Cinnamon Maple Roasted Squash

Warm up your soul with a spiced butternut squash side. Cinnamon maple roasted squash has a satisfying sweetness with a hint of Thanksgiving hidden in there with the pumpkin pie spices. 

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Cinnamon Maple Roasted Squash

Slightly sweetened winter squash with a hint of cinnamon. 

Servings: 6

Total Time: 60 Minutes


Bourbon Barrel Aged Maple Syrup

100% pure maple syrup aged in small batch bourbon barrels for up to 18 months!


  1. Preheat oven to 425F and position the rack in the center. 

  2. Line a rimmed baking sheet with foil and set aside. 

  3. Carefully using a large knife, slice off a thin layer of the bottom of the squash as well as the top. 

  4. Use a vegetable peeler to peel the squash.

  5. Cut the squash in half long ways. Use a spoon to deseed the middle. 

  6. Cube the cleaned squash into 1″ pieces. 

  7. In a large bowl, whisk together oil and dry seasonings. Add squash and toss until coated. 

  8. Spread squash out evenly on prepared baking sheet. 


  1. Roast squash for 25 minutes. 

  2. Flip with a metal spatula and roast 10 more minutes. 

  3. Drizzle maple syrup over squash and return to oven for 5-10 minutes. Squash should be tender with golden edges when done. 

Pro Tips

  1. Add 1/4 tsp of ground ginger to enhance the winter spice. 

  2. Substitute Pumpkin Spice or Chai Barrel Aged Maple Syrup for bourbon and omit the spices.  

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