I can’t wait to share my Honey Roasted Butternut Squash, featuring a simple honey-and-pecan twist that changes everything.

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I never planned to fall for something as simple as Honey Roasted Butternut Squash, but here I am thinking about it hours later. The sweet sticky honey clings to browned edges and the squash turns almost buttery in the best way, with this kind of caramel whisper that makes you pause.

I keep reading through Butternut Squash Recipes looking for a twist and then realize it’s the tiny contrast that hooks me, a little smoke or sprinkle, something small that flips it from side dish to obsession. I can’t promise it’s healthy, but I can promise you’ll want a second bite.

Ingredients

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Butternut squash: sweet, rich in fiber and vitamin A, low calorie hearty texture
honey: adds natural sweetness, small antioxidants, helps caramelize edges, can be sticky
Olive oil: healthy fats, makes roast crisp and golden, milder than butter sometimes
melted butter: richer flavor, adds saturated fat and deeper caramel notes
thyme: earthy herb, small vitamin boost, pairs well with sweet squash
cinnamon: warm sweetness, adds depth, may cut need for extra sugar
lemon juice or vinegar: brightens flavor, balances sweetness, adds tang and acidity
parsley: fresh garnish, adds color and slight bitterness, vitamin K boost

Ingredient Quantities

2 lb butternut squash, peeled, seeds removed and cut into 1 inch cubes

2 tbsp olive oil (or 2 tbsp melted butter if you want it richer)

2 tbsp honey, plus extra for drizzling if you like it sweeter

1/2 tsp kosher salt (or to taste)

1/4 tsp freshly ground black pepper

1 tsp fresh thyme leaves or 1/2 tsp dried thyme

1/4 tsp ground cinnamon (optional, but i like it)

Pinch of cayenne or 1/4 tsp smoked paprika for a little heat, optional

1 tbsp lemon juice or apple cider vinegar to brighten, optional

2 tbsp chopped fresh parsley for garnish, optional

How to Make this

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1. Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper or lightly oil it.

2. Peel the butternut squash, halve it, scoop out the seeds and cut into roughly 1 inch cubes so they cook evenly.

3. In a large bowl whisk together 2 tbsp olive oil (or 2 tbsp melted butter if you want it richer), 2 tbsp honey (reserve a little if you want extra drizzle later), 1/2 tsp kosher salt, 1/4 tsp black pepper, 1 tsp fresh thyme leaves (or 1/2 tsp dried), 1/4 tsp ground cinnamon if using, and the pinch of cayenne or 1/4 tsp smoked paprika if you like heat. Add 1 tbsp lemon juice or apple cider vinegar now or save for finishing, either works.

4. Toss the squash cubes in the bowl until everything is well coated. If you’re worried about the honey burning at high heat, only use half now and reserve the rest for the last few minutes or for drizzling after roasting.

5. Spread the squash in a single layer on the prepared sheet, give each piece some space so they roast instead of steam. Use two pans if they look crowded.

6. Roast on the middle rack for about 25 to 30 minutes, flipping once halfway through, until pieces are fork tender and edges are caramelized.

7. If you reserved honey, brush or drizzle it over the squash in the last 5 to 8 minutes of roasting and return to the oven, or simply drizzle it over right after they come out.

8. Remove from the oven, taste and adjust salt or pepper, and toss with the reserved 1 tbsp lemon juice or apple cider vinegar if you didn’t add it earlier to brighten the flavors.

9. Transfer to a serving dish, sprinkle with 2 tbsp chopped fresh parsley and a few extra thyme leaves if you like, and serve warm. Leftovers keep in the fridge for 3 to 4 days and reheat in a hot oven to restore crisp edges.

Equipment Needed

1. Rimmed baking sheet (big enough so the squash fits in a single layer)
2. Parchment paper or a little neutral oil to grease the sheet
3. Sharp chef’s knife, for peeling and cubing the squash
4. Sturdy cutting board
5. Large mixing bowl
6. Measuring spoons (tbsp and tsp) and a tablespoon measure if you prefer exacts
7. Whisk or fork to mix the oil, honey and spices
8. Silicone spatula or tongs for spreading and flipping the squash
9. Oven mitts and a serving dish to transfer the finished squash

FAQ

Q: Can I make this ahead and store leftovers? A: Yes. Cool completely then put in an airtight container, fridge up to 4 days. To reheat and get some crisp back, spread on a baking sheet and warm at 425F (220C) for 8 to 12 minutes, stirring once. You can freeze cooked cubes up to 3 months, thaw overnight before reheating.

Q: My squash never gets caramelized, what am I doing wrong? A: Most likely crowding the pan or roasting too low. Use one layer with space between pieces and roast at 425F (220C). Toss halfway so more surfaces brown. Tip, honey can burn, so either mix it with the oil and use early or drizzle extra honey in the last 8 to 10 minutes.

Q: Can I swap honey for something else? A: Definitely. Maple syrup works great 1 for 1 and gives a deeper flavor, brown sugar can be sprinkled on instead, and agave is fine if you need vegan. Keep in mind liquid sweeteners make more glaze, so roast a bit longer if the pan looks wet.

