Honey Roasted Butternut Squash
This Honey Roasted Butternut Squash is perfectly caramelized with sweet honey and a hint of warm cinnamon spice.
Servings 8
Ingredients
- 1 Butternut Squash, about 3 pounds
- 2 tablespoon sugar-free honey, or honey
- 1 tablespoon olive oil
- 1 tablespoon butter, melted
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 400°F.
- Lay the butternut squash down on it’s side and slice off the two ends using a sharp knife. This makes it easier to remove the peel as it will stand up.Stand the squash upright and slice the peel off in a downward motion.Slice the entire peeled squash in half lengthwise, then scoop out the seeds and pulp, then discard. You can also wash the seeds and roast them in the oven.
- Cut into bite size cubes and add them to a mixing bowl.
- Drizzle the melted butter, olive oil, honey, ground cinnamon, salt and pepper over the top. Toss to combine, making sure all the cubes are well coated.
- Pour the squash onto a baking sheet that’s been brushed or sprayed with olive oil, making an even layer.
- Bake for 25-30 minutes or until tender and cooked through, with slightly caramelized edges.
Recipe Notes
If Vegan, substitute the butter with olive oil.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Honey Roasted Butternut Squash
Amount per Serving
Calories
57
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Carbohydrates
8
g
3
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
1
g
2
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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