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This roasted butternut squash recipe is a delicious and easy fall side dish with tender diced squash and crunchy pecans roasted with cinnamon and honey.
Brimming with fall flavors, this roasted butternut squash is the perfect side dish to your Thanksgiving turkey! You’ll also love this cheesy baked butternut squash with crunchy garlic breadcrumbs.
I love going back to the basics sometimes. It’s a nice and humble reminder that less is often more. And for me, there’s nothing better than a plain and simply delicious recipe without much fanfare. And come fall, that recipe is this roasted butternut squash with honey and cinnamon spice.
What Makes This the Best Roasted Butternut Squash Recipe
- Cozy flavors. This sweet and savory squash side dish is loaded with flavor, featuring caramelized butternut tossed with crunchy pecans, cinnamon, honey, and olive oil.
- It’s easier than you think. Going through the ritual of cutting down and roasting a whole butternut squash is worth it, when the rest of the recipe couldn’t be any easier! You can also make this recipe with pre-cut or frozen butternut squash cubes.
- A versatile vegetarian dish. Holidays, weekends, heck, I’ll roast this squash on any weeknight during the fall. It’s simple and delicious, and you can pair squash with just about any meal. Then, turn leftovers into a butternut squash chili, butternut squash salad, or butternut squash soup!
What You’ll Need
For this roasting recipe, all you need is a baking tray or baking dish and a sharp knife for cutting the squash. Oh, and an oven for roasting, though that should be a given!
- Butternut Squash – One whole squash, peeled, seeded, and cut into cubes. See below for tips on how best to cut up butternut squash.
- Honey – Maple syrup is also a good alternative.
- Olive Oil – I use extra virgin olive oil, but any cooking oil will do.
- Crushed Pecans – Walnuts would also add a nice crunch here. You can omit the nuts or replace them with pepitas or sunflower seeds to make this recipe nut-free.
- Ground Cinnamon – You could also use nutmeg, ginger, or allspice. Another option is to use a blend, like pumpkin pie spice. I like to balance the sweet spices and honey with salt, too.
How to Pick a Good Squash
Now, to pick a perfect squash! Look for butternut squash that’s beige in color and free from deep cuts, soft spots, heavy scratches, or bruising. The next “tell” for a quality squash is to pick it up and compare its weight to a few others. The heavier a squash is for its size, the better.
Once you have picked out your prize specimen, a good butternut squash will keep for two weeks (and often longer!) if kept in a cool and dry location.
How to Cut Butternut Squash
While it’s not the most glamorous kitchen activity, peeling and cutting a squash doesn’t have to be a struggle. Use a sharp knife that’s large enough to cut through the squash, and cut it on a sturdy cutting board. Here’s my quick method for peeling and cutting butternut squash like a pro:
- Peel the squash. Cut the top and bottom ends off the squash. Using a peeler or a sharp knife, slice the peel off carefully lengthwise. Stand the squash upright on a cut end if it makes things easier.
- Then, slice the squash in half lengthwise. Use a spoon to scoop out the seeds.
- To cube the squash, cut each half into slices. Cut the slices into strips, and finally, cut the strips into cubes. I usually aim for cubes 1″ in size.
There’s also the option to roast butternut squash in wedges (like I did with my acorn squash), or you can even roast the two halves whole. Keep in mind that the baking time may vary depending on the size of your squash pieces.
Roasting Success Tips
- Work slowly and safely when cutting the squash. Make sure you’re using a sharp enough knife (very important) and a steady work surface when cutting up the butternut. Always keep your hands behind the knife.
- Soften the peel first. If you think you’d fare better with the outside of the butternut softened a bit for peeling, poke a few holes in the peel and then microwave the squash for a minute or so.
- Cut same-sized pieces. Try your best to cut the butternut squash into even-sized cubes. This way, it’ll roast evenly.
- Stir the squash cubes halfway through cooking. If they don’t lift from the pan, however, don’t force it. You don’t want to accidentally break the cubes. They may need more time before stirring.
Serving Suggestions
I love to serve this honey roasted butternut squash as a side to a juicy pork loin roast or roast turkey breast at the holidays, with cranberry sauce, stuffing, and all the fixings. It’s also great with roast chicken or braised short ribs and a side of mashed potatoes.
More Ways to Use Roasted Butternut Squash
- Toss roasted butternut squash cubes into a leafy salad or add them to a medley of roasted vegetables.