Q: What size should the cubes be and how long do they roast? A: Aim for about 1 inch cubes so they cook evenly. At that size roast 25 to 30 minutes at 425F (220C), flipping once. Bigger pieces take 35 to 45 minutes, smaller ones 20 to 25. Fork should slide in easily when done.

Q: How do I make it more savory or add heat? A: Skip the cinnamon, add smoked paprika or cayenne for heat, or sprinkle garlic powder and a little cumin for savory. Fresh thyme or rosemary works great, and a splash of lemon juice or apple cider vinegar at the end brightens the whole thing.

Q: Can I roast other veggies the same way? A: Yes, sweet potatoes, carrots, parsnips and beets roast well but may need longer. Cut them to similar size as the squash so everything finishes at the same time, or roast separately if pieces are very different.

Honey Roasted Butternut Squash Recipe Substitutions and Variations

Butternut squash: swap with sweet potatoes, kabocha squash, or pie pumpkin. Roast until fork tender, about the same time and it still gets that caramelized edge.
Olive oil or melted butter: use avocado oil for a higher smoke point, melted coconut oil for a touch of sweetness, or ghee for richer, nutty flavor. Use the same amount.
Honey: substitute maple syrup or agave nectar 1 to 1, or stir in a tablespoon of brown sugar with a splash of water if you want a pantry friendly fix.
Fresh thyme: try chopped rosemary, sage, or a pinch of dried Italian seasoning instead. Watch rosemary cause stronger flavor so use a bit less than thyme.

Pro Tips

– Use half the honey now and save the rest to brush on in the last 5 to 8 minutes. Honey can scorch at 400F so glazing near the end gives glossy caramel without that bitter burnt taste. If you want it richer, swap some oil for melted butter or brown the butter first.

– Cut the squash into uniform 1 inch cubes and pat them very dry before you toss with oil. If they’re damp the oil wont stick and they’ll steam instead of getting those nice browned edges.

– Dont crowd the sheet, give each piece space or use two pans. Crowding = steaming, not roasting, and flipping once halfway helps every side get golden.

– Brighten it after roasting with a squeeze of lemon juice or a splash of apple cider vinegar and toss with fresh parsley or thyme. For leftovers reheat on a hot baking sheet in a hot oven, not the microwave, to bring back the crisp edges.

Honey Roasted Butternut Squash Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I can't wait to share my Honey Roasted Butternut Squash, featuring a simple honey-and-pecan twist that changes everything.

Servings

servings

Calories

129

kcal

Equipment: 1. Rimmed baking sheet (big enough so the squash fits in a single layer)
2. Parchment paper or a little neutral oil to grease the sheet
3. Sharp chef’s knife, for peeling and cubing the squash
4. Sturdy cutting board
5. Large mixing bowl
6. Measuring spoons (tbsp and tsp) and a tablespoon measure if you prefer exacts
7. Whisk or fork to mix the oil, honey and spices
8. Silicone spatula or tongs for spreading and flipping the squash
9. Oven mitts and a serving dish to transfer the finished squash

Ingredients

2 lb butternut squash, peeled, seeds removed and cut into 1 inch cubes
2 tbsp olive oil (or 2 tbsp melted butter if you want it richer)
2 tbsp honey, plus extra for drizzling if you like it sweeter
1/2 tsp kosher salt (or to taste)
1/4 tsp freshly ground black pepper
1 tsp fresh thyme leaves or 1/2 tsp dried thyme
1/4 tsp ground cinnamon (optional, but i like it)
Pinch of cayenne or 1/4 tsp smoked paprika for a little heat, optional
1 tbsp lemon juice or apple cider vinegar to brighten, optional
2 tbsp chopped fresh parsley for garnish, optional

Directions

Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper or lightly oil it.
Peel the butternut squash, halve it, scoop out the seeds and cut into roughly 1 inch cubes so they cook evenly.
In a large bowl whisk together 2 tbsp olive oil (or 2 tbsp melted butter if you want it richer), 2 tbsp honey (reserve a little if you want extra drizzle later), 1/2 tsp kosher salt, 1/4 tsp black pepper, 1 tsp fresh thyme leaves (or 1/2 tsp dried), 1/4 tsp ground cinnamon if using, and the pinch of cayenne or 1/4 tsp smoked paprika if you like heat. Add 1 tbsp lemon juice or apple cider vinegar now or save for finishing, either works.
Toss the squash cubes in the bowl until everything is well coated. If you're worried about the honey burning at high heat, only use half now and reserve the rest for the last few minutes or for drizzling after roasting.
Spread the squash in a single layer on the prepared sheet, give each piece some space so they roast instead of steam. Use two pans if they look crowded.
Roast on the middle rack for about 25 to 30 minutes, flipping once halfway through, until pieces are fork tender and edges are caramelized.
If you reserved honey, brush or drizzle it over the squash in the last 5 to 8 minutes of roasting and return to the oven, or simply drizzle it over right after they come out.
Remove from the oven, taste and adjust salt or pepper, and toss with the reserved 1 tbsp lemon juice or apple cider vinegar if you didn't add it earlier to brighten the flavors.
Transfer to a serving dish, sprinkle with 2 tbsp chopped fresh parsley and a few extra thyme leaves if you like, and serve warm. Leftovers keep in the fridge for 3 to 4 days and reheat in a hot oven to restore crisp edges.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.