Honey Roasted Butternut Squash Recipe
This Honey Roasted Butternut Squash recipe features tender, caramelized cubes of butternut squash seasoned with smoked paprika, olive oil, and drizzled with sweet honey or maple syrup for a deliciously sticky and flavorful side dish.
- Prep Time: 15 minutes
- Cook Time: 45-60 minutes
- Total Time: 60-75 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Ingredients
- 1 large butternut squash, peeled, deseeded and cut into medium-size cubes
- 1½ tbsp olive oil
- 2 tsp smoked paprika
- Salt and pepper to taste
- 1½ tbsp runny honey or maple syrup (for a vegan option)
Instructions
- Pre-Prepare the Squash: Peel the butternut squash using a potato peeler. Cut the squash in half lengthways and remove the seeds and fibrous core with the edge of a spoon or fork. Then cut the squash into medium-sized cubes.
- Season and Roast the Squash: Preheat your oven to 200°C (400°F, Gas mark 6). Place the squash cubes into a medium to large roasting tin and pour over the olive oil. Use your hands to coat the cubes evenly with the oil. Sprinkle with smoked paprika, salt, and pepper, then toss to combine the seasoning thoroughly. Drizzle honey or maple syrup over the squash.
- Roasting: Roast the squash in the preheated oven for 45 minutes to 1 hour, turning the cubes intermittently during cooking. Roast until the squash is soft, sticky, and beginning to caramelize at the edges for a perfect golden finish.
Notes
- Use maple syrup instead of honey to make this dish vegan-friendly.
- Turning the squash cubes during roasting ensures even caramelization and prevents sticking.
- Adjust the amount of smoked paprika to your taste for a more or less smoky flavor.
- Make sure to use a roasting tin large enough to spread the cubes evenly for optimal roasting.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated.