This Roasted Butternut Squash is such an easy and delicious vegetable side dish! Roasted cubes of squash with cinnamon and a dash of cayenne pepper, finished off with a drizzle of honey!
If you love squash of all kinds, try this Acorn Squash Recipe with a nutty, sweet center, or this creamy Spaghetti Squash Casserole with gruyere cheese and bacon.
Sweet & Spicy Roasted Butternut Squash
Not only is Roasted Butternut Squash the easiest side dish to make, but it’s the a vegetable side dish that everyone is going to be gobbling up and going bak for seconds.
Butternut squash is so versatile, of course it can be served as a side to dinner but we also love it with our eggs in the morning, or made into a breakfast hash.
We flavored this squash with cinnamon and just a dash of cayenne pepper, then finished it off with a drizzle of honey. If you don’t like any heat at all, just leave out the cayenne and you’re good to go!
How To Roast Butternut Squash
Start by grabbing a butternut squash, cutting the ends off and peeling it. Fun fact, you actually don’t have to peel butternut squash to eat it, but we like ours peeled so it’s super soft when roasted.
Slice the squash in half lengthwise and then scoop out the seeds. Slice the squash into thick strips and then dice into 1 1/2″ cubes, about the size you see here.
Don’t go crazy getting the cubes perfect, just try and make them roughly around the same size so that they are finished at the same time.
Drizzle the squash cubes with olive oil and then season them with salt, cinnamon and a dash of cayenne pepper. We like to add fresh thyme to ours, but again, if you want to keep it simple you can leave that off.
Roast the squash for 25 minutes at 400 degrees until tender. Remove from the oven and drizzle with honey to your heart’s content.
Can This Vegetable Side Dish Be Made Ahead Of Time?
Yes! You can do this one of two ways. Peel and dice the squash, get it on a baking sheet and season it. Let it hang out at room temperature until you’re ready to cook, then just pop it into the oven for 25 minutes.
Or cook the roasted butternut squash all the way through, let it cool to room temperature and then store it in the refrigerator. Then, you can reheat the squash right in the microwave or back in the oven until warmed through.
Can I Use Other Types Of Squash In This Recipe?
Definitely. Try acorn squash, kabocha or pumpkin! You can even take this roasted butternut squash recipe and use Yukon gold potatoes or sweet potatoes instead!
Butternut squash is definitely our go to for this recipe because it’s sweet in nature already and it roasts up tender and caramelized in just under 30 minutes.
Looking For More Vegetable Sides?
- Air Fryer Zucchini
- Maple Bacon Brussels Sprouts
- Sweet Potato Souffle
- Cheesy Roasted Asparagus
- Honey Glazed Carrots
Roasted Butternut Squash
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 Servings 1x
Print Recipe
Pin RecipeThis Roasted Butternut Squash has a sweet has spicy flavor! Cinnamon and a dash of cayenne finished off with a drizzle of honey!
Ingredients
- 2 small-medium butternut squash (you’ll need about 8 cups cubed squash)
- 2 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional, leave out if you don’t want any heat)
- 2 tablespoons fresh thyme leaves
- Honey for drizzling
Instructions
- Preheat oven to 400 degrees. Cut both ends off of the squash. Peel the squash, the cut into strips and then into cubes. Try to get the cubes of squash roughly the same size so that they cook at the same time. Refer to the photos in the post for reference.
- Add the squash cubes to a baking sheet in a single layer. If your baking sheets are smaller, use two so that the squash has room to roast and caramelize. Drizzle the squash with olive oil and then season with salt, cinnamon and cayenne pepper if using. Sprinkle with fresh thyme leaves and then toss to evenly distribute the seasoning.
- Roast the squash 15 minutes then remove from the oven and toss. Return the squash to the oven for another 10 minutes, then remove from the oven and drizzle with honey. We find that 2 tablespoons is usually sweet enough, but you can add as much or as little as you like.
Recipe Notes
Store: Store cooled down, cooked squash in an air tight container in the refrigerator for up to 5 days.
Reheat: Reheat cooked squash in the microwave until warmed through.
- Category: Side Dish
- Method: Oven
- Cuisine: American
Keywords: mantitlement, butternut squash recipe, roasted butternut squash, vegetable sides, vegetables side dish, thanksgiving sides
