baked butternut squash

Easy roasted butternut squash halves recipe! Just a few minutes of prep and baked to perfection in the oven. Herb honey butter adds richness and flavor.

Roasted butternut squash halves

butternut squash (halved lengthwise and seeded)

Tablespoons softened unsalted butter

Tablespoon honey

thyme leaves

sea salt

black pepper

Preheat oven to 400° F.

Combine the butter, honey, thyme, salt, and pepper in a small bowl to form a spread. Spread the butter mixture evenly over the exposed flesh of both of the squash halves, including the where the seeds were scooped out. I like to use my hands for this, but you can use a basting brush if you prefer.

Place squash flesh side up on a baking sheet and roast for 45 minutes. Check the squash at this point by piercing the flesh with a fork. If it very easily pierces, the squash is done. If not, roast for another 10-15 minutes, then check again.

Serve warm as is, or scrape the squash flesh from the skin and mash. Season with additional salt and pepper to taste or more honey, butter, and thyme if you&#39;d like.

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Roasted butternut squash halves

Top 1 baked butternut squash recipes from across the web

The most viewed baked butternut squash recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Roasted butternut squash halves

The most viewed baked butternut squash recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine