ROASTED SQUASH WITH CINNAMON
Roasted squash has a lovely sweet quality to it, so it only makes sense to accent that with a drizzle of maple syrup and some cinnamon. This recipe is wonderful around Thanksgiving, maybe with roasted turkey or a ham, but it’s great anytime as a twist on your usual savory vegetables. You can use any firm squash you like, but my favorite for this recipe is butternut. SERVES 4
PREP TIME: 10 minutes
COOK TIME: 30 minutes
1 large butternut squash, peeled and sliced lengthwise into 1-inch pieces
2 tablespoons (30 ml) extra-virgin olive oil
1 tablespoon (15 ml) maple syrup
2 teaspoons (10 ml) ground cinnamon
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the butternut squash with the olive oil and maple syrup.
- Transfer to a baking sheet, and sprinkle with the cinnamon. Bake for 25 to 30 minutes, or until fork-tender, and serve.
VARIATION 1 PLAIN ROASTED SQUASH: Skip the cinnamon and maple syrup, and season the butternut squash with olive oil, salt, and pepper. Roast at 400°F (200°C) for 25 to 30 minutes.
VARIATION 2 ROSEMARY-GARLIC ROASTED SQUASH: Toss the squash in olive oil with 3 cloves minced garlic, 2 or 3 chopped rosemary sprigs, and ¼ cup pumpkin seeds. Season with salt and pepper, and roast according to the original recipe.
PREP TIP: Peel and dice hard squashes as soon as you get them home from the grocery store if you know you’ll be cooking them within 3 or 4 days. The chopping is by far the most difficult part of any squash recipe, so doing it ahead of time will be worth it later.
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Roasted squash with cinnamon is the easiest autumn side dish imaginable — slices of butternut squash tossed with olive oil and maple syrup, then roasted until caramelized and dusted with warm cinnamon. The edges turn sticky and golden while the centers go creamy and sweet. It tastes like the best part of a holiday dinner with none of the fuss.
Pro Tips
- Cut the squash into even 1-inch pieces so they roast uniformly — thin tips burn before the thick centers tenderize.
- Toss with the maple syrup before the cinnamon so the spice sticks evenly and doesn't clump.
- Give it the full 25 to 30 minutes and don't stir too often; letting the slices sit against the pan is what builds caramelized edges.
- A pinch of salt on top right after roasting sharpens the sweetness and makes the cinnamon pop.
Frequently Asked Questions
Can I use a different squash?
Yes — kabocha, honeynut, or even sweet potato work with the same roasting time. Delicata cooks faster and can be roasted unpeeled.
Is maple syrup Paleo?
Used in small amounts like this, pure maple syrup is widely accepted in Paleo cooking. Look for 100% pure maple, never pancake syrup.
Can I roast this ahead?
It's best fresh from the oven when the edges are crisp. It reheats well at 400°F for 5 minutes, though the caramelization softens a little.
What does this go with?
Roast chicken, pork tenderloin, or as part of a holiday spread. It's also lovely cold the next day tossed into a salad.
Recipe Card
Ingredients
Method
- Preheat the oven to 400°F.
- In a large bowl, toss the butternut squash with the olive oil and maple syrup.
- Transfer to a baking sheet, and sprinkle with the cinnamon.
- Bake for 25 to 30 minutes, or until fork-tender, and serve.
