Description
This Honey Roasted Butternut Squash recipe is a delightful side dish perfect for fall. The combination of sweet honey, warm cinnamon, and savory squash creates a dish that is both comforting and flavorful.
Ingredients
Scale
Ingredients:
- 1 medium butternut squash (peeled, seeded, and cubed—about 4 cups)
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 400°F (200°C). In a large mixing bowl, toss the cubed butternut squash with olive oil, honey, cinnamon, salt, and black pepper until evenly coated.
- Spread the squash in a single layer on a parchment-lined baking sheet. Roast for 25–30 minutes, turning halfway through, until the squash is golden brown and tender.
- Remove from the oven and garnish with chopped parsley if desired. Serve warm.
Notes
- For added flavor, toss in a pinch of cayenne or smoked paprika.
- This dish pairs well with roasted meats, grain bowls, or holiday sides.
- Leftovers can be stored in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 7g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
