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Honey roasted butternut squash cubes with caramelized edges and fresh thyme
Mary Johnson

Honey Roasted Butternut Squash Cubes

Bite-size butternut squash cubes roasted at high heat with olive oil, salt and pepper until browned at the edges, then tossed with a honey butter and cinnamon glaze for the last stretch in the oven so they caramelize without burning.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 side servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Squash
  • 1 medium butternut squash about 2 1/2 to 3 lb, peeled, seeded and cut into 1-inch cubes (about 6 cups)
  • 2 tablespoons olive oil
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
Honey glaze
  • 3 tablespoons honey
  • 1 tablespoon unsalted butter melted, or more olive oil
  • 1/2 teaspoon ground cinnamon
  • 1 pinch cayenne pepper optional
To finish
  • 1 teaspoon fresh thyme leaves optional
  • 1 pinch flaky sea salt optional

Equipment

  • Large rimmed half sheet pan (18 x 13 inch)
  • Sharp chef’s knife
  • Y-shaped vegetable peeler
  • Parchment paper

Method
 

  1. Place a rack in the center of the oven and heat it to 425°F (220°C). Line a large rimmed sheet pan with parchment paper.
  2. Trim both ends of the squash, peel it, cut the neck from the round bottom, halve the bottom and scoop out the seeds. Cut everything into even 1-inch cubes.
    Peeled butternut squash cut into even one-inch cubes on a cutting board
  3. Toss the cubes on the sheet pan with the olive oil, salt and pepper. Spread them in a single layer with a little space between pieces.
    Butternut squash cubes seasoned with olive oil, salt and pepper on a lined sheet pan
  4. Roast for 20 minutes, until the undersides are starting to brown.
  5. Meanwhile, stir together the honey, melted butter, cinnamon and cayenne. Drizzle it over the squash and toss gently with a spatula, turning the cubes over.
    Drizzling honey cinnamon glaze over partly roasted butternut squash cubes
  6. Roast for 10 to 15 minutes more, until the cubes are fork-tender and the edges are caramelized. Watch the last few minutes closely, since honey darkens quickly.
    Caramelized honey roasted butternut squash cubes on a sheet pan fresh from the oven
  7. Let the squash rest on the pan for 2 to 3 minutes so the glaze sets, then sprinkle with thyme and flaky salt and serve warm.
    Honey roasted butternut squash cubes with caramelized edges and fresh thyme

Notes

  • Cube size: 1-inch cubes take about 30 to 35 minutes in total. Smaller 3/4-inch cubes need about 25 minutes; 1 1/2-inch chunks need 40 to 45.
  • Why the honey goes on later: Honey browns fast at 425°F. Adding it after the first 20 minutes gives caramelized edges instead of burnt ones.
  • Crowding: If the cubes touch, use two pans. Crowded squash steams instead of browning.
  • Vegan option: Use olive oil instead of butter and maple syrup instead of honey.
  • Storage: Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat at 400°F for 8 to 10 minutes or in an air fryer at 375°F for 4 to 5 minutes.
  • Honey safety: Do not serve honey to babies under 12 months old.