Roasted Honey Cinnamon Butternut Squash

This Roasted Honey Cinnamon Butternut Squash recipe is our favorite way to prepare butternut squash, such a simple recipe with an amazing taste the whole family will love!

This would be the perfect side dish to any Thanksgiving dinner or even as a side dish to your favorite main dish (I love serving it with our Grilled Pork Medallions).

​Ingredients needed to make Roasted Honey Cinnamon Butternut Squash:

• Butternut squash (peeled, seeds removed, and cubed)
• Olive oil
• Honey
• Cinnamon
• Sea Salt and Pepper

​How to make Roasted Honey Cinnamon Butternut Squash:

1. Preheat oven to 425 degrees F.
2. Spray a large baking sheet with non-stick cooking spray and set aside (I also lined my baking sheet with aluminum foil for easy clean up).
3. In a large bowl, toss squash with olive oil, honey, and cinnamon until all pieces of squash are lightly coated.
4. Spread squash in a single layer on the baking sheet (if you need to use two sheets to make it, be sure they are all in a single layer. If there is any overlap, the squash will steam instead of roast and we are going for that caramelized outside).
5. Roast in pre-heated oven for about 40 minutes or until squash reaches desired tenderness.
6. Top with roasted honeynut squash with salt and pepper and serve.

*Store any leftovers in an airtight container in the refrigerator.

How to cut a Whole Squash:

At my grocery store (I shop at Kroger), they sell pre-cut butternut squash cubes for a great price, so that is usually what I get when I make this dish.

However, my neighbors grew a ton of butternut squash in their garden this year and shared with us. There is nothing better than fresh-from-the-garden produce!

Here are the easy steps of how to peel and cut a butternut squash for this recipe:

1. Place squash on it’s side and cut off both ends (both the top and the bottom). You are going to want a very sharp knife to do this and a cutting board!
2. Using a good vegetable peeler, peel the skin off. I usually start at the top and peel half-way down around the entire squash, then flip it around and peel the bottom half. You can do whatever works for you!
3. Cut the squash in half at the “neck” – the spot on the squash where the body of the squash starts to curve out.
4. For the “neck” end of the squash, slice into 1″ rings. You will then slice those rings into cubes.
5. For the “body” of the squash, cut it in half lengthwise and use a spoon to remove all the seeds. You will then cut it into 1″ slices and then cut those slices into cubes.

We love an Easy Side Dish:

• Italian Roasted Carrots
• Roasted Baby Potatoes
• Oven-Roasted Broccoli and Cauliflower
• Roasted Green Beans
• Rosemary Roasted Sweet Potatoes
• Honey Roasted Carrots
• Oven Roasted Green Beans

More Squash Recipes to enjoy!

• INSTANT POT CHEESY TORTELLINI BUTTERNUT SQUASH SOUP RECIPE
• BAKED PARMESAN SPAGHETTI SQUASH RECIPE
• MAPLE SYRUP ROASTED BUTTERNUT SQUASH RECIPE
• BACON RANCH SPAGHETTI SQUASH
• BUTTERNUT SQUASH BAKE

Roasted Honey Cinnamon Butternut Squash Recipe

The perfect fall side dish that pairs perfectly with just about anything. It is so tasty, I would even eat it for dessert!

ServingServing: 5 people

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

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Ingredients

• ▢ 1 butternut squash, peeled, seeds removed, and cubed
• ▢ 2 Tablespoons olive oil
• ▢ 3 Tablespoons honey
• ▢ 1/2-1 teaspoon cinnamon, depending on how much you want
• ▢ salt and pepper, to taste

Equipment

• Peeler
• Chef Knife
• Cutting Board
• Aluminum Foil
• Sheet Pan (Quarter)

Instructions

1. Preheat oven to 425 degrees F.
2. Spray a large baking sheet with non-stick cooking spray and set aside (I also lined my baking sheet with aluminum foil for easy clean up).
3. In a large bowl, toss squash with olive oil, honey, and cinnamon until all pieces of squash are lightly coated.
4. Spread squash in a single layer on the baking sheet (if you need to use two sheets to make it, be sure they are all in a single layer. If there is any overlap, the squash will steam instead of roast and we are going for that caramelized outside).
5. Roast in pre-heated oven for about 40 minutes or until squash reaches desired tenderness.
6. Top with salt and pepper and serve.

Notes

• To make this recipe even easier, at my grocery store (I shop at Kroger), they sell pre-cut butternut squash for a great price, so that is usually what I get when I make this dish.

Nutrition

Calories: 156 kcal · Carbohydrates: 28 g · Protein: 2 g · Fat: 6 g · Saturated Fat: 1 g · Sodium: 7 mg · Potassium: 528 mg · Fiber: 3 g · Sugar: 14 g · Vitamin A: 15945 IU · Vitamin C: 32 mg · Calcium: 72 mg · Iron: 1 mg

Cuisine: American

Course: Side Dish

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