Description
Oven Roasted Butternut Squash with Honey Glaze. Enjoy tender, sweet, and perfectly caramelized flavors. A delicious, easy side for your next meal.
Ingredients
Scale
- Main Ingredients:
- 1 medium butternut squash, about 2–3 lbs, peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- Sweet & Sticky Glaze:
- 3 tablespoons honey
- 1 tablespoon light or dark brown sugar
- Flavor Enhancers:
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- Optional Twists:
- 2–3 fresh sage leaves, roughly chopped
- 1/4 cup pecan halves
Instructions
- Prep Your Squash:: First things first, preheat your oven to 400°F (200°C). Then, tackle that butternut squash! It can be a bit tricky, so be careful. Slice off the top and bottom, then use a sturdy vegetable peeler to remove the skin. Cut it in half lengthwise, scoop out those seeds (a spoon works wonders here), and then chop it into 1-inch cubes. Don’t go too small, or they’ll get mushy. I remember thinking I could just hack at it the first time, oops, almost lost a finger! Aim for roughly even pieces so they cook consistently.
- Season the Squash:: Next, grab a large mixing bowl. Toss those butternut squash cubes in there. Drizzle generously with olive oil – you want every piece lightly coated. Then, sprinkle with salt, black pepper, cinnamon, and nutmeg. Give it a good toss with your hands until everything is evenly distributed. This is where the kitchen gets a little messy, but it’s part of the fun! Make sure each cube gets some love; this step is key for flavor. I always forget to add enough salt here and have to adjust later, so learn from my mistakes!
- Roast the Squash:: Spread the seasoned squash in a single layer on a large baking sheet. Parchment paper is your friend here, trust me, it makes cleanup so much easier! Pop it into your preheated oven and roast for about 15-20 minutes. You’re looking for it to start getting tender and slightly browned on the edges. I usually peek in after 10 minutes and give it a little shake. The smell is starting to get good now, a hint of sweet spice filling the kitchen!
- Prepare the Honey Glaze:: While the squash is roasting, let’s get that glorious honey glaze ready. In a small bowl, whisk together the honey and brown sugar. If you’re adding fresh sage or pecans, you can have them ready to go now too. This glaze is what takes the Oven Roasted Butternut Squash with Honey Glaze from good to absolutely divine! Make sure it’s well combined; you don’t want any lumps of brown sugar.
- Glaze and Continue Roasting:: After the initial roasting time, pull the baking sheet out of the oven. Drizzle that honey glaze all over the partially cooked squash. If you’re using fresh sage leaves or pecans, toss them in now. Gently toss everything together on the baking sheet to coat the squash evenly. This part always makes my kitchen smell incredible, like a sweet, earthy dream! Back into the oven it goes for another 10-15 minutes.
- Final Roast and Serve:: Keep roasting until the butternut squash is fork-tender and beautifully caramelized, with those edges looking a little crispy and sticky from the glaze. Every oven is a bit different, so keep an eye on it! The glaze should be bubbly and a deep golden brown. When it’s done, pull it out, let it cool for just a minute or two, and serve warm. It should smell sweet, earthy, and just a little spicy. Honestly, it’s hard not to just eat it straight off the pan!