Honey Roasted Butternut Squash

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Honey Roasted Butternut Squash is a delicious and easy side dish with diced squash and crunchy pecans roasted to perfection with cinnamon and honey. This wonderful recipe for roasting butternut squash is perfect as a side or add-in for weeknight meals and holiday dishes like Thanksgiving turkey!

Butternut squash roasted in a mixture of cinnamon and honey.


Easy Honey Roasted Butternut Squash with Pecans

I love, love, 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 recipe that’s plain and simply delicious without much fanfare – come fall, that recipe is this Honey Roasted Butternut Squash.

Caramelized butternut tossed with crunchy pecans, cinnamon, honey and olive oil; this sweet and savory squash side dish is just loaded with flavor. 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! I promise, this recipe is so simple, you’ll be making this yummy roasted squash over and over again all season.

Is Butternut Squash Good for You?

Butternut squash is a wonderful winter superfood, loaded with fiber, and antioxidants like vitamin E, vitamin C, and beta-carotene. Antioxidants have tons of health benefits like helping to reduce inflammation and damage to cells, so butternut squash is not only a versatile ingredient but definitely a healthy one also!

Honey roasted butternut squash in a baking dish next to a bottle of Star Foods Extra Virgin Olive Oil

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: For the highest quality, Extra Virgin is best. My go-to for this recipe is the Extra Virgin Olive Oil from Star Fine Foods!
  • Crushed Pecans
  • Ground Cinnamon
  • Salt

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.

The Best Way to Cut Butternut Squash

While it’s not the most glamorous kitchen activity, peeling and cutting a squash doesn’t have to be a battle! Cut the top and bottom ends off the squash, and using a peeler or a sharp knife, slice the peel off carefully lengthwise. You can stand the squash upright on a cut end if it makes things easier.

A bottle of Star Fine Foods Extra Virgin Olive Oil.

How to Make Honey Roasted Butternut Squash

I promised the easiest recipe ever; and since I’m a woman of my word, here are the instructions for roasting this beautiful butternut squash with honey and pecans:

Combine all ingredients with the squash in a good sized bowl.

Bake the butternut squash in a single layer on a prepared baking sheet, until tender. Give the cubes a light light stir halfway through cooking to make sure they are evenly roasted.

Serve after removing the squash from the oven, and transferring it to a serving dish. Adjust the seasoning to taste and enjoy!

Roasted butternut squash with pecans in a mixture of honey and cinnamon.

Tips for Success

  • Be Careful When Cutting the Squash: Make sure you’re using a sharp enough knife (very important) and steady work surface when cutting up the butternut. Work slow and safe!
  • Soften the Peel Before Peeling the Squash: 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.
Diced butternut squash tossed with pecans, honey, and cinnamon.

Serving Suggestions

A perfectly roasted butternut squash is perfect to serve as a side, or as an add-in for so many easy fall meals! Here are some suggestions:

Roasted butternut squash with pecans in a mixture of honey and cinnamon.

How to Store and Reheat Leftovers

You can store both cooked and uncooked leftover butternut squash for easy reheating and cooking! Just follow these directions.

  • Cooked: To store, allow the butternut squash cubes to cool completely, then keep a batch airtight in the fridge for up to 4 days. Reheat cooked squash in the microwave for a few minutes, or in the oven until heated through.
  • Uncooked: Store the peeled and cubed squash in an airtight bag or container in the fridge for 3-5 days, then cook as desired.

Can I Freeze This?

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!

Cooked butternut squash is actually best to freeze when pureed! Blend the cubes of honey-roasted squash in a food processor until smooth, and then transfer to a freezer-safe container to freeze. Thaw the butternut squash puree in the fridge to use in recipes like Butternut Squash Soup!

More Thanksgiving Side Dish Ideas

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5 from 1 vote

Honey Roasted Butternut Squash

Honey Roasted Butternut Squash is a delicious and easy side dish for diced squash and crunchy pecans roasted to perfection with cinnamon and honey. This wonderful recipe for roasting butternut squash is perfect as a side or add-in for weeknight meals and holiday dishes!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6


  • 1 (2.5 to 3 pounds) butternut squash, peeled, seeded, and cut into cubes
  • 1 cup pecan pieces
  • 2 tablespoons Extra Virgin Olive Oil, (My favorite is Star Fine Foods Extra Virgin Olive Oil!)
  • 2 tablespoons honey
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt, , or to taste
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  • Preheat oven to 400F.
  • Lightly coat a baking sheet or baking dish with cooking spray and set aside.
  • In a mixing bowl, combine cubed squash, pecans, olive oil, honey, cinnamon and salt; toss well to combine.
  • Transfer the butternut squash mixture to previously prepared baking sheet and arrange in one layer.
  • Bake for 25 to 30 minutes, or until tender, giving it a light stir halfway through cooking.
  • Remove from oven.
  • Taste for seasonings and adjust accordingly.
  • Serve.


Serving: 1cup | Calories: 291kcal | Carbohydrates: 35g | Protein: 4g | Fat: 18g | Saturated Fat: 2g | Sodium: 203mg | Potassium: 873mg | Fiber: 6g | Sugar: 11g | Vitamin A: 24119IU | Vitamin C: 48mg | Calcium: 122mg | Iron: 2mg

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.

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Recipe Rating:


  1. Jennifer @ Show Me the Yummy says:

    Roasted butternut squash is my FAVE. Love the addition of pecans, cinnamon, and honey <3

  2. Liz says:

    Oh, boy, this would be perfect on my Thanksgiving table, but I don’t think I can wait that long!! What a delicious autumn side dish!!!

  3. Kim Beaulieu says:

    They really aren’t much fun to cut up, are they? I swear I need an ambulance on call every time I want to cook one.

    You rocked this out. It’s the prettiest butternut squash on the net. I could eat this all day long.

  4. Sabrina says:

    This looks like such a delicious dish! What a great way to get the kids to eat their vegetables!

  5. Erin @ The Speckled Palate says:

    I’m ready for all the squash, too, even though it’s been SO HOT in Dallas this week. And I can imagine this butternut squash is gorgeous for the holiday table… or a weeknight meal… because how could it not be?

  6. Cathy Trochelman says:

    This is the ONLY side dish I need for Thanksgiving! Yum!

  7. Heather | All Roads Lead to the Kitchen says:

    This is basically heaven to me, I could eat it for all 3 meals and not tire of it!

  8. TidyMom says:

    oh gosh you have so many amazing butternut squash recipes! this tops them all! I can’t wait to try it.

  9. Des @ Life's Ambrosia says:

    You can’t beat a side of roasted butternut squash! Especially honey roasted!

  10. Diane Morianti says:

    I use a Kuhn Rikon Swiss Peeler (cost $5 or 3 for $9.99 at bed bath & beyond) to peel all my squash’s including the difficult butternut squash. It is a plastic peeler with really nice blades and cuts thru the skin of any squash just like if you are peeling a potato. I can peel a large butternut in les than 5 minutes and no worry’s of cutting and fingers. Give it a try you will be happy with the results.

    1. Katerina Petrovska says:

      Hi Diane!! That is SO helpful!! Thank you very much for sharing! I am about to hop on over to BBB and find it.