How to bbq squash?

Grilled Butternut Squash with Honey Maple Glaze

Grilling butternut squash highlights the squash’s natural sweetness while crisping up the outside. Add a honey maple glaze with a little char and you have a delicious squash recipe worth eating all year long.

There are a lot of interesting ways to cook butternut squash, what we like about grilling the squash is how it brings out the squash’s inner sweetness without ending up with a pile of mush.

Tips for Grilling Squash

A few tips when you’re grilling squash. Cutting the squash in half rounds creates a unique final presentation and keeps it from falling through the grate.

If you want the squash to end up as little cubes either cook it on a grill pan or in a foil packet like we do with our Grilled Sweet Potato recipe.

Peeling the squash helps them cook evenly and makes them easier to eat

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To keep the squash from sticking to the grill make sure to preheat the grill. Preheating is usually enough to keep the squash from sticking if that doesn’t work try oiling the grill before putting the squash on.

In our testing, we found that the pieces from the top of the squash tended to be denser than those towards the bottom. To make sure they’re cooked all the way through, the denser pieces often needed to be grilled a couple of minutes longer or cooked on a hotter part of the grill than those from the bottom.

You can learn more about how to use different areas on your grill in our piece on the White Bread Grill Test.

Grilling adds flavor and texture to the squash

This grilled butternut squash recipe uses honey and maple syrup’s natural stickiness to coat the outside of the squash to create a crispy crust full of flavor. The chili powder helps to balance the sweetness in the honey and maple syrup, giving squash cooked this way a nice crispy outside and rounder fuller flavor than a lot of other squash dishes.

This dish has the chops to stand out whether it’s being served at a backyard BBQ or at a fancy dinner party. We like to serve it with a Grilled Pork Tenderloin or Smoked Turkey. Another side dish that compliments this recipe is our Sweet Corn and Anaheim Peppers.

4.53 from 21 votes Pin Recipe Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Servings: 4 servings

  • 1 butternut squash
  • 2 tbsp maple syrup
  • 1 tbsp honey
  • 3 tbsp melted butter
  • 1/2 tsp chili powder
  • 1 tsp salt
  • 1/4 tsp pepper
  • Start by peeling the squash and cutting it in half lengthwise. Scoop out the seeds and cut the squash in 1/2 inch thick rounds
  • Combine the melted butter, honey, chili powder, salt, and pepper with 1 tbsp of water.
  • On a medium grill, that has been preheated, spread the squash out on the grill. Paint each slice with the glaze. After coating one side, turn the squash over, coat the other side, and continue grilling for 8 to 10 minutes.
  • Flip the slices over, coat the other side with the glaze, and continue the process for another 8 to 10 minutes.
  • The squash is done when the slices are soft all the way through, but not floppy. The best tasting ones are the ones with a little char on the outside but aren’t burnt.

Like this recipe?Follow us Course: Dinner, Side Dish Cuisine: American Keyword: Grilling, Healthy Eating

Maple Grilled Butternut Squash Recipe

Here’s a confession: I am terrified of the barbeque. I’m terrified that I am going to set myself on fire or blow up the house, and so I tend to eye that grill from a safe distance, usually with a glass of wine in my hand, while my husband does the dirty work.

That doesn’t stop me from loving barbequed foods, mind you. There’s nothing quite like a barbeque to bring friends together on a warm summer’s evening (but not on a train bound for nowhere). Most people think of grilling in terms of meat, but grilling brings out the best in vegetables, too. This recipe for maple grilled butternut squash is amazingly flavourful and so easy—set it and forget it—that even I could grill it myself.

Well, technically, I could grill it myself—this is not a thing that has happened yet. I do prepare the squash, which is a snap, and then hand it off to my husband to take to the barbeque while I pour another glass of wine. Maybe one day I’ll conquer that fear, in the meantime, I’ll be over here with a bottle and a corkscrew.


1 butternut squash 2 tablespoons melted butter or olive oil 2 tablespoons maple syrup 1/8 teaspoon ground nutmeg

Slice the butternut squash lengthwise and scoop out the seeds.

