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Home » Savoury Gluten Free Recipes » Light Meals, Soups & Sides » Roasted Butternut Squash – BEST Butternut Recipe with Honey

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Roasted Butternut Squash – BEST Butternut Recipe with Honey

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Super-delicious Roasted Butternut Squash that is infused with honey and seasoned with smoked paprika. Cooked until the edges are sweetly caramelised, these cubes of deliciousness are soft, sticky and wonderfully healthy.

DON’T LOSE THIS RECIPE! PIN IT FOR LATER…

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Roasted Butternut Squash – easy to grow, easy to roast & super-delicious

Roasted butternut squash is one of my favourite vegetables. Except it’s not. Butternut squash is apparently a fruit… technically! It is however, most commonly enjoyed as a veggie side dish and (in my humble opinion) when served this way, should always be roasted. Why? Because roasting is the best and most straightforward way to intensify its natural sweetness and super-deliciousness.

Butternut squash is seasonally an Autumn crop and is actually pretty easy(ish) to grow. I don’t count myself as much of a farmer, but have successfully grown butternut squash a number of times. It’s a perfect store veggie too. Once harvested, it will stay fresh in a coolish larder for months… Which means that although it likes plenty of space to grow, it rewards with tastiness all winter.

roasted-butternut

Is Roasted Butternut Squash good for you?

You bet it is! Roasted Butternut squash is packed full of nutrients and fibre. It is a fantastic source of vitamins (particularly vitamins A, C, E and B) and minerals (manganese, potassium, calcium, magnesium, iron and zinc). And just 3 tasty tablespoons counts as one of your ‘5 a day’. Even better… its high anti-oxidant levels support your health, with some claims that its particular nutritional profile may help to decrease heart disease and cancer risk in an appropriate overall diet.

This roasted butternut squash recipe uses just a little coating of healthier olive oil to encourage a great roasting process and a hint of unrefined honey to enhance the natural sweetness of the squash.

honey-roasted-butternut-squash

Do I have to peel & cube butternut squash before roasting?

Although you can roast butternut squash with the skin on (and indeed some say it’s easier to roast that way), I usually roast with the skin peeled. The only exception that I personally make to this rule is when I am using the squash for a roasted puree.

Why? Because peeling and cubing when the squash is raw and firm is WAY easier… The roasted butternut squash pieces keep their shape. And they are more evenly-cooked. Plus.. they have extra sweet, sticky, caramelised surface to enjoy.

Of course, if you don’t want cubes of roasted butternut squash, then simply slice, dice or cut into whatever shape floats your boat. And if you are happy just scooping softer mushy spoonfuls from the skin, then don’t peel at all.

honey-roasted-butternut

What do I eat roasted butternut squash with?

Roasted butternut squash is the perfect side to accompany roast dinner. It pairs particularly well with chicken, pork and beef and is divine when served with Christmas dinner. But it also makes an amazing addition to a healthy Buddha Bowl and to salads as well. Check out my Baby Kale, Honey Roasted Butternut, Chicken, Parmesan and Pine Nut Salad which uses roasted ‘shavings’ of butternut instead of cubes.

Roasted butternut squash also tastes amazing nestled into pastry fillings. It makes a great alternative topping for Pastry Pizza. But we also have a recipe for Butternut Squash, Pine Nut & Stilton picnic pies which is full of tasty surprises.

Or why not try using it in soup? If you can’t get hold of pumpkin for Pumpkin Soup (my recipe uses chunks of roasted pumpkin) or my Roasted Pumpkin, Ramiro Pepper & Leek Soup, then simply sub with roasted butternut squash!

But you know what? I love honey roasted butternut so much, I have been known to simply grab a bowl, pile it high, melt some cheese over the top and eat with a spoon.

roasted-butternut-squash

Can I use this recipe for roasting other squash?

Absolutely. This recipe will work well for pretty much any other FIRM squash as it will for butternut. Courgettes (zucchini) are probably too wet, but patty pans, the winter squashes, kabochas, etc should all be good. If the texture is similar to butternut, then give it a go.

Is this recipe free-from and Vegan?

Yes… This recipe is ‘free from’ gluten, dairy, eggs and other key allergens. Although it uses honey which is unsuitable for Vegans, this can easily be swapped for maple syrup, which also tastes gorgeous.

If there is anything you don’t want to add, then simply leave it out. At its base, roasted butternut squash just needs heat and a little oil.

Equally, if you want to add herbs, or other spices (cumin, turmeric or coriander are particularly good) instead of paprika, then go ahead. Butternut roasting is as versatile as it is simple.

perfectly-roasted-butternut-squash

Made Roasted Butternut Squash?

If you make my roasted butternut squash recipe, I’d love to know. Did you add anything different? Play with the shape? Leave a comment below and tell me! Or tag me on social media (my links are at the top right of the page).

If you are looking for other gluten free meal inspiration, we also have a growing library of recipes at Gluten Free Alchemist. Browse our on-line Recipe Book, and scroll down to our savoury gluten free recipe indexes.

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4.8 from 10 votes

Honey Roasted Butternut Squash

An easy recipe for delicious honey-sweet, slightly sticky roasted butternut squash. Perfect as a side with roast dinner, meats, cheese, etc; in buddha bowls, or just as a healthy snack. (optional vegan)
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Ingredients, Side Dish
Cuisine: British, Dairy Free, Gluten Free, Vegetarian
Keyword: squash, vegetables
Servings: 4
Calories per serving: 157.5kcal
Author: Gluten Free Alchemist – Kate Dowse.

