This Roasted Honey Cinnamon Butternut Squash recipe brings comfort and warmth to your table in just under an hour. The natural sweetness of the squash caramelizes beautifully when roasted, while a drizzle of honey and a sprinkle of cinnamon create a luscious, aromatic glaze. Its tender, melt-in-your-mouth texture pairs perfectly with a subtle crunch from the edges, making every bite a delightful experience. Packed with vitamins and fiber, it’s a dish that’s as nourishing as it is delicious.
With only 10 minutes of prep and 40 minutes of hands-off cooking, this dish is ideal for busy days or cozy gatherings. The warm, earthy flavors of cinnamon blend seamlessly with the sweet honey, transforming humble squash into a show-stopping side. Whether served as a wholesome snack or a festive addition to your meal, it’s sure to leave everyone reaching for seconds. Simple, satisfying, and utterly delicious—this is a recipe you’ll want to make on repeat.
What You’ll Need
- 1 butternut squash (peeled, seeds removed, and cubed into bite-sized pieces)
- 2 Tablespoons olive oil (extra virgin works best for flavor)
- 3 Tablespoons honey (substitute with maple syrup for a vegan option)
- 1/2-1 teaspoon cinnamon (adjust to taste; start with 1/2 tsp and add more if desired)
- Salt and pepper (to taste; use sea salt or kosher salt for best results)
How to Make It
- Preheat your oven to 425°F (220°C).
- Prepare the baking sheet: Spray a large baking sheet with non-stick cooking spray or line it with aluminum foil for easy cleanup.
- Toss the squash: In a large bowl, combine the cubed butternut squash, olive oil, honey, and cinnamon. Toss until all pieces are evenly coated.
- Arrange on the baking sheet: Spread the squash in a single layer on the prepared baking sheet. Avoid overlapping pieces to ensure even roasting and caramelization. Use a second sheet if needed.
- Roast: Place the baking sheet in the preheated oven and roast for about 40 minutes, or until the squash is tender and the edges are caramelized. Stir halfway through for even cooking.
- Season and serve: Remove from the oven, sprinkle with salt and pepper to taste, and serve warm. Enjoy as a side dish or a healthy snack!
Perfect Pairings: Serving Suggestions
This Roasted Honey Cinnamon Butternut Squash is a versatile side dish that pairs beautifully with a variety of mains. Try serving it alongside roasted chicken, grilled pork chops, or even a hearty vegetarian grain bowl. For a cozy fall meal, pair it with a creamy soup like butternut squash or pumpkin. Pro tip: Sprinkle with toasted pecans or crumbled feta for added texture and flavor!
Storage & Reheating Tips
Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, spread the squash on a baking sheet and warm in a 350°F oven for 10-15 minutes, or until heated through. Avoid microwaving, as it can make the squash soggy. For longer storage, freeze the roasted squash in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months.
Time-Saving Hacks
Short on time? Buy pre-cubed butternut squash from the grocery store to skip the peeling and chopping. You can also prep the squash a day ahead—toss it with the oil, honey, and cinnamon, then store it in the fridge until ready to roast. Bonus tip: Use a silicone baking mat instead of foil for easy cleanup and even roasting.
Recipe Variations to Try
Switch up the flavors by swapping honey for maple syrup or brown sugar. Add a pinch of cayenne pepper for a sweet-and-spicy kick, or toss in fresh herbs like rosemary or thyme for a savory twist. For a nutty flavor, drizzle with tahini or sprinkle with toasted sesame seeds before serving. Get creative and make it your own!
Common Questions Answered
Can I use other types of squash? Absolutely! Acorn or delicata squash work well too—just adjust the roasting time as needed. Why is my squash steaming instead of roasting? Make sure the pieces are spread in a single layer with no overlap. Crowding the pan traps moisture, preventing that caramelized exterior. Can I make this ahead? Yes! Roast the squash, let it cool, and store it in the fridge. Reheat just before serving.
Roasted Honey Cinnamon Butternut Squash Recipe
Ingredients
- 1 butternut squash, peeled, seeds removed, and cubed
- 2 Tablespoons olive oil
- 3 Tablespoons honey
- 1/2-1 teaspoon cinnamon, depending on how much you want
- salt and pepper, to taste
Instructions
- Preheat oven to 425 degrees F.
- Spray a large baking sheet with non-stick cooking spray and set aside (I also lined my baking sheet with aluminum foil for easy clean up).
- In a large bowl, toss squash with olive oil, honey, and cinnamon until all pieces of squash are lightly coated.
- Spread squash in a single layer on the baking sheet (if you need to use two sheets to make it, be sure they are all in a single layer. If there is any overlap, the squash will steam instead of roast and we are going for that caramelized outside).
- Roast in pre-heated oven for about 40 minutes or until squash reaches desired tenderness.
- Top with salt and pepper and serve.