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

Honey Roasted Butternut Squash

Katerina | Diethood
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!
Servings : 6
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins


  • 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


  • 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: 1 cup | Calories: 291 kcal | Carbohydrates: 35 g | Protein: 4 g | Fat: 18 g | Saturated Fat: 2 g | Sodium: 203 mg | Potassium: 873 mg | Fiber: 6 g | Sugar: 11 g | Vitamin A: 24119 IU | Vitamin C: 48 mg | Calcium: 122 mg | Iron: 2 mg | Net Carbs: 29 g

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.

Course: Side Dish
Cuisine: American
Keyword: butternut squash recipe, easy side dish, holiday side dish