Roasted Butternet Squash with Sweet Cinnamon
Roasted Butternet Squash with Sweet Cinnamon

Roasted Butternut Squash with Sweet Cinnamon


April 2, 2016

A KISS of cinnamon enhances the sweetness of roasted butternut squash. For a fall stunner, year-round, try it with sweet potatoes too!


1 medium (~ 3 lbs.) butternut squash, peeled, seeded and cut into 1-inch cubes (about 8 cups, cubed)

2 Tablespoons olive oil

2 - 4 oz. (total) Cinnamon Keep It Simple Syrup®

1 teaspoon kosher salt

Dash cayenne pepper (optional)


1Heat oven to 425 degrees.

2Line two cookie sheets with aluminum foil.

3In a large bowl, combine olive oil, 2 Tablespoons of KISS (reserve half), salt and pepper until each piece of squash is fully-coated.

4Spread evenly on both trays and roast for 40 – 45 minutes, until fork tender.

5Remove from oven, transfer to serving dish, and drizzle the remaining KISS over the roasted pieces.


1 Review


October 22, 2016

This was a fantastic recipe! Cooked it tonight for dinner and it was a huge hit!!