Looking for a squash recipe that kids will love? Cinnamon Roast Butternut Squash is the most kid-friendly way to prepare squash! Tossing the squash in cinnamon and maple syrup and putting it back in the oven for a few minutes adds a heavenly sweet flavor to this already delicious fall vegetable. Packed with nutrients and bursting with sweet, aromatic flavors, this side dish is not only a treat for tiny taste buds but also a stress-free win for busy parents.
Why I Love Cinnamon Roast Butternut Squash
- Flavorful Bliss: The sweet maple syrup and cozy cinnamon team up to create a chorus of deliciousness with every bite of roasted butternut squash.
- Nutritional Goodness: Not only does it taste amazing, but it’s also a nutritional powerhouse! Packed with vitamins and fiber, squash is like a friendly boost for your well-being, making your meal both scrumptious and nourishing.
- Versatile: Whether it’s the perfect side dish or the star of your dinner table, it’s a guaranteed hit that will have everyone asking for seconds!
- Kid Friendly: This recipe will turn your kids into squash lovers. Adding cinnamon and maple syrup creates an irresistible flavor they won’t be able to turn down. Another squash recipe they’ll love? Sweet and Sour Roasted Squash!
How to Get Kids to Eat Winter Squash
I’m often asked if my kids eat everything. Well, let’s just say if I served up chopped liver and super stinky cheese, they might stage a hunger strike. But overall, they’re pretty good about trying different foods. Back in their baby days, they couldn’t get enough of my butternut squash puree. I thought I had little squash fans for life, but then the toddler years hit, and suddenly, squash was a no-go. I’m a huge fan of all things squash—acorn, butternut, delicata, kabocha, you name it. So, it was a bit baffling to have kids who didn’t share my love for it.
I kept trying to get my kids to eat it when they were toddlers, but it was the same old story for a few weeks—turned-up noses and “I don’t want it” choruses. Then, one night, I had a lightbulb moment. I let the kids take charge in the kitchen. We tossed diced squash with a little oil and let them go crazy with the cinnamon and maple syrup. The kitchen smelled like a cozy fall wonderland in no time.
Even after all that effort, they were still hesitant. So, I set out two little dishes drizzled with a touch of maple syrup (okay, maybe it was a bit more than a touch, as per my husband), and suggested they try dipping their squash in it. Lo and behold, four helpings later, they declared their love for butternut squash and have been asking for it ever since.
The lesson here? When you think your kids have made up their minds about a certain food, it never hurts to give it one more shot!
How to Make Cinnamon Roast Butternut Squash
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.
The Instructions
- Preheat Oven: Preheat the oven to 425°F.
- Prep the Squash: Place the butternut 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.
Winter Squash: Skin or No Skin?
I get asked a ton of questions during the fall and winter about how to prepare different kinds of squash. What do the different varieties taste like? Do you peel them? How do I cook winter squash? Here’s a little winter squash breakdown for you:
- 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 this one.
- 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!
More Winter Squash Recipes
Now that you’re a squash pro, here are some of my favorite recipes for all the beautiful produce!
- Roast Acorn Squash
- Stuffed Butternut Squash
- Sweet and Sour Roasted Squash
- Roasted Kabocha Squash
- Butternut Squash and Apple Soup
There you have it – an easy, kid-friendly 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 winter squash, all while making mealtime fun and enjoyable for the whole family. Add this recipe to your weekly rotation and let me know what you think in the comments or tag me on social media if you make it!
Images by Ivan Solis
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 butternut 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 this one.
- 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!