Best Roasted Butternut Squash Recipe with Honey and Lemon
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
163 kcal
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Course
Side Dish
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Cuisine
Mediterranean
Best Roasted Butternut Squash Recipe with Honey and Lemon
Description
The Best Roasted Butternut Squash Recipe with Honey and Lemon starts by peeling and cubing a large butternut squash, then tossing it with extra virgin olive oil and aromatic spices including cumin, cloves, and allspice. Roasting at a high temperature caramelizes the squash, resulting in golden, tender cubes.
The combination of sweet honey drizzled over and fresh lemon juice squeezed on top after roasting adds layers of flavor contrasting the warm spices. Chopped cilantro introduces a fresh herbal note that livens the dish.
This roasted squash works well as a side dish in fall or winter meals and can be incorporated into salads or served alongside proteins. The texture is soft with crispy caramelized edges.
To ensure caramelization, avoid overcrowding the baking sheet. Leftovers keep up to 5 days refrigerated and reheat well in the oven. This squash freezes well when flash-frozen on a baking sheet first, then stored in airtight containers for up to 3 months.
Ingredients
- 1 large butternut squash
- 1/4 cup olive oil extra virgin
- 1 1/2 tsp cumin
- 1 tsp cloves
- 1 tsp allspice
- 1/2 lemon juice of
- 1/2 cup cilantro chopped
- 2 tbsp honey
Instructions
- Preheat the oven to 425 degrees F and coat a baking sheet with cooking spray.
- Clean and dry the butternut squash. Cut it in half length wise and take the seeds and stringy parts out using a spoon. Pierce each half a few times using a fork and microwave on high for 3 minutes. Let it cool for a minute and then peel the butternut squash using a vegetable peeler.
- Slice the butternut squash into 1-inch thick pieces and then cut it into 1-inch cubes.
- Toss the butternut squash cubes with the olive oil, cumin, cloves and allspice. Arrange on the baking sheet in one single layer and make sure not too overcrowd the baking sheet.
- Roast in the oven for 15 minutes. Using a spatula, turn and flip the butternut squash cubes and then roast for another 15 minutes until caramelized and golden.
- Transfer to a serving dish, then top with lemon juice, chopped cilantro and honey.
Notes
- Do not overcrowd the baking sheet to ensure caramelizing rather than steaming.
- Leftover roasted butternut squash stores in an airtight container refrigerated for up to 5 days.
- Reheat leftovers in an oven preheated to 325°F for about 15 minutes for best texture.
- Freeze by spreading roasted squash on a parchment-lined baking sheet for 1 hour, then transfer to freezer bags; keep frozen up to 3 months.
- Thaw frozen squash overnight in the refrigerator before reheating to serve.
- Leftover roasted squash can be used to make salads or other dishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Calories | 163kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 8mg | 0% |
| Potassium | 477mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 13388IU | 268% |
| Vitamin C | 32mg | 36% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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