Roasted butternut squash halves

Easy roasted butternut squash halves recipe! Just a few minutes of prep and baked to perfection in the oven. Herb honey butter adds richness and flavor.

Course Side Dish

Cuisine American

Keyword baked butternut squash, how to roast butternut squash, vegetarian

Prep Time 5

Cook Time 45

Total Time 50

Servings servings

Calories 102kcal

Author Trish Bozeman

Ingredients

1 medium butternut squash halved lengthwise and seeded
2 Tablespoons softened unsalted butter
1 Tablespoon honey
1 Tablespoon fresh thyme leaves
¼ teaspoon sea salt
¼ teaspoon black pepper

Instructions

Preheat oven to 400° F.
Combine the butter, honey, thyme, salt, and pepper in a small bowl to form a spread. Spread the butter mixture evenly over the exposed flesh of both of the squash halves, including the where the seeds were scooped out. I like to use my hands for this, but you can use a basting brush if you prefer.
Place squash flesh side up on a baking sheet and roast for 45 minutes. Check the squash at this point by piercing the flesh with a fork. If it very easily pierces, the squash is done. If not, roast for another 10-15 minutes, then check again.
Serve warm as is, or scrape the squash flesh from the skin and mash. Season with additional salt and pepper to taste or more honey, butter, and thyme if you'd like.

Notes

The roasting time will vary depending on the size of your butternut squash. I recommend starting with 45 minutes and then checking for doneness by piercing the flesh with a knife.
If you're not using the honey butter mixture, you can roast your squash flesh side down for more caramelization. Rub the exposed flesh with a bit of olive oil, salt, and pepper first.
Not a fan of thyme? Swap it for your favorite herb or warm spice!
Swap the honey for brown sugar if desired. I don't recommend swapping the honey for maple syrup or agave syrup, as it will burn and create a bitter flavor.
If using salted butter, omit the salt in the butter mixture. Add salt to taste after cooking.

Nutrition