Honey Roasted Butternut Squash
This Honey Roasted Butternut Squash recipe is simple and delicious! A whole butternut squash is roasted with honey, butter, rosemary and pecans, making it a flavourful and easy side dish.
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.
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