This side dish of Honey Roasted Butternut Squash is a great way to add smooth, buttery, sweet flavour to Butternut Squash. We try to use honey, maple syrup or coconut sugar in cooking and baking to keep refined sugar to a minimum, not always an easy subsitution, but here it works well.
How to Prepare Butternut Squash
Butternut Squash is not the easiest vegetable to prepare as it has a tough protective exterior. I find it easier to cut in half across, then with a sharp knife, cut the outer hard peel away, keeping the peeling thin, then finish with a peeler to tidy up.
Once peeled and deseeded, cut the Butternut Squash into bite sized pieces. I’m not going to say exact cubes as a Butternut Squash’s shape does not lend itself to same size cubes! There will be a lot of waste if you try. Also there will be some pieces smaller that will become gorgeously caramelised, e.g. roasted faster, but these are the best bits, cook’s perks!!
Can I make Honey Roasted Butternut Squash in Advance?
Yes, the peeled and “cubed” Butternut Squash can be kept in an airtight container for a couple of days. You can also freeze the Butternut Squash for future use. Spread the separated cubes out on a layer of parchment paper and place in the freezer. Once frozen, transfer to a suitable container.
How to make Honey Roasted Butternut Squash
This is probably the quickest side dish to make, if you prepare the Butternut Squash in advance.
The cubes are coated with olive oil, melted butter and of course, honey. Don’t make the pieces too small as they will shrink somewhat when roasted. Spread the prepared, coated, Butternut Squash onto a baking tray lined with parchment paper in a single layer, don’t crowd them!
Roast for 20-25 minutes, checking them a couple of times and giving them a little move around to make sure they are evenly cooked.
Can the Butternut Squash Seeds be Roasted too?
Yes. Give the seeds a good rinse to eliminate all the fleshy pulp. Let dry then place on a lined baking tray. Coat with a dash of olive oil and pinch of sea salt. then roast them at 180C/350F for 15-20 minutes. Give them a little shake in the pan halfway through for even roasting.
More Recipes with Butternut Squash
- 1 Butternut Squash, peeled, deseeded and cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 tablespoon butter, melted
- 1 tablespoon, runny honey
- sea salt to taste
- Preheat oven to 180C/350F.
- Cut the butternut squash in half across and carefully slice off the peel with a sharp knife, then finish with a peeler.
- Scoop out the seeds with a spoon and set them aside.
- Cut the squash into bite-sized pieces.
- Place the butternut squash into a large bowl with the olive oil, melted butter and honey. Add sea salt to taste. Stir until all the butternut squash is coated.
- Arrange on a lined baking tray in an separated, even layer.
- Roast the butternut squash for around 20-25 minutes, checking a couple of times to give them a little rearranging, making sure they are roasting evenly.
*I've made the initial recipe with just sea salt to taste as I'm catering for a child's palate. For myself, I like to add sea salt, chilli flakes and black pepper to the honey/olive oil/butter mixture or experiment with herbs and spices of your choice.
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