CINNAMON & HONEY ROASTED BUTTERNUT SQUASH with HONEY-CINNAMON CREAM DRIZZLE

Cinnamon & Honey Roasted Butternut Squash with Honey-Cinnamon Cream Drizzle

You can't go wrong with warm butternut squash, crisp and caramelized on the outside, and buttery soft and tender in the middle!  Perfectly roasted, these are a wonderful side dish for Thanksgiving or alongside any of your autumn dinners. 

​If you have little ones (or big ones for that matter) that aren't crazy about vegetables, a healthy spoonful of Honey-Cinnamon Cream Drizzle on top makes these impossible to resist!

Cinnamon Honey Roasted Butternut Squash - Ready for the Oven!

These couldn't be any easier to make either!  Once you get your butternut squash seeded and cubed, it's just a quick drizzle of olive oil, and the tiniest bit of honey, cinnamon, Herbes de Provence (a delightful combination of thyme, fennel, basil, savory & lavender), salt and pepper thrown in, and you're just minutes away from squash-roasting stardom!  Costco sometimes has butternut squash cubed and pre-packaged in the fresh produce area, which is a real time-saver.

​The Honey-Cinnamon Cream Drizzle is simply sour cream or Greek yogurt with a spoonful or two of honey and cinnamon, although I've also made this with Apple & Cinnamon Yogurt and it was pretty darn spectacular too!

​However you make it, your family is going to love this!

Cinnamon Honey Roasted Butternut Squash

CINNAMON & HONEY ROASTED BUTTERNUT SQUASH with HONEY-CINNAMON CREAM DRIZZLE

You can’t go wrong with warm butternut squash, crisp and caramelized on the outside and buttery soft and tender in the middle!  Perfectly roasted, these are a wonderful side dish for Thanksgiving or alongside any of your autumn dinners.  For a treat the little ones will gobble right up, try drizzling these tender butternut squash bites with Honey Cinnamon Cream Drizzle! 
 
INGREDIENTS:
1 large butternut squash (about 3 lbs.)
3-5 tablespoons olive oil
3 tablespoons honey
1 teaspoon cinnamon
1 teaspoon Herbes de Provence
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
 
HONEY CINNAMON CREAM DRIZZLE:
½ cup sour cream or Greek yogurt
3 tablespoons honey
1 teaspoon cinnamon

Cinnamon & Honey Roasted Butternut Squash with Honey-Cinnamon Cream Drizzle

HOW I MAKE THIS:

1.  Preheat oven to 350 degrees.  Spray a 9x13 baking dish with non-stick cooking spray.

2.  Wash, peel and seed butternut squash, cut into 1-inch cubes.

3.  In a large bowl, add the cubed butternut squash.  Drizzle with olive oil and stir until all edges are evenly coated. 

​4.  Add honey, cinnamon, Herbes de Provence, salt and pepper, stir until well blended and seasoning evenly coats all edges of the butternut squash.

5. Pour butternut squash into prepared baking dish in a single layer. 

6.  Bake for 15 minutes, remove from oven, and gently flip the squash over.  Return pan to oven and bake for an additional 10 to 15 minutes, or until fork-tender and starting to caramelize on the outside.  Keep a close eye on the squash during the last few minutes so that they don’t get too dark. 

7.  Serve warm as a side dish or drizzle with Creamy Honey Cinnamon Drizzle for something fancy – SO GOOD! 

8. CREAMY HONEY CINNAMON DRIZZLE:  In a small bowl, blend sour cream, honey and cinnamon until well mixed.  Refrigerate until ready to serve.  

YIELD:  4-6 servings
​NOTE:  I recommend Rodelle brand Herbes de Provence.

Originally posted November 2012, revised and reposted October 2018.

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