This simple Roasted Butternut Squash with flavors of honey and cinnamon makes the perfect healthy side dish for any meal! Also tips on how to cut and peel a butternut squash.
This Roasted Honey Cinnamon Butternut Squash recipe is our favorite way to prepare butternut squash, such a simple recipe with an amazing taste the whole family will love!
This would be the perfect side dish to anyThanksgiving dinneror even as a side dish to yourfavorite main dish(I love serving it with ourGrilled Pork Medallions).
Ingredients needed to make Roasted Honey Cinnamon Butternut Squash:
- Butternut squash (peeled, seeds removed, and cubed)
- Olive oil
- Honey
- Cinnamon
- Sea Salt and Pepper
How to make Roasted Honey Cinnamon Butternut Squash:
- Preheat oven to 425 degrees F.
- Spray a large baking sheet with non-stick cooking spray and set aside (I also lined my baking sheet with aluminum foil for easy clean up).
- In a large bowl, toss squash with olive oil, honey, and cinnamon until all pieces of squash are lightly coated.
- Spread squash in a single layer on the baking sheet (if you need to use two sheets to make it, be sure they are all in a single layer. If there is any overlap, the squash will steam instead of roast and we are going for that caramelized outside).
- Roast in pre-heated oven for about 40 minutes or until squash reaches desired tenderness.
- Top with roasted honeynut squash with salt and pepper and serve.
*Store any leftovers in an airtight container in the refrigerator.
How to cut a Whole Squash:
At my grocery store (I shop at Kroger), they sell pre-cut butternut squash cubes for a great price, so that is usually what I get when I make this dish.
However, my neighbors grew a ton of butternut squash in their garden this year and shared with us. There is nothing better than fresh-from-the-garden produce!
Here are the easy steps of how to peel and cut a butternut squash for this recipe:
- Place squash on it’s side and cut off both ends (both the top and the bottom). You are going to want avery sharp knifeto do this and a cutting board!
- Using agood vegetable peeler, peel the skin off. I usually start at the top and peel half-way down around the entire squash, then flip it around and peel the bottom half. You can do whatever works for you!
- Cut the squash in half at the “neck” – the spot on the squash where the body of the squash starts to curve out.
- For the “neck” end of the squash, slice into 1″ rings. You will then slice those rings into cubes.
- For the “body” of the squash, cut it in half lengthwise and use a spoon to remove all the seeds. You will then cut it into 1″ slices and then cut those slices into cubes.
We love an Easy Side Dish:
- Italian Roasted Carrots
- Roasted Baby Potatoes
- Oven-Roasted Broccoli and Cauliflower
- Roasted Green Beans
- Rosemary Roasted Sweet Potatoes
- Honey Roasted Carrots
- Oven Roasted Green Beans
More Squash Recipes to enjoy!
- INSTANT POT CHEESY TORTELLINI BUTTERNUT SQUASH SOUP RECIPE
- BAKED PARMESAN SPAGHETTI SQUASH RECIPE
- MAPLE SYRUP ROASTED BUTTERNUT SQUASH RECIPE
- BACON RANCH SPAGHETTI SQUASH
- BUTTERNUT SQUASH BAKE
Serves: 5 people
Roasted Honey Cinnamon Butternut Squash Recipe
The perfect fall side dish that pairs perfectly with just about anything. It is so tasty, I would even eat it for dessert!
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
PrintPin
Ingredients
- 1 butternut squash peeled, seeds removed, and cubed
- 2 Tablespoons olive oil
- 3 Tablespoons honey
- 1/2-1 teaspoon cinnamon depending on how much you want
- salt and pepper to taste
Instructions
Preheat oven to 425 degrees F.
Spray a large baking sheet with non-stick cooking spray and set aside (I also lined my baking sheet with aluminum foil for easy clean up).
In a large bowl, toss squash with olive oil, honey, and cinnamon until all pieces of squash are lightly coated.
Spread squash in a single layer on the baking sheet (if you need to use two sheets to make it, be sure they are all in a single layer. If there is any overlap, the squash will steam instead of roast and we are going for that caramelized outside).
Roast in pre-heated oven for about 40 minutes or until squash reaches desired tenderness.
Top with salt and pepper and serve.
Notes
- To make this recipe even easier, at my grocery store (I shop at Kroger), they sell pre-cut butternut squash for a great price, so that is usually what I get when I make this dish.
Nutrition
Calories: 156 kcal · Carbohydrates: 28 g · Protein: 2 g · Fat: 6 g · Saturated Fat: 1 g · Sodium: 7 mg · Potassium: 528 mg · Fiber: 3 g · Sugar: 14 g · Vitamin A: 15945 IU · Vitamin C: 32 mg · Calcium: 72 mg · Iron: 1 mg
Equipment
Vegetable Peeler
Knife
Cutting Board
Aluminum Foil
Baking Sheet
Recipe Details
Course: Side Dish
Cuisine: American
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Sharon says:
Thank you! I bought some frozen butternut squash and then didn't know what to do, and this recipe worked great! I spread the frozen squash on a parchment lined pan, added the ingredients, and probably cooked it a tad too long. About 30 mins. would have been great. Then added a bit more honey when they done. Easy!
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Gail says:
I made this tonight for dinner. Very easy to put together. Cut squash and made sauce ahead of time. Stored squash in frig and left sauce on counter until time to roast. Being able to prep ahead is something I really like to be able to do on busy days. There were no leftovers. Used 1/2 t cinnamon, roasted for 50 minutes. Turned after about 30 minutes. So glad I lined cookie sheet with foil. Really helped for easier cleanup. Love, love, love this recipe. Thanks for sharing.
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Cyd Adamson says:
Hi Gail. We are so glad that you liked the butternut squash. It's the perfect time of year for squash.
About The Author:
Camille Beckstrand
Camille Beckstrand is married to Jared and they have 4 kids. She is a certified life coach that loves helping women become "unstuck" in their lives and is the host of the podcast "Moms On The Rise". She also loves a good true crime podcast, a big plate of cheesy loaded nachos, and going on adventures with her family.
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