Roasted Butternut Squash – Two Peas & Their Pod

I love butternut squash, during the fall months I make butternut squash everything…soup, lasagna, enchiladas, mac and cheese, and more! I also love simple roasted butternut squash.

When roasted, the squash becomes tender and caramelized, which brings out the natural sweetness. The edges turn golden brown and slightly crispy, adding a wonderful contrast to the soft interior. The flesh is velvety and creamy, with a mild, nutty flavor.

I love plain roasted butternut squash but it’s fun to dress it up too! In this recipe, I toss the squash in a hot honey dressing before roasting it. When it comes out of the oven I top the roasted squash with crunchy pecans, dried cranberries, feta cheese, and fresh parsley. Drizzle with hot honey and WOW, you have a showstopper side dish! The flavors and textures are incredible.

Serve this beautiful side dish at Thanksgiving, Friendsgiving, Christmas, or along side any autumn meal. I also love eating this dish for lunch with a simple arugula salad.

How to Make Roasted Butternut Squash

• Preheat oven the oven to 400 degrees F. Line a large baking sheet with parchment paper. Add squash to prepared pan.

• In a small bowl, combine oil, hot honey, paprika, garlic powder, thyme, salt, and pepper.

• Pour the mixture over the squash and toss until well coated. Spread squash in a single layer so it isn’t touching.
• Roast for 15 minutes, stir and spread back into an even layer. Roast for an additional 10 to 15 minutes, or until squash is fork tender.

• Remove from oven and let sit for 5 minutes.
• Transfer to a serving bowl or platter and top with chopped pecans (candied pecans would be good too), feta cheese, dried cranberries, and parsley. Season with salt and pepper, to taste.
• Drizzle with hot honey and serve immediately. If you don’t want a little kick, regular honey will work too!

Serving Suggestions

Here are a few recipes that pair well with roasted butternut squash.

How to Store

• Allow the squash to cool to room temperature before storing. This prevents condensation, which can make the squash soggy.
• Once cooled, place the squash in an airtight container.
• Store in the refrigerator for up to 3 days.
• If you want to make in advance, wait to garnish the squash with the pecans, cranberries, feta, and hot honey. Store the squash on it’s own and then garnish when ready to serve.

More Butternut Squash Recipes