Honey Roasted Butternut Squash with Rosemary
A simple and delicious side dish featuring sweet caramelized butternut squash roasted with honey and fresh rosemary, perfect for cozy dinners or holiday meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 2 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes
- 3 tablespoons honey
- 2 tablespoons fresh rosemary, finely chopped (about 2–3 sprigs)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- ½ teaspoon freshly cracked black pepper (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Peel the butternut squash, slice off the ends, cut in half lengthwise, scoop out seeds, and chop into 1-inch cubes.
- In a large mixing bowl, combine the cubed squash, honey, olive oil, chopped rosemary, sea salt, and black pepper if using. Toss gently to coat evenly.
- Spread the coated squash cubes in a single layer on a rimmed baking sheet lined with parchment paper, leaving space between pieces.
- Roast in the preheated oven for 25-30 minutes, flipping the squash halfway through (around 15 minutes) for even caramelization. If honey darkens too quickly, tent loosely with foil for the last 5 minutes.
- Serve hot straight from the oven.
Notes
Use fresh rosemary for best flavor; dried rosemary can be overpowering. Toss squash gently to avoid breaking pieces. Use parchment paper or silicone mat for easy cleanup. If honey darkens too fast, tent with foil to prevent burning. For vegan version, substitute honey with pure maple syrup or agave nectar. Leftovers store well in the fridge for up to 4 days and reheat best in oven or skillet to maintain texture.
Nutrition
- Serving Size: About 1 cup (200 gra
- Calories: 120
- Fat: 3
- Carbohydrates: 28
- Fiber: 4
- Protein: 1
Keywords: honey roasted butternut squash, rosemary, roasted vegetables, easy side dish, autumn recipe, healthy side, gluten-free, vegetarian