Why You’ll Love This Recipe
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Easy to prepare with just a handful of ingredients
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A healthy, gluten-free, and vegetarian-friendly side dish
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Perfectly balances sweet and savory flavors
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Roasts to golden, caramelized perfection in under 40 minutes
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Works beautifully for weeknight dinners or holiday gatherings
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 medium butternut squash (about 2 pounds), peeled,
- seeded, and cubed
- 2 tablespoons olive oil
- 2 tablespoons honey
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Chopped fresh parsley for garnish (optional)
Directions
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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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In a large bowl, toss the cubed butternut squash with olive oil, honey, cinnamon, nutmeg, salt, and pepper until evenly coated.
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Spread the squash in a single layer on the prepared baking sheet.
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Roast for 25 to 30 minutes, flipping once halfway through, until the squash is tender and caramelized.
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Remove from the oven and garnish with chopped fresh parsley before serving, if desired.
Servings and timing
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Yield: 4 servings
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Prep Time: 10 minutes
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Cook Time: 30 minutes
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Total Time: 40 minutes
Variations
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Add a drizzle of balsamic glaze for extra depth of flavor.
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Sprinkle with crumbled feta or goat cheese for a savory contrast.
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Toss in fresh herbs like thyme or rosemary before roasting.
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Add a pinch of cayenne pepper or chili flakes for a subtle kick.
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Swap honey for maple syrup for a slightly different sweetness.
Storage/Reheating
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Store leftovers in an airtight container in the refrigerator for up to 4 days.
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To reheat, spread on a baking sheet and warm in a 350°F (175°C) oven for 10–12 minutes until heated through.
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Microwave reheating is possible, but the squash will lose some of its crisp edges.
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For longer storage, freeze roasted butternut squash in a freezer-safe container for up to 3 months. Reheat directly from frozen in the oven.
FAQs
Can I make this recipe ahead of time?
Yes, you can roast the squash in advance and reheat it in the oven before serving.
Can I use frozen butternut squash?
Yes, but fresh squash works best for caramelization. If using frozen, thaw and pat dry before roasting.
How do I peel butternut squash easily?
Microwave the squash for 2–3 minutes to soften the skin, then peel with a sharp vegetable peeler.
Can I make this recipe vegan?
Yes, simply substitute maple syrup or agave nectar for the honey.
What main dishes pair well with honey roasted butternut squash?
It pairs beautifully with roasted chicken, turkey, or vegetarian mains like quinoa or lentil dishes.
Can I add other vegetables to this recipe?
Absolutely. Try mixing in carrots, sweet potatoes, or parsnips for variety.
What can I use instead of olive oil?
Avocado oil, melted butter, or coconut oil are great substitutes.
How do I know when the squash is done?
It should be fork-tender and caramelized on the edges after about 25–30 minutes of roasting.
Can I roast the squash at a lower temperature?
Yes, but it will take longer and may not caramelize as well. 400°F is ideal for that golden finish.
Is this recipe suitable for meal prep?
Yes, it stores and reheats well, making it a great option for weekly meal prep.
Conclusion
Honey roasted butternut squash is a simple yet flavorful side dish that captures the essence of fall. With its caramelized edges, warm spices, and sweet honey glaze, it’s perfect for both everyday dinners and special gatherings. Try it once, and it may become one of your go-to seasonal favorites.
Print
Honey Roasted Butternut Squash Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This honey roasted butternut squash is a simple, wholesome, and flavorful side dish with caramelized edges, warm spices, and a touch of honey. Perfect for fall dinners, holiday gatherings, or meal prep.
Ingredients
1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
2 tablespoons olive oil
2 tablespoons honey
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt
¼ teaspoon black pepper
Chopped fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the cubed butternut squash with olive oil, honey, cinnamon, nutmeg, salt, and pepper until evenly coated.
- Spread the squash in a single layer on the prepared baking sheet.
- Roast for 25 to 30 minutes, flipping once halfway through, until the squash is tender and caramelized.
- Remove from the oven and garnish with chopped fresh parsley before serving, if desired.
Notes
Add balsamic glaze, feta, or goat cheese for extra flavor.
Use fresh herbs like thyme or rosemary for an aromatic twist.
Swap honey for maple syrup to make it vegan.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Reheat in the oven for best texture.
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 160
- Sugar: 12g
- Sodium: 310mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
