Spiced Honey Roast Butternut Squash

The most labor-intensive part of making this delicate side dish is peeling and dicing the butternut squash. If you can handle that task, you will be rewarded with a sweet, spiced and creamy side that’s excellent for fall and winter dinners.
Prep Time
10 mins
Cook Time
25 mins


  •  1 large (3 pounds) butternut squash, peeled and cubed
  •  2 Tablespoons olive oil
  •  Kosher salt
  •  freshly ground black pepper
  •  3 Tablespoons Danish Creamery Butter
  •  3 Tablespoons honey
  •  ½ teaspoon chili powder
  •  ½ teaspoon smoked paprika
  •  2 teaspoons apple cider vinegar


  • Preheat oven to 425° F. Line a rimmed baking sheet with foil, then spread squash in an even layer. Drizzle with olive oil, season with salt and pepper, and toss to coat.
  • Roast for 25-30 minutes, or until caramelized and tender, flipping once halfway through.
  • While squash cooks, make the glaze. Melt butter in a small skillet over medium heat. Add honey, chili powder and smoked paprika and stir to mix. Cook a few minutes until thickened and fragrant, then remove from heat and whisk in vinegar.
  • Remove squash from oven, pour half the glaze over top and toss to coat. Sprinkle with flaky salt and serve with remaining glaze on the side.

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