Golden, caramelized, and kissed with warmth, Honey Roasted Butternut Squash is the side dish that will brighten every fall or winter table. This dish celebrates the natural sweetness of butternut squash, enhanced by rich honey and balanced with just the right hint of spice. The result is a medley of velvety, tender cubes with a gorgeous glaze and edges just begging to be scooped up. Whether you’re looking for a cozy accompaniment for a holiday feast or a weeknight veggie star, you’ll fall head-over-heels for this comforting classic.
Ingredients You’ll Need
This recipe relies on just a handful of humble ingredients, each bringing a burst of flavor, color, or texture. When it comes to Honey Roasted Butternut Squash, every component is essential—from the squash that forms the foundation to the finishing touches of spice.
- Butternut squash: The star—choose a medium one, firm and heavy for its size, for the creamiest texture and richest color.
- Olive oil: Adds a luxurious, savory note and helps the squash roast to golden, caramelized perfection.
- Honey: Provides a beautiful, glossy sweetness that enhances the squash’s natural sugars and gives that irresistible glaze.
- Ground cinnamon: Warms up every bite with cozy spice, bringing depth and a subtle aromatic note.
- Salt: Just a touch is necessary to highlight all the sweet and savory notes.
- Black pepper: Adds a gentle heat and a little complexity to round out the flavors.
How to Make Honey Roasted Butternut Squash
Step 1: Preheat and Prep
Start by setting your oven to 400°F (204°C) to give your Honey Roasted Butternut Squash the perfect blast of heat for caramelization. Line a large baking sheet with parchment paper to prevent sticking and make for easy cleanup. This initial prep guarantees every cube of squash gets evenly cooked and releases easily from the pan.
Step 2: Toss the Ingredients
In a spacious mixing bowl, combine your cubed butternut squash with olive oil, honey, ground cinnamon, salt, and black pepper. Toss everything together until each chunk is just glistening. Coating each piece thoroughly is key to getting that signature sweet-and-savory crust, so don’t rush this step!
Step 3: Arrange for Roasting
Pour your honey-slicked butternut squash onto the prepared baking sheet, spreading the cubes into a single, even layer. Crowding them will cause steaming instead of roasting, so let each piece have its space. This little detail is what gives the Honey Roasted Butternut Squash those mouthwatering crispy edges and golden hue.
Step 4: Roast to Perfection
Roast the squash for 25–30 minutes, flipping halfway through with a spatula. You’re looking for squash that’s fork-tender in the center and caramelized at the corners. The honey will bubble, the cinnamon will perfume your kitchen, and your squash will get irresistibly golden.
Step 5: Serve and Enjoy
Serve your Honey Roasted Butternut Squash warm, straight from the oven or transferred to your favorite platter. The blend of sweet, salty, and spiced notes will be the highlight of your meal. For a fresh, herby twist, consider a sprinkle of chopped rosemary or thyme just before serving.
How to Serve Honey Roasted Butternut Squash
Garnishes
Freshly chopped herbs tell a story of contrast and aroma against the honeyed squash—think rosemary or thyme, as suggested, or even a scattering of toasted pecans for a nutty crunch. Add a light sprinkle of flaky sea salt right before serving to make all those flavors sing!
Side Dishes
Pairing Honey Roasted Butternut Squash with other sides can turn any meal into a feast. It’s incredible alongside roasted meats like chicken or pork, nestled among other seasonal vegetables, or starring in a vegetarian dinner with wild rice or quinoa pilaf. Its sweetness balances out hearty mains and brings a stunning pop of color to your plate.
Creative Ways to Present
For presentation that really wows, pile your Honey Roasted Butternut Squash high on a rustic wooden platter or layer it as a base for a warm salad with arugula, feta, and walnuts. You can even skewer the cubes onto toothpicks as a savory-sweet appetizer, or tuck them into grain bowls for easy lunches throughout the week.
Make Ahead and Storage
Storing Leftovers
Any leftover Honey Roasted Butternut Squash keeps well in an airtight container in the fridge for up to four days. Allow it to cool completely before transferring it to preserve its texture and flavor. It makes for speedy, wholesome additions to salads or grain bowls during the busy week.
Freezing
To freeze, spread cooled squash cubes in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe container or bag. This method keeps the pieces from sticking together. You can store Honey Roasted Butternut Squash in the freezer for up to three months for future meals.
Reheating
For the best texture, reheat your squash in a 350°F oven for about 10 minutes, or until warmed through and slightly crisp. If you’re in a hurry, a quick zap in the microwave will do, but the oven helps revive those caramelized edges that make this dish so special.
FAQs
Can I use pre-cut butternut squash?
Absolutely! Pre-cut squash is a huge timesaver when making Honey Roasted Butternut Squash, just try to pick pieces that are uniform in size so everything roasts evenly and gets that lovely caramelization.
What’s the best way to peel a butternut squash?
A sharp vegetable peeler is your best friend here. Slice off the ends, peel the skin away in long strips, then halve the squash, scoop out the seeds, and cut into cubes. For extra safety, microwave the squash for a minute or two first to soften the skin.
Can I substitute maple syrup for honey?
Yes, maple syrup makes a delicious alternative to honey if you want a deeper, woodsy sweetness in your Honey Roasted Butternut Squash. Keep the same quantity and enjoy the slight flavor twist!
Is this dish vegan?
As written, Honey Roasted Butternut Squash uses honey and isn’t technically vegan. For a vegan version, swap the honey for maple syrup or agave nectar and everyone can dig in.
Can I roast the squash ahead of time for a party?
Definitely—just follow the directions and let the squash cool before storing. Warm briefly in the oven before serving so it’s just as gorgeous and inviting as when it first came out.
Final Thoughts
There’s just something magical about Honey Roasted Butternut Squash—the way the squash turns buttery, the edges caramelize, and the honey and cinnamon pair to create a perfect melody of autumn flavor. I can’t wait for you to serve it at your table, share it with loved ones, and make it a new favorite. Enjoy every golden, sweet, and savory bite!
Print
Honey Roasted Butternut Squash Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
Delight your taste buds with this simple yet flavorful Honey Roasted Butternut Squash recipe. The natural sweetness of butternut squash is enhanced by a drizzle of honey and a hint of cinnamon, creating a perfect side dish for any occasion.
Ingredients
Ingredients:
- 1 medium butternut squash (about 2 to 2.5 lbs), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven: Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Prepare the squash: In a large bowl, toss the cubed butternut squash with olive oil, honey, cinnamon, salt, and black pepper until evenly coated.
- Roast the squash: Spread the squash in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until the squash is tender and caramelized on the edges.
- Serve: Serve warm.
Notes
- For extra flavor, sprinkle with chopped fresh rosemary or thyme before roasting.
- This dish pairs well with roasted meats or as part of a holiday spread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 140
- Sugar: 8g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
