Honey-Roasted Butternut Squash

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Honey-Roasted Butternut SquashRecipe
Photo: Chris Court; Styling: Carla Gonzalez-Hart


This side is simple and fabulous. The cooking is mostly hands-off, and the prep is easy. Serve the tender butternut squash in large pieces to catch every last bit of the honey butter drizzle.

Serves 8 (serving size: 3 pieces)


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2 large butternut squash, halved lengthwise and seeded (about 4 pounds)
2 tablespoons honey
1 1/2 tablespoons butter
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons finely chopped toasted pecans
1 tablespoon minced fresh flat-leaf parsley


Hands-on: 12 Minutes
Total: 1 Hour, 12 Minutes

1. Preheat oven to 400°.

2. Place squash halves, cut sides up, on a foil-lined baking sheet. Place honey and butter in a microwave-safe bowl. Microwave at HIGH 30 seconds or until butter melts; stir to combine. Brush half of honey mixture over cut sides of squash; reserve remaining honey mixture. Sprinkle squash with salt and pepper. Bake at 400° for 1 hour or until tender.

3. Carefully place squash, cut sides up, on cutting board. Halve squash lengthwise; cut each half crosswise into thirds. Place squash on a platter. Heat reserved butter mixture in microwave at HIGH 20 seconds. Drizzle remaining butter mixture over squash; sprinkle evenly with pecans and parsley.

Created date

September 2014

Nutritional Information

Calories 133
Fat 3.6 g
Satfat 1.5 g
Monofat 1.3 g
Polyfat 0.5 g
Protein 2 g
Carbohydrate 27 g
Fiber 4 g
Cholesterol 6 mg
Iron 1 mg
Sodium 147 mg
Calcium 95 mg