Cinnamon Maple Roasted Squash

Slightly sweetened winter squash with a hint of cinnamon. 
Course Side Dish
Keyword cinnamon, maple, roasted, squash
Cook Time 1 hour
Servings 6


  • 1 Butternut Squash medium
  • 1 tbsp Bourbon Barrel Aged Maple Syrup
  • 2 tbsp Coconut Oil melted
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 tsp Cloves
  • Sea Salt to taste



  • Preheat oven to 425F and position the rack in the center. 
  • Line a rimmed baking sheet with foil and set aside. 
  • Carefully using a large knife, slice off a thin layer of the bottom of the squash as well as the top. 
  • Use a vegetable peeler to peel the squash.
  • Cut the squash in half long ways. Use a spoon to deseed the middle. 
  • Cube the cleaned squash into 1" pieces. 
  • In a large bowl, whisk together oil and dry seasonings. Add squash and toss until coated. 
  • Spread squash out evenly on prepared baking sheet. 


  • Roast squash for 25 minutes. 
  • Flip with a metal spatula and roast 10 more minutes. 
  • Drizzle maple syrup over squash and return to oven for 5-10 minutes. Squash should be tender with golden edges when done. 

Pro Tips

  • Add 1/4 tsp of ground ginger to enhance the winter spice. 
  • Substitute Pumpkin Spice or Chai Barrel Aged Maple Syrup for bourbon and omit the spices.