Description
 Easy honey roasted butternut squash recipe with just 4 ingredients. Tender, caramelized squash with hints of cinnamon and honey – perfect for holidays or weeknight dinners. Ready in 30 minutes!
Ingredients
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
Instructions
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.
Notes
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
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 12g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg