One of my absolute favorite recipes that envelops the house in warmth and comfort is Cinnamon Roasted Butternut Squash. It’s the kind of dish that makes you want to gather around the table and savor each bite with your loved ones. I first stumbled upon this recipe a few years back during a Thanksgiving dinner at my sister’s house. We were standing in the kitchen, chatting about everything under the sun, while the squash roasted in the oven. The sweet and savory combination was an instant hit, and ever since then, it’s become a cherished part of our family get-togethers.
When it comes to making this dish, it’s all about balance. The butternut squash gets a light caramelization from the maple syrup and butter, while the cinnamon and sea salt add just the right amount of spice and flavor. It’s an easy recipe to whip up, especially if you’re hustling to put together a last-minute dinner or need a reliable side dish for holiday feasts. Plus, who doesn’t love a little sprinkle of optional parsley or pomegranate seeds to elevate the presentation?
I’ve tried tweaking the recipe over the years, adding a pinch more cinnamon here, or a dab more maple syrup there, but the original is still my go-to version. It’s versatile, it’s delicious, and it’s become a comforting staple in our home. Whether it’s for Thanksgiving, a casual weekend dinner, or even just a random Wednesday night when you’re craving something a bit special, this cinnamon roasted butternut squash fits the bill. If you haven’t tried it yet, I encourage you to give it a whirl. You’ll savor those tender, sweet cubes and feel the warmth of the holidays, even if it’s the middle of spring!
How to Make Cinnamon Roasted Butternut Squash
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Ingredients:
- 2 pounds butternut squash (peeled, seeded, and cut into 1-inch cubes)
- 1 tablespoon olive oil
- 1 tablespoon melted salted butter
- 1 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 2 tablespoons pure maple syrup
- Optional: fresh parsley or rosemary, chopped (or pomegranate seeds for garnish)
Directions:
- Begin by setting your oven to 425 degrees F and lightly greasing a large baking sheet.
- In a large mixing bowl, place the butternut squash cubes.
- Drizzle the melted butter and olive oil over the squash, mixing thoroughly to coat the pieces evenly.
- Sprinkle the cinnamon and sea salt into the bowl, stirring to distribute the seasoning over the squash.
- Arrange the seasoned squash on the baking sheet, ensuring they lay in a single layer.
- Place the baking sheet in the oven and roast for about 20 minutes, giving it a stir halfway for uniform cooking.
- Once the squash begins to brown and is tender, drizzle the maple syrup over it and gently stir.
- Return to the oven for another 10-15 minutes until the squash is golden and soft.
- Serve it warm, with a sprinkle of optional fresh herbs or garnishes. Relish the flavors!
Creative Substitutions to Suit Your Taste
If you don’t have olive oil, you can use coconut oil for a subtle tropical twist. For a dairy-free version, replace butter with a plant-based alternative. No maple syrup on hand? Honey or agave nectar will do the trick. Feel free to experiment with spices like nutmeg or allspice for a different flavor profile!
Preserving Cinnamon Roasted Butternut Squash for Later Enjoyment
To keep your cinnamon-scented squash fresh, store it in an airtight container in the refrigerator, where it will last for about 3-4 days. You can also freeze the roasted squash in a suitable freezer container or bag for up to a month. When ready to enjoy, simply reheat it in the oven until it’s heated through.
Perfect Pairings for Cinnamon Roasted Butternut Squash
This dish pairs wonderfully with a variety of mains. Roast chicken or turkey are classic choices, especially during holiday seasons. For a twist, serve it alongside a nutty quinoa salad or mixed greens with a light vinaigrette. A good glass of white wine complements it perfectly as well.
Secrets to Perfecting Cinnamon Roasted Butternut Squash
Remember not to overcrowd the baking sheet for best results; this helps in achieving that delicious caramelization. If you’re craving a more intense flavor, toast your spices briefly before adding them to the squash. Finally, add garnishes just before serving to keep them vibrant and crisp.
Seasonal Twists for Cinnamon Roasted Butternut Squash
In autumn, add fresh sliced apples or a handful of cranberries for a festive twist. During spring, try incorporating tender asparagus pieces, roasting them alongside the squash. In summer, add a light drizzle of lemon juice for a fresh finish, and for winter, sprinkle some toasted pecans or walnuts for added warmth and crunch.
FAQs:
Can I use another type of squash for this recipe?
Absolutely! You can use acorn squash or even pumpkins for a similar result. Just keep the preparation and roasting times in mind as they may differ slightly in texture and cooking duration. Experimenting with different squash types can lead to delightful variations.
What’s the best way to peel butternut squash?
A vegetable peeler is your best friend here. First, cut off both ends of the squash. Then, using a sturdy peeler, remove the skin in long strokes. Be cautious, as the squash can become slippery. Alternatively, you can microwave it for a couple of minutes to soften it slightly, making peeling a bit easier.
Can I prepare this dish in advance?
Yes, you can prepare the squash in advance. Peel, seed, and cube the squash a day before, keeping it in a sealed container in the fridge. Roast it ahead of time if necessary and reheat it in the oven just before serving, ensuring it’s warm and delicious.
How do I prevent the squash from becoming mushy?
The key to avoiding mushy squash is not overcooking it and ensuring you don’t overcrowd the baking sheet, which can steam the squash rather than roast it. Instead, aim for nicely spaced squash bites to achieve the ideal crispy edges and tender center.
What can I do with leftovers?
Leftover roasted squash can be incorporated into salads, grain bowls, or even blended into a savory soup. It’s a versatile leftover that adds flavor and nutrition to a variety of dishes. You can also toss it with pasta for a warm meal.
What type of maple syrup should I use?
Pure maple syrup is the best choice for this dish, as it provides a natural sweetness without any artificial flavors. Look for Grade A dark or amber syrup for its rich and robust flavor, which complements the cinnamon and butternut squash perfectly.
Cinnamon Roasted Butternut Squash
Equipment
- Baking sheet
- Large Bowl
Ingredients
Roasted Squash Ingredients:
- 2 pounds butternut squash peeled, seeded, and cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 tablespoon melted salted butter
- 1 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 2 tablespoons pure maple syrup
Optional Garnish:
- fresh parsley or rosemary chopped
- pomegranate seeds for garnish
Instructions
- Preheat your oven to 425°F and lightly grease a large baking sheet.
- In a large bowl, combine the diced butternut squash.
- Drizzle the melted butter and olive oil over the squash, mixing thoroughly to ensure every piece is coated.
- Sprinkle the cinnamon and sea salt into the bowl, mixing to evenly season the squash.
- Spread the seasoned squash cubes out in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 20 minutes, stirring halfway through for uniform cooking.
- Once tender and slightly browned, drizzle the maple syrup over the squash and gently mix.
- Return the baking sheet to the oven and roast for another 10-15 minutes until the squash is golden and soft.
- Serve warm, garnished with fresh herbs or pomegranate seeds if desired.
