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Roasted with cinnamon, honey and a touch of spice, this Cinnamon Roasted Butternut Squash is the perfect holiday side dish, great for wowing those Thanksgiving guests, or impressing your co-workers at the company potluck.

a plate of roasted butternut squash and cranberries with a spoon

The combination of sweet, savory and tart from the cranberries in this recipe is just plain awesome.

The roasted butternut squash is tender and caramelized (like in this Roasted Butternut Squash Soup), with just a hint of sweet, brought out by a drizzle of honey and sugared cranberries.

This is droolworthy stuff guys. The kind of stuff that makes you want to curl up with a bowl in front of the fire and just shovel it down.

That kind of deliciousness. I'm not sure what I like better on my holiday dinner table....this Cinnamon Roasted Butternut Squash, or this Butternut Squash Stuffing...why don't you guys make them both and let me know!!

And if you're a fan of butternut squash, you have got to try this butternut squash curry or this sous vide butternut squash!

The Ingredients

ingredients for cinnamon roasted butternut squash

Full disclosure - butternut squash is a pain in the ass to cut up. If you can find pre-cut squash, you should totally buy it. How to cut butternut squash.

I find that raw honey has an incredible flavor and prefer to use it in my recipes. Any honey can be substituted if you's like. Buy Raw Honey.

Fresh or frozen cranberries can be used here. If using frozen, you'll want to make sure you thaw them and drain them well so to not have too much liquid in your squash.

The full list of ingredients can be found in the recipe card at the bottom of the post.

Step By Step Instructions

Preheat the oven to 425F degrees.

First, cut your butternut squash in cubes (1-2") if you didn't buy the pre-cut. How to cut butternut squash.

Place the squash on a parchment paper lined baking sheet and drizzle the avocado oil, salt and pepper over the squash; toss to coat.

raw cubed sweet potatoes on a baking sheet

Roast for 25-30 minutes, or until squash can be easily pierced with a fork and the edges are starting to brown and caramelize.

Remove from oven and add the honey, cinnamon, cranberries, and cayenne pepper. It's easiest to mix these in a bowl.

bowl of cubed butternut squash and cranberries

Pour back on the baking sheet and place back in the oven for 10 minutes, being careful not to let it burn.

cubes of butternut squash and halved cranberries

Serving Options

- Serve it with this Honey Baked Ham or Roast Duck (or Roast Goose);

- This recipe is incredible served alongside these Creamy Mashed Potatoes or this Traditional Stuffing;

- You'll probably also like this Roasted Acorn Squash, Creamed Onions and Baked Sweet Potato Slices.

Expert Tips

Fresh butternut squash works best for this recipe. Frozen tend to be mushier when roasted.
For more spice, add additional cayenne pepper. You can also omit the cayenne if you prefer no spice.
The edges should be browned and caramelized (but not burned) when the squash is done cooking.
Watch the squash at the end to ensure the honey doesn't burn (honey can burn quickly).
Substitute maple syrup for the honey.

butternut squash and cranberries on a plate roasted

Did you make this roasted butternut squash recipe? Leave a comment below and let me know what you think!

Cinnamon Roasted Butternut Squash

4.77 from 13 votes

Print Rate

Course: Side Dish

Cuisine: American, Holiday

Prep Time: 5

Cook Time: 50

Total Time: 55

Servings: servings

Calories: 183kcal

Author: Danielle Wolter

Ingredients

Instructions

Heat the oven to 425F degrees.
First, cut your butternut squash in cubes (1-2") if you didn't buy the pre-cut.
Place the squash on a parchment paper lined baking sheet and drizzle the avocado oil, salt and pepper over the squash; toss to coat.
Roast for 25-30 minutes, or until squash can be easily pierced with a fork and the edges are starting to brown and caramelized.
Remove from oven and add the honey, cinnamon, cranberries, and cayenne pepper. It's easiest to mix these in a bowl.
Pour back on the baking sheet and place back in the oven for 10, being careful not to let it burn.

Expert Tips:

Fresh butternut squash works best for this recipe. Frozen tend to be mushier when roasted.
For more spice, add additional cayenne pepper. You can also omit the cayenne if you prefer no spice.
The edges should be browned and caramelized (but not burned) when the squash is done cooking.
Watch the squash at the end to ensure the honey doesn't burn (honey can burn quickly).
Substitute maple syrup for the honey.

Nutrition

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Cinnamon Roasted Butternut Squash with Cranberries

The Ingredients