Honey Roasted Butternut Squash
This oven roasted butternut squash recipe is an easy addition to your holiday table! These caramelized squash bites are melt-in-your-mouth tender, and everyone will ask for seconds.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Side Dish
Cuisine: American
Keyword: oven roasted butternut squash, roasted butternut squash
Servings: 4
- 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
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.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Calories: 178kcal | Carbohydrates: 31g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 8mg | Potassium: 666mg | Fiber: 4g | Sugar: 13g | Vitamin A: 19932IU | Vitamin C: 39mg | Calcium: 92mg | Iron: 1mg