Honey roasted butternut

butternut-with-honey-and-parsley-2I’ll start off by underlining the fact that this butternut really tastes good.  I love how the honey and parsley goes together.  But, there’s a little problem with this Honey roasted butternut recipe that I found on Pinterest.   Mine doesn’t look like the original picture at all.  I had to make mine on the gas burner instead of in the oven, thanks to you-know-who.  The difference is that few second window between caramelly golden butternut and slightly, just slightly burnt. I raised my fist at the prince of darkness, but, to no avail. It was delicious, though!


500 g Butternut
30 ml (2 tblsp) Melted Butter
Salt & Black Pepper
10 ml (2 teasp) Parsley, finely chopped
30 ml (2 tblsp) Honey


  1. Set the oven rack in the middle, and preheat oven to 180’C.
  2. Toss the butternut squash cubes with the melted butter, a large pinch of salt, black pepper, parsley, and honey in a big bowl, then transfer them on a baking sheet lined with parchment paper.
  3. Spread out in a single even layer, and roast for 30 to 45 minutes, or until the squash is fork-tender and lightly browned.


You can use olive oil instead of butter.


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