Roasting winter squash is so easy, and the caramelized sweetness is pure comfort. A drizzle of honey, orange zest, and crunchy pecans make it a little fancy but still simple enough for any night.
I used leftovers from this gratin, and it was the perfect amount for one more side dish!
Roasted Butternut Squash
It’s just fancy enough for a holiday table but simple enough for a busy weeknight. If you’ve never roasted butternut squash before, don’t worry—I’ll walk you through it step by step so you’ll nail it on the first try!
As a food blogger and home cook, I love making simple, family-friendly recipes, and this one is definitely a winner!
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Ingredients
- Olive oil – I love olive oil for roasting vegetables, it adds just the right amount of richness without overpowering the squash's natural sweetness.
- Honey – It’s not too much, just enough to balance things out. Feel free to substitute honey with maple syrup or agave (less sweet flavor).
- Butternut squash – I keep it simple by using winter squash, or smaller pumpkins. Peeled and chopped, it roasts up so nicely and takes on all those delicious flavors.
- Orange juice – I love using fresh orange juice for a little burst of citrus, it pairs perfectly with the squash.
- Orange zest – The zest really amps up that orange flavor. It’s one of my favorite little tricks for adding extra freshness to any dish.
- Pecans – Nuts add the needed crunch here, swap pecans for walnuts or sliced almonds.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Roasted Butternut Squash Bites
- Prep the squash: Preheat the oven to 350°F. Slice the squash into ¼-inch thick pieces. For a fun touch, use a cookie cutter to create shapes like stars!
- Mix the glaze: In a large bowl, toss the squash slices with olive oil, honey, cinnamon, orange juice, and zest until well coated.
- Arrange & bake: Spread the butternut squash slices on a parchment-lined baking sheet and sprinkle with chopped pecans.
- Roast: Bake for 25-30 minutes, or until the squash is tender and slightly caramelized.
- Serve: Drizzle with extra honey before serving. Enjoy!
What’s the Best Butternut Squash for Roasting?
Butternut squash typically comes in one variety (Cucurbita moschata), but there are some variations to it. However to keep things simple, use any standard winter squash.
Winter Squash Tips: I always look for squash that’s heavy for its size with a thick neck and a deep beige color—that’s where you get the most sweet, creamy flesh.
If the skin is matte (not shiny), even better! That usually means it’s perfectly ripe. I'd also avoid any with soft spots or bruises because nobody wants a mushy squash!
Tips
- Make it dairy-free by swapping honey for maple syrup if needed.
- Try different nuts – Walnuts, almonds, or pistachios work beautifully too.
- Don't throw away the seeds! Did you know that butternut squash seeds are edible and can be roasted the same way like pumpkin? I usually clean them and toast the seeds in air fryer for a quick, long-lasting snack!
- If you want to use pumpkin for this recipe I recommend sugar pumpkin or kabocha.
- Add a pinch of salt to balance the sweetness and enhance the flavors. It will not make your dish salty!
- Make it a meal – Serve over a bed of greens with goat cheese/blue cheese and a balsamic glaze drizzle.
What to Serve With Roasted Butternut Squash
This dish is versatile and pairs well with many meals. My favorite ways to serve it:
- Yogurt & granola – Makes a surprisingly delicious sweet-savory breakfast.
- Roast chicken
- Quinoa salad
- Grilled meats – Pairs wonderfully with pork chops or steak.
Freezing And Storing Instructions
- To Store. Keep leftovers in an airtight container in the fridge for up to 4 days.
- To Freeze. Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- To Reheat. Warm in a 350°F oven for 10 minutes, or microwave in short bursts.
More Pumpkin and Butternut Squash Recipes
- Air Fryer Pumpkin Fries
- Brown Sugar Butternut Squash
- Honey Roasted Pumpkin Seeds
- Butternut Squash Gratin
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Recipe Card
Roasted Butternut Squash with Honey and Nuts
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INGREDIENTS
- 1 ½ teaspoon olive oil
- 2 tablespoon honey
- 1 tablespoon freshly squeezed orange juice
- 1 teaspoon orange zest
- ¼ teaspoon ground cinnamon, high quality
- 1 tablespoon pecan nuts, roughly chopped
- 11 ounces peeled butternut squash*, seeds removed
INSTRUCTIONS
- Prep the winter squash: Preheat the oven to 350°F. Slice the squash into ¼-inch thick pieces. For a fun touch, use a cookie cutter to create shapes like stars!11 ounces peeled butternut squash*
- Mix the glaze: In a large bowl, toss the squash slices with olive oil, honey, cinnamon, orange juice, and zest until well coated.1 ½ teaspoon olive oil, 2 tablespoon honey, 1 tablespoon freshly squeezed orange juice, ¼ teaspoon ground cinnamon, 1 teaspoon orange zest
- Arrange & bake: Spread the squash slices on a parchment-lined baking sheet and sprinkle with chopped pecans.1 tablespoon pecan nuts
- Roast: Bake for 25-30 minutes, or until the squash is tender and slightly caramelized.
- Serve: Drizzle with extra honey before serving. Enjoy!
VIDEO
NOTES
- *For this recipe I used whatever was left from my butternut squash gratin recipe.
- This recipe makes about 4-6 side dish servings.
- To Store. Keep leftovers in an airtight container in the fridge for up to 4 days.
- To Freeze. Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- To Reheat. Warm in a 350°F oven for 10 minutes, or microwave in short bursts.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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