Honey Roasted Butternut Squash
Sweet, buttery, and bursting with fall flavor, this vitamin- and mineral-rich honey roasted butternut squash is a kid friendly side dish you’ll come back to all season.
For another kid-friendly squash recipe, check out our Sweet and Salty Butternut Squash Fries recipe!
Orange veggies are full of goodness for kids. And during the fall months, orange veggies are in the peak of their season! Here’s a simple recipe for honey roasted butternut squash highlights the natural flavor of this healthy fall veggie, and features a caramelized edge on every roasted cube.
Squash is a perfect “starter veggie” for picky kids because it’s sweet, easy to chew, and a pretty color, too. Roast some sweet cubes of squash tonight.
How to Make Honey Roasted Butternut Squash
Making this nutritious side dish is super easy, and it can be prepped ahead! The first step is to peel and cube your squash. If you find the flesh of the squash to hard to cut through comfortable, you can soften it in the oven for a half hour before peeling and cubing. This step is optional, but we like to do it if we can spare the time.
Make your cubes about 3/4 inch. Remember that they’ll shrink a little in the oven.
Note: once your squash is peeled and cubed, it’ll stay fresh in an airtight container for several days. Once you’ve completed this step, roasting your squash is ultra fast and easy!
Toss your squash cubes with a mixture of melted butter, olive oil, and honey. Make sure it’s all well-coated before spreading it on a lightly greased baking sheet. (You can use parchment paper or a silicone mat if you like.)
Lastly, bake your squash for about 30 minutes, tossing once or twice along the way for even browning.
Why Squash is Super Healthy for Kids
Tasty butternut squash is an excellent source of vitamins A, C, and B6. It has a high fiber content, too!
Squash also provides minerals like magnesium, calcium, manganese, and potassium that are vital for kids’ healthy growth and development.
If you introduce squash to kids when they’re babies and toddlers, they’ll have the opportunity to develop a taste for this orange super food early. But even if your kids are older, it’s never too late to get them on board with a new veggie.
If you have picky eaters, try butternut squash!
Tips for Serving Squash to Picky Eaters
Here’s how you can introduce squash to kids that have never had it before:
- Make it fun. Let them pick out the squash at the farmer’s market or store. They come in all different shapes and sizes! Make a game of guessing what color the squash will be on the inside.
- Let them help you prep it. Some kids love to get their hands in the gooey middle to scoop out the seeds! They might like to toss the honey butter mixture too. Let them spread out the squash on the baking sheet.
- Add a bit of sweetness. Many kids will try just about anything if there is a promise of a little honey. A small drizzle isn’t going to create a big sugar rush in your kids, and quality honey has nutritional benefits anyway!
More Fall Favorite Butternut Squash Recipes
Butternut Squash Alfredo with Broccoli
Sweet Coconut Butternut Crockpot Soup
Kid-Friendly Butternut Squash Soup
Honey Roasted Butternut Squash
- 2 pound butternut squash
- 1 tablespoon butter, unsalted
- 1 tablespoon olive oil
- 2 tablespoon honey
- 1/2 teaspoon sea salt
- Place a whole butternut squash in a 400 degree oven for 30 minutes to soften it slightly. (This step is optional, but makes the squash easier to cut.)
- When the squash is cool enough to handle, use a peeler to skin the whole squash and cut it into cubes.
- Put the cubed squash onto a baking sheet, drizzle melted butter, olive oil, honey, and sea salt, and then stir to combine (Or let the kids get in there to mix it up with their hands!)
- Roast at 400 degree oven for 30 minutes, turning the cubes halfway through for even browning.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie
looks good but the directions seem to be 2 different ways to make the dish. Or are we really cooking this twice?
Hi Linda, thanks for pointing this out! I’ve updated the recipe so it makes more sense. I hope you enjoy it.
I’ve been making this for a few years and love it! However, I just checked the recipe to make sure my measurements were correct and then double checked it against my recipe book. I have 425° for 50-60 minutes? That’s how I’ve always made it and turns out perfect. I don’t think 30 minutes at 400° will yield the same result.
Hi Kristin! We recently updated this recipe because the recipe card was super confusing before. There were instructions for roasting it halved AND cubed mixed together in the same recipe. So now the recipe is just for the cubed version… My guess is that you’re used to roasting it halved? I’d go with your recipe notes on this if you’re roasting your squash cut into just two pieces. I hope this clears up any confusion!
Can I make this ahead to carry as a pot luck dish? How to reheat it? Thanks
Hi Debbie, yes! You can pop it back in the oven to warm it back up. It’s also great room temperature, though. 🙂
The kids asked for seconds and thirds and fourths….
I have the hardest time getting them to eat their veggies but they loved the “honey squash” I also loved your tip for roasting it first. It made the peeling and cutting so much easier!