Whisk together melted butter or olive oil with maple syrup and nutmeg. Brush mixture onto squash halves.

Place squash halves, cut side up, on the grill and cook over medium-high heat for 45-60 minutes, until the flesh of the squash is very tender.

Remove from grill. Liquid will have accumulated in the hollow of the squash—pour it into a bowl and then scoop out the butternut squash flesh into that same bowl. Mash liquid and squash together with a potato masher until smooth.

Serve and enjoy!

Want more vegetarian grilling ideas? Try my Balsamic Portobello “Not Dog,” or my Quinoa Black Bean Burger. Want to read an emotional post about the flight of time AND get another grill recipe? Pardon me while I tear up about Grilled Eggplant.


Grilled butternut squash!? Yes, grilled squash. It is just as delicious as it looks too. Not that I am against roasting squash or anything, because I’m totally not, I’m just all for finding as many ways to enjoy squash deliciousness as possible, and this is my new fave.

Grilling squash brings out the flavours in a whole new way. Why do grill marks make food look and taste sooo good? Not only is it beautiful to look at (and to devour), but I love grilling squash because it’s a pretty quick way to cook it. Just peel, thickly slice, and grill for about 4 minutes per side. A recipe that’s easy enough to make on a weeknight, but that happens to be gorgeous enough to look like the centerpiece for a holiday feast!

But wait there’s more! Did you notice that green saucy deliciousness called chimichurri? It is jam-packed full of fresh zesty deliciousness taking this butternut squash up a few levels or awesomeness. BUT if you’re not feeling the chimichurri vibe, you could always serve the grilled butternut squash alone seasoned with a bit of salt and pepper, or with any other sauce you think might pair well.

To make Grilled Butternut Squash with Chimichurri Sauce: prepare the squash, use a potato peeler to remove the skin.

Cut off and discard the ends, then carefully cut the squash into 1/2 inch slices. For the slices that have seeds, use a spoon to remove and discard the seeds and guts of the squash. Brush olive oil on both sides of the squash.

Heat a BBQ or grill pan over medium-high heat. You could alternatively use a frying pan if you don’t have either, you just won’t get the pretty grill marks). Grill the butternut squash slices, covered, for about 4 – 5 minutes per side until grill marks are formed and the slices are fork tender. You may need to do this in batches.

Serve the butternut squash hot, spooning over the chimichurri sauce to taste. You could also sub the chimichurri for other sauces you enjoy or even just some salt and pepper on the butternut squash for a simple side dish

5 from 4 votesGrilled Butternut Squash with Chimichurri Prep Time 15 mins Cook Time 10 mins Total Time 25 mins

Quick & easy enough to make on a weeknight but looks like the centerpiece for a holiday feast!

Inspired by From the Kitchen of Yamchops cookbook, Simply Recipes, and Taste of Home.

Course: Main Course, Side Dish Cuisine: American, Canadian Servings: 6 Calories: 76 kcal Author: Sam Turnbull • It Doesn’t Taste Like Chicken Ingredients

  • 1 butternut squash , see step 1 for prep
  • 1 tablespoon olive oil
  • 1 recipe 5- Minute Chimichurri Sauce


  1. To prepare the squash, use a potato peeler to remove the skin. Cut off and discard the ends, then carefully cut the squash into 1/2 inch slices. For the slices that have seeds, use a spoon to remove and discard the seeds and guts of the squash. Brush olive oil on both sides of the squash.

  2. Heat a BBQ or grill pan over medium-high heat. You could alternatively use a frying pan if you don’t have either, you just won’t get the pretty grill marks). Grill the butternut squash slices, covered, for about 4 – 5 minutes per side until grill marks are formed and the slices are fork tender. You may need to do this in batches.

  3. Serve the butternut squash hot, spooning over the chimichurri sauce to taste. You could also sub the chimichurri for other sauces you enjoy or even just some salt and pepper on the butternut squash for a simple side dish.


Calories: 76kcal | Carbohydrates: 14g | Protein: 1g | Fat: 2g | Sodium: 5mg | Potassium: 440mg | Fiber: 2g | Sugar: 2g | Vitamin A: 13290IU | Vitamin C: 26.2mg | Calcium: 60mg | Iron: 0.9mg

Did you make this recipe?

