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There's something magical about autumn on Maryland's Eastern Shore. When the cool breeze starts rolling in and the leaves begin their colorful transformation, I know it's time to break out my favorite fall vegetable recipe: honey-glazed roasted butternut squash. This dish has become a seasonal staple in our kitchen, combining the natural sweetness of butternut squash with the rich, complex flavors of raw honey.
My friend Joyce, an avid organic gardener here on the Eastern Shore, first inspired this recipe years ago. Every fall, she sends me home with bags overflowing with freshly harvested butternut squash from her garden. After years of experimenting in the kitchen, I've perfected this simple yet impressive side dish that transforms humble squash into something truly special.
What Makes This Honey-Glazed Butternut Squash Special
This roasted butternut squash recipe stands out because it strikes the perfect balance between sweet and savory. The honey glaze caramelizes beautifully in the oven, creating golden-brown edges with a slightly crispy exterior while keeping the inside tender and creamy. Unlike recipes that rely on maple syrup or brown sugar, using pure raw honey adds depth and complexity that processed sweeteners simply can't match.
The combination of warm spices—cinnamon and ginger—complements the squash's natural nuttiness while the honey brings everything together with its smooth, floral sweetness. We love using our Buckwheat Honey or our fall Wildflower Honey for this recipe, as their rich, complex notes pair beautifully with fall vegetables.
Understanding Butternut Squash: A Fall Favorite
Butternut squash has a fascinating history. It was created by a man who purchased land to spend more time outdoors and didn't want to watch it "sit idle." After unsuccessfully growing corn, he began experimenting with crossing different squash varieties. By crossing gooseneck squash with other varieties, he developed what we now know as butternut squash—a sweet, versatile winter squash that's become a fall cooking essential.
Interestingly, butternut squash is technically a fruit, not a vegetable! Its taste and texture resemble both pumpkin and sweet potato, which is why honey works so wonderfully with it. The natural sugars in the squash caramelize during roasting, creating those deliciously sweet, crispy edges we all love.
Fun fact: Butternut squash relies on bees for pollination. Every squash you enjoy exists because of the incredible work of honeybees visiting flowers and transferring pollen. It's yet another reminder of how interconnected our food system is with these amazing pollinators.
Ingredients You'll Need
This recipe uses simple, wholesome ingredients you likely already have in your pantry:
For the Squash
- 5 cups butternut squash (about 1 medium squash, 2-3 pounds)
- 1 teaspoon olive oil
- Sea salt to taste
For the Honey Glaze
- 1 tablespoon Bee Inspired Honey (we recommend Buckwheat or Wildflower varietals)
- 1½ teaspoons butter
- ½ teaspoon ground cinnamon
- ¼ teaspoon fresh ginger (or ground ginger)
- Pinch of sea salt
For Garnish (optional)
Fresh chopped cilantro or parsley
How to Make Honey-Glazed Roasted Butternut Squash
Step One: Prepare the Butternut Squash
Start by cleaning your butternut squash thoroughly with a vegetable brush under cool running water. This removes any dirt or residue from the outer skin. Using a sharp vegetable peeler, carefully peel away as much of the tough outer layer as possible. The skin is relatively smooth compared to other winter squashes, but it's still thick, so take your time and work in downward strokes from the stem end.
Cut off both ends of the squash, then slice it in half lengthwise. Use a large spoon to scoop out all the seeds and stringy pulp from the center cavity. Save those seeds! You can roast them separately with a little salt for a nutritious snack.
Cut the squash into ½-inch cubes. Try to keep the pieces roughly the same size so they cook evenly. Don't worry if some pieces around the bulbous bottom section are slightly irregular—they'll still taste delicious. You should end up with approximately 5 cups of cubed squash.
Step Two: Blanch the Squash
Bring a large pot of water to a rolling boil over high heat. Add your cubed squash and blanch for about 6 minutes. This pre-cooking step is crucial—it jump-starts the cooking process and ensures your squash will be perfectly tender after roasting without becoming mushy.
After 6 minutes, carefully drain the squash thoroughly in a colander. The squash will be hot, so handle with care. Pat the pieces dry with a clean kitchen towel or paper towels. This step is important because it removes excess moisture, which helps the squash develop those beautiful caramelized edges during roasting instead of steaming.
