Honey Roasted Butternut Squash
This roasted butternut squash recipe is a delicious, easy side dish with tender squash and crunchy pecans roasted with cozy cinnamon and honey.
Servings: 6 servings
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
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
