Cinnamon Roasted Butternut Squash is a good choice when you want a Thanksgiving side that feels seasonal without adding another complicated dish to the menu.
The squash roasts until tender, with lightly caramelized edges and plenty of warm cinnamon flavor. Brown sugar adds a little sweetness, but not so much that this starts tasting like dessert.
You’ll need a large mixing bowl and baking sheet, so cleanup stays fairly manageable. The pecans go on partway through roasting, giving them time to toast without spending the full 35 minutes in a hot oven.
This also works beyond Thanksgiving. Serve it with roasted chicken, turkey, pork, or other fall dinners, and keep it in mind for Christmas when you need an easy vegetable side.
If you prefer your squash a little less sweet, you can cut back on the brown sugar without changing the rest of the recipe.
Why You’ll Love This Cinnamon Roasted Butternut Squash
Warm Fall Flavor
Cinnamon, ginger, and just a small amount of cloves give the squash plenty of seasonal flavor. The spices are familiar and work well alongside traditional Thanksgiving dishes.
Caramelized Edges
Roasting at 425°F helps the squash brown around the edges instead of simply becoming soft. Spreading the cubes into one layer gives them room to roast properly.
Pecans Add Some Crunch
The chopped pecans are added later so they can toast as the squash finishes cooking. That little bit of crunch is especially nice against the tender squash.
Works With More Than Thanksgiving
This is easy to carry from fall dinners into Thanksgiving and Christmas. It pairs well with poultry and pork, so there are plenty of opportunities to serve it throughout the season.
Ingredient Substitutions
Butternut Squash
Pre-cut fresh butternut squash can save quite a bit of prep time. Keep the pieces close to 1 inch so they cook at about the same rate.
Unsalted Butter
Salted butter will work. Reduce the added salt slightly if needed. Melted coconut oil is another option, although it will change the flavor a bit.
Light Brown Sugar
Dark brown sugar can be substituted in the same amount for a slightly deeper molasses flavor. Maple syrup can also be used, though the squash may brown a little differently.
Pecans
Chopped walnuts are an easy substitute. For a nut-free version, simply leave the pecans out.
Ground Ginger
If you don’t have ground ginger, it can be omitted. The cinnamon and cloves still provide plenty of warm spice.
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Cinnamon Roasted Butternut Squash
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Ingredients
- 8 cups butternut squash peeled and cut into 1-inch cubes
- 2 tablespoon melted unsalted butter
- 2 tablespoon packed light brown sugar
- 2 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ½ cup chopped pecans
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Add the butternut squash, melted butter, brown sugar, cinnamon, salt, ginger, and cloves to a large mixing bowl and toss until evenly coated.
- Spread the squash in a single layer on the prepared baking sheet and roast for 20 minutes.
- Stir the squash and sprinkle the chopped pecans over the top.
- Roast for another 12 to 15 minutes, or until the squash is tender and lightly caramelized around the edges.
Notes
Tips and Tricks
Keep the cubes similar in size – Cutting the squash into fairly even 1-inch cubes helps everything finish roasting at the same time. Give the squash some room – Use a large enough baking sheet to keep the squash from piling up. Crowded squash tends to steam instead of developing those browned edges. Watch the pecans near the end – Pecans can go from toasted to overly dark fairly quickly, especially at 425°F. Use pre-cut squash when you’re short on time – Fresh peeled and cubed butternut squash from the produce section can make this a much faster side dish to prep.Storing and Reheating
Refrigerator – Store leftover roasted butternut squash in an airtight container in the refrigerator for up to 4 days. Oven – Reheat on a baking sheet at 350°F until warmed through. This is the better choice if you want to bring back some of the roasted texture. Microwave – Reheat individual portions in short intervals until hot. The squash will be softer than when reheated in the oven.Nutrition
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