Honey Roasted Butternut Squash

4.50 from 12 votes

Honey Roasted Butternut Squash

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.

Prep Time15

Cook Time1 10

Total Time1 25

Course: Side Dish

Cuisine: American

Keyword: butternut squash, honey roasted butternut squash, roasted butternut squash

Servings:

Calories: 238kcal

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

US Customary - Metric

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