How to Make Roasted Butternut Squash Recipe
Sidenote: butternut squash relies on bees for pollination. We used our Autumn Honey for this recipe, but you can use any dark, earthy honey that you like.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
- 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.
Calories: 116kcal | Carbohydrates: 24g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 20mg | Potassium: 616mg | Fiber: 4g | Sugar: 7g | Vitamin A: 18649IU | Vitamin C: 37mg | Calcium: 90mg | Iron: 1mg