Honey Roasted Butternut Squash

Honey roasted butternut squash found its way onto our Thanksgiving table last year when my usual green bean casserole didn’t quite turn out. I needed something quick, grabbed a squash, drizzled it with honey and olive oil, and slid it into the oven without overthinking it.

The result? Pure fall comfort. Sweet, caramelized edges, tender centers, and just enough golden crisp to make it feel special. My nephew Jake—usually a strict anti-vegetable guy—ate half the pan and asked for the recipe. Now it’s the first thing I prep for every holiday meal. Four ingredients, one pan, and zero leftovers.

❤️ Why You’ll Love This Recipe

Look, I’ve tried fancy butternut squash recipes with fifteen ingredients and complicated techniques. This beats them every single time. The honey does something magical – it caramelizes into these sticky, sweet edges that make your taste buds dance. My kids literally fight over the crispy corner pieces now.

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📝 Ingredient List

For 4 servings, you’ll need:

• 1 medium butternut squash (about 2–3 pounds), peeled, seeds removed, cut into ~1″ cubes
• 2 tablespoons olive oil
• 2 tablespoons honey (maple syrup works beautifully too for my vegan friends!)
• ¼ teaspoon ground cinnamon (optional, but trust me on this one)
• Salt & freshly cracked black pepper, to taste

That’s it! Just four simple ingredients that probably already live in your kitchen.

🔍 Why These Ingredients Work

Butternut Squash: Sweet, creamy when roasted, holds its shape perfectly.

Olive Oil: Makes everything golden and prevents sticking. Don’t use cooking spray here – the flavor matters.

Honey: This is where the magic happens. It gets all sticky and caramelized, basically turning vegetables into candy.

Cinnamon: My secret weapon. Just a tiny bit makes people go “what IS that amazing flavor?”

Essential Tools and Equipment

• Large baking sheet (rimmed, so nothing rolls off!)
• Sharp chef’s knife (butternut squash can be tough!)
• Cutting board
• Large mixing bowl
• Measuring spoons

👩🍳 How To Make Honey Roasted Butternut Squash

1. Heat Your Oven (2 minutes) Crank it to 400°F. Not 375°, not 425° – exactly 400°. This temperature gives you crispy edges without burning the honey.

2. Wrestle the Squash (8 minutes) Here’s my mom’s trick: microwave the whole thing for 3 minutes first. Makes cutting SO much easier. Cut in half, scoop out the guts with a spoon, peel with a vegetable peeler, then cube everything up. Try to keep pieces about the same size or some will be mush while others are still raw.

3. Coat Everything (2 minutes) Dump cubes on your sheet pan. Drizzle with oil, honey, cinnamon, salt, and pepper. Get your hands dirty – it’s the only way to coat every piece properly.

4. Spread Out Single layer only! I know it’s tempting to pile everything up, but crowded squash steams instead of roasts. Trust me on this.

5. Roast & Stir (20-25 minutes) Bake for about 12 minutes, then stir everything around. Keep going until the edges look golden and you can easily stab a piece with a fork.

6. Devour Immediately Serve hot. Cold roasted squash is just… sad.

Tips from Well-Known Chefs

Celebrity chef Ina Garten always says, “Good ingredients and proper seasoning are everything,” and she’s absolutely right with this recipe. The key is not to overthink it – let the natural flavors shine.

❗ You Must Know

Cut everything the same size! I cannot stress this enough. Big chunks will be raw while little pieces turn to mush. Take the extra minute to make them even.

Personal Secret: I save some squash seeds, toss them with olive oil and salt, and roast them right alongside everything else. Free crunchy topping!

💡 Pro Tips & Cooking Hacks

• Don’t flip too early: Let those edges get golden before you mess with them
• Fork test: Should go through easily but not be mushy
• Last-minute trick: Hit the broiler for 2 minutes if you want extra crispy bits (watch it like a hawk!)
• Lazy Sunday prep: Cut everything up to 2 days ahead and stick it in the fridge

Don’t Do This:

• Pile pieces on top of each other (steams instead of roasts)
• Use honey straight from the fridge (warm it up a bit first)
• Keep opening the oven door to peek (just let it do its thing!)

🎨 Flavor Variations & Suggestions

Skip the sweet stuff: Use balsamic vinegar and fresh thyme instead Spice it up: Add red pepper flakes or a tiny bit of cayenne Holiday fancy: Toss in dried cranberries and chopped pecans for the last 5 minutes Mediterranean vibe: Maple syrup + fresh rosemary (so good!)

⏲️ Make-Ahead Options

Cut and season everything up to 2 days ahead – just cover and refrigerate. When you’re ready to cook, let it sit on the counter for 15 minutes, then roast normally.

Already cooked but need to reheat? Stick it back in a 350°F oven for 10 minutes. Way better than the microwave.

Recipe Notes & Baker’s Tips

Some squash are naturally sweeter than others – taste and adjust the honey accordingly. Don’t stress if your cubes aren’t perfect – wonky pieces still taste amazing and add character to your dish!

🍽️ Serving Suggestions

This goes with literally everything! Thanksgiving turkey, weeknight chicken, tossed in pasta with some parmesan, on top of salads, mixed into grain bowls. My kids eat it straight from the pan as a snack – no complaints here.

Perfect with:

• Any roasted meat
• Fresh spinach salads
• Pasta with sage butter
• Pizza (seriously, try it!)

🧊 How to Store Your Honey Roasted Butternut Squash

Leftovers: Fridge for up to 4 days in a covered container Reheating: Oven at 350°F for 8-10 minutes beats the microwave every time Freezing: Don’t. It gets gross and watery when you thaw it out.

⚠️ Allergy Information

Naturally Free Of: Gluten, dairy, nuts, soy Vegan Option: Simply substitute maple syrup for honey Low-FODMAP: This recipe is naturally low-FODMAP friendly

❓ Questions I Get Asked A Lot

Do I need to peel butternut squash?

Yes! Unlike delicata squash, butternut has a tough exterior that needs to be peeled. A good vegetable peeler makes quick work of it.

Can I use maple syrup instead of honey?

Absolutely! Maple syrup adds a lovely, mellow sweetness and makes the dish vegan-friendly.

How do I know when it’s done?

The squash should be fork-tender with beautiful golden, caramelized edges. It should give easily to pressure but not be mushy.

Can I make this ahead for meal prep?

Yes! Cut and season the squash up to 2 days ahead, then roast just before serving for best results.

What if I don’t have cinnamon?

Skip it entirely, or try a pinch of nutmeg or allspice instead. The dish is delicious even without any spices!

Can I double the recipe?

Absolutely! Just use two baking sheets and make sure not to overcrowd the pans.

I hope this becomes your family’s new fall obsession like it did ours! There’s something so satisfying about turning a simple squash into something that makes everyone smile.

💬 Tried this honey roasted butternut squash recipe? Leave a comment and rating below! I love hearing about your variations and successes. Did you try the cinnamon? Go with maple syrup instead? Share your experience – it helps other home cooks so much.