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!
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
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.
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.
Want more butternut squash recipes? Try my butternut squash carrot soup, my roasted butternut squash pasta, or my butternut squash spinach salad.
Natasha's Sister says
November 7, 2018 at 11:03 AMAre you making me these for Christmas? You better.
Natasha says
November 7, 2018 at 11:13 AMNo.