Honey Butter Glazed Butternut Squash
This three-ingredient fall side goes well with almost everything.
Serves4
Prep10 minutes
Cook30 minutes to 45 minutes
Butternut squash is one of the most versatile vegetables out there. You can blend it into soup, add it to salad, mash it, or turn it into fritters — it doesn’t take much to shine. Despite its chameleon-like quality in the kitchen, my personal favorite is the tried-and-true method of roasting butternut squash in the oven. Roasting caramelizes the squash’s natural sugars, bringing out a sweetness that acts as a blank canvas for flavor combinations.
Now, few things get me more excited than honey butter. While there’s nothing wrong with seasoning butternut squash with salt and pepper alone, tossing the roasted squash in honey butter adds another depth of flavor to the dish. All it takes is adding honey and unsalted butter to a small pot and whisking until smooth. Once the squash is golden-brown and tender, transfer it to a bowl or serving platter and toss with the honey butter until fully coated.
It’s the perfect balance between salty, sweet, and a little bit sticky. I love that this recipe for honey butter glazed butternut squash is easy enough to prepare for a weeknight dinner, but feels festive enough to serve during the holidays. My husband said it’s even good enough to eat for breakfast with a fried egg.
If You’re Making Honey Butter Glazed Butternut Squash, a Few Tips
- Wait to make the honey butter. While it may be tempting to make the honey butter while the squash is roasting, it’s best made as soon as it comes out of the oven. You’ll want the honey butter to be liquidy enough to fully glaze every piece of squash.
- Introduce some heat. I added red pepper flakes for a tiny bit of heat, but it’s entirely optional.
Honey Butter Glazed Butternut Squash Recipe
This three-ingredient fall side goes well with almost everything.
Prep time 10 minutes
Cook time 30 minutes to 45 minutes
Serves 4
Nutritional Info
Ingredients
- 1
large butternut squash (about 3 pounds)
- 2 tablespoons
olive oil
- 1 teaspoon
kosher salt
- 1/2 teaspoon
freshly ground black pepper
- 2 tablespoons
unsalted butter
- 2 tablespoons
honey
- 1/4 teaspoon
red pepper flakes (optional)
Instructions
Arrange a rack in the middle of the oven and heat the oven to 400˚F. Meanwhile, place 1 large butternut squash on its side. Trim off both ends with a large, sturdy knife. Stand the squash upright and cut in half lengthwise. Scrape out the seeds and any stringy bits with a spoon. Peel the skin off with a vegetable peeler. Arrange the squash halves cut side-down. Cut crosswise into 1/2-inch thick slices.
Place the squash on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil, and season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Use your hands to toss until well coated. Arrange the squash in a single layer.
Roast the squash for 20 minutes. Flip the squash halves. Continue roasting until the squash is golden brown and fork-tender, 10 to 20 minutes more.
Transfer the squash to a large bowl. Place 2 tablespoons unsalted butter, 2 tablespoons honey, and 1/4 teaspoon red pepper flakes if desired in a small saucepan over medium heat. Whisk until the butter is just melted and the mixture is smooth, about 1 minute.
Pour the honey butter mixture over the squash and gently toss until well coated on both sides.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.