If you’re looking for a simple holiday side dish this honey roasted butternut squash with fresh sage and goat cheese is the dish you need! It’s simple to make and packed full of autumn flavor.
I’m always looking for fun and different side dishes for holiday meals.
Yes, I have the traditional dishes that make an appearance but when it comes to squash sometimes I just want something other than mashed.
That’s why I decided to get a few butternut squashes and try something new!
This honey roasted butternut squash is the PERFECT holiday side dish that also combines cinnamon, fresh minced sage, and crumbled goat cheese.
It has that whole sweet and savory thing going for it and cooks up in just about 20 minutes.
Can I use something different than butternut squash?
While I personally think that butternut squash works great for a dish like this you could substitute it with sweet potatoes, honeynut squash, acorn squash, or even kabocha squash.
If you opt to swap out the butternut make sure you adjust the cooking time.
Or make sure to check on your side dish more often to make sure nothing burns.
What other spices could I use?
If you are looking for a real big burst of fall flavor you could easily add a little more flavor with these couple of spice suggestions:
- Pumpkin pie spice
- Chinese 5 spice
- Ground ginger
- Crushed red pepper
Do I have to use goat cheese?
Not at all!
I actually think crumbled feta or crumbled blue cheese would work equally delicious in this dish. Maybe even some fresh shaved Parmesan!
I would stay away from melty/stringy cheese as this is not really the type of cheese that will blend nicely with this recipe.
Where can I find butternut squash?
Nowadays it’s pretty easy to find a nice selection of squashes available at your everyday grocery store.
However, that is not the case for everyone.
If you do live in an area with a nice grocery store selection you should easily be able to find yourself a butternut squash.
They are also found at almost any fall farm stand.
If you’re not able to find fresh butternut squash check out the pre-chopped vegetable area fo your grocery store. You might be able to find fresh chopped butternut squashed!
How do I cut a butternut squash?
Yes, squash can be a real pain to cut. It has super thick skin and almost feels like you might chop off your finger trying to get the knife through the flesh.
So, that’s why I think it’s important you take a few steps before you just start trying to cut a whole squash in half.
First, make sure you have a large and VERY sharp knife. Most knife accidents happen because knives are too dull not too sharp.
Second, instead of trying to cut the squash in half lengthwise cut in in half separating the “neck” or “skinny” part of the squash from the round bottom half.
This makes it’s easier for you peel the squash and less of a risk of cutting yourself.
Place the squash, cut side down, onto the cutting board so you now have a steady squash to peel.
I like to use my knife to just go down the sides of the squash to peel off the skin.
Then you’ll cut the squash in half lengthwise and cube.
For the rounded bottom part, after you peel, and slice it in half, make sure to scoop out all the seeds and membrane.
Love this honey roasted butternut squash recipe?
Why not try a few of my other delicious side dishes!
- Roasted Asparagus
- Best Easy Roasted Carrots
- Roasted Orange Cauliflower
- Vanilla Sweet Potato Casserole
- Roasted White Sweet Potatoes with Honey Cinnamon Glaze
- On The Stalk Roasted Brussels Sprouts
- 1 (2 pound) butternut squash, peeled, seeded, and 1/2 inch diced
- 2 tablespoons extra virgin olive oil
- 2 tablespoon honey
- 1/2 teaspoon kosher salt
- 4 ounces crumbled goat cheese
- 2 teaspoon minced fresh sage
- Preheat your oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
- In a large bowl add diced butternut squash, olive oil, honey, and kosher salt.
- Toss to combine.
- Spread out onto the prepared baking sheet.
- Add to the oven, roast for 15 minutes, remove from oven and gently stir/flip the squash.
- Add back to the oven and roast for another 15 minutes or until soft and fully cooked.
- Remove from the oven, sprinkle with goat cheese and fresh sage.
- Gently toss to combine.