Easy Butternut Squash Recipe

I’ve always found butternut squash a little stubborn at times—sometimes it’s watery, sometimes it’s bland. But roasting it with a few unexpected touches transforms it into something unforgettable. I love adding sage and honey because they amplify the natural sweetness and bring a fragrant, earthy vibe.
This recipe is less about perfection and more about trusting the process. It’s about embracing the charred bits and the sticky, sweet glaze that makes every bite a little more memorable.

Why I keep coming back to this

It’s the kind of dish that feels like a warm hug, especially when the air turns crisp. The combination of smoky, sweet, and herbal notes never fails to lift my spirits. Plus, it’s so forgiving—little tweaks here and there make it uniquely yours each time.

The ingredients that make it special

• Butternut squash: Sweet, dense flesh that roasts to a tender, caramelized perfection.
• Fresh sage: Herb with a piney aroma, adds earthiness and freshness.
• Honey: Natural sweetness with a sticky, shiny finish that enhances the roasting process.
• Olive oil: For roasting; choose good quality for a rich flavor.
• Red pepper flakes: Adds a subtle heat, balances the sweetness.
• Salt: Enhances all flavors, so don’t skip it.
• Lemon zest (optional): Brightens the dish with a zesty, citrusy note.

Tools of the trade for a perfect roast

• Peeler: To peel the tough skin of the squash
• Sharp chef’s knife: For precise, safe cutting of the squash
• Baking sheet: To hold the squash in a single layer for even roasting
• Small pan: To warm the honey and spice mixture
• Silicone spatula: To toss the squash and glaze evenly

Step-by-step roast with a sweet and herbal finish

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

Step 2: Peel the butternut squash. Cut into 2cm (3/4 inch) cubes.

Step 3: Toss the cubes with olive oil, salt, and a generous sprinkle of chopped sage.

Step 4: Spread on a baking sheet, ensuring they are in a single layer.

Step 5: Roast for 25-30 minutes, until edges are caramelized and squash is tender.

Step 6: While roasting, warm a tablespoon of honey and a pinch of red pepper flakes in a small pan.

Step 7: Drizzle the honey mixture over the squash, toss gently, and roast for another 5 minutes.

Step 8: Remove from oven, let rest for 5 minutes. Serve warm, garnished with more sage if desired.

Honey Sage Roasted Butternut Squash

This dish features tender butternut squash roasted until caramelized and fragrant, enhanced by fresh sage, honey, and a hint of red pepper flakes. The roasting process creates crispy edges and a sticky, sweet glaze that coats each bite with rich flavors and a satisfying texture. It’s a comforting, visually appealing side that balances sweetness with herbal earthiness.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: comfort food

Calories: 180

Ingredients Equipment Method

Ingredients

  

• 1 medium butternut squash peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon salt
• 2 tablespoons fresh sage chopped
• 1 tablespoon honey
• 1 teaspoon lemon zest optional

Equipment

• Peeler
• Sharp chef's knife
• Baking sheet
• Small pan
• Silicone spatula

Method

 

1. Preheat your oven to 200°C (390°F). This ensures it’s ready for roasting the squash to perfection.
2. Peel the butternut squash using a peeler, then cut it into 2cm (3/4 inch) cubes with a sharp knife. Aim for even pieces so they cook uniformly.
3. In a large bowl, toss the squash cubes with olive oil, salt, and chopped sage. Make sure each piece is well-coated and fragrant with the herbal aroma.
4. Spread the coated squash in a single layer on a baking sheet, ensuring they aren’t crowded. This helps them roast evenly and develop crispy edges.
5. Roast the squash in the oven for 25-30 minutes, until the edges are golden brown and caramelized, and the flesh is tender when pierced with a fork.
6. While the squash roasts, warm a tablespoon of honey and a pinch of red pepper flakes in a small pan over low heat until just bubbling and fragrant.
7. Remove the roasted squash from the oven and transfer it to a large bowl. Drizzle the warm honey mixture over the top and gently toss using a silicone spatula to coat evenly.
8. Return the glazed squash to the oven for an additional 5 minutes to allow the honey to set and create a sticky, glossy finish.
9. Remove the squash from the oven and let it rest for a few minutes. If desired, sprinkle with lemon zest for a bright, citrusy note.
10. Serve warm, garnished with extra sage if you like, and enjoy the fragrant, caramelized bites of this sweet, herbal roasted butternut squash.

Crisp edges, tender inside—what to watch for

• Edges should be golden and slightly crispy, not burnt.
• Squash should be tender when pierced with a fork.
• Honey glaze should be caramelized and sticky, not burnt or runny.

Common pitfalls and how to avoid them

• Peeling with a dull peeler or chopping unevenly.? USE a sharp knife to peel and cut; dull blades crush the squash, making uneven pieces.
• Crowding the pan.? Spread squash in a single layer; overcrowding causes steaming, not roasting.
• Burnt honey glaze.? Keep an eye on the honey glaze; it can burn quickly.
• Under or over-roasting.? Test tenderness by poking with a fork; if it slides in easily, it’s done.

This roasted butternut squash offers a cozy, slightly smoky sweetness that’s perfect for fall. The sage and honey add layers of aroma and flavor that stick to your fingers and your memory. It’s simple but feels special enough to serve alongside anything from roasted chicken to a hearty grain salad. Keep experimenting with different herbs and drizzle—this recipe is a blank canvas for your kitchen moods.

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.