Description
Honey roasted butternut squash is a delightful, simple side dish that combines the rich sweetness of honey with the nutty flavor of roasted squash. With the added warmth of cinnamon and a golden, caramelized exterior, it’s the perfect addition to any fall meal or holiday feast.
Ingredients
Scale
- 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 your oven to 400°F (200°C). Position the rack in the middle of the oven.
- Cut the squash in half lengthwise, then scoop out the seeds. Use a sharp knife to peel off the skin and slice the squash into roughly equal-sized cubes.
- In a bowl, combine the squash cubes with olive oil, honey, cinnamon (if using), and a generous amount of salt and pepper. Make sure the cubes are evenly coated.
- Spread the seasoned squash in a single layer on a baking sheet, ensuring there’s enough space for air circulation.
- Place the squash in the oven and roast for 20-25 minutes, flipping halfway through, until the squash is golden and tender. Check by piercing the squash with a fork—it should easily glide through.
- Once roasted, remove from the oven and serve immediately.
Notes
- Ensure the squash cubes are cut evenly to allow uniform cooking.
- If you’re short on time, you can use pre-cut butternut squash cubes from the store.
- The cinnamon is optional but adds a lovely fall flavor to the dish.
- For a more crispy texture, increase the roasting time by 5-10 minutes, keeping an eye on the squash to avoid burning.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 150
- Sugar: 14g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg