There’s nothing quite like the sweet, nutty flavor of butternut squash. Roasting brings out its natural caramelization, and when paired with honey, herbs, and a touch of spice, this dish becomes a perfect side or even a light main. It’s warm, cozy, and ideal for everything from weeknight dinners to holiday gatherings.
Servings: 4
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients
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1 large butternut squash (about 2 lbs), peeled, seeded, and cubed (1-inch pieces)
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2 tablespoons olive oil
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2 tablespoons honey (or maple syrup for a vegan option)
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1 teaspoon ground cinnamon
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½ teaspoon smoked paprika (optional, for depth)
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½ teaspoon salt
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¼ teaspoon black pepper
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2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
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2 tablespoons chopped fresh parsley (for garnish)
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2 tablespoons crumbled feta cheese (optional, for serving)
Instructions
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Preheat the oven:
Set oven to 400°F (200°C) and line a large baking sheet with parchment paper. -
Prepare the squash:
Peel and cube the butternut squash into bite-sized pieces. Place them into a large mixing bowl. -
Season:
Add olive oil, honey, cinnamon, smoked paprika, salt, pepper, and thyme. Toss until all the squash pieces are evenly coated. -
Roast:
Spread the squash in a single layer on the prepared baking sheet. Roast for 30–35 minutes, flipping halfway through, until the edges are caramelized and the centers are tender. -
Finish:
Remove from the oven and let cool slightly. Transfer to a serving dish, sprinkle with parsley, and if desired, top with crumbled feta cheese for a salty contrast. -
Serve:
Enjoy warm as a side dish for roasted meats, grilled fish, or as part of a vegetarian spread.
Chef’s Tip:
For extra crunch, sprinkle toasted pumpkin seeds (pepitas) over the roasted squash just before serving.