Cinnamon Maple Butternut Squash

  • Author: Dana Gerard
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 4 large servings 1x
  • Category: Side Dish
  • Cuisine: American
Roasted Butternut Squash plain with just a touch of avocado oil and salt, an easy recipe you can dress up or puree for baked goods. Recipe and ideas at


  • 1 butternut squash, peeled and cut into 2 – inch chunks or one package of already cut up butternut squash
  • 2 tablespoons extra virgin olive oil or avocado oil
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • sea salt
  • 1/4 teaspoon maple syrup
  • 1/8 teaspoon fresh grated nutmeg
  • 1 teaspoon lemon or orange juice (optional)
  • pomegranate seeds (optional garnish)


  1. Preheat oven to 400 F and line a sheet pan with parchment paper.
  2. If using whole butternut squash: Microwave the squash for 2 or 3 minutes to soften.
  3. When cool, cut in half, then scoop out and discard seeds and strings.
  4. Carefully peel skin with a paring knife and cut into 2 inch chunks.
  5. (Lazy cooks: roast the halves with the peel on, then scoop out the squash after baking.)
  6. Place cut up squash in a ziploc bag and toss with oil, cinnamon, ginger and 1/4 teaspoon sea salt. For plain squash: toss with oil and sea salt only. Close bag and shake well to coat.
  7. Spread squash out in a single layer on sheet pan. Roast 25 to 30 minutes, until you can pierce squash easily with a fork.
  8. Place roasted squash in a food processor, blender or mixer. You may wish to puree the squash as is or add maple syrup, nutmeg and a pinch of salt before processing until smooth. Taste and adjust seasonings, adding a teaspoon of fresh lemon juice if necessary.
  9. Serve roasted or mashed cinnamon maple squash with: a squeeze of lemon or orange juice & pomegranate seeds.
  10. Serve roasted or mashed plain squash with butter or oil, parsley, sage or thyme, salt and pepper.
  11. See blog for additional serving suggestions and flavorings.


Adapted from Mashed Cinnamon Butternut Squash, from The Cancer Fighting Kitchen by Rebecca Katz with Mat Edelson