Sweet, cozy, and kid-friendly — perfect for weeknights or holiday meals.
Cinnamon Roast Butternut Squash is tender, naturally sweet, and lightly spiced — a side dish that both kids and adults happily devour. Maple syrup and cinnamon bring out the squash’s natural flavor, making it feel warm and comforting with minimal effort.
Why It Works
- Sweet and cozy: Cinnamon and maple syrup highlight the natural sweetness for a fall-inspired side.
- Nutritious: Packed with fiber, vitamins, and antioxidants without tasting “healthy.”
- Versatile: Pairs beautifully with roast chicken, salmon, pork, or even grain bowls.
- Kid-approved: The gentle sweetness and warm spice make squash approachable for picky eaters.
Ingredients
- 1 medium butternut squash (or other winter squash: acorn, delicata, kabocha, honeynut, curry)
- 1–2 tablespoons olive oil, vegetable oil, or avocado oil
- ½–1 teaspoon ground cinnamon
- 1–2 teaspoons 100% pure maple syrup
- Pinch of salt (optional)
Instructions
- Prep the squash: Preheat the oven to 425°F. Peel (if needed) and cut squash into 1-inch cubes. Place on a baking sheet, drizzle with oil, and toss to coat.
- Roast: Bake for about 40 minutes, tossing halfway, until fork-tender.
- Add flavor: Remove from oven, sprinkle with cinnamon, drizzle with maple syrup, and toss gently to coat. Return to the oven for 5 minutes to caramelize slightly.
- Serve: Transfer to a serving dish and enjoy warm.
Getting Kids Involved
Ages 3–5:
- Help drizzle oil and maple syrup over the squash.
- Sprinkle cinnamon onto the cubes.
Ages 6–9:
- Toss squash with hands or a spatula to coat evenly.
- Taste-test and suggest more cinnamon or maple syrup.
Ages 10+:
- Peel and cube the squash (with supervision).
- Help toss and spread squash on the baking sheet for even roasting.
Tips & Tricks
- Skin guide:
- Butternut: peel before cooking.
- Acorn: optional.
- Kabocha: leave on.
- Delicata: no peeling needed.
- Honeynut: optional.
- Curry: leave on.
- Extra caramelization: Roast a few extra minutes if you like slightly crisp edges.
- Flavor swaps: Sprinkle with nutmeg, pumpkin spice, or a pinch of sea salt for variation.
- Make ahead: Roast the squash, cool, and store in the fridge up to 3 days. Reheat gently before serving.
Crispy on the edges, tender inside, and lightly sweet — these Cinnamon Roast Butternut Squash cubes are an easy, cozy side your family will ask for again and again.
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Cinnamon Roast Butternut Squash
This Cinnamon Roast Butternut Squash is sweet, cozy, and incredibly easy to make. Roasted until tender, then finished with maple syrup and a sprinkle of cinnamon, it’s a simple side dish that’s full of flavor and perfect for little taste buds.
Ingredients
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2 cups peeled and chopped butternut squash (about 1 small squash*)
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2 teaspoons olive oil
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¼ teaspoon ground cinnamon
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1 tablespoon maple syrup
Instructions
- Preheat the oven to 425°F.
- Place the squash on a baking sheet, drizzle or spray with olive oil, and toss to coat evenly.
- Bake for 40 minutes, or until fork-tender. Remove from the oven, sprinkle with cinnamon, and drizzle with maple syrup. Toss to coat, then return to the oven and bake for an additional 5 minutes.
Notes
*This recipe works beautifully with many different winter squashes. Here are a few favorites:
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Butternut Squash: Sweet and nutty with thick skin. I recommend peeling this one, as the skin can be tough.
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Acorn Squash: Mild and slightly nutty. I usually leave the skin on, but you can peel it if you prefer.
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Kabocha Squash: A Japanese pumpkin with a fluffy, sweet interior. Leave the skin on—it becomes very tender when roasted.
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Delicata Squash: Known for its edible skin and creamy texture. No peeling needed for easy prep.
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Honeynut Squash: A mini butternut with big flavor. The skin is edible, but you can peel it if desired.
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Curry Squash: Sweet and nutty with tender skin that softens nicely during roasting.
