Easy Roasted Butternut Squash with Cinnamon and Nutmeg
A simple gluten-free and Paleo-friendly recipe for easy roasted butternut squash made with olive oil (or coconut oil), cinnamon, nutmeg, and sea salt. A great side dish for breakfast or dinner!
I love roasted anything, especially vegetables. It brings out the flavor of whatever you’re cooking and makes vegetables more palatable for picky eaters. If you’ve never tried veggies roasted, then you are in for a real treat!
This roasted butternut squash recipe is super easy to make and uses only a few simple ingredients. The cinnamon gives this dish the best flavor. You can sometimes find butternut squash already peeled and cubed, which would make prep for this dish a breeze. Chopping the squash is the only tricky part, but I’m sharing some tips to make your life a little bit easier.
How To Cut Butternut Squash
Start by slicing off the ends of the squash. Next, with a good sharp peeler, peel the curvy squash before slicing. Hold the squash firmly on one end and slice the squash in half. Next, slice the squash into 1-inch rings. Then you’ll slice into rectangles and then into chunks. A good sharp knife is essential to make this process much easier.
The prep for this recipe only takes as long as it takes to slice the squash. If you can find it precut for convenience, you’ve got a wholesome side dish recipe that’s a cinch to throw together.
Steps To Make Roasted Butternut Squash with Cinnamon and Nutmeg
- Mix the olive oil (or coconut oil or a blend of the two- my preference) with the cinnamon, nutmeg, and salt
- Toss with peeled and cubed butternut squash
- Pour into a baking dish
- Bake 45 minutes or until soft and lightly golden
Roasted butternut squash makes a great holiday side dish that’s a good source of Vitamin A, potassium, and fiber. It’s like veggie candy…so good you can’t stop eating it!
Recipe tip
Feel free to add a tsp of good-quality maple syrup or coconut sugar for a delicious sweet savory combo.
If you love simple side dishes, you should also try these amazing slow-roasted green beans, and my favorite bacon-fat roasted Brussels sprouts.
Add this side dish favorite to your holiday menu or breakfast meal prep and let me know what you think!
If you love this roasted butternut squash recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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Roasted Butternut Squash with Cinnamon and Nutmeg
Ingredients
- 6 cups butternut squash cubed
- 3 tbsp extra virgin olive oil *can also use coconut oil. I like to use half and half.
- 1 tsp cinnamon more or less, to taste, I love a lot of cinnamon flavor!
- 1 tsp coarse salt adjust to taste
- ¼ tsp freshly grated nutmeg optional, but delicious here!
Instructions
- Preheat oven to 400 degrees F
- Whisk the olive oil with the cinnamon, nutmeg, and sea salt
- Add the squash to the large bowl and toss until fully coated
- Spread the coated squash in a large glass or ceramic baking dish and bake for 45 minutes to an hour.
Nutrition
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DELICIOUS!!!!! Sea salt and cinnamon, perfect.
Thank you Minnie! 🙂
I like the cinnamon here–especially with coconut oil. Interesting combo!
I like it! Thank you!
Thank you for the feedback, Natalia! So glad that you enjoyed it! 🙂
Made this tonight and it was delicious! Will be repeating this again, it’s a keeper!
Awesome Angela! Thank you so much for the feedback! 🙂
This was absolutely delicious. I had never made butternut squash myself, so on a whim, decided I wanted to try it. I picked this recipe and I’m so glad I did. I will definitely be making this again for the family. Thank you for an easy and delicious recipe.
Hi Tonya! I’m so glad that you enjoyed it! This is one of my favorites, too! 🙂