When the leaves start to crunch and the air turns crisp, there’s nothing cozier than a tray of honey roasted butternut squash fresh from the oven. With sweet caramelized edges and buttery-soft centers, each bite melts in your mouth. And that scent? Like a holiday candle and grandma’s kitchen had a delicious baby.
This is one of those recipes that feels like a hug on a plate. And yep, it’s simple enough for a weeknight but special enough for the holiday table.
Table of Contents
Why You’ll Love This Honey Roasted Butternut Squash
First off, it’s beyond easy. You only need five basic ingredients, one sheet pan, and about 30 minutes to roast up the dreamiest side dish.
It’s naturally sweet and savory
It pairs with almost everything
Kids devour it
It’s secretly healthy
And it fills the whole kitchen with that toasty cinnamon honey aroma
For fall dinners or Thanksgiving spreads, this one never lasts long. If you’re planning a cozy dinner, serve it alongside this creamy butternut squash soup and you’ve got magic on the table.
Ingredients You’ll Need
Simple Pantry Staples
1 medium butternut squash, peeled and cut into cubes
2 tablespoons olive oil
2 tablespoons honey
½ teaspoon ground cinnamon
Salt and pepper to taste
That’s it. Simple, honest ingredients that taste like a little golden miracle.
Choosing the Right Squash
Look for a butternut squash that feels heavy for its size with smooth, matte skin. Avoid any soft spots or bruises.
No time to peel? Totally fine. Pre-cut squash works beautifully and saves you time during the holiday rush.
Want to turn this into a full fall meal? Toss it on a plate with these honey glazed carrots and green beans for the ultimate veggie combo.
Prepping Butternut Squash Like a Pro
The Easiest Way to Peel It
Start by slicing off both ends. Stand it upright and slice downward with a sharp knife to remove the peel. Cut it in half lengthwise and scoop out the seeds. Then chop into 1-inch cubes.
The more evenly you cube it, the more evenly it’ll roast. And that means more golden caramelized edges to snack on straight from the pan.
Don’t Toss Those Seeds
Butternut seeds are edible and tasty. Rinse and dry them, then toss with olive oil and sea salt. Roast at 325°F for 20 to 25 minutes. Boom crunchy little toppers for soup or salad.
Want more squash sides like this? This sweet potato casserole with marshmallows is another crowd favorite around here.
How to Roast Butternut Squash with Honey
Preheat your oven to 400°F and line a baking sheet with parchment paper. In a big bowl, combine your squash cubes, olive oil, honey, cinnamon, salt, and pepper. Toss it all until coated.
Spread everything in a single layer on the sheet and pop it in the oven.
Roast for 25 to 30 minutes, flipping halfway through, until each cube is golden, soft, and slightly crisp at the edges.
A fork should slide in like butter.
Pro Tips for Best Texture
Make sure the squash isn’t overcrowded
Use parchment for easy cleanup
Flip halfway through to get that caramelized goodness on all sides
For deeper flavor, roast a few extra minutes until edges darken
Easy Variations and Substitutes
Use maple syrup instead of honey for a richer sweetness
Swap the cinnamon for nutmeg or pumpkin pie spice
Add a pinch of cayenne for a sweet-spicy combo
Try it with sweet potatoes if squash isn’t your thing
Toss in fresh rosemary or thyme before roasting for earthy notes
This dish is flexible and forgiving, which makes it perfect for last-minute dinners or lazy Sundays.
What to Serve It With
Honey roasted butternut squash plays nice with nearly everything.
It pairs perfectly with roasted turkey, baked chicken, pork chops, or glazed ham
It’s delicious next to creamy mac and cheese or green bean casserole
You can even toss it into a warm quinoa bowl or fall salad
Leftover? Don’t waste it. Blend it into butternut squash soup or enjoy it cold on a salad the next day.
Leftovers and Storage
Store leftovers in an airtight container for up to four days in the fridge
Reheat in a 350°F oven for 10 minutes to bring back the texture
Skip the microwave if you want that crispy edge again
Avoid freezing it tends to turn soft and watery
This dish is also great to make ahead. Just roast it the night before and warm it right before serving.
FAQ
Can I make it ahead of time?
Absolutely. Roast it a day before your gathering. Reheat it in the oven until warm and slightly crisp again.
Can I use frozen butternut squash?
Yep. Roast straight from frozen, but expect a slightly softer texture. It still tastes fantastic.
Is this recipe vegan?
Swap the honey for maple syrup and it becomes fully plant-based.
This honey roasted butternut squash has been a go-to comfort side for years. It’s sweet, warm, and just the kind of cozy your table needs.
Try it soon. And when you do, drop a comment or tag us on Instagram. I’d love to see your golden little cubes!
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Honey Roasted Butternut Squash (Cozy, Golden & Addictive!)
Ingredients
- 1 medium butternut squash peeled and cubed
- 2 tablespoons olive oil
- 2 tablespoons honey
- ½ teaspoon ground cinnamon
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, toss butternut squash cubes with olive oil, honey, cinnamon, salt, and pepper until evenly coated.
- Spread in a single layer on the baking sheet.
- Roast for 25 to 30 minutes, flipping halfway, until squash is golden, tender, and caramelized at the edges.
- Serve warm and enjoy the sweet, toasty flavor.