Honey roasted butternut squash

The Hive KitchenSeptember 21, 2026

Prep 15 minCook 35 minTotal 50 minMakes Serves 4 to 6

Cubes of honey roasted butternut squash with thyme and flaky salt on a dark sheet pan

AI-generated image of the finished dish.

Honey roasted butternut squash is a sheet pan side where the honey goes on at the end, stirred into warm butter and poured over the cubes the minute they leave the oven. Squash is already sweet on its own, so the honey is not there to sugar it up. It is there for the floral edge and the sticky finish that makes the deep brown corners taste like they were worth waiting for.

Our hives sit on the dealership campus in Libertyville, and late September is when the bees start slowing down and the squash starts piling up at the farm stands. Any local honey works here. A darker fall honey is especially good, because it has enough backbone to stand up to the browned edges.

Ingredients

1 medium butternut squash (about 2 1/2 pounds), peeled, seeded, and cut into 1-inch cubes (about 7 cups)
2 tablespoons olive oil
3/4 teaspoon kosher salt, plus 1/4 teaspoon for the glaze
1/4 teaspoon black pepper
2 tablespoons unsalted butter
2 tablespoons honey
1 teaspoon fresh lemon juice
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
Flaky sea salt, to finish (optional)

Method

Heat the oven to 425 degrees with a rack in the lower third. Line a large rimmed sheet pan with parchment.
Peel the squash with a vegetable peeler, halve it lengthwise, scoop out the seeds and strings with a spoon, and cut the flesh into 1-inch cubes. A 2 1/2 pound squash gives you about 7 cups.
Toss the cubes right on the sheet pan with the olive oil, 3/4 teaspoon salt, and the pepper, then spread them in a single layer with a little space between the pieces. Crowded squash steams instead of browning, so use two pans if one looks tight.
Roast for 20 minutes. Turn the pieces over with a thin metal spatula and roast 10 to 15 minutes more, until the undersides are deep golden brown and a paring knife slides into a cube with no resistance.
While the squash roasts, melt the butter in a small saucepan over low heat. Pull it off the burner and stir in the honey, lemon juice, thyme, and the remaining 1/4 teaspoon salt until smooth. Keep it off the heat. Honey starts to scorch around 300 degrees, and this glaze only needs to be warm enough to pour.
Drizzle the honey butter over the squash while it is still on the hot pan and turn the cubes gently to coat. The heat of the squash is what thins the glaze and helps it cling.
Taste, add a pinch of flaky salt if it needs one, and serve warm.

Peel and cube the squash up to two days ahead and keep it covered in the refrigerator, which turns this into a fifteen minute side on a busy night.

Common questions

Can I toss the squash with honey before roasting?

We do not recommend it. Honey begins to scorch around 300 degrees, well under the 425 degree oven, so squash coated in honey at the start goes bitter and dark on the outside before the centers turn tender. Roast the squash plain and add the honey butter the moment it comes out.

Can I use maple syrup instead of honey?

Yes, in the same amount. Maple syrup is thinner and a little less sweet, so the glaze coats more lightly and tastes more caramel than floral. Stir it in off the heat exactly the same way.

How do I store and reheat the leftovers?

Cool the squash, then refrigerate it in a covered container for up to four days. Reheat it on a sheet pan at 400 degrees for 8 to 10 minutes to bring the edges back. A microwave works but leaves the pieces soft.

Honey roasted butternut squash

Ingredients

Method

Common questions

Can I toss the squash with honey before roasting?

Can I use maple syrup instead of honey?

How do I store and reheat the leftovers?

Sources

More from the hive kitchen

Baked honey garlic salmon

Honey roasted pecans

Honey roasted carrots with thyme