With summer upon us, there is no better time than to head to the local Farmer’s Market and produce stands to take advantage of the season’s best and tastiest offerings. This Honey Roasted Butternut Squash recipe is delicious, healthy and oh so easy.
While Butternut Squash is considered a winter variety, I find it available pretty much year round and see no reason to limit it in the summertime. It is a wonderful side dish substitute for sweet potatoes served warm but it is also equally fabulous served chilled on top of a salad.
- 1 large butternut squash, peeled, seeded and cut into 1-inch cubes
- 2 tablespoons olive oil
- ½ teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 2 tablespoons honey
- Heat oven to 400 degrees and line a large baking sheet with parchment paper.
- Toss the squash cubes with olive oil, cinnamon, and salt until well coated and spread in an even layer onto the baking sheet. Avoid crowding the squash cubes.
- Bake the squash, turning once midway through the baking until the edges are lightly browned and centers are tender; 30 to 35 minutes. After the initial 30 minutes and once the squash is tender, remove the pan and brush the honey onto the tops of the squash. Return to the oven and broil for 2 minutes to allow the honey to caramelize.
And let me just say that if you cringe when hearing the word “squash” (or is that just me having childhood flashbacks?), this recipe will change that habit for good. I’m far from being the most fond of vegetables and I can eat these Honey Roasted Butternut Squash squares like a snack. In fact, I bet they’d be divine sliced thin and baked even longer!
The caramelized honey at the end of the baking cycle is not a step to omit and in my opinion, makes this recipe stand out.
The rosemary sprig is simply for garnish but you could certainly sprinkle the tops with some fresh rosemary if you find the squash too sweet.
You won’t find me in the too sweet camp, though because remember these Sweet Potato Boats? A serious top 10 favorite recipe contender.