Tag @itdoesnttastelikechicken on Instagram and hashtag #itdoesnttastelikechicken.

Bon appetegan!


Coal-Roasted Butternut Squash These halved and coal-roasted butternut squash are the perfect sweet-smoky-savory side. Yield: serves 8 Time: 1 hour, 20 minutes


  • 4 small butternut squash (about 2 1/4 lb.), halved lengthwise and seeded
  • 4 medium heads garlic, tops trimmed
  • 1 small bunch buchu or thyme
  • 1⁄2 cup extra-virgin olive oil, plus more for serving
  • Kosher salt
  • Freshly ground black pepper
  • Flaky sea salt, for finishing


  1. Preheat a charcoal grill to medium-high heat. In a medium bowl, soak 5 feet of kitchen twine in water.
  2. Meanwhile, set the squash halves cut sides up, making sure to keep corresponding halves together. Add the garlic bulbs to the hollows of every other squash half. Add the herbs to the other empty halves. Drizzle the squash with the olive oil and season with salt and pepper. Reassemble the halves, then tie the top and bottom of each squash with the twine.
  3. Place the squash directly on the coals; let cook, rotating with tongs every 15 minutes to char evenly all over (if the strings burn away, simply balance the squash halves atop each other). Remove when the squash gives no resistance when pierced with a paring knife, 45–60 minutes total.
  4. Open the squash and remove the garlic and thyme. Top the cut sides with flaky sea salt, more black pepper, and a drizzle of olive oil, and serve.

A simple chimichurri sauce transforms already tasty grilled butternut squash, zucchini and steak into a truly delicious but quick and easy meal.

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A little sauce makes a big difference

Many sauces have the ability to transfer an otherwise good meal into something great, and chimichurri is definitely one of them. The South American sauce is incredibly easy to make, and while traditionally paired with steak it also goes well with chicken or fish and, as we had here, grilled butternut squash and zucchini.

Grilling gives the first flavor lift, and the chimichurri takes an otherwise quick and easy throw-together meal into delicious, almost restaurant-rivaling dining.

This is a meal that partly came about from what I had in the house, but I was tempted to try grilled butternut squash anyway, since sweet potato works so well (as in my Cuban quinoa bowl). Both have that great ability to take on various different flavors well and go with a broad range of herbs and spices.

Zucchini is one we often grill as well (like in my Israeli couscous with grilled vegetables) and I was pretty sure it would be good with chimichurri too. And that was certainly the case.

How to make this tasty meal

This is nice and quick to make – the sauce ingredients are just whizzed up in a blender/food processor, or chopped finely by hand if it’s too small a quantity for your machine. The steaks just need a gentle seasoning of salt, pepper and olive oil then pop them on the grill. Cut the zucchini thickly and put on the grill (spotting a theme?).

You can cook the butternut squash entirely on the grill, but I think it’s a bit tricky to get it cooked without being overly charred so I prefer to pre-cook it a bit. You can either steam or cook in the microwave, then finish on the grill. Oh, and don’t bother peeling it as the thin skin is completely edible and becomes pretty tender when cooked.

This grilled butternut squash, zucchini & steak with chimichurri sauce is so easy, so flavorful and makes for a delicious, balanced meal. Easy enough for a week night, delicious and special-feeling for a date night, it’s a meal you’ll want again and again. Oh, and if you feel like a slight variation, try my chimichurri marinated beef skewers too.

If you join my mailing list, you’ll get this and other great, easy sauces in a free e-book (as well as new recipes direct to your inbox each week):

Try these other globally-inspired grilling recipes:

  • Sosaties (South African lamb and apricot kebabs)
  • Chicken satay with peanut sauce
  • Lamb kofte
  • Jamaican jerk chicken
  • Plus get more summer recipes in the archives.

