The bounty from our veggie patch keeps coming! We have a quick and easy recipe to use some of those early butternuts that are ripening in your garden. Combined with Waterford Bee Company wildflower honey and the right seasonings you'll have a delicious side. You only need four ingredients (plus salt & pepper) to make an elevated side dish that involves hardly any effort. Roasting butternut squash is so easy, and we serve this simple butternut squash recipe with many seasonal meals.
The warm, sweet and savory flavor combo of squash, cinnamon, and honey is just so good in these soft, bite-sized cubes. Your house will smell irresistible. Butternut squash is really a versatile ingredient, and I can't get enough of it this time of the year.
1 butternut squash peeled, seeds removed, & cut into chunks
2 tablespoons olive oil
2 tablespoons honey (WBCo Wildflower Honey)
1/4 teaspoon ground cinnamon optional
Salt & pepper to taste
Preheat oven to 400F and move the rack to the middle position.
Cut the squash in half lengthwise and scoop out the seeds (use a spoon). Peel the squash (use a sharp knife... just cut the squash into a few pieces and then cut the skin off). Cut the squash into pieces that are roughly equal-sized. About 1" pieces.
Add the squash, oil, honey, cinnamon, and salt & pepper to a baking sheet. Toss until everything is coated. Arrange in an even layer.
Roast squash for 20-25 minutes, tossing halfway through, or until the squash is cooked. Time will vary depending on how big the pieces are.