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Looking for a kid-friendly way to serve squash? This Cinnamon Roast Butternut Squash is sweet, cozy, and packed with fall flavor! Roasted with maple syrup and a sprinkle of cinnamon, it’s a simple, nutritious side dish that both kids and adults will love.
Table of Contents
Why I Love This Recipe
- Sweet and flavorful: Maple syrup and cinnamon bring out the natural sweetness of butternut squash, making every bite of this easy butternut squash recipe taste like fall. It’s just as cozy as my Glazed Sweet Potatoes with Maple Syrup & Lime.
- Nutritious: Packed with vitamins, fiber, and antioxidants, this easy roasted squash is as healthy as it is delicious. Try it with these Cast Iron Brussels Sprouts for a veggie-loaded meal!
- Versatile: A perfect side dish for everything from Perfect Roast Chicken to Air Fryer Salmon!
- Kid-approved: The sweet, cinnamon-spiced flavor wins over even picky eaters! If your kids love this, try my Sweet and Sour Roasted Squash next.
The Ingredients
- Butternut Squash: Any squash will work for this recipe! Feel free to try acorn, curry, delicata, honeynut or even kabocha squash! More on different squash varieties below!
- Oil: Any oil will work, just make sure it has a pretty high smoke point. Olive oil, vegetable oil or avocado oil are great.
- Cinnamon: Cinnamon actually has a lot of benefits, so adding it to this recipe makes it even better!
- Maple Syrup: I opt for 100% maple syrup which you can find pretty easily as most grocery stores.
How to Make Cinnamon Roast Butternut Squash
- Prep the Squash: Preheat the oven to 425°F. Place the squash on a baking sheet, drizzle or spray with oil and toss to coat well.
- Bake: Bake for 40 minutes or until fork-tender. Keep an eye on them, as every oven cooks differently! Remove from oven, sprinkle with cinnamon and drizzle with the maple syrup. Toss to coat, return to oven and bake an additional 5 minutes.
How to Get Kids to Eat Butternut Squash
If your kids turn up their noses at squash, let them help in the kitchen! I discovered this trick when my little ones went from loving butternut squash purée as babies to refusing it as toddlers. One night, I let them toss the squash with a drizzle of maple syrup and a sprinkle of cinnamon, and suddenly, the kitchen smelled like fall. They couldn’t resist! Sometimes letting kids take charge (and adding a touch of sweetness) is all it takes to turn a “no thanks” into “more please.”
How to Cook Winter Squash: Skin or No Skin?
Wondering which winter squash have edible skin or if you need to peel them before cooking? You’re not alone! Here’s a quick guide to some of the most popular types of winter squash:
- Butternut Squash: Think sweet and nutty goodness with a smooth, orangey inside. I recommend to peel this one as the skin is quite thick and as a tough bite.
- Acorn Squash: It’s got this cute little acorn shape and a slightly nutty taste. I don’t peel acorn squash, but you can if you want.
- Kabocha Squash: A Japanese pumpkin look-alike with a sweet, fluffy inside that’s like sweet potatoes. Don’t peel the skin on this one. The skin becomes super tender when you cook it.
- Delicata Squash: This one’s known for its edible skin and sweet flavor, with a smooth and creamy texture. Don’t peel and just roast it up for hassle-free cooking.
- Honeynut Squash: It’s like a mini butternut squash, packing a sweet punch. You can roast it whole or in halves and you don’t peel the skin unless you want to.
- Curry Squash: There are different types, but generally, they’re sweet and nutty with a smooth texture. Don’t peel this one either. The skin is tender after it’s cooked!
FAQs
Yes, it’s best to peel the squash before roasting since the skin can be tough. If you’re short on time, you can buy pre-cut peeled cubes from the store for an easy shortcut.
Keep leftovers in an airtight container in the fridge for up to 4 days. You can reheat them in the oven or toss them into salads, grain bowls, or soups.
More Winter Squash Recipes
And that’s it! An easy, kid-friendly winter squash recipe that’s as nutritious as it is delicious. Cinnamon Roast Butternut Squash is a perfect way to introduce the little ones to the wonders of winter squash, all while making mealtime fun and enjoyable for the whole family. Let me know what you think — leave a comment and rating below!
Cinnamon Roast Butternut Squash
Ingredients
- 2 cups peeled and chopped butternut squash* (about 1 small squash)
- 2 teaspoons olive oil
- 1/4 teaspoon ground cinnamon
- 1 tablespoon maple syrup
Instructions
- Preheat the oven to 425°F.
- Place the squash on a baking sheet, drizzle or spray with oil and toss to coat well.
- Bake for 40 minutes or until fork-tender. Keep an eye on them, as every oven cooks differently! Remove from oven, sprinkle with cinnamon and drizzle with the maple syrup. Toss to coat, return to oven and bake an additional 5 minutes.
Notes
- Butternut Squash: Think sweet and nutty goodness with a smooth, orangey inside. I recommend to peel this one as the skin is quite thick and as a tough bite.
- Acorn Squash: It’s got this cute little acorn shape and a slightly nutty taste. I don’t peel acorn squash, but you can if you want.
- Kabocha Squash: A Japanese pumpkin look-alike with a sweet, fluffy inside that’s like sweet potatoes. Don’t peel the skin on this one. The skin becomes super tender when you cook it.
- Delicata Squash: This one’s known for its edible skin and sweet flavor, with a smooth and creamy texture. Don’t peel and just roast it up for hassle-free cooking.
- Honeynut Squash: It’s like a mini butternut squash, packing a sweet punch. You can roast it whole or in halves and you don’t peel the skin unless you want to.
- Curry Squash: There are different types, but generally, they’re sweet and nutty with a smooth texture. Don’t peel this one either. The skin is tender after it’s cooked!
That sounds so odd. Odd enough to try!!! Raw squash marinated then grilled?!
I wish I had read your comment before doing the same thing. Looks like my twins will not be having squash charcoal for lunch. 🙁
How not to do it: I cut the squash into “toddler bite sized pieces” and didn’t check on it until the 40 minutes was up. I don’t think I’ll be serving my son the black charred squash I ended up with:) Our oven does run a LITTLE hot, and I used sunflower oil. I loved the last 2 recipes from this website though!
I made this for my picky, vegetable-hating 16 month old son. He would start making his “ewwww” face, then do a double take and start shovelling the cubes into his mouth! Thanks for a great recipe!