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
