Cinnamon Honey Butternut Squash

Why You’ll Love This Roasted Butternut Squash

There aren’t many nights that go by where you won’t find me roasting vegetables to go with dinner. It’s such an easy technique that takes little effort and allows the naturally delicious flavors of the veggies to shine through. Whether it’s Basic Roasted Cauliflower, sweet Honey Roasted Carrots, or tangy Blue Cheese Roasted Vegetables, in just a short time, your vegetables will be tender, caramelized, and super tasty!

But there is something extra delicious about roasted butternut squash because the natural sugars enhance their sweetness and lovely earthy flavor. While I often keep it simple, sometimes I like to kick up the flavor. This recipe for honey rosted butternut squash does just that, and here’s why you’ll love it.

• So flavorful. Or try this recipe that adds honey to really amp up that caramelization, plus warm cinnamon. A pinch of cayenne pepper gives it a slight bit of heat that balances out the sweetness and brings it just back over to the savory side.
• Easy preparation. With just a few simple steps you’ll be ready to pop that squash in the oven and get on to preparing the rest of your meal or continuing your weekend meal prep.
• Super versatile. I share some ideas to pair it with so you can make it a meal further down in the post. But these golden cubes are great for adding to Roasted Butternut Squash Salad, stirring into Roasted Butternut Squash Quinoa, or even piling on top of pizza.
• Works for everyone. Yes, this recipe is naturally gluten free and dairy free, and doesn’t contain any major allergens!

Recipe Ingredients and Substitutions

Here’s a quick overview of what you’ll need to make this honey roasted butternut squash. You’ll find the full amounts and detailed instructions in the recipe card at the bottom of the post.

• Butternut squash. One medium squash that has been peeled and cubed. You can also use a 2-3 pound package of pre-cut butternut squash that you can find in many grocery stores or Costco. I recommend drying the squash cubes slightly on a paper towel or kitchen towel because they sometimes have excess moisture which can prevent it from caramelizing as nicely.
• Olive oil. You can also used avocado oil or another vegetable oil.
• Honey. Feel free to substitute maple syrup for a vegan option or a slightly different flavor
• Salt.
• Cinnamon.
• Cayenne pepper. Optional, but it doesn’t actually make it hot and spicy. The tiny bit of heat gives a savory note that balances the flavors to keep it from being too sweet.

Do you have to peel butternut squash?

Technically the skin is edible. However, even after cooking it is still quite tough to chew and digest. If you are roasting it whole to scoop out later or sometimes even making Mashed Butternut Squash, you may not have to peel it. However, for recipes like this, you’ll want to peel it,.

How do you peel and cut butternut squash?

• Prep. Wash and dry the butternut squash. Using a large, sharp kitchen knife, slice off the top and bottom of the squash.
• Peel. Remove the skin with a vegetable peeler. You may need to go over each section a couple of time or use a heavy-duty peeler to fully remove the thick skin.
• Cut. Cut off the lower bulb-shaped section of the squash and cut it in half. Using a spoon, scrape out the seeds, then cut this lower portion into 3/4-inch to 1-inch cubes.
• Cube. Cut the lower portion into 3/4-inch to 1-inch cubes. Then cut the top neck section in half lengthwise and cut into 3/4-inch to 1-inch cubes.

How to Roast Butternut Squash with Honey and Cinnamon

Once you’ve cut it into cubes, here’s a quick rundown or the steps for making honey roasted butternut squash. As I mentioned, the detailed directions are down below in the recipe card.

• Preparations. Preheat your oven to 425°F. Coat a 13×18-inch baking sheet (half sheet pan) with a thin layer of olive oil.
• Season the squash. Place the chopped squash cubes on the prepared baking sheet, drizzle with the olive oil and honey, and sprinkle with salt, cinnamon, and cayenne pepper. Toss to coat. Spread the squash in a single layer on the pan.

• Roast the squash. Roast for 35-45 minutes, tossing once with a spatula, until golden brown and tender.