Honey-Roasted Butternut Squash

Prep Time
Cook Time
Ready In

"A nice side dish that can be prepared ahead of time, and popped in the oven when you are ready."

Original is 2 servings


  • Serving Size: 1 (323.5 g)
  • Calories 397
  • Total Fat - 27.5 g
  • Saturated Fat - 3.8 g
  • Cholesterol - 0 mg
  • Sodium - 7.2 mg
  • Total Carbohydrate - 39.5 g
  • Dietary Fiber - 3 g
  • Sugars - 35.5 g
  • Protein - 3.4 g
  • Calcium - 46.1 mg
  • Iron - 1.2 mg
  • Vitamin C - 45.2 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Heat oven to 350.

Step 2

Peel squash and cut up into 1-inch cubes and put in a zip-lock bag.

Step 3

In a small bowl, combine honey, brown sugar, garlic, salt, pepper, and olive oil. Pour over squash cubes, seal zip-lock bag, and toss.

Step 4

Spray a baking sheet with cooking spray. I use one with a lip so the honey mixture does not drip off the baking sheet. Spread squash evenly on baking sheet and roast 30-40 minutes, or until tender.


  • Nonstick cooking spray

6 Reviews


Yum! I didn't measure, but I'm guessing the amounts were roughly what was in the recipe. I did leave out the garlic (totally forgot!) and I cut back the oil to about 2 tablespoons. I put everything in the ziplock and then added the squash, then squished it all around to get it covered well. Hey, if I can avoid getting a bowl dirty, I will! It turned out great...will definitely make again.


review by:
(7 May 2018)


This was good, but it was WAY too much oil. My squash was swimming by the time it was done. Other than that, though, this was a tasty way to do one of our favourite squashes, and one I'll keep in mind. But I'll reduce the oil down to maybe a tablespoon next time, and also add some nutmeg.


review by:
(19 Nov 2014)


We loved your squash made this way. Quick and delicious too! I will make this for this coming up Thanksgiving to bring to my sisters house. I am sure they will love it like we do!


review by:
(6 Nov 2013)


I cut back a bit on the oil, but just a little. We loved it and I will make this again.


review by:
(5 Apr 2013)


My favorite vegetable and my wifes too. It was delicious and we will have it this way again.


review by:
(12 Jan 2013)

a cook in l.a.

tasty and easy. even my teenager who previously hated butternut squash complimented me on this recipe. i'll definitely keep this recipe. i may cut back on the amount of oil and increase the garlic next time.


review by:
(2 Jan 2013)

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