- Add roasted butternut squash as a sweet-savory element in pastas and risottos, or in wraps and quesadillas.
- Bake this butternut squash into a spinach pie, butternut squash lasagna, or gluten-free rice casserole.
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Honey Roasted Butternut Squash
Ingredients
- 2.5 to 3 pounds butternut squash, peeled, seeded, and cut into cubes
- 1 cup pecan pieces
- 2 tablespoons olive oil
- 2 tablespoons honey
- ½ teaspoon ground cinnamon
- ½ teaspoon salt, or to taste
- cracked pepper, to taste
Instructions
- Prep. Preheat oven to 400ºF. Lightly coat a baking sheet or baking dish with cooking spray and set aside.
- Coat the squash. In a mixing bowl, combine cubed squash, pecans, olive oil, honey, cinnamon, and salt; toss well to combine.
- Fill the baking pan. Transfer the butternut squash mixture to the previously prepared baking sheet and arrange in one layer.
- Bake. Bake for 25 to 30 minutes, or until tender, giving it a light stir halfway through cooking. Remove from oven. Add cracked pepper, taste for seasonings, and adjust accordingly before serving.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Roast Butternut Squash With Honey
I promise, this recipe is so simple, you’ll be making this yummy roasted squash over and over again all season. Here are the instructions for roasting this beautiful butternut squash with honey and pecans:
- Combine the ingredients. Add the squash, pecans, honey, olive oil, and seasonings to a good-sized bowl. Toss to coat.
- Bake. Spread the butternut squash in a single layer on a greased baking sheet. Bake at 400ºF for 25-30 minutes, until tender. Give the cubes a light stir halfway through cooking so they roast evenly.
- Serve. Transfer the honey roasted butternut squash to a baking dish. Adjust the seasoning to taste, and enjoy!
Storing and Reheating Leftovers
You can store both cooked and uncooked leftover butternut squash for easy reheating and cooking! Just follow these directions.
- Refrigerate. Allow the roasted butternut squash cubes to cool completely, then keep a batch airtight in the fridge for up to 4 days.
- Reheat. Reheat cooked squash in the microwave for a few minutes or in the oven until heated through.
- Freeze. Cooked squash is actually best to freeze when puréed. Blend the roasted squash in a food processor until smooth, and transfer it to a freezer-safe container to freeze for up to 2 months. Thaw the butternut squash purée in the fridge. It’s great to use in curried butternut squash soup!
Make Ahead
- If the squash is uncooked, store the peeled and cubed squash in an airtight bag or container in the fridge for 3-5 days, then cook as desired.
- You can freeze uncooked butternut squash by pre-freezing peeled and cut squash cubes on a sheet tray. Then, transfer the frozen cubes to a freezer-safe container or resealable bag. Thaw the cubes whenever inspiration hits!
We loved this dish. Simple to make and delicious.
I am very glad you enjoyed it! Thank YOU! 🙂
Love roasted squash; the spices I prefer to use are thyme, garlic s and p, along with the honey. Best way to cut, is microwave squash for 2 minutes…so much easier to cut and peel
This is so delicious. I added minced garlic, and forgot the cinnamon. …
WOW! I will make this again!!.
Cutting it open is the hard part for me. Cutting the butternut squash into manageable pieces makes it easier to peel. Cut in half lengthwise, then across into 4 sections then peel.
I love butternut squash and your recipe looks delicious. What is the calorie count on this? Thank you so much!
Hi!
The nutritional information is located in the recipe card, toward the bottom. This dish serves 6 as a side, and each serving is 290 calories.
Fixed this at the request of my grandson because he wants to start eating better. Was a hit and got 5 stars for my effort. Was a big hit by the whole family.
Just curious…has anyone tried this in the slow cooker? If so any changes? I want to make it for Christmas dinner, but my turkey will hog the oven. Thinking a slow cooker may be the answer?
Hi Carolyn! Yep, you can definitely make it in the slow cooker. Also, I have a slow cooker recipe for butternut squash, if you’re interested: https://diethood.com/crock-pot-butternut-squash-apples-walnuts-raisins/
Hope that helps. Merry Christmas!!
thank you so much…looking forward to trying it today! Merry Christmas
I could eat just this for dinner and be perfectly content – yum!
Oh my gosh, this looks amazing!! I can’t get enough butternut squash this time of year and this recipe is a total must!