5 from 2 votes

Grilled butternut squash, zucchini and steak with chimichurri sauce

A delicious combination of grilled steak and vegetables, and a flavorful sauce. Easy and delicious. Prep Time10 mins Cook Time15 mins Total Time25 mins Course: Main Course Cuisine: South American Keyword: chimichurri sauce, grilling, summer food Servings: 2 Calories: 816kcal Author: Caroline’s Cooking

  • 2 steaks we had NY strip steaks
  • 1/2 butternut squash medium
  • 1/2 zucchini/courgette large or 1 small

For chimichurri sauce

  • 1/2 cup parsley leaves
  • 1/2 cup cilantro/coriander leaves
  • 2 cloves garlic
  • 1 tsp dried oregano (or 1 tbsp fresh)
  • 1 1/2 tbsp red wine vinegar
  • 1/2 tbsp lime juice
  • 1 dash salt
  • 1 dash red pepper flakes
  • 1/4 cup olive oil
  • Pat the steaks dry then lightly season with some salt and pepper and drizzle a little olive oil over and rub it all in. Do the same on both sides.
  • Cut the butternut squash into round slices about 1/2in/1cm thick – don’t bother peeling – and pre-cook either by steaming or putting in the microwave (put in a microwaveable dish with a little water for a minute or two then test and turn as needed) until just tender and cooked.
  • Cut the zucchini into thick-ish slices (on the diagonal can be good to make them easier to handle on the grill).

For the chimichurri sauce

  • Make the sauce by blending everything apart from the oil in a blender/food processor until pretty finely chopped but not a paste, or chop finely by hand. Add the oil and pulse to combine.

To finish the dish

  • Grill the squash, zucchini and steaks on the grill until the vegetables are lightly charred and the steaks are cooked to your taste.
  • Serve with the chimichurri sauce drizzled over the top.

Calories: 816kcal | Carbohydrates: 26g | Protein: 48g | Fat: 59g | Saturated Fat: 18g | Cholesterol: 137mg | Sodium: 161mg | Potassium: 1497mg | Fiber: 4g | Sugar: 5g | Vitamin A: 21595IU | Vitamin C: 71.2mg | Calcium: 148mg | Iron: 6.6mg

See some of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store.

Try these other easy recipes:

Savory Snacks and Sides:

  • Acorn Squash, Black Bean and Spinach Quesadillas by Our Good Life
  • Cream Cheese and Peach Chutney Pastry Cups by Soni’s Food
  • Semi-Homemade Baked Beans by Cupcakes & Kale Chips
  • Smoked Salmon Spread with Sourdough Baguette by A Gouda Life

Labor Free Main Dishes:

  • Greek Salad Endive Boats by Casa de Crews
  • Pesto Chicken with Fennel & Tomato Couscous by Books n’ Cooks
  • Simple Cheese Enchiladas by Bobbi’s Kozy Kitchen
  • Simple Grilled Rosemary Shrimp by Nosh My Way
  • Slow Cooker Pulled Pork with Mustard Barbecue Sauce by Hezzi-D’s Books and Cooks
  • Spicy Thai Noodles by Momma’s Meals

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Sweet grilled butternut squash is finished with creamy ricotta, fresh sage, and toasted pine nuts.

Get the Recipe

  • Grilled Butternut Squash With Fresh Ricotta, Pine Nuts, and Sage

I recently shared a whole bunch of ideas for great fall vegetables you can grill. But I realized that one of my all-time favorites, butternut squash, only made it onto the list as an (admittedly delicious) butternut squash soup. There are so many other ways to serve it!

To fill this recipe void, I fired up my grill one brilliantly bright fall afternoon—the light was so harsh that it wreaked havoc on my camera’s exposures—and cooked two butternut squashes. The dish i made with them was so good it stole the spotlight from my massive spatchcocked turkey, one of the best birds I’ve ever cooked.

A Waste of Fire?

Whenever I share one of these grilled vegetable recipes, I inevitably receive the two following comments:

  1. This is a waste of time and charcoal, just make it in the oven.
  2. Can I make this in the oven?

The answer to the latter is just about always yes—just use the appropriate oven temperature based on the suggested grill heat in the recipe (or compensate for temperature differences by adjusting the cooking time).

