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.
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.