Honey Roasted Butternut Squash
Honey Roasted Butternut Squash
If you’re looking for a really simple side dish, this Honey Roasted Butternut Squash is a delicious option! It’s so easy to assemble and is perfect for any fall or holiday dinner as a side to roasted turkey or ham.
How to serve this Honey Roasted Butternut Squash
There are a couple different ways to serve this squash. Here are some ideas:
- Idea #1: Serve this squash as is, right from the oven. Just place the baking dish on the table with a spoon and let everyone scoop their own serving.
- Idea #2: After the squash is done roasting, use a spoon to scoop the cooked flesh out from the skin and transfer it to a serving bowl. Make sure to scoop the butter and sugar mixture along with the squash (you can remove the rosemary leaves or leave them, it’s up to you). Then use a fork to mash it and serve it as mash.
Roasted Butternut Squash Recipe Tips
- Squash: Use any size whole butternut squash, cut in half lengthwise.
- Rosemary: You can use fresh or dried rosemary. If you love herbs feel free to sprinkle on thyme or sage.
- Sweetener: This recipe calls for honey but you can also use pure maple syrup or brown sugar.
- Butter: I use salted butter.
- Baking Dish: Use an oven safe baking dish, baking sheet or small sheet pan. Something that is large enough to fit the squash halves comfortably, and small enough to be able to cover the bottom of the pan with some water.
- Nuts: This recipe calls for chopped pecans but you can also use chopped walnuts, or if you prefer, you can leave the nuts out altogether.
- Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days.
Baking Butternut Squash
Add the the butternut squash halves to a small baking dish. Add butter, honey, fresh rosemary and chopped pecans, then pour some water into the bottom of the pan. Bake. You don’t have to score the squash as show in the pictures below, I only do it because it looks nice.
for Thanksgiving or Christmas
More Holiday Dinner Recipes
- Roast Turkey
- Mashed Potato Gratin (coming soon!)
- Sage Butter Green Beans and Corn (coming soon!)
- Classic Stuffing
- Sweet Potato Casserole
- Orange Cranberry Sauce (coming soon!)
- Pumpkin Pie
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Honey Roasted Butternut Squash
Ingredients
- 1 butternut squash
- 4 tbsp butter
- 4 tbsp honey
- 2 tbsp fresh rosemary leaves
- 1/2 cup chopped pecans
- 1 cup water
Instructions
- Preheat your oven to 350 degrees F.
- Wash and dry the butternut squash, then place it on a cutting board, and use a sharp knife to cut the squash in half lengthwise (from the top of the squash down). Scrape out the seeds and stringy pulp.
- Place the squash halves into a shallow baking dish with the cut side up (see pictures). Add 1 cup water to the bottom of the pan (enough water to cover the bottom of the pan).
- Use a sharp knife to make shallow diagonal cuts across the flesh of each squash half (see pictures).
- Add 2 tbsp butter and 1 tbsp of rosemary to the scooped out section of each squash half.
- Drizzle each squash half with 2 tbsp honey.
- Cover the baking dish with tin foil.
- Bake for about 2 hours. Some squash cooks longer than others, depending on the density of the squash. Check them at the 1 hour mark to see if the squash is soft and roasted.
With love, from Our Tasty Kitchen to yours!
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