Honey Roasted Butternut Squash

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IngredientsHoney Roasted Butternut Squash

  • 2 large butternut squash, halved lengthwise and seeded (about 4 pounds)
  • 2 tablespoons honey
  • 1 1/2 tablespoons butter
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons finely chopped toasted pecans
  • 1 tablespoon minced fresh flat leaf parsley


  1. Preheat oven to 400°F
  2. Place squash halves, cut side up, on a foil lined baking sheet.
  3. Place honey and butter in a microwave safe bowl. Microwave at high 30 seconds or until butter melts; stir to combine.
  4. Brush half of honey mixture over cut sides of squash; reserve remaining honey mixture.
  5. Sprinkle squash with salt and pepper.
  6. Bake at 400° for 1 hour or until tender.
  7. Carefully place squash, cut sides up, on cutting board. Halve squash lengthwise; cut each half crosswise into thirds.
  8. Place squash on a platter.
  9. Heat reserved butter mixture in microwave at high 20 seconds.
  10. Drizzle remaining butter mixture over squash; sprinkle evenly with pecans and parsley.
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