This oven roasted butternut squash is one of those simple dishes that quietly becomes the backbone of weeknight dinners and weekend feasts alike. I first landed on this combination of cinnamon and pink Himalayan salt during a season when I was following the Autoimmune Protocol and craving something warming and uncomplicated. The squash roasts until caramelized at the edges and tender through the center; the cinnamon gives a gently sweet, aromatic lift while the salt balances it, creating a comforting, food-memory-making side. I remember serving this on a chilly autumn evening when a friend who had recently started AIP came over — the bowl disappeared in minutes and we all went back for seconds. Because the technique is straightforward, this recipe lives on repeat in my kitchen. It’s forgiving: the squash can be roasted a little longer for deep caramelization or taken out earlier if you prefer a firmer bite. The finished cubes are buttery without butter, naturally sweet but not cloying, and versatile — they pair beautifully with roasted meats, mixed into warm salads, or spooned into bowls alongside greens and shredded protein. I like to use a medium butternut squash (about 2 to 3 pounds) and a light hand with cinnamon so the flavor stays delicate and broadly appealing.

Ingredients

• Butternut squash: 1 medium butternut squash (about 2 to 3 pounds). Look for a firm squash with smooth skin and a heavy feel for its size; fresher squash gives sweeter, more vibrant flesh.
• Salt: 1/4 teaspoon pink Himalayan salt. Use a light hand to enhance sweetness without making the squash taste salty; fine-grain pink salt dissolves quickly and distributes evenly.
• Cinnamon: 1/2 teaspoon ground cinnamon. Choose a high-quality Ceylon or Saigon cinnamon for a warm, complex aroma that complements the squash’s natural sugars.
• Olive oil: About 1 tablespoon extra-virgin olive oil for coating. It helps with browning and adds a silky mouthfeel while remaining AIP-friendly.

Instructions

Prepare the squash: Cut off both ends with a serrated knife so the squash sits flat, then slice lengthwise down the middle. Use a spoon to scoop out the seeds and stringy bits. A medium squash will yield about 4 cups of diced flesh once peeled and cubed. Work carefully — the squash’s skin can be tough but a good serrated knife and steady hands make this simple. Peel and dice: Peel the skin with a sturdy vegetable peeler; if the skin resists, shave a thin strip first to create a purchase point. Cut the squash into 1" cubes for even roasting. Uniform pieces are the secret to consistent doneness: aim for roughly the same size so everything finishes at the same time. Oil and season: Spread the diced squash on a rimmed baking sheet that you have brushed or sprayed with oil so nothing sticks. Sprinkle 1/4 teaspoon pink Himalayan salt and 1/2 teaspoon ground cinnamon evenly, then drizzle about 1 tablespoon olive oil over the cubes. Toss gently with your hands or a spatula to coat every piece in oil and seasoning. Roast: Preheat the oven to 350°F (177°C). Arrange the squash cubes in a single layer with a little space between them so air can circulate and the edges brown. Roast for 30 minutes, flipping once halfway through if you like more even browning. The squash is ready when cubes are tender when pierced with a fork and caramelized at the edges. Finish and serve: Remove from the oven and taste for seasoning — add another pinch of salt if needed. Serve warm as a side, toss into a grain bowl, or cool and refrigerate for meal prep. The roasted cubes keep their texture nicely without becoming mushy.

Storage Tips

Let the roasted squash cool completely before storing to avoid condensation and sogginess. Use shallow airtight containers to cool quickly, and refrigerate for up to 4 days. For longer storage, spread cooled cubes on a baking tray in a single layer and freeze until firm, then transfer to a freezer-safe bag or container; this prevents clumping. When reheating, I prefer the oven or a hot skillet to revive the caramelized edges—microwaving is faster but yields a softer texture. Thawed squash can be re-crisped in a 400°F oven for about 6–8 minutes.

Ingredient Substitutions

If you're avoiding olive oil for any reason, use avocado oil in the same amount; it tolerates heat well and has a neutral flavor. For a slightly sweeter profile while staying AIP-compliant, substitute the cinnamon with a pinch of ground ginger or use 1/8 teaspoon of ground nutmeg for a subtle twist. If you prefer more savory, add a teaspoon of dried rosemary or thyme (omit cinnamon). Swap pink Himalayan salt for sea salt if that’s what you have on hand—same volume.

Serving Suggestions

Serve these cubes as a side to roasted meat or fish, toss them into a warm grain bowl with sautéed greens and sliced avocado, or mix into a cooling salad with arugula and a simple lemon-olive oil dressing. Garnish with fresh herbs like chopped parsley or basil for bright color. For comfort-food vibes, mash half the roasted cubes with a fork and a splash of warm broth to make a rustic puree that pairs well with braised protein.

Cultural Background

Winter squashes like butternut have a long history as dependable staples in many cuisines, prized for their storage life and natural sweetness. While the spice pairing of cinnamon and squash leans into autumnal European and Middle Eastern traditions, the straightforward roasting technique is global—transforming dense winter squash into softened, caramelized cubes is a universal comfort. In AIP and many healing-food circles, roasted squash is often used as a nutrient-dense carbohydrate that's both satisfying and gentle on digestion.

Seasonal Adaptations

Autumn is peak squash season; use fresh, in-season produce for the most vibrant flavor. In cooler months, add warming spices like allspice (AIP-compliant varieties) and a touch of minced garlic for a savory twist. During spring and summer, lighten the dish with lemon zest and chopped fresh herbs right before serving to add brightness and contrast the squash’s sweetness.

Meal Prep Tips

Roast a double or triple batch on a cold morning and portion into containers for easy lunches and quick dinners. Roasted cubes are great warmed and added to grain bowls, tossed into omelets (if reintroduction allows), or folded into a stew to add body. Label freezer bags with the date and portion size so you can pull just what you need. I recommend reheating in a skillet over medium-high heat with a splash of water or broth to revive the edges.

Enjoy this simple, nourishing side as part of your AIP routine or anytime you want a warm, homey dish that satisfies with minimal effort. Bon appétit!