Lunch & Dinner:

Honey-Roasted Butternut Squash

This autumn side dish tastes great with chicken, salmon, steak or kale salad.

Yield 4-5 Servings
Prep Time 10 Minutes
Total Time 35 Minutes

  • ¼ cup coconut oil, melted
  • ½ cup Nate’s 100% Pure Honey
  • 3-4 tsp garlic, finely chopped
  • 1 large (4-5 lb) butternut squash (peeled, seeded and cubed)
  • 1 Tbsp sesame oil
  • 1 Tbsp sesame seeds
  • Salt and pepper to taste
  • Cilantro for garnish (if desired)
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Heat oven to 400ºF. In a large bowl, stir together coconut oil, honey and garlic. Add squash, tossing until coated. Transfer to a parchment-lined baking sheet. Salt and pepper lightly.

Place in oven and roast for 25-30 minutes, stirring every 5 minutes, until golden brown.

Drizzle with sesame oil and sprinkle with sesame seeds. Salt and pepper to taste. Garnish with cilantro, if desired.

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