5.0 from 24 votes
Best Roasted Butternut Squash Recipe with Honey and Lemon
Roasted butternut squash makes an elegant side dish for any occasion. Butternut squash cubes are tossed with olive oil and warm spices and roasted until caramelized, then topped with honey, lemon and cilantro.
Prep Time
10 mins
Cook Time
10 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
- Make sure the baking sheet is not overcrowded otherwise the butternut squash will steam and won't be caramelized.
- Store the leftovers in an airtight container and refrigerate for up to 5 days. Reheat in the oven at 325 degrees F for 15 minutes.
- To freeze, arrange the roasted butternut squash on a baking sheet lined with parchment paper and freeze for 1 hour. Transfer to a freezer bag or freezer-safe container and freezer for up to 3 months. To serve, thaw in the fridge overnight and then reheat.
- You can use the leftovers to make roasted butternut squash salad.
Nutrition Information
Calories
163kcal
(8%)
Carbohydrates
22g
(7%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Sodium
8mg
(0%)
Potassium
477mg
(14%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
13388IU
(268%)
Vitamin C
32mg
(36%)
Calcium
72mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
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.