Description
This Honey Roasted Butternut Squash recipe is a simple and delicious way to enjoy a naturally sweet and tender autumn vegetable. Roasting the squash caramelizes the honey glaze and enhances the warm spices, making it a perfect side dish for any meal or holiday gathering.
Ingredients
Scale
Butternut Squash
- 1 butternut squash (peeled, seeds removed, & cut into chunks)
Glaze and Seasoning
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1/4 teaspoon ground cinnamon (optional)
- Salt & pepper (to taste)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and position the rack in the middle of the oven to ensure even roasting.
- Prepare the butternut squash: Cut the squash in half lengthwise and scoop out the seeds using a spoon. Peel the squash by cutting it into manageable pieces and slicing off the skin with a sharp knife. Cut the peeled squash into roughly 1-inch chunks so they cook evenly.
- Toss with seasonings: Place the squash chunks in a baking sheet or roasting pan. Add olive oil, honey, ground cinnamon if using, and salt and pepper to taste. Toss all ingredients together to coat the squash pieces evenly.
- Roast the squash: Spread the coated squash in an even layer on the baking sheet. Roast in the preheated oven for 20-25 minutes, tossing the pieces halfway through cooking. The squash is done when tender and caramelized around the edges. Cooking time may vary depending on the size of the pieces.
Notes
- Use a sharp knife for easier peeling and chopping of the butternut squash.
- Adjust honey quantity based on your preference for sweetness.
- You can omit cinnamon for a more straightforward flavor or add other spices such as nutmeg or paprika for variation.
- Serve as a side dish to roasted meats, grains, or salads.
- Leftovers can be refrigerated and reheated within 3 days.
