Why I Love This Recipe
- Sweet and flavorful: Maple syrup and cinnamon bring out the natural sweetness of butternut squash, making every bite of this easy butternut squash recipe taste like fall. It’s just as cozy as my Glazed Sweet Potatoes with Maple Syrup & Lime.
- Nutritious: Packed with vitamins, fiber, and antioxidants, this easy roasted squash is as healthy as it is delicious. Try it with these Cast Iron Brussels Sprouts for a veggie-loaded meal!
- Versatile: A perfect side dish for everything from Perfect Roast Chicken to Air Fryer Salmon!
- Kid-approved: The sweet, cinnamon-spiced flavor wins over even picky eaters! If your kids love this, try my Sweet and Sour Roasted Squash next.
The Ingredients
- Butternut Squash: Any squash will work for this recipe! Feel free to try acorn, curry, delicata, honeynut or even kabocha squash! More on different squash varieties below!
- Oil: Any oil will work, just make sure it has a pretty high smoke point. Olive oil, vegetable oil or avocado oil are great.
- Cinnamon: Cinnamon actually has a lot of benefits, so adding it to this recipe makes it even better!
- Maple Syrup: I opt for 100% maple syrup which you can find pretty easily as most grocery stores.
How to Get Kids to Eat Butternut Squash
If your kids turn up their noses at squash, let them help in the kitchen! I discovered this trick when my little ones went from loving butternut squash purée as babies to refusing it as toddlers. One night, I let them toss the squash with a drizzle of maple syrup and a sprinkle of cinnamon, and suddenly, the kitchen smelled like fall. They couldn’t resist! Sometimes letting kids take charge (and adding a touch of sweetness) is all it takes to turn a “no thanks” into “more please.”
How to Cook Winter Squash: Skin or No Skin?
Wondering which winter squash have edible skin or if you need to peel them before cooking? You’re not alone! Here’s a quick guide to some of the most popular types of winter squash:
- Butternut Squash: Think sweet and nutty goodness with a smooth, orangey inside. I recommend to peel this one as the skin is quite thick and as a tough bite.
- Acorn Squash: It’s got this cute little acorn shape and a slightly nutty taste. I don’t peel acorn squash, but you can if you want.
- Kabocha Squash: A Japanese pumpkin look-alike with a sweet, fluffy inside that’s like sweet potatoes. Don’t peel the skin on this one. The skin becomes super tender when you cook it.
- Delicata Squash: This one’s known for its edible skin and sweet flavor, with a smooth and creamy texture. Don’t peel and just roast it up for hassle-free cooking.
- Honeynut Squash: It’s like a mini butternut squash, packing a sweet punch. You can roast it whole or in halves and you don’t peel the skin unless you want to.
- Curry Squash: There are different types, but generally, they’re sweet and nutty with a smooth texture. Don’t peel this one either. The skin is tender after it’s cooked!
