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Caramelised squash on a white plate on a white background

Candied Butternut Squash With Lemon And Cinnamon4

So easy and simple, this roasted Candied Butternut Squash is perfect for the holidays. Made with just 5 ingredients, this fall and winter vegan squash recipe is sure to become a family's favorite.
Course Side Dish
Cuisine American
Diet Vegan
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 187kcal
Author Iryna


  • 2 lb butternut squash washed and peeled
  • 2 tablespoon organic cane sugar or coconut sugar
  • ¼ teaspoon cinnamon
  • 2 tablespoon lemon juice
  • 2 teaspoon lemon zest
  • 2 tablespoon Maple syrup or honey


  • Preheat your oven to 350 F and line a large baking sheet with a parchment paper.
  • If you're using a whole squash, lay it flat on the cutting board and cut it in half. Then, cut each piece in half down the center vertically. Scrape out the seeds. Cut squash halves into slices and chop each slice into small cubes.
  • Arrange chopped butternut squash on a baking sheet. Sprinkle it with sugar, mix and bake for 25 minutes.
  • Remove butternut squash from the oven, sprinkle it with cinnamon, lemon zest and lemon juice and continue baking for another 20 minutes or until the squash in tender.
  • Remove squash from the oven, drizzle with the Maple syrup or honey. Transfer to a bowl and serve.


When picking butternut squash, pick a firm one with a solid beige color. Avoid a wrinkly squash or with the soft spots. Also, make sure the squash doesn't have any cuts. Some scratches are fine though.
You can chop the butternut squash 2 days in advance and store it in the airtight container in the refrigerator.
Leftovers of the candied squash should also be stored in the airtight container for no more than 2 days. 
To reheat the leftovers, simply microwave the butternut squash or heat it in the 350 F oven for 10 minutes.


Calories: 187kcal | Carbohydrates: 35.2g | Protein: 2.4g | Fat: 0.3g | Saturated Fat: 0.1g | Sodium: 12mg | Potassium: 832mg | Fiber: 4.7g | Calcium: 118mg | Iron: 2mg