![- 1 medium butternut squash, peeled and cubed - 3 tablespoons olive oil - 3 tablespoons honey - 1 teaspoon ground cinnamon - 1 teaspoon ground nutmeg - Salt and pepper to taste - 1/2 cup dried cranberries - 1/2 cup pecans, roughly chopped - Fresh parsley, for garnish - Large mixing bowl - Baking sheet - Spatula or tongs When I make my Sweet and Savory Honey Roasted Butternut Squash, I love to gather all the ingredients. First, I pick a medium butternut squash. I peel it and cube it into bite-sized pieces. This squash is the star of the dish. Next, I grab my olive oil and honey. These add a rich flavor and sweetness. I also use ground cinnamon and nutmeg. These spices bring warmth and depth. Don't forget to sprinkle salt and pepper to taste. If you want to elevate the dish, I suggest adding dried cranberries and chopped pecans. They add a nice touch of texture and taste. Lastly, fresh parsley makes a great garnish. For tools, you need a large mixing bowl to combine everything. A baking sheet helps the squash roast evenly. A spatula or tongs comes in handy for flipping the squash. With this setup, you're ready to create a delightful dish. For the full recipe, refer to the earlier section. To start, grab your butternut squash. First, you need to peel it. Use a sharp peeler to remove the skin. Make sure to press firmly but carefully. Once peeled, place the squash on a cutting board. Cut the squash in half lengthwise to remove the seeds. Then, chop the squash into small cubes, about one inch each. This size helps it cook evenly. When cutting, keep your fingers curled under. This protects them from the knife. Use a stable surface to avoid slips. If the squash feels tough, you can microwave it for a minute to soften. Next, let’s mix our ingredients. In a large bowl, combine the cubed butternut squash with olive oil and honey. Add ground cinnamon, nutmeg, salt, and pepper. Use a spatula to toss everything together. Make sure each piece of squash gets coated well. This step is key for the sweet and savory flavor. Now, it’s time to roast! Preheat your oven to 400°F (200°C). This step ensures the squash cooks evenly. Once the oven is ready, spread the coated squash on a large baking sheet. Make sure the pieces are in a single layer. This helps them roast properly without steaming. Check the squash after 25 minutes. It should be soft and golden brown. Flip the squash halfway through. This step helps every side get crispy. In the last five minutes, add dried cranberries and pecans. This will give them a nice toast and plump the cranberries. Once done, take it out and let it cool for a few minutes. Then, transfer it to a serving dish. You can garnish with fresh parsley for extra color. Enjoy the sweet and savory honey roasted butternut squash! For the complete recipe, check out the [Full Recipe]. To achieve the right sweetness, you can adjust the honey. If you like it sweeter, add more honey. For less sweetness, reduce the amount. You can also swap honey for maple syrup for a different taste. Spices can change the dish’s flavor. For a warm touch, use cinnamon and nutmeg. If you prefer a kick, try adding a pinch of cayenne. For a fresh twist, herbs like thyme or rosemary work well too. For crispy roasted squash, cut the pieces into even cubes. This helps them cook evenly. A hot oven is key, so preheat to 400°F (200°C). Flipping the squash halfway through roasting is vital. This step helps both sides brown nicely. It gives you that perfect texture and adds a bit of crunch. Pair this dish with roasted chicken or grilled fish for a complete meal. It also works great in salads, adding a sweet touch. Leftovers can be used in many ways. Toss them in a salad or mix them into a grain bowl. You could also blend them into a soup for a warm and cozy dish. For the full recipe, check out the details above. {{image_2}} You can switch honey for other sweeteners. Maple syrup offers a rich flavor. Agave syrup works well too, for a milder taste. If you need a sugar-free option, try monk fruit or stevia. They add sweetness without the sugar. Consider adding more veggies to your dish. Brussels sprouts mix well with butternut squash. Carrots add a nice crunch and color. You can also include proteins. Chicken makes it heartier. Chickpeas are a great plant-based choice, rich in protein. To boost the taste, try different herbs. Rosemary adds a woodsy note. Thyme gives a fresh twist to the dish. Spices can change the flavor profile too. A sprinkle of cayenne adds heat. Smoked paprika gives a deep, smoky flavor. Feel free to explore these variations in the Full Recipe for Sweet and Savory Honey Roasted Butternut Squash. Each change can create a new dish! To keep your roasted butternut squash fresh, store it in an airtight container. Make sure to cool it completely before sealing. This way, it will stay tasty and safe to eat. Roasted squash lasts about 3 to 5 days in the fridge. If you want to save some for later, freezing is a great option. Here’s how to do it: 1. Let the roasted squash cool completely. 2. Spread the pieces on a baking sheet in a single layer. 3. Freeze for about an hour until they are firm. 4. Transfer the squash to a freezer bag and remove as much air as possible. 5. Label the bag with the date. Frozen squash keeps well for 3 to 6 months. For reheating, simply thaw the squash in the fridge overnight. Heat it in the oven at 350°F (175°C) until warm. You can also use a microwave for a quick option. When reheating, avoid losing that nice texture. To do this, use the oven. Spread the squash out on a baking sheet and reheat at 350°F (175°C) for 10 to 15 minutes. Leftovers can be reinvented easily! Toss the squash in a salad for added flavor. You can also blend it into soups for a creamy texture. It’s a fun way to keep your meals exciting. Don’t forget to check the Full Recipe for more ideas! You can tell when butternut squash is done roasting by checking its color and softness. - Look for a golden-brown color. This shows it is caramelizing well. - Pierce the squash with a fork. It should feel tender and soft. - If it is easy to scoop with a fork, it's ready to enjoy! You want to flip the squash halfway through roasting. This helps it brown evenly. Yes, you can use frozen butternut squash! It saves time and is easy to find. - Pros: Frozen squash is pre-cut and ready to cook. It can save you prep time. - Cons: The texture may be softer than fresh squash. It may not caramelize as well. If you use frozen squash, adjust roasting time. It might take a bit longer to cook through. Sweet and Savory Honey Roasted Butternut Squash pairs well with many dishes. Here are some ideas: - Serve it alongside roasted chicken or turkey for a filling meal. - Add it to salads for a sweet touch. - Pair it with grains like quinoa or rice for a hearty side. You can also enjoy it as a snack. The flavors are so good, you might want to eat it straight from the bowl! For the full recipe, check out the Sweet and Savory Honey Roasted Butternut Squash. In this blog post, I shared a simple recipe for sweet and savory honey roasted butternut squash. You learned about key ingredients, helpful steps, and expert tips. This dish is not only easy to make, but it also offers room for personal touches. Experimenting with flavors and additions can elevate your meal. Remember, the best part is that leftovers are just as good. Enjoy making this tasty dish, and feel free to share your creations!](https://therecipehatch.com/wp-content/uploads/2025/07/3e062474-9d11-4b74-9406-08970b061f4d-300x300.webp)
Sweet and Savory Honey Roasted Butternut Squash
Discover the delightful flavors of Sweet and Savory Honey Roasted Butternut Squash with this easy recipe! Perfect for a cozy meal or holiday feast, this dish combines roasted butternut squash, honey, and spices with crunchy pecans and sweet cranberries for an irresistible treat. Ready in just 40 minutes, it’s a must-try! Click through now to explore this delicious recipe and impress your family and friends!