Honey Roasted Butternut Squash Recipe (Vegetarian, Gluten Free)

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Officially adding this honey roasted butternut squash recipe to our fall menu rotation!  It’s sweet, crisp, tender, and perfectly seasoned. I’ve made this squash a few time this fall already and have gotten rave reviews from the hubby.

Our butternut squash took off this year in our garden, and we harvested about 50 lbs of squash in the past few months.  If you see a lot of new butternut squash recipes on the blog lately, that’s why! This simple roasted squash with honey is perfectly sweet and savory – as beekeepers, you know we always have fresh raw honey, and this squash was a perfect way to use it. An absolutely fantastic fall side dish the whole family will love.

• Butternut Squash – I used fresh garden squash, but you can use frozen thawed squash too. I’ve been seeing a ton of squashes on the Misfits Market site lately! I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first box by clicking here! If you think organic produce is too expensive… think again, and give Misfits Market a look.
• Sunflower Oil: our go-to oil for roasting or baking! Sunflower is a high oleic oil, so it’s the best oil to use when roasting food at high temperatures.
• Raw Honey: We use our own honey, straight out of the beehives for us!  As beekeepers, we have plenty of raw honey so I try to use it in all my recipes instead of sugar.  I’d recommend trying a local farmers market to find the best raw honey in your area. Or else, this raw organic honey online here is the next best thing.
• Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt.  It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
• Tellicherry Peppercorns: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper.  Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and has a million times more flavor… so I use these really great tellicherry peppercorns, which I would definitely recommend. 

Other Essential Equipment

• Parchment Paper – I line my sheet pans with parchment paper, and I found the squash get nice and crispy on the paper, and won’t stick to the sheet pan.  I go through about one of these large rolls a year, they are great for baking, roasting, and keeping foods from sticking to each other.  Do NOT use wax paper in the oven, the wax will melt off on your food.
• Large Sheet Pan – I invested in a large half sheet pan, that I love using for roasting and baking all my one pan dinners.
• Large “Fish Turner” Spatula – I actually like using a fish turner spatula for this squash as it has a huge surface area, and is much larger than my other spatula. That way, when I flip the squash half way during roasting, I can flip a good amount of them in a single scoop of the spatula.

Make Roasted Butternut Squash with Honey Gluten Free for a Healthy Version

This gluten free butternut squash recipe is a simple meal to make without the wheat. I’m all about making recipes gluten free when I can. Gluten free cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around gluten free pantry staples and swapping in a few wheat-less ingredients you can make healthier meals for you and your family. I made a list of my 125 favorite gluten free pantry ingredients that we use on a weekly basis, and check out all my gluten free recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meals for everyone at your table.

How Do I Roast Butternut Squash in the Oven?

1. Preheat oven to 425 degrees Fahrenheit. Line a sheet pan with parchment paper.
2. Place diced butternut squash on the sheet pan. Cover with sunflower oil, honey, salt, and pepper.  Toss well to combine so butternut squash are coated in the mixture.
3. Bake for 30 minutes, flip the squash halfway during cooking time.
4. Remove squash from oven, pierce with fork to test doneness. If the squash needs more time, continue roasting for 5 minutes and test again.

I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first box by clicking here! If you think organic produce is too expensive… think again, and give Misfits Market a look!

As always, if you make this vegetarian and gluten free roasted butternut squash with honey be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

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