As for the first comment, there honestly are times when I agree that lighting an entire chimney of charcoal for one small side dish is excessive. Unless I’m making something else on the grill (which is almost always the case), I would likely opt for the oven too. But when conditions are right, I take every chance I get to fire-roast my vegetables—it produces a complex, charred flavor that you just can’t get in the oven.

Getting Square with Squash

So let’s say you’re like me and you’re dead set on grilling your butternut squash. The first challenge is cutting it into the right shape and size for the grill. There are two objectives here: to make it big enough so it doesn’t fall through the grates, and to maximize surface area for optimal browning and char. There are two basic ways to get this done.

The first is to halve the peeled squash, spoon out the seeds, and then slice it into 1/2-inch thick half-circles. The other, and the one I used here, is to cut the squash into one-inch cubes, yielding lots of pieces with lots of surface area. With either technique, the only additional prep you’ll need is to toss the chunks with a tablespoon of olive oil and season them generously with salt and pepper.

The Right Roast

My goal here was to get pronounced charring on the squash so that it would have that trademark grilled flavor. From past experiences with similar items, like carrots, I’ve found a hot roast over indirect heat followed by direct grilling is the perfect combo. The same holds true when it comes to butternut squash.

I started them close to, but not directly over, a two-zone indirect fire. The batch of coals was fresh, meaning that they were pretty blazing hot. After five to 10 minutes, though, the fire lost some heat, settling in at around 425°F for the majority of the 30 minutes it took to get the squash to a point where I could pierce them easily with a knife. Being close to the fire, the squash got some slight browning around the edges, but the most important thing that happens during this phase is that the squash loses some of its exterior moisture, priming it for some quick and easy charring.

I moved the lightly dried squash directly over the slowly diminishing fire. Because of the loss of exterior moisture, it browned and charred in no time. The process actually went faster than I had expected—I lost the first few pieces of squash to burning, having mistakenly assumed they would take at least a few minutes per side.

In the end, I had a beautiful tray of butternut squash. The outsides may look a bit dry, but they have some intense sweetness to them and the right amount of char to give them a grilled appearance and flavor. Just below the surface, the squash is nothing but creamy, tender, and sweet, just as it should be.

Finishing Touches

Now it was time to take my good squash and make it great. The first step was dolloping on some high quality fresh ricotta. The extra moist, slightly sweet ricotta balanced out the more sugary squash and brought extra creaminess to the party. I added toasted pine nuts (you can use the microwave for the most even and consistent results), and fresh sage for an herbal finish.

So, you ask, can you make it in the oven? Yes. Would I make it in the oven? Yes, and it would it be great. Would it be anything like the amazing grilled version? No. No it would not.

  • Grilled Butternut Squash With Fresh Ricotta, Pine Nuts, and Sage

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Roasted Butternut Squash

Since I spend about 75% of my waking hours in leggings (85% if you count their close relatives jeggings and yoga pants), every now and then I appreciate the opportunity to get a little fancy. Now, I’m not saying that I’m going to be strutting about in a ballgown anytime soon (unless you are throwing a ball and looking for an extra guest?), but every now and then, I do enjoy adding a little sparkle to my routine. The same can be said for recipes. Today’s Roasted Butternut Squash takes an easy weeknight side—roasted butternut squash cubes—and transforms it into a dish that’s worthy of a special occasion, be it a holiday table or dinner at home with someone you love. Cubes of butternut squash roasted with maple syrup and cinnamon until caramelized and tender, then tossed with fresh rosemary, it’s elegant to eat and easy to prepare. My kind of side!

We eat roasted vegetables several nights a week at home, and my default method to cook them is olive oil, salt, and pepper. 400 degrees F. 20(ish) minutes. Done and done.

It’s standard. It’s effective. It doesn’t require much effort.

Basically, it’s the yoga pants of roasted vegetable recipes.

But what about those meals when you need something a little special? When your friends and family are gathered for a festive occasion? When yoga pants simply will not do?

Roasted butternut squash to the rescue!

