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Roasted Butternut Squash with Garlic and Honey
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Built by the community using roasted butternut squash
Sweet, caramelised wedges of butternut squash roasted until tender and golden — a simple, beautiful side dish that pairs perfectly with steak and greens.
Cooking Ability Level
Prep
10 mins
Cook
40 mins
Serves
4
Difficulty
Easy
Budget
Cheap
Calories
145
Ingredients
- 1 medium butternut squash (about 1kg), peeled, deseeded and cut into wedges
- 2 tbsp olive oil
- 2 cloves garlic, finely sliced
- 1 tbsp honey
- ½ tsp salt
- ½ tsp black pepper
1. Preheat your oven to 200°C / 400°F.
2. Peel the butternut squash, cut in half lengthways and scoop out the seeds. Cut into roughly even wedges or large chunks — aim for about 2–3cm thick so they roast evenly.
3. Toss the squash in a large roasting tin with the olive oil, sliced garlic, salt and pepper. Spread out in a single layer — don't crowd the tin or it will steam rather than roast.
4. Roast for 25 minutes, then drizzle over the honey and turn the wedges gently.
5. Return to the oven for a further 10–15 minutes until the squash is deeply golden, caramelised at the edges and completely tender when pierced with a knife.
6. Serve straight from the tin alongside your steak and greens.
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Nutrition per Serving
145
Calories
2g
Protein
26g
Carbs
5g
Fat