roasted butternut squash with honey and cinnamon

I actually didn’t realize how much I liked butternut squash until I made this. I’m pretty familiar with acorn squash… and while it’s not bad, it just doesn’t have the depth of flavor and rich texture the butternut variety does. This recipe keeps it pretty simple and lets the squash shine. Once you peel the cut the squash, it’s pretty much set it and forget it. Enjoy!

roasted butternut squash with honey and cinnamon
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2-3 lbs of butternut squash (2 medium size squashes)
  • ¼ cup honey
  • 2 teaspoons cinnamon
  • 3 tablespoons olive oil
  • a light dusting of sea salt
  1. Cut about ¼ inch off of each end of the squash and then peel, cut in half lengthwise, deseed, and cube the squash.
  2. Preheat oven to 375 degrees
  3. In a large bowl, combine honey and olive oil.
  4. Toss the squash in the honey and olive oil until evenly coated.
  5. On a nonstick baking sheet or one lined with parchment paper, place the squash in one layer and sprinkle with the cinnamon and a light dusting of sea salt.
  6. Roast for 45 minutes to an hour, until the squash is tender when poked with a toothpick.

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