Honey Roasted Butternut Squash Recipe
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: Vegetarian, Gluten-Free
Ingredients
Scale
- 1 large butternut squash (about 2–3 pounds)
- 2 tablespoons olive oil
- 1.5 tablespoons honey
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
- Fresh parsley for garnish (optional)
Instructions
- Start by peeling the butternut squash with a sharp vegetable peeler. Cut off the ends, slice the squash in half lengthwise, and scoop out the seeds. Cut the flesh into uniform 1-inch cubes to ensure they cook evenly.
- In a small bowl, whisk together the olive oil, honey, ground cinnamon, sea salt, and black pepper. If your honey is too thick, you can microwave it for 10 seconds to make it easier to blend with the oil.
- Place the squash cubes in a large mixing bowl. Pour the honey mixture over the cubes and toss thoroughly with a large spoon or your hands until every piece is well-coated in the glaze.
- Preheat your oven to 400°F (200°C). Spread the squash in a single layer on a large parchment-lined baking sheet. Roast for 25 to 30 minutes, tossing the squash halfway through, until the edges are golden brown and the centers are fork-tender.