Honey Thyme Roasted Butternut Squash

Roasted diced butternut squash topped with a sprinkle of herbs in a serving bowl.



Active Time:

15 minutes

Total Time:

55 minutes


  • Nonstick aluminum foil
  • 2 large butternut squash (about 4 lb)
  • 1/4 cup unsalted butter
  • 1/4 cup honey
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 2 teaspoons thyme leaves, roughly chopped


Preheat oven to 400°F. Line baking sheet with foil. Cut ends off squash; pierce skin of squash with fork. Place in microwave-safe dish; microwave on HIGH for 5–6 minutes. Peel squash, then cut each in half lengthwise; scoop out seeds and pulp. Cut squash into 1-inch cubes.

Place butter, honey, salt, and pepper in microwave-safe dish and microwave on HIGH for 15–20 seconds; stir to blend. Combine squash and butter mixture until evenly coated. Arrange squash in single layer on baking sheet; roast 20 minutes.

Flip squash over using a spatula. Roast 15–20 more minutes or until squash is brown and edges are tender. Chop thyme. Sprinkle over squash; serve.

Nutritional Information

CALORIES (per 1/8 recipe) 160kcal; FAT 6g; SAT FAT 3.5g; TRANS FAT 0g; CHOL 15mg; SODIUM 150mg; CARB 29g; FIBER 6g; SUGARS 12g; PROTEIN 2g; VIT A 430%; VIT C 50%; CALC 8%; IRON 6%

Source: Publix Aprons® recipe