I perfected a Crispy Honey Roasted Butternut Squash that pairs browned butter and toasted sage with a five-minute honey glaze and a final broil step to make it weeknight-friendly.

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I still get weirdly excited about Honey Roasted Butternut Squash. I never thought a Crispy Honey Roasted Butternut Squash could flip my idea of winter veg but it did, and somehow honey and fresh thyme make the flesh sing without being cloying.

I wrote this because I wanted something that felt simple but a little sneaky, the kind of thing you bring to dinner and people ask for the source. If you like poking through Butternut Squash Recipes looking for a humble side that behaves like a showstopper, this is it.

It’s basic on paper yet surprises me every single time, honestly.

Ingredients

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Butternut squash: sweet, creamy, packed with fiber, vitamin A, and natural sugars, very filling.
Honey: sticky natural sweetener, adds caramel notes, small antioxidants, not a health miracle.
Olive oil: helps roast and brown, provides healthy fats and a silky mouthfeel.
Thyme: herbaceous, slight lemony earthiness, brightens dish, lowers bitterness, simple fresh aroma.
Cinnamon: optional warm spice, makes squash taste sweeter, adds comfort and seasonal vibes.
Cayenne or smoked paprika: a pinch wakes flavors, gives heat or smoky depth, use lightly.
Salt: enhances sweetness and balances flavor, helps caramelize edges, use to taste.

Ingredient Quantities

1 large butternut squash (about 2 to 3 lb / 900 g to 1.4 kg)

2 tablespoons olive oil (30 ml)

2 tablespoons honey (30 ml)

1 teaspoon kosher salt or 3/4 teaspoon table salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground cinnamon (optional)

1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme

Pinch cayenne pepper or smoked paprika (optional)

How to Make this

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1. Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or foil for easy cleanup.

2. Trim the squash ends, peel it with a sharp peeler, cut it in half lengthwise and scoop out the seeds with a spoon. If the squash is really hard, microwave whole for 1 to 2 minutes to soften a little, it’ll be easier to peel and cut.

3. Cut squash into roughly 1 inch (
2.5 cm) cubes so they cook evenly. Try to keep pieces similar size, nobody likes one burnt edge and one raw middle.

4. In a large bowl whisk together 2 tablespoons olive oil and 2 tablespoons honey until combined. Warm the honey a few seconds in the microwave first if it’s thick, it mixes easier that way.

5. Add 1 teaspoon kosher salt (or 3/4 teaspoon table salt), 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon ground cinnamon if using, 1 tablespoon fresh thyme leaves (or 1 teaspoon dried) and a pinch of cayenne or smoked paprika if you want a little kick. Stir to combine.

6. Add the squash cubes to the bowl and toss well so every piece is coated with the oil-honey mixture and seasonings. Scrape the bowl so none of that honey goodness is wasted.

7. Spread the cubes in a single layer on the prepared sheet, don’t crowd them or they will steam not roast. Use two pans if needed.

8. Roast in the preheated oven for 22 to 30 minutes, tossing or flipping the cubes halfway through, until edges are caramelized and centers are tender when pierced with a fork.

9. Optional: for extra caramelization, put the tray under the broiler for 1 to 2 minutes watching closely so it doesn’t burn.

10. Remove from oven, taste and adjust salt if needed, sprinkle a few extra thyme leaves and a tiny drizzle of honey if you like it sweeter, then serve warm.

Equipment Needed

1. Rimmed baking sheet (lined with parchment paper or foil)
2. Sharp chef’s knife
3. Vegetable peeler
4. Sturdy cutting board
5. Spoon to scoop out the seeds (large spoon works)
6. Large mixing bowl
7. Whisk or fork to blend the olive oil and honey
8. Measuring spoons (tablespoons and teaspoons)
9. Kitchen tongs or a spatula to toss and flip, plus oven mitts for handling hot pans

FAQ

Q: What oven temperature and time should I use to roast this butternut squash? A: Preheat oven to 425°F (220°C). Toss the cubed squash with olive oil, honey, salt, pepper, thyme and cinnamon, spread in a single layer on a rimmed baking sheet and roast about 25 to 30 minutes, turning once until edges are caramelized and the squash is fork tender.

Q: Do I need to peel the squash before roasting? A: You can, it makes cubing easier, a good Y peeler works great, but you can also roast halves with the skin on then scoop the flesh out after baking if you want less chopping.

Q: Any tips for cutting a big butternut squash safely? A: Cut off both ends so it sits flat, slice it in half lengthwise, scoop out the seeds, then peel and cube the halves on a stable cutting board, go slow and use a sharp chef knife so it doesnt slip.

Q: Can I swap the honey for something else or make it vegan? A: Yes, maple syrup is the best one to use and it keeps things vegan, you could also use agave nectar or a drizzle of brown sugar dissolved in a little warm water if thats what you have.

