Cinnamon Roasted Butternut Squash
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For every sweet potato lover out there, there’s someone who finds the classic casserole a little too sweet or the texture just isn’t right. I am one of those people. If you’re looking for an autumn-inspired side that captures all the cozy flavors of the season without the sweet potato debate, allow me to introduce your new Thanksgiving champion: Cinnamon Roasted Butternut Squash. It’s the sophisticated, deeply flavorful alternative that deserves a prominent spot next to your turkey this year.
This recipe focuses on bringing out the natural sweetness and flavor of butternut squash through simple roasting. Cubes of squash are coated and caramelized in the oven using a mixture of melted butter, rich brown sugar, and aromatic cinnamon. As they roast, the edges deepen to a golden-brown, transforming the squash into soft, tender bites glazed with a holiday-ready spice blend. You can cut up your own squash, but I like to buy a bag of it precut. You can find this in some stores in the produce section. It makes this dish even easier to make!
To provide contrast and festive visual appeal, you incorporate crunchy sliced almonds and tart, dried cranberries. They are tossed and lightly roasted in the same savory-sweet glaze. The final step is simply combining all the warm, caramelized components—the melt-in-your-mouth squash, the crisp almonds, and the chewy cranberries—into one simple side dish. It delivers a stunning side that is simple to make, freeing up precious oven space and time during holiday dinner preparations.
Ingredients for Cinnamon Roasted Butternut Squash
- BUTTERNUT SQUASH
- BUTTER
- BROWN SUGAR
- CINNAMON
- SALT
- PEPPER
- ALMONDS
- DRIED CRANBERRIES
Instructions for Cinnamon Roasted Butternut Squash Recipe
Preheat and Prepare the Glaze – Start by preheating your oven to 400 degrees F. For the easiest cleanup, line a large baking sheet with foil or parchment paper. In a small bowl or saucepan, melt the butter. Whisk in the brown sugar, ground cinnamon, salt, and a pinch of black pepper until everything is well combined.
Roast the Butternut Squash – In a large bowl, toss the cubed butternut squash with approximately 3/4 of the prepared butter mixture. Ensure every cube is evenly coated. Spread the squash out onto your prepared baking sheet in an even layer—this is key for deep caramelization! Transfer to the oven and roast for 15 to 20 minutes. (Use the shorter time if you are using smaller, pre-cut squash cubes, and the longer time for larger, hand-cut pieces.)
Prep the Festive Topping – While the squash is softening in the oven, take the remaining 1/4 of the butter mixture and combine it thoroughly with the sliced almonds and dried cranberries. Set aside.
Combine and Finish Roasting – Carefully remove the baking sheet from the oven. Give the partially cooked squash a quick stir, then spread it back out to cover roughly two-thirds of the pan. Spread the cranberry and almond mixture in a single layer over the remaining open one-third. Return the sheet pan to the oven and roast for an additional 8 to 10 minutes. Make sure to pull the pan out and gently stir the nuts and cranberries halfway through this final roast to ensure the almonds toast evenly and don’t burn. Serve warm and enjoy this sweet-and-savory holiday side!
Frequently Asked Questions
Can I prepare this recipe ahead of time?
Yes, you can do some prep work in advance. You can cut the butternut squash up to two days ahead of time and store the cubes in an airtight container in the refrigerator. However, for the best flavor and texture, we recommend coating and roasting the squash right before serving.
Can I substitute another type of squash for butternut?
Absolutely. Acorn squash, delicata squash, or even sweet potatoes (if you choose to use them!) work well as substitutes. Just ensure the cubes are roughly the same size as the butternut squash pieces and adjust the initial roasting time as needed until they are tender.
Why the two-stage roasting process?
The two-stage process is crucial for texture. Butternut squash takes longer to soften, while the almonds and cranberries need far less time. Roasting the squash first prevents the nuts from burning and the cranberries from shriveling excessively, ensuring the almonds stay crunchy and the fruit remains soft.
Do I have to use almonds and cranberries?
No, feel free to substitute! Walnuts or pecans work beautifully in place of almonds, and dried cherries or raisins can replace the cranberries. The key is to include a nutty element for crunch and a dried fruit for a tart, chewy contrast.
What is the best way to peel the squash?
The standard method is to use a sharp “Y” vegetable peeler (many find this type is most effective for hard gourds). First, trim off both ends of the squash to create a flat base, then peel in long, steady vertical strips.
FOR MORE RECIPES LIKE THIS, TRY:
- Sweet Potato Gratin
- Baked Parmesan Sweet Potatoes
- Cranberry Orange Almond Salad
- Apple Cranberry Fruit Salad
Cinnamon Roasted Butternut Squash
Real Mom Kitchen
Equipment
Ingredients
- 1 large butternut squash or 2 small, cubed (4-5 cups)
- 3 Tbsp butter
- 2 ½ Tbsp brown sugar
- 1 ½ tsp cinnamon
- ½ tsp salt
- dash pepper
- â…“ cup sliced almonds
- â…“ cup dried cranberries
Instructions
- Preheat your oven to 400 degrees F.
- In a small bowl or sauce pan, melt the butter. Mix in the brown sugar, cinnamon, salt, and pepper.
- Toss the squash cubes in 3/4 of the melted butter mixture. Spread on a foil lined baking sheet. Bake at 400 degrees F for 15-20 minutes. Cook 15 for smaller cubes, like the precut squash or 20 minutes for larger cubes.
- In meantime, mix the almonds and cranberries with the remaining 1/4 of the butter mixture. Set aside.
- When the squash is done, give it a stir and spread to cover 2/3 of the baking sheet. Spread the almond/cranberry mixture over the remaining 1/3 of the pan.
- Roast another 8-10 minutes, stirring half way through so the almonds do not over cook.
Nutrition
This recipe is adapted from Farm Life DIY.
