Cinnamon-Spiced Roasted Kabocha Squash w/ Maple Butter

5 from 1 vote

Cinnamon-Spiced Roasted Kabocha Squash w/ Maple Butter

Cinnamon-spiced roasted kabocha squash is a quick and delicious sheetpan side dish that's not butternut squash, lol! Bite-sized chunks of kabocha are tossed with olive oil, cinnamon, and salt and roasted until caramelized and tender. Finished with a drizzle of rosemary maple butter, this nutrient-dense veggie side is perfect for holiday meals and easy enough for a busy weeknight.

Prep Time10

Cook Time25

Course: side dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 129kcal

Author: Dani Spies

Ingredients

3-3.5 pound Kabocha squash seeded and cut into 1-inch cubes (about 8-10 cups chopped)
1 tablespoon avocado oil
1 heaping teaspoon cinnamon
1/2 teaspoon sea salt plus more for finishing
2 tablespoons butter
2 tablespoons maple syrup
2 teaspoons fresh chopped rosemary

Instructions

Preheat your oven to 425°F and adjust the rack to the center position. On a rimmed baking sheet, toss the squash with olive oil, cinnamon, and salt until evenly coated. Spread the squash out in a single layer, leaving a little space between each piece—this helps them brown and roast evenly on all sides.
Roast for 25 minutes (no need to flip!) or until the bottoms are golden brown and the squash is fork tender.
While the squash is cooling, add the butter and maple syrup into a small bowl and pop into the microwave for 20-30 seconds or until melted. Stir in the fresh chopped rosemary.
Transfer the roasted squash to a serving dish and drizzle with maple butter. Top with a fat pinch of sea salt and enjoy!

Video

Notes

Storing Leftovers

To store leftovers: Let the squash cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. Reheat in the oven or air fryer to bring back some of that roasted texture.

Nutrition