This honey roasted butternut squash recipe is an easy addition to your holiday table! The squash becomes melt-in-your-mouth tender, and the caramelized pieces will have everyone asking for seconds.
Butternut squash with honey and cinnamon is one tasty combo. You don't have to include the cinnamon if you don't want to, but to me it's a nice festive touch. This recipe is great for fall or winter in general, but it would also make a delicious Thanksgiving side dish.
How to easily peel a butternut squash
I find butternut squash a PAIN to peel with a standard potato/vegetable peeler, so I do this instead: I cut the squash in half lengthwise, remove the seeds/guts with a spoon, and then cut the squash into a few large pieces. I then use my knife to cut the tough skin off.
How to make honey roasted squash
- Halve, remove the seeds, peel, & cut up your squash.
- Toss the squash with oil, honey, cinnamon, and salt & pepper until coated.
- Arrange on a single layer on a baking sheet.
- Roast for 20-25 minutes, tossing halfway through, or until it's nice and tender.
Can I roast butternut squash seeds?
Yes! Let them dry, coat them in a bit of olive oil, salt, and pepper, then roast them at 375F for 15-20 minutes (may want to stir/toss them halfway).
This is definitely a kid friendly squash recipe... or one that's perfect for picky eaters no matter their age!
Pro tip: Not feeling the squash? Swap it out for sweet potatoes!
Want more squash recipes? Try this thick and creamy butternut squash soup, my butternut squash carrot soup, my roasted butternut squash pasta, this Instant Pot spaghetti squash, or my butternut squash spinach salad.
If you love honey roasted veggies, you may also like my honey roasted carrots or my honey roasted hasselback butternut squash.
Questions about this roasted honey butternut squash recipe? Let me know in the comments below!
Honey Roasted Butternut Squash
Ingredients
- 1 butternut squash peeled, seeds removed, & cut into chunks
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1/4 teaspoon ground cinnamon optional
- Salt & pepper to taste
Instructions
- Preheat oven to 400F and move the rack to the middle position.
- Cut the squash in half lengthwise and scoop out the seeds (I use a spoon). Peel the squash (I do this quickly using a sharp knife... I just cut the squash into a few pieces and then cut the skin off). Cut the squash into pieces that are roughly equal-sized. Mine were about 1" pieces.
- Add the squash, oil, honey, cinnamon, and salt & pepper to a baking sheet. Toss until everything is coated. Arrange in an even layer.
- Roast squash for 20-25 minutes, tossing halfway through, or until the squash is cooked. Time will vary depending on how big the pieces are.
M says
Hello, can I make this with frozen pre- cut butternut squash? And if I do, will it change anything in the steps in the recipe?
Natasha says
Hi! I haven't tried it with frozen squash, but I don't see why it wouldn't work. You may need to adjust timing, but that's pretty standard with this recipe anyway, as every oven varies as well as the size the pieces are cut into. Let me know how it goes!
Marie C says
Great recipe! Ended up taking longer to bake but came out great. Hubby, 15 month old & myself all loved it paired with a pork tenderloin. Just prepare yourself that it may take longer to bake than it states
Natasha says
I'm so happy that it worked out!! Yup, timing can definitely vary a bit depending on what size the pieces are.
M says
Amazing! I had half of a red onion that I through in too and it was great!
Natasha says
Great!! 🙂
Olivia says
I am of the belief that all butternut squash should be sweet, and this was juuuuust sweet enough for me! I loved the hint of cinnamon; it made our whole apartment smell like fall for hours. Better than a candle! Definitely bringing this one back for the holidays.
Natasha says
That's awesome! So pleased you liked this recipe, Olivia!
AngelaML says
Forgot to give a rating with my comment...
Natasha says
Thanks 😀
AngelaML says
Hi Natasha, so I can brag that I already baked butternut squash as one of my things. All 3 of them - LOL. I used the olive oil and cinnamon. But had never done with honey. So I tried it the other night and the whole family (including my son who is not a big fan of vegetables) agreed that this really did raise it up a bit!!! Will definitely make it this way going forward. Thanks!!!
Natasha says
Haha that's awesome. I'm so glad that you enjoyed this recipe! 🙂
Natasha's Sister says
Are you making me these for Christmas? You better.
Natasha says
No.