Ken’s Cinnamon Roasted Butternut Squash Print Recipe

** Available at LeRoux Kitchen


  • 1 Large Butternut Squash about 3 lbs., peeled, seeded and cut into 1” cubes (can be cut 1 day ahead and stored in airtight container in refrigerator)
  • 1 ½ Tbs. LeRoux Extra Virgin Olive Oil**
  • 1 ½ Tbs. Maine Maple Syrup**
  • 1 ¾ Tsp. Kosher Salt** (do not use table salt or it will be too salty)
  • ¾ Tsp. Gryffon Ridge Saigon Cinnamon**
  • ½ Tsp. Ground Black Pepper**
  • 1 Tbs. Chopped Fresh Rosemary


  1. Position racks in the upper and lower thirds of your oven and preheat to 400° F. Generously coat two baking sheets with nonstick spray.
  2. Place the squash cubes in a large bowl. Drizzle with the olive oil and maple syrup, then sprinkle the salt, cinnamon, and pepper over the top. Toss to coat, then divide between the two baking sheets, spread in a single layer, making sure the squash does not overlap. Discard any excess liquid that has collected at the bottom of the bowl.
  3. Place the pans in the upper and lower thirds of your oven and bake for 15 minutes.
  4. Remove the pans from the oven, turn the cubes with a spatula, then return to the oven, switching the pans’ positions on the upper and lower racks. Continue baking until the squash is tender, about 10 to 15 additional minutes.
  5. Remove from the oven and sprinkle the rosemary over the top. Serve warm.