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Cinnamon Roasted Butternut Squash

Prep Time10 mins
Cook Time40 mins
Course: Side Dish
Keyword: fall flavors, fall side dish, healthy vegan, vegan, vegan side dish, vegetarian, vegetarian side dish
Servings: 8


  • 1 inch large butternut squash peeled and cut into 1 in cubes about 8-9 cups
  • 2 tablespoon olive oil
  • 2 tablespoon brown sugar
  • 2/3 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt


  • Preheat oven to 425 degrees
  • Preheat oven to 425 degrees
  • Place aluminum foil on two large baking sheets
  • Mix the brown sugar, cinnamon and salt together
  • Toss the butternut squash cubes into the olive oil then in the seasoning mixture until they are coated well
  • Place coated butternut squash on the baking sheet in a thin layer (spread out evenly between the two baking sheets)
  • Place baking sheets in the over
  • Flip the squash after 20-25 minutes
  • Cook for about 40-45 minutes total (until edges are lightly brown and the centers are tender)


Serving: 1 cup: 95 calories, 2 grams protein, 18 grams carbs, 3 grams fat