Honey-Glazed Butternut Squash

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Honey Glazed Roasted Butternut Squash on plate garnished with chopped parsley

Our Honey-Glazed Butternut Squash is as delicious as it is simple to prepare! My friend Joyce is not only an amazing chef, 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 squash 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 is 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 about the fall. Pumpkin goes into everything: lattes, 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 rely 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.

The Best Butternut Squash

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’s 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 bacon, parmesan cheese, or caramelized jalapeños after roasting

Try our Glazed Butternut Squash, post a picture, and use the hashtag #waxingkararecipes on Instagram. We love seeing your photos!

Honey Glazed Roasted Butternut Squash on plate garnished with chopped parsley

Honey-Glazed Butternut Squash

Course: Side Dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4
Calories: 115kcal

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  • 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. Waxing Kara 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.


Calories: 115kcal | Carbohydrates: 24g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 20mg | Potassium: 616mg | Fiber: 3g | Sugar: 6g | Vitamin A: 18650IU | Vitamin C: 36.7mg | Calcium: 90mg | Iron: 1.3mg

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.

About the Author


Kara waxes about the bees, creates and tests recipes with her friend Joyce, and does her best to share what she’s learned and continues to learn about the bees, honey, ingredients we use and more.

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