Simple Butternut Squash Recipe

Butternut squash often feels like a winter staple, but roasting it with a twist can bring a fresh perspective. I like to add a splash of lemon and a drizzle of honey to cut through the natural sweetness, creating a balance that’s both comforting and lively. This recipe is about embracing the imperfect, the slightly charred bits, and the sweet-sour glaze that ties it all together.

Why this simple roast keeps calling me back.

It’s the way the roasted edges caramelize, bringing a smoky sweetness that’s addictive. The quick tang of lemon and vinegar never feels overdone, just enough to lift the hearty squash. Plus, it’s flexible—serve it solo, toss into salads, or spoon over grains. It’s honest, straightforward, and always a little different each time I make it.

Breaking down the ingredients you’ll need.

• Butternut squash: Sweet and nutty, it’s the star. Use a firm, heavy squash for the best flavor.
• Olive oil: For roasting, adds richness. Switch to avocado oil for higher heat.
• Salt: Enhances sweetness and balances flavors. Sea salt works beautifully.
• Cinnamon: A pinch adds warmth, but skip if you prefer a pure squash flavor.
• Lemon juice: Brightens everything, making the flavors pop.
• Honey: Adds a mellow sweetness, balancing acidity of vinegar.
• Apple cider vinegar: Gives a tangy kick, essential for the glaze.

Tools and equipment you’ll want nearby.

• Vegetable peeler: To peel the squash efficiently and safely.
• Sharp chef’s knife: For cutting the squash into uniform cubes.
• Baking sheet: To roast the squash evenly.
• Parchment paper: To prevent sticking and make cleanup easier.
• Small bowl: To mix the glaze ingredients.

Step-by-step guide to oven-roasted butternut squash with a zing.

Step 1: Preheat your oven to 200°C (390°F).

Step 2: Peel the butternut squash carefully with a sharp vegetable peeler.

Step 3: Cut the squash into roughly 2-inch cubes, removing seeds and stringy bits.

Step 4: Toss the cubes with olive oil, salt, a pinch of cinnamon, and a splash of lemon juice.

Step 5: Spread the squash on a baking sheet lined with parchment, keeping pieces spread out.

Step 6: Roast for 25-30 minutes until golden and caramelized, shaking halfway through.

Step 7: While roasting, prepare a quick glaze: mix honey and apple cider vinegar.

Step 8: Once squash is tender and edges are crispy, brush with the glaze during the last 5 minutes.

Step 9: Remove from oven, let rest for 5 minutes. Serve warm, drizzled with fresh herbs.

Oven-Roasted Butternut Squash with Lemon-Honey Glaze

This dish features tender, caramelized butternut squash roasted to perfection, with edges that are crispy and slightly charred. The squash is tossed in a simple glaze of lemon juice, honey, and vinegar that adds brightness and a touch of sweetness, resulting in a visually appealing and flavorful side dish or salad addition. The final texture is soft yet slightly chewy with a glossy, caramelized exterior.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Healthy

Calories: 120

Ingredients Equipment Method

Ingredients

  

• 1 medium butternut squash firm and heavy for best flavor
• 2 tablespoons olive oil or avocado oil for higher heat
• 1/2 teaspoon sea salt to taste
• a pinch cinnamon optional for warmth
• 1 tablespoon lemon juice brightens the dish
• 1 tablespoon honey for sweetness
• 1 tablespoon apple cider vinegar for tang and glaze

Equipment

• Vegetable peeler
• Sharp chef's knife
• Baking sheet
• Parchment paper
• Small bowl

Method

 

1. Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper for easy cleanup.
2. Peel the butternut squash carefully with a vegetable peeler until smooth and free of skin.
3. Slice the squash in half, then scoop out the seeds and stringy bits. Cut the flesh into roughly 2-inch cubes for even roasting.
4. In a large bowl, toss the cubes with olive oil, salt, and a pinch of cinnamon if using, until evenly coated. Squeeze in the lemon juice and toss again.
5. Arrange the coated squash pieces on the prepared baking sheet in a single layer, keeping them spaced out for even roasting.
6. Roast in the oven for 25-30 minutes until the edges are golden brown and caramelized, shaking the pan halfway through to promote even browning.
7. While the squash roasts, whisk together honey and apple cider vinegar in a small bowl to create a quick glaze.
8. Once the squash is tender and edges are crispy, remove from the oven and brush generously with the honey-vinegar glaze. Return to the oven for an additional 5 minutes to set the glaze.
9. Remove from the oven and let rest for a few minutes. Drizzle with extra lemon juice if desired and sprinkle with fresh herbs or additional salt to taste.

Cooking checkpoints and tips to perfect your squash.

• Look for a deep, caramel color on the edges, indicating caramelization.
• Smell the squash—should have a sweet, nutty aroma with a hint of cinnamon.
• Test the tenderness by poking with a fork; it should slide in easily without resistance.

Common mistakes and how to fix them.

• Overcooked and mushy squash.? If squash is soggy, roast at a slightly higher temperature or for a shorter time.
• Over-torched edges.? If squash burns before tender, lower oven temp or cover with foil.
• Clumpy or overly sticky glaze.? If glaze is too thick, add a splash of water or vinegar.
• Sticking and tearing during removal.? If squash sticks to the pan, use parchment or a light oil coating.

This simple roast elevates the humble butternut squash with a brightness that surprises. It’s perfect for chilly evenings when you want cozy but also crave a hint of tang. Feel free to sprinkle some toasted seeds or crumble feta on top for extra texture and flavor. It’s a dish that invites improvisation, so make it your own.

Himani Jawa

Hi there! I’m Himani and welcome to Val’s Recipe Box. This little corner of the internet didn’t begin with me.
It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.