Transfer the dried squash to a large bowl and drizzle with 1 teaspoon of olive oil. Toss gently until every piece is lightly coated with the oil. The oil helps the squash brown and prevents sticking to the baking sheet.
Step Three: Roast the Squash
Preheat your oven to 375°F (190°C). Line a large cookie sheet or baking sheet with parchment paper, or lightly grease it with olive oil or cooking spray.
Spread your oiled squash cubes in a single layer on the cookie sheet, making sure pieces aren't touching or overlapping too much. Overcrowding prevents proper caramelization, so use two baking sheets if necessary to give your squash plenty of room.
Place the baking sheet in the preheated oven and roast until the squash is tender and starting to brown, about 20-30 minutes total. Every 8-10 minutes, remove the pan from the oven and use a spatula to toss the squash pieces, redistributing them on the sheet. This ensures even browning on all sides.
You're looking for tender squash with golden-brown edges. The pieces should be fork-tender and have some beautifully caramelized spots. The edges should look slightly crispy and golden. If they need a bit more color, give them another 5 minutes in the oven.
Step Four: Make the Honey Glaze
While the squash is roasting, prepare your honey glaze. In a small bowl, combine 1½ teaspoons of butter (softened or melted), 1 tablespoon of Bee Inspired Honey, a pinch of sea salt, ¼ teaspoon of ginger (fresh or dried), and ½ teaspoon of cinnamon.
If your butter is cold, you can gently melt it in the microwave for 10-15 seconds or in a small saucepan over very low heat. Mix everything together with a spoon or small whisk until well combined and smooth. The mixture should be pourable but thick enough to coat the back of a spoon. Set aside until the squash is ready.
Step Five: Glaze and Serve
Remove the roasted squash from the oven when it's tender, beautifully caramelized, and golden brown on the edges. While the squash is still warm (this is important!), immediately drizzle the honey-butter-spice mixture over the top.
Gently toss the squash with the glaze using a spatula or large spoon, making sure every piece gets coated with the sweet, spiced mixture. The residual heat from the squash will help the glaze melt evenly and cling to each piece, creating that gorgeous glossy finish we love.
Transfer to a serving dish and, if desired, garnish with freshly chopped cilantro or parsley. The bright green herbs add a pop of color and fresh flavor that balances the sweet, spiced squash perfectly. Serve immediately while warm for the best texture and flavor.
Tips for Perfect Roasted Butternut Squash Every Time
Choose the Right Squash: Look for butternut squash that feels heavy for its size with smooth, unblemished skin. Avoid squash with soft spots or discoloration. The neck of the squash (the cylindrical part) contains more usable flesh and fewer seeds, so larger necks mean more yield.
Peel Thoroughly: Use a vegetable brush to clean the squash well before peeling. Peel away as much of the outer layer as possible with your vegetable peeler—any remaining skin can be tough to eat.
Cut Uniformly: Cutting the squash into consistent ½-inch cubes ensures even cooking. Pieces that are too large will take longer to cook, while smaller pieces may burn.
Don't Skip Blanching: While you can roast raw squash cubes, blanching first significantly improves the final texture and reduces overall cooking time. It also helps prevent the outside from overcooking before the inside is tender.
Use High-Quality Honey: The type of honey you use dramatically affects the final flavor. Darker honey varieties like Buckwheat or Bamboo Honey provide robust, complex flavors that stand up to roasting temperatures, while Fall Wildflower Honey offers beautiful seasonal notes.
Toss Regularly: Don't skip the tossing every 8-10 minutes! This ensures even browning and prevents burning on one side.
Glaze While Hot: Add the honey glaze immediately after removing the squash from the oven. The residual heat helps the butter melt and the glaze distribute evenly.
Delicious Variations to Try
This honey-glazed butternut squash recipe is wonderfully versatile. Here are some of our favorite variations:
Garlic Lover's Version: Slice 4-6 garlic cloves and toss them with the squash before roasting. The garlic will become sweet and mellow as it caramelizes alongside the squash.
Root Vegetable Medley: Mix in quartered onions, sweet potato chunks, or other root vegetables like carrots and parsnips. Just make sure everything is cut to similar ½-inch sizes for even cooking, and you may need to increase the roasting time slightly.
