Honey Roasted Butternut Squash

Roasted butternut squash with honey and butter is the best way to eat it. Thanks to its simple preparation and universal appeal, this dish is a crowd-pleaser.

The garlic Parmesan butternut squash recipe was published last week. This week, I’m treating you to a delightful honey-roasted butternut squash recipe to brighten your week.

Honey and butter are the primary ingredients in this dish, which is quite simple but enhances the butternut squash’s inherent sweetness.

Every ingredient may be transformed into something utterly delicious and irresistible with honey and butter.

A Popsugar Food recipe for honey-roasted butternut squash inspired this dish of mine. Maple syrup can also be used in place of honey.

Pure maple syrup should be used instead of regular syrup for pancakes and waffles if you must use maple syrup. My experience has shown me that it significantly impacts the flavor.

Line the baking sheet with parchment paper to prevent the sugar from burning and sticking to the pan while baking with maple syrup.

You may serve this as a side dish with any Fall-themed meal. Even the pickiest eater would be happy to consume it. If you’ve never had butternut squash, you’re losing out.

It’s one of my favorite squashes now, and I fell in love with it at first taste. It’s challenging to deal with the rugged exterior, but the sweet benefits are just around the corner once you’ve made it through.

What is the average number of calories in one serving?

  • Each serving of this recipe contains only 266 calories.

With this recipe, what are its complementary dishes?

I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.



  • 2 teaspoons finely chopped parsley leaves
  • freshly cracked black pepper
  • 2 tbsp. honey or maple syrup, or to taste
  • salt
  • 1 lb. peeled butternut squash, roughly cubed
  • 2 tbsp. melted butter


  1. A 207°C preheated oven is required.
  2. Melt the butter in a large bowl. Add the cubed butternut squash, a generous amount of salt and pepper, the parsley, and the honey. Toss to combine. Place on a parchment-lined baking sheet.
  3. When the squash is tender and golden, it should be baked for 30 to 45 minutes in a single layer in the oven.


  • If you like, you may substitute olive oil for butter.
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