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Honey Butter Roasted Acorn Squash Recipe

This honey butter roasted acorn squash is tender, lightly caramelized, and coated in a sweet, buttery glaze. Roasting brings out the squash's natural sweetness, while honey, cinnamon, and a little salt create a delicious balance of warm and savory flavors.
Made with just a few ingredients, this easy side dish works well for weeknight dinners, Thanksgiving, or holiday gatherings. The squash can be served in beautiful crescent-shaped slices or roasted as halves for an attractive presentation.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 185 kcal

Equipment

  • Large baking sheet
  • Parchment paper
  • Sharp chef's knife
  • Cutting board
  • Vegetable spoon
  • Small saucepan or microwave-safe bowl
  • Pastry brush
  • Measuring cups and spoons

Ingredients
  

  • 2 medium acorn squash
  • 3 tablespoons unsalted butter melted
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon chopped fresh parsley or thyme for garnish
  • 2 tablespoons chopped pecans optional

Instructions
 

  • Prepare the Squash: Preheat the oven to 400°F (200°C). Wash and dry the acorn squash thoroughly. Cut each squash in half lengthwise, then scoop out the seeds and stringy pulp with a spoon.
  • Slice the Squash: Place each half cut-side down on a cutting board and slice into wedges about ¾–1 inch thick. Keep the slices similar in size so they roast evenly.
  • Make the Honey Butter: In a small bowl, whisk together the melted butter, honey, olive oil, cinnamon, nutmeg, salt, and black pepper until well combined.
  • Coat the Squash: Arrange the squash wedges in a large mixing bowl or directly on the prepared baking sheet. Brush or toss them with the honey butter mixture, making sure both sides are lightly coated.
  • Arrange for Roasting: Line a large baking sheet with parchment paper. Spread the wedges in a single layer, leaving space between them. Position some of the cut sides against the baking sheet to encourage caramelization.
  • Roast Until Tender: Bake for 20 minutes, then carefully turn the wedges using tongs. Brush with any remaining honey butter mixture and return to the oven.
  • Finish Caramelizing: Roast for another 15–20 minutes, until the squash is fork-tender and the edges are golden and lightly caramelized. The exact time will depend on the thickness of the wedges.
  • Garnish and Serve: Transfer the roasted squash to a serving platter. Sprinkle with chopped fresh parsley or thyme and toasted pecans if desired. Serve warm with any glaze remaining on the baking sheet.

Notes

  • If the honey butter begins browning too quickly, loosely cover the baking sheet with foil for the remaining cooking time.
  • For a savory variation, reduce the honey slightly and add ½ teaspoon garlic powder and fresh rosemary.
  • Maple syrup can replace honey in the same quantity.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat in a 375°F (190°C) oven for 8–10 minutes until warmed through.