Maple-Cinnamon Butternut Squash

Butternut squash recipe

If you're looking for a tempting treat that's on the healthy side, you can't go wrong with this recipe! The squash and salt brings the savory while the cinnamon and syrup bring the sweet for a perfect combo!


  • 3 pounds butternut squash, peeled, seeded and cut into 1-1 1/2 inch cubes
  • 2 tablespoons good olive oil
  • 2 tablespoons pure maple syrup
  • 1/2 teapoon cinnamon
  • Kosher salt and freshly ground black pepper, to taste


  1. Preheat oven to 450 degrees F.
  2. Spread squash cubes over a greased baking sheet; drizzle with olive oil.
  3. In a small bowl, combine syrup with cinnamon then drizzle mixture over squash. Using two large spoons or spatulas, toss all ingredients together and then season to taste with salt and pepper.
  4. Roast prepared squash on center oven rack, uncovered, for ten minutes. Reduce oven temperature to 400 degrees F. and continue to roast squash another 20-25 minutes, or until squash is very fork-tender when pierced. Remove from oven and serve immediately or at room temperature, as desired.

This recipe was provided courtesy of Kansas Living Magazine through a partnership with Chef Alli.  Read the original recipe here.

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