Honey Thyme Roasted Butternut Squash

May the combination of sweet and savory in this delicious butternut squash bring every table a little closer together.

Servings
8
Active Time
15 minutes
Total Time
55 minutes
Honey Thyme Roasted Butternut Squash

1. Preheat oven to 400°F. Line baking sheet with foil. Cut ends off squash; pierce skin with fork. Place in microwave-safe dish; microwave on HIGH 5–6 minutes. Peel both squash and cut in half lengthwise; remove seeds and pulp and cut flesh into 1-inch cubes.

2. Place butter, honey, salt, and pepper in microwave-safe dish and microwave on HIGH 15–20 seconds; stir to blend. Combine squash and butter mixture until evenly coated. Arrange squash in single layer on baking sheet; roast 20 minutes.

3. Stir and flip squash. Roast 15–20 more minutes until browned and edges are tender. Chop thyme and sprinkle over squash; serve.

Ingredients

  • Nonstick aluminum foil

  • 2 large butternut squash (about 4 lb)

  • 1/4 cup unsalted butter

  • 1/4 cup honey

  • 1 teaspoon kosher salt

  • 1/2 teaspoon pepper

  • 2 teaspoons thyme leaves

More recipe info

Instructions

1. Preheat oven to 400°F. Line baking sheet with foil. Cut ends off squash; pierce skin with fork. Place in microwave-safe dish; microwave on HIGH 5–6 minutes. Peel both squash and cut in half lengthwise; remove seeds and pulp and cut flesh into 1-inch cubes.

2. Place butter, honey, salt, and pepper in microwave-safe dish and microwave on HIGH 15–20 seconds; stir to blend. Combine squash and butter mixture until evenly coated. Arrange squash in single layer on baking sheet; roast 20 minutes.

3. Stir and flip squash. Roast 15–20 more minutes until browned and edges are tender. Chop thyme and sprinkle over squash; serve.

Nutritional Information

CALORIES 160kcal; FAT 6g; SAT FAT 3.5g; TRANS FAT 0g; CHOL15mg; SODIUM 150mg; CARB 29g; FIBER 6g; SUGARS 12g; PROTEIN 2g; POTASSIUM 10%; VIT D 0%; CALC 6%; IRON 6%

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