Roasted Butternut Squash with Honey and Nuts
Roasted Butternut Squash with Honey and Nuts is a sweet, nutty, and cozy side dish perfect for busy weeknights or holiday dinners. Easy, delicious, and beginner-friendly!
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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!
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
Calories: 87kcalCarbohydrates: 15gProtein: 1gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 2mgPotassium: 291mgFiber: 1gSugar: 11gVitamin A: 6649IUVitamin C: 10mgCalcium: 21mgIron: 1mg
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