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–+ servings
Two halves of whole roasted butternut squash with honey, cinnamon, and butter on a baking sheet.

Whole Roasted Butternut Squash With Honey

Sweet, buttery, and spiced with cinnamon, this easy whole roasted butternut squash with honey is a cozy side dish that feels special with almost no effort. Perfect for easy weeknight dinners or holiday meals.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Serving Size 8 to 10 servings

Ingredients

  • 1 butternut squash average size about 3 pounds
  • 6 tablespoons butter
  • 1/4 cup honey
  • 1/4 teaspoon ground cinnamon

Instructions

  • Preheat the oven to 350°F.
  • Wash the butternut squash, cut it in half lengthwise, and scoop out the seeds. Place the squash cut side up on a baking sheet or roasting pan.
  • Baste the top of the squash with the melted butter, making sure to pour the extra butter into the squash's hollow opening.
  • Place into the oven and bake for 40 minutes.
  • Remove the squash from the oven and drizzle with honey, making sure to add lots to the hollow. Then sprinkle with cinnamon.
  • Place the squash back into the oven and continue baking for another 20 minutes or until the squash is tender and easily pierced with a knife.
  • Serve as slices with the extra honey butter from the center drizzled over top, or scoop out the squash and mash before serving.

Notes

You can use any size butternut squash by adjusting the amount of honey and cooking time.

Nutrition

Serving: 1serving | Calories: 150kcal | Carbohydrates: 20g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 72mg | Potassium: 338mg | Fiber: 2g | Sugar: 11g | Vitamin A: 10228IU | Vitamin C: 20mg | Calcium: 49mg | Iron: 1mg

These values are from a nutritional database and automatically calculated, and should only be used as an approximation.