Caramelized Onion Topping: After roasting and glazing, toss the squash with caramelized onions and extra fresh cilantro for an elevated presentation perfect for holiday gatherings.
Spicy Honey Glaze: Add a pinch of cayenne pepper to the glaze, or use hot honey in place of regular honey for a sweet-heat combination that's absolutely addictive.
Herb-Crusted: Toss the roasted squash with fresh thyme, rosemary, or sage leaves before adding the honey glaze. The herbs add an aromatic, savory dimension.
Nutty Crunch: Sprinkle toasted pecans, walnuts, or pumpkin seeds over the glazed squash just before serving for added texture and nutrition.
Celebrate fall holistically with our Autumn Harvest Bundle
Serving Suggestions
This honey-glazed roasted butternut squash shines as a side dish but also works beautifully in various applications:
As a Side Dish: Serve alongside roasted chicken, pork chops, or as part of your Thanksgiving spread. It pairs wonderfully with proteins and complements other fall vegetables. The sweet-savory profile makes it a crowd-pleaser at any autumn gathering.
In Salads: Let the squash cool to room temperature and add it to mixed greens with goat cheese, toasted pecans, dried cranberries, and a honey balsamic vinaigrette. The combination of warm spiced squash with cool, crisp greens is irresistible.
Over Quinoa or Rice: Create a vegetarian grain bowl by serving the glazed squash over quinoa or brown rice with sautéed kale, chickpeas, and a drizzle of tahini. Add some dried cranberries for extra sweetness.
In Pasta: Toss with your favorite pasta (we love it with penne or rigatoni), fresh sage, a splash of pasta water, and some crumbled goat cheese for a simple yet elegant fall dinner.
Breakfast Hash: Cube any leftovers and sauté with diced onions and eggs for a delicious breakfast hash. The sweetness of the honey-glazed squash pairs beautifully with savory eggs.
On Toast: Mash leftover squash and spread it on toasted sourdough bread, topped with a fried egg and a sprinkle of red pepper flakes for an elevated breakfast or lunch.
Storage and Reheating
Refrigerator: Store leftover honey-glazed butternut squash in an airtight container in the refrigerator for up to 5 days. The flavors actually develop and deepen as it sits, making leftovers even more delicious. The cinnamon and ginger notes become more pronounced.
Freezing: While we don't typically recommend freezing glazed vegetables (the texture can become softer upon thawing), you can freeze plain roasted butternut squash (before adding the honey glaze) for up to 3 months. Store in freezer-safe containers or bags. Thaw in the refrigerator overnight, then reheat and add fresh glaze before serving.
Reheating: The best way to reheat is in a 350°F oven for 10-15 minutes until warmed through. Spread the squash on a baking sheet and cover loosely with foil to prevent drying out. This method helps maintain the slightly crispy edges. You can also reheat in a skillet over medium heat, adding a tiny touch more butter or oil to prevent sticking. Microwave reheating works in a pinch (1-2 minutes on high) but may result in softer texture without the crispy edges.
The Best Honey for This Recipe
Not all honey is created equal, and the variety you choose significantly impacts your dish's final flavor. Here at Bee Inspired Goods, we offer several honey varietals that work beautifully with butternut squash:
Buckwheat Honey: With its robust, molasses-like flavor and dark color, Buckwheat honey stands up beautifully to roasting. It adds depth and complexity that complements the squash's natural sweetness without being overpowering. This is our top choice for this recipe.
Wildflower Honey: This seasonal favorite captures the essence of autumn with its rich, complex flavor profile from diverse fall blooms. It's our go-to choice for this recipe and brings beautiful late-season floral notes that pair perfectly with cinnamon and ginger.
Sourwood Honey: Known as the "Queen of Honeys," Sourwood honey offers a buttery, smooth flavor with hints of anise and spice. This unique varietal beautifully enhances roasted vegetables and adds an elegant, sophisticated note to the glaze.
All our honey is raw, minimally filtered, and unpasteurized, meaning it retains natural flavor compounds and bee pollen that processed honey loses. This makes a noticeable difference in both taste and quality. When you use our Eastern Shore honey, you're getting pure, authentic honey straight from local hives.
