This post is sponsored by NOW Foods. All thoughts and opinions are my own.
Fresh butternut squash is tossed with maple syrup, cinnamon, and rosemary, then roasted until tender and caramelized. The mix of sweet and savory tastes makes it great for a special dinner but simple enough for a weekday side. It’s a lovely way to enjoy winter produce.
I like planning meals around what’s in season. Fruits and vegetables have peak times when they’re freshest, often cheaper, and more flavorful. As winter sets in, I stock up on a few favorite cold-weather items. I crave warm, comforting dishes like stews and roasted vegetables—root veggies and winter squashes (butternut and acorn are favorites) really shine when roasted. One of our go-to sides this time of year is roasted maple cinnamon butternut squash.
Butternut squash is usually harvested in late fall, but it stores well for months, so it’s a handy, long-lasting fresh option to keep on hand.
This roasted maple cinnamon butternut squash is perfect for chilly nights. Bright squash cubes are coated in maple syrup, cinnamon, and rosemary, then roasted to golden, tender perfection. The result feels special enough for a dinner party and easy enough for a weeknight. I love recipes that use ingredients I already have to make something tasty with little effort.
The maple and cinnamon deepen the squash’s natural flavor and give the dish a cozy feel. Fresh rosemary is best, but dried works too—I used dried this time because fresh herbs were hard to find at the store.
Ingredients:
– 1 large butternut squash, peeled and cut into 1-inch cubes
– 2 1/2 tbsp NOW olive oil (or extra virgin olive oil)
– 2 1/2 tbsp NOW Foods maple syrup
– 1/2 tbsp dried rosemary (or 1 tbsp chopped fresh rosemary)
– 1 tsp cinnamon
– 1 tsp kosher salt
– 1/2 tbsp brown sugar (optional)
– Fresh black pepper, to taste
Tips:
– With so few ingredients, pick ones with good flavor. I use NOW Foods Organic Maple Syrup (grade A) for its delicate taste and NOW extra virgin olive oil for its balanced flavor and high smoke point. If you can find fresh rosemary, use it.
– Use code AMBER to save 20% at nowfoods.com.
How to cut butternut squash:
– Wash and dry the squash.
– Trim about 1/4 inch off the top and bottom with a very sharp knife.
– Peel the skin with a vegetable peeler. The skin is edible but not very pleasant.
– Slice lengthwise down the center.
– Scoop out the seeds and pulp with a spoon.
– Cut into relatively even 1-inch cubes.
Steps:
1. Preheat the oven to 400°F. Lightly oil a large baking pan or spray with nonstick spray.
2. Peel and cube the squash, then place the pieces in a large bowl.
3. In a small bowl, whisk together olive oil, maple syrup, cinnamon, and dried rosemary (if using dried).
4. Pour the mixture over the squash and toss to coat.
5. Spread the squash in a single layer on the prepared baking pan. Sprinkle with salt, pepper, and brown sugar if using (brown sugar adds a deeper sweetness but is optional).
6. Roast 30–40 minutes, flipping once halfway through, until the squash is browned and tender.
Note: If you’re using fresh rosemary, don’t add it until after roasting—sprinkle it on once the squash comes out of the oven. Serve warm.
How to enjoy:
This roasted maple cinnamon butternut squash works beautifully with roasted chicken or pork tenderloin. I also love tossing it into a spinach salad with grilled chicken, walnuts, goat cheese, and cranberries, dressed with a Dijon vinaigrette. You can swap it into recipes that call for roasted sweet potatoes, like warm kale salads.
Roasted Maple Cinnamon Butternut Squash
Prep time: 10 minutes
Cook time: 30–40 minutes
Total time: 40–50 minutes
Servings: about 6
Ingredients:
– 1 large butternut squash, washed, peeled, and cut into 1-inch cubes
– 2 1/2 tbsp extra virgin olive oil
– 2 1/2 tbsp maple syrup
– 1/2 tbsp dried rosemary (or 1 tbsp finely chopped fresh rosemary)
– 1 tsp cinnamon
– 1 tsp kosher salt
– 1/2 tbsp brown sugar (optional)
– Black pepper to taste
Instructions:
1. Preheat oven to 400°F and oil a large baking pan.
2. Place peeled, cubed squash in a large bowl.
3. Mix olive oil, maple syrup, cinnamon, and dried rosemary in a small bowl (skip rosemary here if using fresh; see note).
4. Pour the mixture over the squash and toss to coat.
5. Spread the squash evenly on the baking pan. Sprinkle with salt, pepper, and brown sugar if using.
6. Bake 30–40 minutes, flipping once, until browned and tender. Serve warm.
Notes:
– If using fresh rosemary, add it after roasting.
– Don’t overcrowd the pan—give the squash room so it browns and caramelizes well.
Other simple sides to try:
– Roasted Tomato and Garlic Pasta
– Cilantro Lime Coleslaw
– Cranberry and Walnut Wild Rice Pilaf
– Baked Green Bean Fries
Use code AMBER to save 20% at nowfoods.com.