Sweet and savory roasted butternut squash, tossed with honey and warm spices, then baked until caramelized and tender. An easy, crowd-pleasing side dish perfect for holiday meals (or anytime!).
Ingredients
- 1 large butternut squash peeled and cubed
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons honey warmed slightly
- 1 teaspoon kosher salt
- 1 teaspoon rubbed sage
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Instructions
- Preheat the oven to 375℉. Line a large baking sheet with parchment paper and set aside.
- In a large bowl, toss the cubed squash with olive oil, warmed honey, salt, sage, garlic powder, and paprika.
- Spread the squash on the prepared baking sheet in a single layer.
- Roast for 35-40 minutes, flipping halfway through, until the cubes are fork tender and golden brown.
- Serve warm.
Notes
Cube evenly: Cut into uniform ½ or 1-inch cubes for even roasting.
Warm the honey: A quick 10-second zap makes it mixes easily.
Use parchment paper: Prevents sticking (especially with honey) and makes cleanup easier.
Don't overcrowd the pan: Roast in a single layer. Use two pans if needed.
Storage: Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat in a 350°F oven or microwave until warm.
Nutrition
Calories: 80kcal | Carbohydrates: 21g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 393mg | Potassium: 457mg | Fiber: 3g | Sugar: 9g | Vitamin A: 13453IU | Vitamin C: 26mg | Calcium: 62mg | Iron: 1mg
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