5 from 16 votes
Best Roasted Butternut Squash Recipe with Honey and Lemon
This recipe features roasted butternut squash cubes seasoned with warm spices like cumin, cloves, and allspice, then finished with honey, fresh lemon juice, and cilantro. The roasting creates caramelized edges and tender centers, balanced by the sweetness from honey and brightness from lemon and cilantro.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
6
servings
Calories:
163 kcal
Course:
Side Dish
Cuisine:
Mediterranean
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 163
% 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.