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.
Servings: 6 servings
Calories: 163kcal
Ingredients
- 1 large butternut squash
- ¼ cup olive oil extra virgin
- 1 ½ teaspoon cumin
- 1 teaspoon cloves
- 1 tsp allspice
- ½ lemon juice of
- ½ cup cilantro chopped
- 2 tablespoon 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.
Video
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
Calories: 163kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 8mg | Potassium: 477mg | Fiber: 3g | Sugar: 9g | Vitamin A: 13388IU | Vitamin C: 32mg | Calcium: 72mg | Iron: 1mg