About this Roasted Butternut Squash Recipe

This roasted butternut squash recipe is ballgown-worthy flavor for yoga pants level of effort. It starts like any other roasted vegetable recipe—olive oil, salt, and pepper—but the simple additions of cinnamon, maple syrup, and fresh rosemary elevate it and give it a festive flair that you’ll be proud to share at the table.

Whether you are looking for a simple side to bring to Thanksgiving dinner, or if you want to shake up your weeknight roasted vegetable routine, this roasted butternut squash hits the spot.

I made this recipe the first time for my book club, and we enjoyed it so much that I’ve made it a few extra times for Ben and myself since. As much as I love my roasted veggie trio of olive oil, salt, and pepper, it has been refreshing to have some variety in our routine.

One final note: the cinnamon is bold in this recipe. You can absolutely taste the it, so if you are looking for the cinnamon flavor to be more subtle, I’d recommend reducing the amount to 1/2 teaspoon.

If, on the other hand, you are like me, see the word cinnamon, and think “GIVE ME ALL OF IT PLEASE!” this roasted butternut squash will be the perfect level of spice for you.

Why Roast Butternut Squash

I have three excellent reasons why I come back to making roasted butternut squash again and again.

  • Butternut squash tastes absolutely delicious when roasted. It’s tender, caramelized, and you’ll catch yourself nibbling cubes of it straight off of the pan with alarming speed. (I feel the same way about this Roasted Frozen Broccoli.)
  • Butternut squash is ultra good for you (more on that below).
  • Roasted butternut squash is E-A-S-Y to make. The only tricky part is cutting it, and as you’ll see when you read the steps below, it’s actually not nearly as complicated as it seems.

Is Butternut Squash Healthy?

  • YES! Like most vegetables, butternut squash is low in calories and high in vitamins and nutrients.
  • Butternut squash is rich in vitamin A, vitamin C, magnesium, and potassium.
  • The antioxidants in butternut squash can even aid in fighting off diseases.

How to Cut Butternut Squash for Roasting

If you find it intimidating to cut a butternut squash, you are not alone! However, don’t let its odd shape and hard surface stop you from cooking it. If you have a few basic tools (all of which I am betting are in your utensil drawer right now), you’ll find that it’s much easier than it seems.

I’ve tried a myriad of different ways to prepare and peel butternut squash from microwaving it, to roasting it part way, to cutting it in various patterns, and you know what? The vegetable peeler method is the easiest way to peel butternut squash. Here’s how to do it.

  1. Pick your squash. I find ones that have a longer “neck” are easier to peel. That said, no matter what shape your butternut squash is, this method works.
  2. Use a sharp chef’s knife to cut off both the top and bottom of the butternut squash, about 1/4 of an inch from the end (this helps stabilize the squash while you peel and cut). I also like to use a nonslip cutting board like this, which is very sturdy.
  3. With a vegetable peeler (either a basic one like this or a Y-peeler like this), peel off the outer layer of the butternut squash. This is the squash’s skin. Depending upon your squash and how much pressure you apply, you may notice a thin, lighter layer of flesh immediately underneath the peel that surrounds the darker yellow flesh below. I always leave this lighter portion if it happens to stick. Once the squash is roasted, you can’t taste it.
  4. With the same sharp chef’s knife, cut the squash crosswise where the neck of the squash meets the rounder, base end so that you have two round pieces, once that’s a cylinder (the neck) and one that’s more of a ball (the base). Stand each of the pieces upright on your cutting board and make a cut down the middle from top to bottom. You’ll now have 4 pieces.
  5. Once cut, use a spoon or ice cream scoop to remove the seeds and stringy parts from the inside the base of the squash.
  6. Lay your halves cut side down, and cut each half into 1-inch wide slices. Then, cut your slices crosswise in 1-inch wide cuts. (You should end up 1-inch cubes.) You can adjust the width of the cuts as needed to suit your recipe. For example, if your recipe calls for 1/2-inch cubes, cut the pieces 1/2 inch-wide instead. Not all of the pieces will be a perfect square (the base end ones are especially odd). This is just fine. They will all taste delicious.
  7. Look at your beautiful cubes and enjoy your squash victory!

