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Butternut squash is one of the most versatile vegetables out there. You can blend it into soup, add it to salad, mash it, or turn it into fritters — it doesn’t take much to shine. Despite its chameleon-like quality in the kitchen, my personal favorite is the tried-and-true method of roasting butternut squash in the oven. Roasting caramelizes the squash’s natural sugars, bringing out a sweetness that acts as a blank canvas for flavor combinations.
Now, few things get me more excited than honey butter. While there’s nothing wrong with seasoning butternut squash with salt and pepper alone, tossing the roasted squash in honey butter adds another depth of flavor to the dish. All it takes is adding honey and unsalted butter to a small pot and whisking until smooth. Once the squash is golden-brown and tender, transfer it to a bowl or serving platter and toss with the honey butter until fully coated.
It’s the perfect balance between salty, sweet, and a little bit sticky. I love that this recipe for honey butter glazed butternut squash is easy enough to prepare for a weeknight dinner, but feels festive enough to serve during the holidays. My husband said it’s even good enough to eat for breakfast with a fried egg.