Key equipment

  • potato peeler
  • chopping board
  • sharp-edged spoon or fork
  • sharp vegetable knife
  • Oven
  • medium to large roasting tin

Ingredients

  • 1 large butternut squash peeled, deseeded and cut into medium-size cubes
  • 1½ tbsp olive oil
  • 2 tsp smoked paprika
  • salt & pepper to taste
  • 1½ tbsp runny honey or maple syrup if Vegan
Metric – US Customary

Instructions

Pre-Prepare the Squash

  • Peel the butternut squash outer skin using a potato peeler.
  • Cut the squash in half lengthways and scrape out the seeds and fibrous core using the sharp edge of a spoon or a fork.
  • Cut the squash into medium sized cubes.

Season and Roast the Squash

  • Pre-heat the oven to 200 C/400 F/Gas 6.
  • Transfer the squash cubes to a medium to large roasting tin and add the oil to the pan.
  • Using your hands, coat the squash with the oil thoroughly.
  • Sprinkle the squash with the paprika and salt and pepper (to taste) and toss the cubes to mix in the seasoning.
  • Drizzle the honey (or Maple syrup) over and place in the oven.
  • Roast for 45 minutes to an hour, turning the cubes intermittently, until soft, sticky and just starting to caramelise at the edges.

Notes

* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.
If Vegan, substitute the honey for Maple Syrup.

Nutrition

Calories: 157.5kcal | Carbohydrates: 29g | Protein: 2g | Fat: 5.6g | Saturated Fat: 0.8g | Sodium: 8.6mg | Potassium: 682.8mg | Fiber: 4.1g | Sugar: 10.7g | Vitamin A: 20423.8IU | Vitamin C: 39.4mg | Calcium: 90mg | Iron: 1.5mg
Tried this recipe?Take a pic & tag @glutenfreealchemist on Instagram & Facebook (GFAlchemist1 : Twitter) ~ #glutenfreealchemist ~ I love seeing your posts x

© 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist

Honey Roasted Butternut Squash shared with :

  • Full Plate Thursday #489 with Miz Helen’s Country Cottage
  • Cook Blog Share with Apply To Face Blog
  • Meatless Monday with Confessions of a Mother Runner and A Whisk and Two Wands
  • Over The Moon #230 with Marilyn’s Treats and Eclectic Red Barn
  • What’s For Dinner #257 with The Lazy Gastronome
  • Blogger’s Pit Stop #226
  • Fiesta Friday #333 with Angie
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This page may contain affiliate links. This means that if you click on a link and go on to buy the product recommended, I will get a very small commission. You will not however be charged any more than if you went direct to the site. 

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Please note that where a recipe contains alcohol, it is NOT suitable for children. Always drink and use alcohol responsibly. For more information, see the Drink Aware website.

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Reader Interactions

Comments

  1. Miz Helen says

    24/06/2020 at 2:18 am

    5 stars
    Thanks so much for sharing your awesome post with us at Full Plate Thursday,489. Hope you have a great week and come back to see us real soon!
    Miz Helen

    Reply
    • GlutenFreeAlchemist says

      24/06/2020 at 10:18 am

      You’re welcome Helen. x

      Reply
  2. Eb Gargano | Easy Peasy Foodie says

    23/06/2020 at 9:26 am

    5 stars
    This looks and sounds AMAZING! I am a big fan of roasted butternut squash… but then add smoked paprika and honey into the mix and it’s a big fat YES PLEASE from me 😀 Eb x

    Reply
    • GlutenFreeAlchemist says

      24/06/2020 at 10:18 am

      Thanks Eb. Butternut is amazing any which way… But roasted butternut squash is the best!!!! x

      Reply
  3. Chloe Edges | Feast Glorious Feast says

    22/06/2020 at 1:07 pm

    5 stars
    This is exactly what I’m going to do with my next butternut – I’ve never thought to add honey before but I know it’s going to be delish!

    Reply
    • GlutenFreeAlchemist says

      24/06/2020 at 10:17 am

      I am certain it will be Chloe… Enjoy x

      Reply
  4. Jenny Walters says

    19/06/2020 at 6:09 pm

    5 stars
    God I love Squash so am loving this recipe. SOunds lush with the honey. A hugely versatile vegetable and one that I’m growing for the first time so glad they are easy to grow! Thanks for sharing with #CookBlogShare

    Reply
    • GlutenFreeAlchemist says

      24/06/2020 at 10:16 am

      Thanks Jenny. Butternut squash is amazing isn’t it?! I haven’t found a way of eating it that I don’t enjoy yet x

      Reply
  5. Kat (The Baking Explorer) says

    19/06/2020 at 8:51 am

    5 stars
    I love butternut squash! Roasted is my fave way to enjoy it 🙂

    Reply
    • GlutenFreeAlchemist says

      24/06/2020 at 10:15 am

      Thanks Kat. Mine too x

      Reply
  6. Deborah Brooks says

    18/06/2020 at 10:28 pm

    5 stars
    ooh I really this combo with honey and pepper. Sounds super delish thanks for linking up to meatless Monday

    Reply
    • GlutenFreeAlchemist says

      24/06/2020 at 10:15 am

      Thanks Deborah. There is something about honey which makes everything divine! x

      Reply

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Welcome to Gluten Free Alchemist.
I’m Kate – gluten free recipe developer, traveller, photographer, blogger and mum to a Coeliac teenager… living Coeliac life without limits.
Join our family journey as I share recipe and travel adventures and as we support each other in overcoming life’s Coeliac hurdles. Read More…

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