There’s a quiet joy in roasting squash until its natural sugars bubble up and caramelize. It’s a simple act that transforms a humble vegetable into something that sings with smoky, sweet depth. I’ve always loved how roasting makes the flesh creamy and intensifies the flavor, especially when you add a little bold glaze at the end.
Why you’ll keep making this
It’s unexpectedly versatile—great as a side, a snack, or tossed into salads. The smoky glaze makes every bite interesting without much fuss. Plus, roasting is forgiving; it’s hard to mess up and always rewarding.
Breaking down the ingredients
- Butternut squash: Sweet, dense flesh that roasts to tender, caramelized perfection.
- Olive oil: Adds richness and helps with even roasting; use good quality for best flavor.
- Smoked paprika: Gives a subtle smoky depth, balancing the sweetness.
- Honey: Brings a sticky, floral sweetness that pairs well with the squash.
- Lemon juice: Brightens the glaze, cuts through the richness, refreshing each bite.
- Cayenne pepper: A tiny pinch adds warmth and a gentle spicy kick.
- Fresh herbs: Thyme or parsley add freshness and color at the end.
Tools of the trade for roasting squash
- Y-shaped peeler: To peel the tough skin smoothly without wasting too much flesh.
- Chef’s knife: To slice the squash evenly and handle the carving safely.
- Baking sheet: To hold the squash pieces in a single layer for even roasting.
- Brush: To apply the glaze evenly over the hot squash.
- Small saucepan: To make the glaze and bring it to the right consistency.
Step-by-step guide to roasting and glazing
Step 1: Preheat your oven to 200°C (390°F).
Step 2: Slice the butternut squash in half lengthwise, scoop out seeds.
Step 3: Peel the squash using a Y-shaped peeler or sharp knife.
Step 4: Cut into 2.5 cm (1-inch) cubes. Spread on a baking sheet.
Step 5: Drizzle with olive oil, sprinkle with salt and a pinch of smoked paprika.
Step 6: Roast for 25-30 minutes until golden and caramelized.
Step 7: While roasting, prepare a simple glaze: honey, lemon juice, and a pinch of cayenne.
Step 8: Brush the roasted cubes with the glaze in the last 5 minutes of roasting.
Step 9: Remove from oven when edges are crispy and fragrant.
Step 10: Let rest for 5 minutes before serving. Garnish with fresh thyme or parsley.
Roasted Honey-Glazed Butternut Squash
Ingredients
Equipment
Method
- Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
- Use a Y-shaped peeler to carefully remove the tough skin from the butternut squash, revealing the bright orange flesh underneath.
- Slice the peeled squash in half lengthwise and scoop out the seeds with a spoon.
- Cut the squash into roughly 2.5 cm (1-inch) cubes, ensuring even sizes for uniform roasting.
- Spread the cubed squash evenly across the prepared baking sheet, avoiding overcrowding.
- Drizzle the squash with olive oil and sprinkle with salt and smoked paprika, then toss gently to coat each piece thoroughly.
- Roast in the oven for 25-30 minutes, or until the edges are golden and caramelized, and the flesh feels tender when pierced.
- While the squash roasts, combine honey, lemon juice, and cayenne in a small saucepan and bring to a gentle simmer over low heat, stirring until smooth and slightly thickened.
- Once the squash is roasted and fragrant, remove from the oven and brush generously with the warm honey glaze, focusing on the caramelized edges.
- Return the glazed squash to the oven for an additional 5 minutes to set the glaze and deepen the flavor.
- Remove from the oven, let rest for a few minutes, then sprinkle with chopped fresh thyme or parsley for a burst of freshness before serving.
Notes
Cooking checkpoints and tips
- Squash should be tender and easily pierced with a fork.
- Edges of the cubes should be caramelized and slightly crispy.
- The glaze should be shiny and slightly thickened, coating each piece.
- Smell should be sweet, smoky, with a hint of citrus and spice, inviting you to taste.
Common mistakes and how to fix them
- Squash slices mushy or uneven.? Use a sharp knife to avoid squishing the squash.
- Steamed rather than roasted squash.? Don’t overcrowd the pan, leave space for air to circulate.
- Under or over-roasted squash.? Check the oven temperature with an oven thermometer.
- Soggy or burnt glaze.? Apply glaze in the last 5 minutes, not too early.
Enjoy this dish warm, letting the sweet, smoky flavors fill your senses. The glaze adds a bright, sticky contrast that keeps each bite interesting. Feel free to tweak the spices—maybe a dash of cinnamon or a sprinkle of chili flakes—to match your mood. This preparation makes for a versatile side or a cozy, plant-based main.
I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.