Our Roasted Butternut Squash Recipe is as delicious as it is simple to prepare! My friend Joyce is not only an amazing chef, but she is also an avid organic gardener. From April to November, whenever I visit her on the Eastern Shore of Maryland, I leave with several shopping bags of whatever is in season from her garden.
Today I left with several butternut squashes and a lesson on how to prep them for roasting. If you read about the origins of butternut squash, it’s fascinating. In a nutshell, a regular man who wanted to spend more time outdoors bought land and didn’t like watching it “sit idle”, so he started growing crops. Corn didn’t do well, so he eventually started experimenting with other crops and found success crossing gooseneck squash with other varieties.
The taste and texture of butternut squash are similar to pumpkin and sweet potato. I believe that is why honey works very well with this particular vegetable (which is actually a fruit!).
Squash and pumpkins are one of the most iconic aspects of the fall. Pumpkin goes into everything: lattes, muffins, pies, cookies, soups and even pasta. Typically, pumpkin dishes lean on the sweeter side, and squash tends to go more savory.
You can really use these fall fruits any way you’d like though! If you don’t have a garden (or a friend who sends you home with bags from her harvest), buy squash from a local market. Make sure the fruits are dense and heavy for their size and don’t have any soft spots or discolorations.
Sidenote: butternut squash relies on bees for pollination. We used our Autumn Honey for this bee-inspired recipe, but you can use any dark, earthy honey that you like.
How to Make Roasted Butternut Squash Recipe
It’s easy to make this THoney-Glazed Butternut Squash recipe. Let’s first take a look at the chili ingredients:
- Butternut Squash
- Olive oil
- Sea salt
These ingredients come together beautifully. Clean, peel and de-seed the squash and cut into 1/2 inch cubes. Throw the squash into a pot of boiling water to blanch the squash for about 6 minutes, remove and drain. Dry and toss with olive oil.
Making this Honey-Glazed Butternut Squash Recipe is as easy as adding all the ingredients to a pan. Heck, you can use your hands to pull this all together.
Making Honey-Glazed Roasted Butternut Squash
Step One: Blanch
Clean, peel and de-seed the squash and cut into 1/2 inch cubes. Throw the squash into a pot of boiling water to blanch the squash for about 6 minutes, remove and drain. Dry and toss with olive oil.
Step Two: Oven Roast
Place oiled squash on cookie sheet. Bake at 375 until tender and starting to brown. Toss every 8-10 minutes until edges are golden brown. (about 20-30 minutes)
Step Three: Topping
Mix butter, honey, salt, ginger, and cinnamon. Remove squash from the oven and while warm, toss with the honey mixture. Top with fresh chopped cilantro and serve.
The Best Butternut Squash Recipe
We always encourage you to play with our recipes and make them your own. Find inspiration in the season and work some kitchen magic with this squash! Here are some of our suggestions:
- Slice garlic gloves in with the squash prior to roasting
- Mix in quartered onions, chunks of sweet potato, or other root vegetables
- Toss with caramelized onions and chopped fresh cilantro after roasting
Try our Glazed Butternut Squash, post a picture, and use the hashtag #waxingkararecipes on Instagram. We love seeing your photos!
How to Make Roasted Butternut Squash Recipe
- 5 c Butternut Squash wash with vegetable brush and peel as much of outer layer as possible
- 1 tsp. olive oil
- 1 1/2 tsp. butter
- 1 tbsp. Honey
- Pinch sea salt
- 1/4 tsp. ginger fresh or dried
- 1/2 tsp. cinnamon
- Clean, peel and de-seed the squash and cut into 1/2 inch cubes.
- Into boiling water, blanch the squash for about 6 minutes, remove and drain. Dry and toss with olive oil.
- Place on cookie sheet. Bake at 375 until tender and starting to brown. Toss every 8-10 minutes until edges are golden brown. (about 20-30 minutes)
- Mix butter, honey, salt, ginger and cinnamon.
- Remove squash from the oven and toss with honey mix.
Recipe by Joyce C Wallace, RN, Certified Health Coach. Joyce is a health advocate, avid gardener and passionate cook. She recently published a book, Navigating the Food Jungle filled with delightful recipes that are also good for you.