Recipe for Roasted Butternut Squash | Allergy a la Mode
Side Dish

The Best Recipe for Roasted Butternut Squash (Maple Cinnamon)


This maple cinnamon glazed recipe for roasted butternut squash is amazing. Absolutely AMAZING! It’s super fast and simple to make and I love the fall flavors of the butternut squash mixed with maple syrup and cinnamon. It’s just Heavenly and is 100% a cozy fall recipe. As any fall recipe should be. It’s elegant but simple and just begging for you to scoop spoonfuls of it onto your plate.

Fall time in the US is my favorite time of year. I love the cool weather, the leaves changing colors, the excitement of Thanksgiving and Christmas just around the corner, and the food. I absolutely love the food.

Fall food is delicious but can easily end up being too much of a good thing with all the treats. Don’t get me wrong, I love treats. Chocolate Chip Cookies are my favorite food after all. But I also believe in moderation and very often I end up feeling overloaded on the goodies which makes my body crave some nutritious vegetables. My favorite fall vegetable? You guessed it! Butternut squash!

This baked butternut squash recipe will fill your body with tons of vitamins and minerals while filling your palate will all the yummy fall flavors you crave.

Recipe for Roasted Butternut Squash | Allergy a la Mode

This Recipe for Roasted Butternut Squash Is Perfect for:

  • An easy yet elegant side dish
  • Those will food allergies (gluten-free, vegan, and nut-free!)
  • A fall meal
  • Those that crave butternut squash
  • A Thanksgiving meal addition
  • Everything and everyone! It’s that good!

What You Need for This Recipe for Roasted Butternut Squash

Equipment Needed

  • A large bowl
  • A large baking sheet

Ingredients Needed

  • Butternut Squash: Fresh is best! See the FAQs below for more details
  • Pure Maple Syrup: I love the fall flavor of maple syrup however you can substitute with honey or even brown sugar if needed.
  • Coconut Oil: You can also use olive oil or avocado oil if desired. I just really like the way the coconut oil compliments the flavor of the maple syrup and cinnamon. Any oil will work! See FAQs below.
  • Cinnamon: Ground cinnamon pairs so well with the other fall flavors in this squash recipe.
  • Allspice: Ground allspice adds extra depth to the flavor of this roasted butternut squash.

Recipe for Roasted Butternut Squash FAQs

Does it have to be fresh butternut squash or can I use frozen?

You’ll have best results with fresh butternut squash you peel and chop yourself – I always think fresh is best if it’s an option! However, you CAN use prepackaged fresh butternut squash cubes as well. Sometimes we’re too busy to peel and chop a whole squash ourselves! Have you ever tried chopping a butternut squash while getting shot at with a Nerf gun? I’ve used prepackaged bags of butternut squash cubes before and it still turns out great!

You can even use frozen butternut squash cubes but I would save it as a last option. Just make sure to preheat your baking sheet in the oven before adding your squash to it. Break apart any frozen chunks before baking.

Does it have to be pure maple syrup?

I’ve never tried making this recipe for roasted butternut squash with any kind of syrup other than pure maple syrup. However, I imagine it would work just fine. Let me know in the comments below if you try it!

Can I use honey or sugar instead of pure maple syrup?

Yes! Absolutely! If you don’t have maple syrup or would just prefer not to use it then honey or sugar will work just fine! Honey would be my fist choice as a substitute, followed by brown sugar, but white sugar would work too.

What oil can I use in place of coconut oil?

Any oil you want to use is fine! I love coconut oil in this recipe – I think it pairs so well with the other flavors. But if you don’t like coconut oil, or if you have a coconut allergy, feel free to use whatever oil you want!

Extra virgin olive oil may be too strong of a flavor for this recipe so I would opt to use something a little more milder like avocado oil.

How can I make this healthier?

If you want to make this butternut squash even healthier than go ahead and omit the sweeteners altogether. Instead of making this a maple glazed squash opt for a simple cinnamon roasted squash instead. Increase the amount of cinnamon to 1/2 tsp.

What is the best way to store this squash?

This squash is stores very well in the refrigerator. Store in any covered food container.

Recipe for Roasted Butternut Squash | Allergy a la Mode

How to Make This Recipe

  • First, peel and chop your butternut squash. Set aside.
  • Second, mix together the maple syrup, coconut oil, cinnamon, and allspice. Toss it with the butternut squash cubes.
  • Third, place the butternut squash in a single layer on a lightly greased baking sheet.
  • Lastly, bake the butternut squash at 425 degrees for about 18 to 20 minutes.

What to Serve with This Recipe for Butternut Squash

There are so many options! This recipe would make a great side dish to go along with your Thanksgiving turkey, cranberry chutney, and green bean casserole. It would also pair wonderfully with any dinner menu, such as:

Did you like this recipe? If you did then you would love this other butternut squash recipe: Creamy Vegan Butternut Squash Pasta with Roasted Broccoli


The Best Recipe for Roasted Butternut Squash (Maple Cinnamon)

This recipe for roasted butternut squash is smothered in a maple cinnamon glaze and is full of yummy fall flavors. Quick and simple to make!

  • Author: Hannah
  • Prep Time: 15
  • Cook Time: 18-20
  • Total Time: 35
  • Yield: 6 1x
  • Category: Side Dish
  • Method: Sheet Pan
  • Cuisine: American


  • 1 large butternut squash – about 4 cups cubed
  • 2 tbsp pure maple syrup
  • 1 tbsp coconut oil
  • 1/4 tsp cinnamon
  • Dash of allspice


  1. Preheat the oven to 425 degrees. Wash, peel, and chop the butternut squash. Add the butternut squash cubes to a large bowl.
  2. In a small bowl, mix together the maple syrup, coconut oil, cinnamon, and allspice.
  3. Toss the butternut squash cubes with the maple syrup mixture. Arrange in a single layer on a lightly greased baking sheet. Bake for 18 to 20 minutes or until tender.


Short on time? You can use fresh prepackaged or frozen butternut squash cubes instead! Best results using fresh cubes. See FAQs section for details on how to use frozen squash.


  • Calories: 91 calories
  • Fat: 2.5 g
  • Carbohydrates: 19 g
  • Protein: 1 g

Keywords: side dish, vegetables, butternut squash, fall recipes,

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