Frequently Asked Questions
Can I use pre-cut butternut squash?
Absolutely! Pre-cut butternut squash from the grocery store works perfectly and saves significant prep time. Just measure out 5 cups, skip the peeling and cutting steps, and proceed directly to blanching. This is a great time-saver for busy weeknights.
Do I have to blanch the squash first?
While blanching isn't strictly necessary, it significantly improves the final texture and ensures the squash becomes perfectly tender in the 20-30 minute roasting time. Without blanching, you'll need to roast the squash for 45-60 minutes at 400°F, and the results may be less consistent—some pieces might be mushy while others are undercooked.
Can I substitute the honey with maple syrup?
While you can use maple syrup, the flavor profile will be different. Honey provides natural moisture retention and complex flavor notes that maple syrup doesn't offer. The glaze won't have the same glossy finish either. If you're looking for the signature taste of this recipe, we strongly recommend sticking with raw honey.
Can I use dried ginger instead of fresh?
Yes! The recipe calls for ¼ teaspoon of ginger, which works whether you use fresh grated ginger or ground dried ginger. Fresh ginger will provide a slightly brighter, more pungent flavor, while dried ginger offers a warmer, more mellow spice note.
Is butternut squash nutritious?
Yes! Butternut squash is a good source of fiber, vitamins, and minerals, including vitamin A and vitamin C. It's also naturally low in calories and contains no cholesterol. Pairing it with honey adds natural sweetness without refined sugar.
Can I make this recipe ahead?
Yes! You can prep the squash (peel, cube, and blanch) up to 2 days in advance. Store the prepared cubes in an airtight container in the refrigerator until you're ready to roast. You can also make the full recipe ahead and reheat before serving—the flavors actually improve overnight as the spices meld together.
What other squashes work with this recipe?
This recipe works well with acorn squash, delicata squash, kabocha squash, or even sweet potatoes. Keep the same ½-inch cube size and blanching/roasting method. Cooking times may vary slightly depending on the variety, so check for tenderness with a fork starting at 20 minutes.
Why is my butternut squash mushy?
Overcooking or over-blanching causes mushy squash. Keep the blanching time to exactly 6 minutes, and keep a close eye during roasting. Test for doneness after 20 minutes—the squash should be tender but still hold its shape with slightly firm edges.
Can I double this recipe?
Absolutely! Double all ingredients and use two baking sheets to ensure the squash has enough room to caramelize properly. You may need to rotate the pans halfway through roasting for even browning.
What if I don't have cinnamon or ginger?
While cinnamon and ginger add wonderful warmth and complexity, you can omit them if needed. The honey and butter will still create a delicious glaze. Alternatively, try substituting with nutmeg, allspice, or pumpkin pie spice for different flavor profiles.
Serve this squash as a side at your Thanksgiving dinner
Why Cooking with Honey Matters
When you cook with raw honey, you're not just adding sweetness—you're supporting sustainable beekeeping and enjoying a natural sweetener with complex flavors that vary by floral source. Every jar of our honey represents the hard work of thousands of honeybees visiting millions of flowers across the country.
Our beekeeping practices prioritize the health and wellbeing of our honeybee colonies. We harvest responsibly, ensuring our bees have plenty of honey stores for themselves throughout the year. When you choose Bee Inspired Goods honey, you're supporting ethical, sustainable beekeeping that benefits both bees and the environment.
Make It Your Own
We encourage you to experiment with this recipe and make it your own! Try different honey varietals from our Eastern Shore Honey collection to discover which flavors you love most. Add your favorite herbs and spices, mix in other vegetables, or create new serving combinations. Some of our customers love adding a splash of balsamic vinegar to the glaze for extra tang, while others prefer a sprinkle of smoked paprika for depth.
This roasted butternut squash recipe is more than just a side dish—it's a celebration of fall flavors, sustainable farming, and the incredible partnership between bees and agriculture. Whether you're preparing a simple weeknight dinner or planning your holiday menu, this easy, delicious recipe will become a seasonal favorite in your home, just as it has in ours.
Happy cooking, and may your kitchen be filled with the sweet aromas of honey and roasted squash all autumn long!
