Cinnamon Roasted Butternut Squash { Vegan, Vegetarian}

Cinnamon Roasted Butternut Squash RecipeWhen my husband asked me to teach him how to cook this week, I was a little skeptical at first, considering he can’t even boil a cup of tea. I wanted to start off with the basics because I did NOT want to scare him away, after all, this opportunity comes once in a lifetime. It’s either he’s going to love cooking and help me forever or give up.

I decided to go for this roasted squash recipe because it’s you really can’t go wrong with it. It’s easy quick and delicious. Another thing I love about this recipe is that it’s vegetarian and vegan so we can enjoy it without the guilt.

Cinnamon Roasted Butternut Squash RecipeI had to peel the squash myself because peeling can be a little tricky. You can leave the peal but we chose to peal on it because we wanted a more creamer texture. After peeling the squash we cut it up into small wedges and mixed combined it with brown sugar, salt, pepper, cinnamon, and olive oil.   Cinnamon Roasted Butternut Squash RecipeCinnamon Roasted Butternut Squash Recipe  We baked at 425 degrees for 20 minutes. Cooking times will vary based on the pan you use, the type of oven, and the size of the pieces. I generally recommend 15-20 minutes. If you want a more softer and creamier texture baked for no more then 20 minutes. For a more roasted crispy texture go ahead and leave them in there for 25-30 minutes. In the end, it’s all about preference.

Cinnamon Roasted Butternut Squash RecipeI love this recipe because it can be eating with kitchen or served as a side. If you are vegetarian or vegan you can even have the squash on rice. Either way it makes a wonderful year round meal.

Cinnamon Roasted Butternut Squash Recipe-7

Cinnamon Roasted Butternut Squash { Vegan, Vegetarian}

4 from 4 votes
Print Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Author: Layla


  • 1 large butternut squash peeled, seeded and cut into 1-2 inch wedges or cubes
  • 2 tablespoons olive oil
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 tsp black pepper
  • 1 teaspoon salt


  • Heat oven to 425 degrees. Peel squash and remove the seeds. Cut into 1 inch wedges. You can also cut into smaller or chunkier pieces or into the shape of fries.
  • In a large mixing bowl mix all the ingredients, the squash, olive oil, salt, cinnamon, black pepper, and brown sugar until well combined. Pour onto a non greased baking try or baking pan. You can use glass or aluminum( we used glass). make sure non of the pieces are over lapping. The further apart the pieces are the more roasted they will be.
  • Place in oven for 20 minutes. Poke a fork into one of the pieces to make sure the squash is well cooked.
  • Remove from oven and serve warm or cold.

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    Betty Greeley

    I don’t like butternut squash. can i replace it with something else, because this sounds really good.


    If you make this the night before how would you warm it up? Also can you use coconut sugar instead?


    Mmmm, I want roasted squash now!!! 🙂 This is a great, easy side dish!


      Thanks, Jocelyn! glad you liked it!:)


    Wow, I’ve never thought of adding cinnamon to butternut squash- but I’m sure it tastes amazing! Lovely recipe 🙂

    Shelley @ Two Healthy Kitchens

    I think it’s awesome that your husband wants you to teach him to cook! What a fun adventure together! And I totally agree – pretty hard to go wrong with an amazing roasted butternut squash recipe! Yum! Pretty, pretty pics, too! Can’t wait to see what you cook together next!


      Thank you Shelly! It’s amazing cooking together, I’m sure you know how it i with your hubby 🙂

    Julie @ This Gal Cooks

    I made something like this recently. I used maple syrup, cinnamon and olive oil. It was so good! This is a great recipe you have here, Layla!


      I think using maple syrup is a great idea! It’s very similar to brown sugar but a little more healthier. I’m going to try using maple syrup next time. Thanks, Julie!

    Daniela @ FoodrecipesHQ

    Oh what a nice story is behind this recipe. I like to imagine the way food is prepared and in this case my imagination is happy 🙂 You two making something together… it is such a sweet thing!


      You are completely right Daniela! I too feel that way!!

    Taylor @ FoodFaithFitness

    Love how simple and tasty this is! Roasted butternut squash is my favorite side dish..orrrrr meal!


      I hear you! It’s a much healthier alternative to the mighty fries!


      I hear you! It’s a much healthier alternative to the mighty fries!


    I love roasted buttenut squash and these sound wonderful with the cinnamon and brown sugar 🙂 That’s awesome that your husband wanted a cooking lesson, what a perfect first dish to make – looks fantastic!


      So glad you liked the Kelly! Thanks 🙂 Have a great weekend!

    Megan - The Emotional Baker

    You can’t go wrong roasting veggies. Can’t wait to try this 🙂


      haha! Yes you really cant, well that’s unless you burn them! 😀

    Erin | The Law Student's WIfe

    I could eat this like candy! Perfect first cooking lesson Layla. Plus, now you both get to eat the rewards 🙂

    Angie@Angie's Recipes

    Butternut squash is the BEST of all the squashes! This sounds and looks so delicious and full of flavours.

    Erin | The Emerging Foodie

    Yum! I love butternut squash. This sounds deeeeelish. Love the simplicity of your photos!


      Thank you Erin!

    Jocelyn (Grandbaby Cakes)

    Butternut squash is seriously one of my faves. I must try this recipe!