recipe

This recipe is quick to prep, highly nutritious, and packed with seasonal flavor. The maple syrup adds a light sweetness, while cinnamon and rosemary give it a warm, herby balance. Roasting enhances the natural sweetness of butternut squash, creating a cozy, comforting dish that pairs well with anything from holiday roasts to weeknight chicken.

Roasted Butternut Squash

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

butternut squash (about 3 pounds), peeled, seeded, and cubed
extra-virgin olive oil
pure maple syrup
kosher salt
ground cinnamon
ground black pepper
fresh rosemary, chopped

Directions

Preheat the oven to 400°F and position the racks in the upper and lower thirds. Coat two baking sheets with nonstick spray.
In a large bowl, toss the butternut squash cubes with olive oil and maple syrup. Sprinkle with salt, cinnamon, and pepper, then toss again to coat evenly.
Spread the squash out in a single layer across the prepared baking sheets, making sure the cubes don’t overlap. Discard any excess liquid remaining in the bowl.
Roast in the oven for 15 minutes. Remove the pans, flip the cubes with a spatula, and return to the oven, switching the pan positions.
Continue roasting for another 10 to 15 minutes, or until the squash is golden and tender.
Remove from the oven and sprinkle with chopped rosemary. Serve warm.

Servings and timing

Servings: 4–5
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Savory version: Omit maple syrup and cinnamon; use garlic powder, paprika, or cumin for a savory twist.
Spicy-sweet: Add a pinch of cayenne pepper or chili powder for heat.
Crispy finish: Roast slightly longer for crispier edges.
Herb swap: Use thyme or sage instead of rosemary.
Mixed veggies: Roast alongside carrots, parsnips, or sweet potatoes for a colorful medley.

Storage/Reheating

To make ahead: Dice the squash up to 1 day in advance and refrigerate in an airtight container until ready to roast.
To store: Store leftovers in an airtight container in the refrigerator for 4 to 5 days.
To reheat: Warm in a skillet over low heat, in a 350°F oven, or microwave until heated through. For best texture, use the oven or skillet.
To freeze: Freeze roasted squash in a single layer on a baking sheet, then transfer to an airtight container. Freeze for up to 3 months. Thaw in the fridge before reheating. Note: texture will be softer after freezing.

FAQs

Can I use pre-cut butternut squash?

Yes, pre-cut squash saves time and works just as well. Make sure the pieces are similar in size for even roasting.

Do I have to peel the squash?

Yes, for this recipe it’s best to peel the squash. The skin can be tough and won’t crisp up during roasting.

Can I use honey instead of maple syrup?

Yes, honey can be used as a substitute, though the flavor will be slightly different.

What’s the best way to cut a butternut squash?

Use a sharp knife to slice off the ends, peel with a vegetable peeler, cut in half lengthwise, scoop out the seeds, then cube.

How do I know when the squash is done?

The squash should be fork-tender and slightly golden on the edges. Taste a piece to check for doneness.

Can I double the recipe?

Yes, just use additional baking sheets and rotate them in the oven for even roasting.

What can I serve this with?

It pairs well with roasted chicken,holiday turkey, or over salads and grain bowls.

Can I make it without rosemary?

Yes, you can omit rosemary or replace it with other herbs like thyme or sage.

How do I keep it from getting soggy?

Make sure to spread the squash in a single layer and discard any excess liquid before roasting.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free.

Conclusion

Roasted Butternut Squash is a flavorful, wholesome side dish that adds a pop of color and comfort to any table. With its balance of sweet maple, warm cinnamon, and earthy rosemary, it’s the perfect dish for fall gatherings, holiday feasts, or a simple weeknight dinner. Easy to prepare and endlessly versatile, it’s a seasonal staple you’ll make again and again.