4.8 from 36 votes
Roasted Butternut Squash
This Oven Roasted Butternut Squash recipe is melt-in-your-mouth good! Made with maple syrup, honey and melted butter, it's tasty enough for a special occasion like Thanksgiving and Christmas holidays, yet easy enough for a weeknight meal!
Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 8 servings
Calories: 169 kcal
Course:
Side Dish
Cuisine:
Mexican
Ingredients
For the squash
- 2 large butternut squash, peeled and sliced in half lengthwise
- 4 tablespoons unsalted butter, melted
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 2 teaspoons honey
For drizzle and topping
- 1 tablespoon maple syrup
- 1 tablespoon lime juice (about the juice of 1/2 lime)
- chopped pecans, for garnish
- chopped cilantro for garnish
Instructions
- Preheat oven to 400°F. Line two large baking sheets with parchment paper and set aside.
- Remove and discard seeds from butternut squash. Place butternut squash onto a cutting board cut side down and slice into evenly thick half-moon slices (see photos above)*. Place in a large mixing bowl.
- In a small bowl, whisk together melted butter, cumin, coriander, cinnamon and honey. Pour onto the sliced butternut squash and toss together until all the pieces are coated.
- Place butternut squash on prepared baking sheets in a single layer. Bake for 20 minutes.
- Flip squash over and bake for another 20 minutes, making sure to rotate the baking sheets in the oven.
- While squash is baking, whisk together maple syrup and lime juice in a small bowl.
- Transfer squash to a serving dish and drizzle with maple syrup mixture. Garnish with chopped pecans, cilantro and serve.
Cup of Yum
Notes
- To save some time, you can buy pre-peeled and cubed butternut squash at your grocery store! The average butternut squash weighs about 2 lbs, so you'll need about 4 lbs total.
- If using cubed butternut squash, the cook time will need to be reduced since the pieces are much smaller and cook faster. Try roasting for 15 minutes on one side, flip the pieces over and roast for another 15.
Nutrition Information
Serving
1/8th of recipe
Calories
169kcal
(8%)
Carbohydrates
31g
(10%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Cholesterol
15mg
(5%)
Sodium
11mg
(0%)
Potassium
829mg
(24%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
24000IU
(480%)
Vitamin C
70mg
(78%)
Calcium
140mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 169
% Daily Value*
| Serving | 1/8th of recipe | |
| Calories | 169kcal | 8% |
| Carbohydrates | 31g | 10% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 15mg | 5% |
| Sodium | 11mg | 0% |
| Potassium | 829mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 24000IU | 480% |
| Vitamin C | 70mg | 78% |
| Calcium | 140mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.