Description
Roasted Butternut Squash with Honey Butter Glaze is a sweet, savory side. Learn Mama Tessa’s comforting recipe, perfect for any meal, with personal tips.
Ingredients
Scale
- Main Players:
- 1 (2-3 pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
- 4 tablespoons unsalted butter
- Flavor Magic:
- 3 tablespoons honey
- 6–8 fresh sage leaves, roughly chopped or left whole
- 2–3 garlic cloves, smashed
- Seasonings & Finishing Touches:
- 2 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Pinch of red pepper flakes (optional)
Instructions
- Prep the Squash:: First things first, get that butternut squash ready. I usually start by carefully peeling it with a good vegetable peeler—honestly, this is the trickiest part, don’t rush it! Then, slice it in half lengthwise, scoop out those stringy bits and seeds (a spoon works wonders here), and chop it into roughly 1-inch cubes. Don’t worry about them being absolutely perfect; a little variation adds character, I think. This initial prep is key for an even cook for your Roasted Butternut Squash with Honey Butter Glaze.
- Roast the Squash:: Now, let’s get roasting! Toss those squash cubes with a good drizzle of olive oil, a generous pinch of salt, and some freshly ground black pepper on a baking sheet. Make sure they’re in a single layer, giving them space to breathe and get beautifully golden. Pop them into a preheated oven at 400°F (200°C) for about 20-25 minutes. You want them tender and just starting to caramelize at the edges—that’s where the magic happens, trust me!
- Craft the Honey Butter Glaze:: While the squash is roasting, it’s time to make that dreamy honey butter glaze. In a small saucepan, melt the butter over medium heat. Once it’s shimmering, toss in the fresh sage leaves and those smashed garlic cloves. Let them sizzle gently for a minute or two; you’ll smell this incredible aroma filling your kitchen—that’s the good stuff! Then, stir in the honey and a tiny pinch of red pepper flakes, if you’re feeling a little adventurous. Let it warm through, then remove it from the heat. This is the heart of your Roasted Butternut Squash with Honey Butter Glaze.
- Combine and Glaze:: Once your Roasted Butternut Squash with Honey Butter Glaze is tender and slightly browned from the oven, pull it out. Pour that fragrant honey butter mixture all over the hot squash. Give it a gentle toss right on the baking sheet, making sure every single piece gets coated in that sticky, sweet, savory goodness. I always try to scrape every last bit of glaze from the pan—it’s too good to waste! This step brings everything together, amplifying the flavors.
- A Quick Finish:: Return the glazed squash to the oven for another 5-10 minutes. This short burst of heat helps the glaze really adhere and caramelize even further, deepening those gorgeous flavors. Keep an eye on it, because honey can burn quickly if you’re not careful. You want it glossy and slightly sticky, not charred! Sometimes I’ll even give it a quick broil for a minute or two for extra crispiness, but watch it like a hawk!
- Serve and Savor:: Once it’s done, pull that glorious Roasted Butternut Squash with Honey Butter Glaze out of the oven. Transfer it to a serving dish, maybe sprinkle with a few extra fresh sage leaves for garnish if you’re feeling fancy. Take a moment to appreciate those beautiful caramelized edges and the sweet, herbaceous scent. It’s warm, comforting, and just perfect. Honestly, this dish always makes me smile.