Q: How do I store leftovers and reheat them so they stay nice? A: Keep cooled squash in an airtight container in the fridge for up to four days, reheat in a 350°F oven for 10 to 15 minutes to get the edges crisp again, microwaving works but it will get soft.

Q: Can I freeze the roasted squash and will texture change? A: Yes, freeze on a tray first then transfer to a freezer bag for up to three months, it will be fine for soups or mash after thawing though the texture gets softer so its not great for crispy salads.

Honey Roasted Butternut Squash Recipe Substitutions and Variations

Honey: swap 1:1 with pure maple syrup or agave nectar; or if you only have brown sugar, use 2 tbsp packed brown sugar mixed with 1 tsp warm water to make it syrupy.
Olive oil: use melted butter or avocado oil 1:1 for a richer roast; coconut oil works too but will add a mild coconut note.
Fresh thyme: replace with fresh rosemary or sage; use about 3/4 the amount of rosemary because it’s stronger, or use 1 tsp dried thyme for every 1 tbsp fresh.
Cayenne or smoked paprika: swap smoked paprika with regular paprika plus a pinch of cayenne, or use chili powder or chipotle powder for heat and smokiness—start with half the amount and taste.

Pro Tips

– Pick a squash that feels heavy for its size and has smooth skin, it’ll usually be sweeter and less stringy. If it’s rock hard, zap it whole for 60 to 90 seconds to loosen the peel, but stabilize it on the cutting board with a towel so you dont slip and cut yourself.

– Cut everything roughly the same size and dont crowd the pan, steam bites are boring. Use two sheet pans if needed and give pieces a little space so they get brown edges, flip once halfway and dont flip a bunch it stops browning.

– Warm the honey a few seconds so it mixes better with the oil, and if the glaze seems too thick add a tiny splash of water or lemon juice so it coats more evenly. For extra char, broil very briefly at the end but stand there watching it cause it goes from perfect to burnt fast.

– Taste and adjust salt after roasting, salt brings out the sweetness way more than when you add it upfront. Finish with a squeeze of lemon or a pinch of flaky salt and some fresh thyme for contrast, and leftovers reheat best in a hot oven so they crisp up again.

Honey Roasted Butternut Squash Recipe

Recipe by Francis Mead

0.0 from 0 votes

I perfected a Crispy Honey Roasted Butternut Squash that pairs browned butter and toasted sage with a five-minute honey glaze and a final broil step to make it weeknight-friendly.

Servings

servings

Calories

149

kcal

Equipment: 1. Rimmed baking sheet (lined with parchment paper or foil)
2. Sharp chef’s knife
3. Vegetable peeler
4. Sturdy cutting board
5. Spoon to scoop out the seeds (large spoon works)
6. Large mixing bowl
7. Whisk or fork to blend the olive oil and honey
8. Measuring spoons (tablespoons and teaspoons)
9. Kitchen tongs or a spatula to toss and flip, plus oven mitts for handling hot pans

Ingredients

1 large butternut squash (about 2 to 3 lb / 900 g to 1.4 kg)
2 tablespoons olive oil (30 ml)
2 tablespoons honey (30 ml)
1 teaspoon kosher salt or 3/4 teaspoon table salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon (optional)
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
Pinch cayenne pepper or smoked paprika (optional)

Directions

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
Trim the squash ends, peel it with a sharp peeler, cut it in half lengthwise and scoop out the seeds with a spoon. If the squash is really hard, microwave whole for 1 to 2 minutes to soften a little, it'll be easier to peel and cut.
Cut squash into roughly 1 inch (
5 cm) cubes so they cook evenly. Try to keep pieces similar size, nobody likes one burnt edge and one raw middle.
In a large bowl whisk together 2 tablespoons olive oil and 2 tablespoons honey until combined. Warm the honey a few seconds in the microwave first if it's thick, it mixes easier that way.
Add 1 teaspoon kosher salt (or 3/4 teaspoon table salt), 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon ground cinnamon if using, 1 tablespoon fresh thyme leaves (or 1 teaspoon dried) and a pinch of cayenne or smoked paprika if you want a little kick. Stir to combine.
Add the squash cubes to the bowl and toss well so every piece is coated with the oil-honey mixture and seasonings. Scrape the bowl so none of that honey goodness is wasted.
Spread the cubes in a single layer on the prepared sheet, don’t crowd them or they will steam not roast. Use two pans if needed.
Roast in the preheated oven for 22 to 30 minutes, tossing or flipping the cubes halfway through, until edges are caramelized and centers are tender when pierced with a fork.
Optional: for extra caramelization, put the tray under the broiler for 1 to 2 minutes watching closely so it doesn't burn.
Remove from oven, taste and adjust salt if needed, sprinkle a few extra thyme leaves and a tiny drizzle of honey if you like it sweeter, then serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.