You may be wondering: Can you eat the skin of a roasted butternut squash? The short answer is yes. However, while it is safe to eat the skin, the texture is not as ideal. If you have successfully tried roasted butternut squash with skin, I’d love to hear about it in the comments below.

How to Make Roasted Butternut Squash

The Ingredients

  • Butternut Squash. This sweet, nutty, and unbelievably tasty vegetable shines when roasted to caramelized perfection.
  • Olive Oil. For scrumptious roasted flavor and to ensure the squash caramelizes. Don’t skimp here; if you do, the squash may burn or turn out dry.
  • Maple Syrup. A little maple syrup adds a delightful sweetness to the squash.
  • Cinnamon. Roasted butternut squash with cinnamon is fall flavor at its finest. I love strong cinnamon flavor in my squash, but if you prefer a less strong cinnamon flavor, I recommend decreasing the amount in the recipe to 1/2 teaspoon.
  • Rosemary. You may be tempted to use dried rosemary but fresh rosemary is key to achieving the best flavor. This recipe is very few ingredients, so each of them counts.

The Directions

  1. Use nonstick spray to coat two baking sheets. Grab a large bowl and add your squash cubes. Add the olive oil, maple syrup, and spices to the bowl. Toss until the squash is coated in all the delicious flavors.
  2. Divide the squash between the baking sheets and discard any excess liquid from the bottom of the bowl. Make sure the squash is spread into a single layer on the baking sheets and not overly crowded. This will ensure the air can circulate in the oven and the squash roasts properly. If you crowd the squash on the pan, it will steam and not develop the caramelization we’re after.
  3. Place your baking sheets in the oven and bake for 15 minutes at 400 degrees F. After 15 minutes, remove the pans, turn the squash with a spatula, and return to the oven.
  4. Bake until the squash is tender (about 10 to 15 additional minutes). Remove from the oven, and scatter fresh rosemary over the top. Serve warm and ENJOY!

How to Store, Freeze, and Reheat Roasted Butternut Squash

  • To Make Ahead. Squash can be cubed 1 day in advance. Store cubes in an airtight container in the refrigerator until ready to bake.
  • To Store. Store leftovers in an airtight storage container in the refrigerator for 4 to 5 days.
  • To Reheat. Reheat gently over low heat in a skillet on the stovetop, in the oven at 350 degrees F, or in the microwave until warmed through. The oven and stovetop will give you the best consistency.
  • To Freeze. Lay cooked butternut cubes in a single layer on baking sheets, and place in the freezer until frozen solid. Place frozen cubes in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw in the refrigerator the night before reheating. The cubes will become noticeably softer and not have as desirable of a texture if frozen, but it is certainly an option.

What to Serve with Roasted Butternut Squash

  • Pork. These Crock Pot Pork Chops would be excellent paired with roasted butternut squash.
  • Chicken. Serve your butternut squash with one of these other fall-flavored chicken recipes: Rosemary Chicken Thighs with Apples or Maple Dijon Chicken and Vegetables.
  • Pasta. Round out your favorite pasta recipes from Baked Turkey Meatballs to Slow Cooker Beef Stroganoff with this healthy vegetable side.
  • Roasted butternut squash is also delicious with any holiday main: roast chicken, roast turkey, ham, prime rib; whatever your family loves!

Recommended Tools to Make Roasted Butternut Squash

  • All-purpose baking sheet. Perfect for roasting any and all veggies.
  • Vegetable peeler. The easiest way I’ve found to peel butternut squash.
  • Cutting board. My new favorite with TONS of space! This no-slip cutting board is phenomenal as well.
  • Sharp Chef’s Knife. Indispensable, a worthy investment, and a tool that will cook beside you for years and years.

More Easy, Healthy Butternut Squash Side Dish Recipes

  • Slow Cooker Risotto with Butternut Squash
  • Butternut Squash Quinoa Salad

4.91 from 33 votes Leave a Review “

Cinnamon Roasted Butternut Squash

Yield: 4 –5 servings Prep Time: 10 mins Cook Time: 30 mins Total Time: 40 mins Easy Maple Cinnamon Roasted Butternut Squash. Cubes of butternut squash tossed with maple syrup, cinnamon, and rosemary, roasted to caramelized perfection.

