We probably roast vegetables at our house a couple of times a week – it’s just so easy to throw whatever vegetables I have on hand on a sheet pan, toss with olive oil, top with salt and pepper, and let the oven do it’s roasting magic.
This recipe has the same simple idea, but adding some honey and cinnamon to the squash take it’s flavor over the top!
This would be the perfect addition to any Thanksgiving dinner or even as a side dish to your favorite main dish (I love serving it with our Grilled Pork Medallions).
How to peel and cut a butternut squash
The hardest part about this recipe is cutting up the squash.
With the right equipment and a little know-how, if can be easy!
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.
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:
- 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!
- 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!
- Cut the squash in half at the “neck” – the spot on the squash where the body of the squash starts to curve out.
- For the “neck” end of the squash, slice into 1″ rings. You will then slice those rings into cubes.
- 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.
Is this Roasted Honey Cinnamon Butternut Squash Recipe healthy?
YES! Butternut squash is a great source of fiber (which heaven knows we all could use more of), potassium, and lots of vitamins and nutrients like calcium, iron, vitamin A and vitamin C (plus more!).
One of the great things about butternut squash is that it’s harvested in the fall, but it can keep for many months!
Sometimes this type of squash is also called a winter squash because it can be eaten all winter long, even if you harvested it in the summer or fall.
How long does it take to roast this Roasted Honey Butternut Squash Recipe?
For this recipe, it will take anywhere from 45-55 minutes, depending on how tender you like your squash and how large your cut your pieces.
I keep my oven at 425 degrees F when I roast vegetables because I like them to have a caramelized crust on the outside, but a soft and creamy inside.
Looking for more side dishes? Here are 60 of our favorite Christmas Dinner Sides to eat with Beef Tenderloin!
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Looking for more roasted vegetable side dishes? Try these:
- Italian Roasted Carrots
- Roasted Baby Potatoes
- Oven-Roasted Broccoli and Cauliflower
- Roasted Green Beans
- Rosemary Roasted Sweet Potatoes
- Honey Roasted Carrots
Roasted Honey Cinnamon Butternut Squash Recipe
- 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
- Preheat oven to 425 degrees F.
- 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).
- In a large bowl, toss squash with olive oil, honey, and cinnamon until all pieces of squash are lightly coated.
- 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).
- Roast in pre-heated oven for about 40 minutes or until squash reaches desired tenderness.
- Top with salt and pepper and serve.
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