Honey Roasted Butternut Squash with Rosemary
A simple and comforting recipe that transforms butternut squash with a sweet honey glaze and fragrant rosemary, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 1 medium butternut squash (about 2 to 3 pounds), peeled and cut into 1-inch cubes
- 3 tablespoons honey (raw, local recommended)
- 2 teaspoons fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
- 2 tablespoons extra virgin olive oil
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Peel the butternut squash using a vegetable peeler. Cut off the ends, slice in half lengthwise, scoop out the seeds, and chop into roughly 1-inch cubes.
- In a mixing bowl, combine honey, olive oil, chopped rosemary, sea salt, and black pepper. Stir until well blended.
- Add the cubed squash to the bowl and toss until every piece is evenly coated with the honey glaze.
- Spread the coated squash cubes in a single layer on the prepared baking sheet. Roast for 35–40 minutes, turning halfway through, until fork-tender and caramelized with golden edges.
Notes
Warm honey slightly if thick before mixing for easier coating. Avoid overcrowding the pan to ensure even roasting and caramelization. Use fresh rosemary for best flavor. Watch the squash closely near the end to prevent honey from burning. Can substitute honey with maple syrup or agave nectar for a vegan version.
Nutrition
- Serving Size: 1 cup (about 205 gra
- Calories: 120
- Fat: 3
- Carbohydrates: 30
- Fiber: 6
- Protein: 2
Keywords: honey roasted butternut squash, rosemary, roasted vegetables, easy side dish, autumn recipe, healthy side, gluten-free, vegan option