By Chef Alli

Maple-Cinnamon Butternut Squash

Butternut Squash


  • 3 lbs. butternut squash, peeled, seeded and cut into 1-1 1/2 inch cubes
  • 2 Tbsp. good olive oil
  • 2 Tbsp pure maple syrup
  • 1/2 tsp. cinnamon
  • Kosher salt and freshly ground black pepper, to tast


Preheat oven to 450 degrees F.

Spread squash cubes over a greased baking sheet; drizzle with olive oil.

In a small bowl, combine syrup with cinnamon then drizzle mixture over squash. Using two large spoons or spatulas, toss all ingredients together and then season to taste with salt and pepper.

Roast prepared squash on center oven rack, uncovered, for ten minutes. Reduce oven temperature to 400 degrees F. and continue to roast squash another 20-25 minutes, or until squash is very fork-tender when pierced. Remove from oven
and serve immediately or at room temperature, as desired.

  • Chef Alli

    Chef Alli is a wife, mom and chef. She's been stirring up a love of farm fresh cooking for more than a decade.  To see more of Alli's recipes, go to