Honey Roasted Butternut Squash
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Using only a handful of ingredients, this Honey Roasted Butternut Squash is one of the best side dishes for any Holiday or weekday dinner. It’s a seasonal favorite enjoyed by many that is both healthy and satisfying.
Honey Roasted Butternut Squash
What goes great with a nice big turkey dinner? I say butternut squash. This healthy fruit pairs perfectly with many meals and tends to be a Thanksgiving favorite. After all, Summer and Fall are harvest time for winter squash so now is the best time to pick up a nice fresh one. Just in case you were wondering, most people consider squash a vegetable, but it is botanically a fruit, because it produces seeds. Who knew?
Butternut squash is simply fantastic just by roasting, but in this recipe, we’ve also made a fabulous honey, butter, and thyme infused sauce for bathing and basting in while baking. For special meals or Holidays, I usually don’t want to leave out my homemade sugar pecans because they so royally top off this dish. These brown sugar coated pecans are crunchy, sweet, and buttery, with a hint of warm, spicy, cinnamon. I say go for it and dazzle your family!
Ingredient Notes
- Squash – Butternut squash approximately 5 pounds. Smaller will work too but keep in mind that the nutritional information provided in the recipe card is based on a 5 pound butternut squash.
- Oil – I use olive oil.
- Salt – Salt to enhance the flavor of the squash.
- Pepper – Just a little or to your taste.
- Butter – Melted salted butter pairs perfectly with squash and is used in the basting sauce.
- Honey – Honey mixed with butter and thyme will complement any squash.
- Thyme – Fresh thyme adds a bit of earthy, minty, and slightly lemony flavor.
- Pecans – Chopped sugar pecans are optional but oh so good!
How To Make Honey Roasted Butternut Squash
- Prep the oven: Preheat the oven to 425°F.
- Prep the squash: Carefully cut the butternut squash in half lengthwise with a large knife. Scoop out the seeds and pulp using a spoon and discard. Using a vegetable peeler, peel the skin and white layer beneath the skin of the squash. Brush the two halves with the olive oil on both sides and season with the salt and pepper.
- First roasting: Place the butternut squash, cut side down, on a baking dish and transfer the baking dish to the oven. Bake for 30 minutes or until softened. Remove the baking dish from the oven and let the squash cool until safe to handle.
- Make the honey sauce: In a small bowl combine the butter with the honey and fresh thyme. Whisk until well combined.
- Slice the squash hasselback style: Place a squash half on a cutting board between two chopsticks or skewers. Slice the squash into ¼ inch slices, but do not slide the knife all the way down, the chop sticks should prevent you from doing that. Repeat with the other squash half. Transfer the sliced squash back to the baking dish.
- Baste with honey sauce and finish roasting: Add about ¼ cup of water to the bottom of the baking dish then brush the squash the honey mixture, in between the slits too. Transfer to the oven and bake for about 30 to 40 minutes, basting with the pan juices every 10 minutes. Add more water if needed.
- Garnish and serve: Remove from the oven and garnish with sugar pecans and serve.
Frequently Asked Questions
How do you store uncooked butternut squash?
Store your fresh, uncut squash in a cool, dark place, such as a basement or closet, where sunlight won’t hasten its ripening. It can last for 1-3 months this way.
Is butternut squash a winter squash?
Butternut squash has recently skyrocketed in popularity; today, it’s one of the most popular winter squashes, often found pureed in soups, simply roasted and added to winter dishes, or boiled and mashed. Its starchy texture makes it a great, healthier alternative to potatoes.
How do you choose a butternut squash?
Choose a squash that is heavy for its size. The stem should be intact, firm, and dry. Look for butternut squash with a solid beige color. A pale spot where the gourd rested on the ground is okay as long as it is not green.
Some Tips
- To peel butternut squash more easily, microwave it for about a minute or so and use a vegetable peeler.
- Scrape out the seeds and save them to roast later.
- You can also cut this squash into cubes and roast them that way.
Leftovers
To maximize the shelf life of cooked winter squash for safety and quality, refrigerate the butternut squash in airtight containers or resealable plastic bags. Properly stored, this roasted butternut squash will last for 3 -5 days in the refrigerator.
Freezer
Butternut squash is great for freezing cooked or uncooked. Properly stored, it will maintain best quality for 10 – 12 months, but will remain safe beyond that time. The freezer time shown is for best quality.
More Great Recipes To Try
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Honey Roasted Butternut Squash
Ingredients
- 5 pound butternut squash
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter (melted)
- ¼ cup honey
- 2 teaspoons fresh thyme
Optional Garnish
- ¼ cup sugar pecans (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prep the oven: Preheat the oven to 425°F.
- Prep the squash: Carefully cut the butternut squash in half lengthwise with a large knife. Scoop out the seeds and pulp using a spoon and discard. Using a vegetable peeler, peel the skin and white layer beneath the skin of the squash. Brush the two halves with the olive oil on both sides and season with the salt and pepper.
- First roasting: Place the butternut squash, cut side down, on a baking dish and transfer the baking dish to the oven. Bake for 30 minutes or until softened. Remove the baking dish from the oven and let the squash cool until safe to handle.
- Make the honey sauce: In a small bowl combine the butter with the honey and fresh thyme. Whisk until well combined.
- Slice the squash hasselback style: Place a squash half on a cutting board between two chopsticks or skewers. Slice the squash into ¼ inch slices, but do not slide the knife all the way down, the chop sticks should prevent you from doing that. Repeat with the other squash half. Transfer the sliced squash back to the baking dish.
- Baste with honey sauce and finish roasting: Add about ¼ cup of water to the bottom of the baking dish then brush the squash the honey mixture, in between the slits too. Transfer to the oven and bake for about 30 to 40 minutes, basting with the pan juices every 10 minutes. Add more water if needed.
- Garnish and serve: Remove from the oven and garnish with sugar pecans and serve.
Notes
- To peel butternut squash more easily, microwave it for about a minute or so and use a vegetable peeler.
- Scrape out the seeds and save them to roast later.
- You can also cut this squash into cubes and roast them that way.
- To maximize the shelf life of cooked winter squash for safety and quality, refrigerate the butternut squash in airtight containers or resealable plastic bags. Properly stored, this roasted butternut squash will last for 3 -5 days in the refrigerator.
- Butternut squash is great for freezing cooked or uncooked. Properly stored, it will maintain best quality for 10 – 12 months, but will remain safe beyond that time. The freezer time shown is for best quality.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