  • 1 large butternut squash — about 3 pounds, peeled, seeded, and cut into 1-inch cubes
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons pure maple syrup
  • 1 3/4 teaspoons kosher salt — no not sure table salt, or the recipe will be too salty (or reduce the amount and add a bit at the end as needed)
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon chopped fresh rosemary
  1. Position racks in the upper and lower thirds of your oven and preheat the oven to 400 degrees F. Generously coat two baking sheets with nonstick spray.
  2. Place the squash cubes in a large bowl. Drizzle with the olive oil and maple syrup, then sprinkle the salt, cinnamon, and pepper over the top. Toss to coat, then divide between the two baking sheets, discarding any excess liquid with that collects at the bottom of the bowl. Spread the cubes in a single layer on the prepared baking sheets, taking care that they do not overlap.
  3. Place the pans in the upper and lower thirds of your oven and bake for 15 minutes. Remove the pans from the oven, turn the cubes with a spatula, then return to the oven, switching the pans’ positions on the upper and lower racks. Continue baking until the squash is tender, about 10 to 15 additional minutes. Remove from the oven and sprinkle the rosemary over the top. Serve warm.

Recipe Notes

  • TO MAKE AHEAD: Squash can be diced 1 day in advance. Store cubes in an airtight container in the refrigerator until ready to bake.
  • TO STORE: Store leftovers in an airtight storage container in the refrigerator for 4 to 5 days.
  • TO REHEAT: Reheat gently over low heat in a skillet on the stovetop, in the oven at 350 degrees F, or in the microwave until warmed through. Between these three options, the oven or skillet will give you the best consistency.
  • TO FREEZE: Lay cooked butternut in a single layer on baking sheets, and place in the freezer until frozen. Place frozen squash in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw in the refrigerator the night before reheating. Note that when frozen, roasted vegetables will become somewhat more mushy (but they are certainly safe to eat and we don’t mind a little mush for the convenience!).

Course: Side Dish Cuisine: American Keyword: Cinnamon Roasted Butternut Squash, Healthy Side Dish, Roasted Squash Recipe All text and images © Erin Clarke / Well Plated.

Nutrition Information

Amount per serving (1 (of 4)) — Calories: 153, Fat: 5g, Saturated Fat: 1g, Potassium: 677mg, Carbohydrates: 28g, Fiber: 4g, Sugar: 9g, Protein: 2g, Vitamin A: 19946%, Vitamin C: 39%, Calcium: 102%, Iron: 1%

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Health benefits of butternut squash mentioned in this article were sourced from Healthline and are meant to be for general information, not any kind of specific medical advice. For specific dietary needs, I always recommend contacting your doctor or seeking professional advice.

shizzling – (mis)adventures in food


  • 1 butternut squash
  • 0.5 tsp cumin seed, ground
  • 0.5 tsp coriander seed, ground
  • 1 clove garlic ground to a paste with salt
  • glug of olive oil
  • a sprinkle of sesame seeds
  • a sprinkle of black onion seeds


  1. Preheat oven / gas barbecue to 160C. If using a charcoal barbecue set the fire on one side of the barbecue only – the squash will sit on the other side and cook using indirect heat. If using a gas barbecue leave one burner unlit (I prefer the central one) to also give indirect heat. Put a lump of smoking wood on the coals / grill.
  2. Cut the butternut squash in half along it’s length. Scoop out seeds with a spoon and use a sharp knife to cut and scrape out the fibrous material that surrounds the seeds.
  3. Score the flesh deeply with a sharp knife to allow the flavoured oil to seep into the flesh while cooking.
  4. Mix the ground cumin, ground coriander, garlic paste and olive oil and smear it over the butternut squash.
  5. Sprinkle with sesame seeds and black onion seeds.
  6. Place in the oven / bbq for about 2 hours. When cooking in the barbecue do not place it directly over the heat source – either place it to one side or on the warming shelf.
  7. The roasted butternut squash is done when piercing the flesh with a fork or skewer offers no resistance.