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Sunrise semi-circles of spiced and roasted butternut squash with hot honey are a deliciously moreish winter side dish. Sprinkled with a blend of warming spices and seedy dukkah, the caramelised treat is then drizzled with liquid sweet and heat.
Winter abounds with comforting butternut squash recipes. For a main course making the most of the budget-friendly vegetable, try oozy butternut squash risotto with sage and goat’s cheese.
October to November is peak squash season. The brilliant yellow-gold of butternut is reflective of freshly fallen leaves, and pumpkins and squash of all varieties and shades of autumn are everywhere. They are also at their most economical, and with so many different butternut squash recipes to choose from, I am averaging a squash a week!
And since squash are so nutritious- full of vitamins, fibre and immune-boosting properties, I’m fully embracing the healthy indulgence.
Butternut squash side dish
How to cook butternut squash is a matter of taste. For me, the best way to coax out flavour is to oven roast it in a blessing of This is an affiliate link.olive oil. This will sizzle the outer edges, develop sticky caramel corners, and keep the inside butter-soft and melty.
Of course, squash needs seasoning too. Again, this is personal preference, but essential! There are two routes you can take: creamy and cheesy, like this thyme and bay-scented casserole or fragrantly spiced, like this recipe. The most complimentary spices for butternut squash are warm cumin, smoky paprika, fiery chili, and lemony ground coriander.
Finally, as long as you have a decent, sharp This is an affiliate link.knife, or even a This is an affiliate link.mandoline, cooking butternut squash is less fiddly than peeling smaller vegetables. Once coated in oil and seasoning, it can just go straight into the oven for some laidback, hands-off cooking.
Recipe tips and notes
- Squash and spice play very nice. The gentle sweetness of butternut squash flesh is enhanced by this carefully chosen blend of warming spices.
- Seeds offers a textural crunch and are good for your gut health- a more nutritious choice than breadcrumbs!
- I’ve used dukkah, which is a Middle Eastern mix of seeds, nuts and spices. The ready-made condiment can be found in the spice aisle of most supermarkets.
- If dukkah is hard to source, an ‘everything bagel’ seasoning will substitute well.
- Hot honey is a buzzy addition to this easy side dish. It’s sweet with a chili kick!
Serving suggestions
Butternut squash certainly makes for tasty and filling main courses, like this ground turkey and wild rice stuffed squash. However, I frequently serve it as an easy side dish. The natural sweetness of the vegetable is best showcased with something deeply savoury, and a little charry; steak or a beefy roast, for example. Just add roast potatoes and greens.
Or for a more exotic meal, centre around the Middle Eastern spices and serve with an elevated kebab; chicken musakhan, tzatziki, and chickpea-chunky Israeli salad.
Storage and leftovers
Leftover roasted butternut squash has so many possibilities! And it will keep in an This is an affiliate link.airtight container in the fridge for 3-4 days. If you’ve only a little left, top a crowd-pleasing squash mac and cheese to fortify with vitamins and add a subtle seedy crunch. If you’ve more, use it up in this chicken and bean soup.
More side dishes to try
- Miso Butter Roasted Cabbage Wedges
- Broccoli Slaw with Creamy Dill Pickle Dressing
- Caramelised Brussels Sprouts Hash with Leeks and Pancetta
- Cheesy Loaded Mashed Potatoes with Crispy Shallots and Pancetta
Spiced Roasted Butternut Squash with Hot Honey
Ingredients
- 1 medium butternut squash, peeled, seeded and sliced
- 1 tsp ground coriander
- 1/2 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp This is an affiliate link.smoked paprika
- 1/2 tsp salt
- 1 tbsp This is an affiliate link.olive oil, or oil spray
- 2 tbsp mixed seeds, such as dukkah or everything bagel seasoning
- 2 tbsp hot honey
Instructions
- Preheat the oven to 200C/400F. Peel the squash, cut in half and remove the seeds. The slice each half into 3/4 inch thick slices. Make sure the slices are uniform for even cooking.
- In a small bowl combine the ground coriander, cumin, garlic powder, smoked paprika and salt. In a large bowl coat the sliced squash with 1 tbsp of olive oil and the spice mix.
- Then transfer onto a shallow baking pan in a single layer making sure there is space between slices to ensure proper roasting. You might need to split the squash between 2 pans.
- Roast in the preheat oven for 20 minutes, then flip each piece and roast for 10 minutes longer or until the squash is soft and slightly charred on the outside.
- Arrange on a serving platter, then sprinkle with a seed mix and drizzle with hot honey before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
