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10 honey roasted butternut squash 1

Honey Roasted Butternut Squash

Imagine a cozy autumn evening, the sweet aroma of honey-roasted butternut squash filling the kitchen. The vibrant colors and rich flavors of this dish create a warm and comforting atmosphere that embodies the essence of fall.
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Course: Side Dish
Cuisine: American
Keyword: Honey Roasted Butternut Squash, Fall Recipe, Roasted Squash
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4 servings
Calories: 214kcal

Ingredients

  • 1 butternut squash, 3 to 4 pounds
  • Kosher salt and black pepper
  • 4 Tbsp salted butter, melted
  • 1/3 c honey
  • 3/4 tsp cinnamon
  • 1/4 tsp allspice

Instructions

  • Step 1: Preheat oven to 425 degrees.
  • Step 2: Cut the butternut squash in half and remove seeds.
  • Step 3: Score the squash and place on a parchment paper-lined baking sheet.

Notes

To store leftover honey-roasted butternut squash, refrigerate in an airtight container for up to 3 days. For longer storage, freeze in a freezer-safe bag or container for up to 1 month. Reheat in the oven or microwave until warmed through.

Nutrition

Calories: 214kcal | Carbohydrates: 26g | Protein: 0.9g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 106mg | Potassium: 352mg | Fiber: 3g | Sugar: 23g | Vitamin A: 19488IU | Vitamin C: 41mg | Calcium: 81mg | Iron: 1.4mg
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