Hot Honey Roasted Butternut

Sweet earthy butternut squash turns irresistible when oven-roasted with a smoky spicy seasoning then tossed with chili infused honey until every piece glistens and caramelizes This hot honey roasted butternut squash brightens up your autumn table and pairs with nearly any meal

I first made this with late fall squash from the farmers market when my kids begged for something cozy that felt like real fall food Now it is on repeat every Thanksgiving and anytime I get my hands on a good butternut

Ingredients

• Butternut squash about two pounds: Look for a squash with matte skin and a firm feel for best texture this makes the base of the dish
• Olive oil: Choose extra virgin if possible It helps the seasoning coat the squash while roasting
• Kosher salt: Brings out the squash's natural sweetness and ensures all the flavors pop
• Freshly ground black pepper: Adds mellow heat and aroma use a pepper mill for the best boost
• Smoked paprika: Go for Spanish style if you find it This gives rich depth and subtle smokiness
• Ground cayenne pepper: Adjust up or down depending on your spice level preference
• Honey: The heart of hot honey Use a floral or wildflower honey for complex sweetness
• Hot sauce: Your favorite brand or Sriracha both work Check ingredients for allergy needs
• Red chili flakes: Adds a secondary layer of heat and color sprinkle over the honey mix
• Fresh parsley: Adds fresh color and a herbal finish Flat leaf is best for garnish
• Toasted pumpkin seeds: These give crunch and a nutty flavor Try to buy raw and toast them at home for the freshest result

Instructions

Prep the Oven and Pan:

Preheat your oven to four hundred twenty five degrees Fahrenheit or two hundred twenty degrees Celsius Line a large rimmed baking sheet with parchment paper to prevent sticking and make cleanup easier

Season the Squash:

In a large bowl add your butternut squash cubes Pour on the olive oil and sprinkle over the salt black pepper smoked paprika and cayenne pepper Toss everything together with your hands or a big spoon Make sure each piece is glossy and well covered with the spice blend

Arrange and Roast:

Spread the seasoned squash out on your lined baking sheet Try to keep them in a single even layer without overlapping This is key for caramelization Set the tray on the middle oven rack and roast for twenty five minutes Stir the squash halfway to flip any corners and ensure even roasting

Mix the Hot Honey:

While the squash roasts grab a small bowl Stir together the honey hot sauce and red chili flakes Mix until fully blended so every bit will coat the squash nicely

Glaze and Finish Roasting:

After the initial twenty five minutes pull the tray from the oven Drizzle or spoon the hot honey mixture over all the squash Using a spatula gently toss the cubes right on the tray so they all get sticky and glossy Slide the tray back in for another five minutes until you see deep color and little caramelized edges forming

Garnish and Serve:

As soon as the squash is done remove from the oven Scoop into a serving bowl or dish Sprinkle over the chopped parsley and toasted pumpkin seeds if using Serve while piping hot for maximum flavor

Save

My absolute favorite part is the combo of smoky paprika and the quick hot honey glaze You can literally smell the warm spice as it comes out of the oven and my family always sneaks a few pieces straight off the tray As a kid my grandmother grew squash in her backyard so this always brings back those memories around the fall dinner table

Storage Tips

Leftovers keep well in an airtight container in the fridge for up to four days Store any garnishes separately for best texture when reheating Gently reheat in a microwave or a hot oven to revive the caramelized edges Avoid freezing once glazed since texture softens

Ingredient Substitutions

Maple syrup works well for a vegan twist Use natural maple if possible For the spicy kick any hot sauce you love will do Chipotle sauce brings extra smokiness If you do not have fresh parsley a sprinkle of chives or cilantro is great instead Pumpkin seeds can be swapped with toasted pecans or walnuts for more crunch

Serving Suggestions

Spoon alongside roasted chicken or pork loin for a harvest inspired meal Fold leftovers into warm grain bowls with farro and kale It also makes a great upgrade to a fall salad topped with goat cheese or feta

Save

This squash shines at every cozy gathering A tray of hot honey roasted cubes always draws the first reach from family and guests and the leftover bites taste just as bold the next day

Cooking Questions

→ How do I achieve caramelized butternut squash?

Roast squash at high heat, spread in a single layer, and stir midway for even caramelization.

→ Can I make this dish vegan?

Swap honey for maple syrup, using the same measurements for a vegan-friendly version.

→ What hot sauce works best?

You can use Sriracha or your favorite hot sauce. Adjust quantity to suit your preferred heat level.

→ Are there alternative garnishes?

Try adding toasted pecans, walnuts, or swap parsley for cilantro and mint for extra flavor and texture.

→ Is this suitable for gluten-free diets?

Yes, the ingredients are naturally gluten-free. Double-check hot sauce for any added allergens.

→ How can I make the dish spicier?

Increase cayenne pepper, hot sauce, or chili flakes to reach the desired heat level.

→ What meals does this side complement?

This dish pairs well with roasted poultry, pork, or forms a base for autumn grain bowls.