Description
The comforting aroma of honey roasted butternut squash is one of the best parts of fall cooking. This dish captures everything we love about the season — warmth, color, and sweetness. Perfect for cozy dinners or festive holiday gatherings, it turns a simple vegetable into something truly special. The natural sugars in the squash caramelize beautifully in the oven, while a drizzle of honey enhances its golden flavor. With minimal effort and wholesome ingredients, this recipe brings comfort and beauty to any table.
Ingredients
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1 large butternut squash (about 2 ½ to 3 pounds), peeled, seeded, and cut into 1-inch cubes
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3 tablespoons olive oil
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2 tablespoons honey
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon ground cinnamon (optional)
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½ teaspoon smoked paprika or chili powder (optional)
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Fresh thyme, rosemary, or parsley for garnish (optional)
Instructions
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Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
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Peel the butternut squash with a sturdy vegetable peeler and trim off both ends. Slice it in half lengthwise, scoop out the seeds, and cut the flesh into 1-inch cubes to ensure even roasting.
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In a large bowl, combine the cubed squash with olive oil, honey, salt, and pepper. If you want to add more depth of flavor, include cinnamon for warmth or smoked paprika for a savory edge. Toss everything together until each cube is evenly coated.
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Spread the seasoned squash cubes evenly on the prepared baking sheet in a single layer. Avoid crowding the pan — giving the squash enough space allows it to roast and caramelize properly instead of steaming.
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Place the baking sheet in the preheated oven and roast for 25–30 minutes, stirring halfway through to promote even cooking. The squash is done when it’s tender on the inside and lightly caramelized on the edges.
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Remove the squash from the oven and let it cool slightly. If you’d like an extra touch of sweetness, drizzle a small amount of honey over the warm squash.
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Finish by sprinkling fresh thyme, rosemary, or parsley on top for a bright, fresh finish. Serve warm as a side dish with roasted meats, fish, or grain bowls.
Notes
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To make peeling easier, microwave the squash for 2–3 minutes before cutting.
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If using frozen squash, thaw and pat dry before roasting to avoid excess moisture.
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For extra crispness, roast on the bottom rack for the last 5 minutes.
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Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat in the oven to restore texture.
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Add-ins like roasted pecans, feta cheese, or a drizzle of balsamic glaze can elevate the flavor for special occasions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes