Honey Roasted Butternut Squash and Onions

I love side dishes. Honestly, I think I like them more than main dishes most of the time. Thanksgiving is a perfect example – the stuffing and sweet potatoes are way more important than turkey to me. This year we also had roasted butternut squash in our array of Thanksgiving side dishes.

Roasted squash is one of my favorite sides. It’s so good and so easy to make. And it can be used for much more than a simple side dish.

Being in the midst of the holiday season, it’s the perfect time to share this recipe with you. When you are planning your next holiday menu, you can whip this up for your guests. It’s sure to impress! Plus, it’s healthier than the standard mashed potatoes. So, the next time you’re in the grocery store, grab some butternut squash from the produce section.

Here’s what you’ll need for my Honey Roasted Butternut Squash and Onions:
2 large butternut squash
1 large sweet onion
1-2 tablespoons extra virgin olive oil
2 tablespoons honey
Kosher salt and pepper

The most difficult task in preparing this recipe is peeling and cutting the squash. It’s like mincing garlic and peeling potatoes. Not exactly fun, but it’s not rocket science either. If possible, be like me and make your husband do this part.

You might want to wear gloves while working with squash. It can do funky things to your hands.
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After peeling the squash, slice them in half and remove the seeds/guts. Just like carving a pumpkin!
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Then cut the squash into cubes.
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Cut the onion into slices.
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Combine the onions and squash in a large bowl. Liberally season the squash/onions with kosher salt and pepper.
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Toss the squash cubes and onion slices with the olive oil.
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Add the honey. I used a yummy wildflower honey from South Jersey.
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Toss again so that the squash and onions are evenly coated.
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Spread the squash mixture out on a sheet pan in a single layer. Don’t over stuff the pan. The squash need room to roast and get those golden brown edges.
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Bake the squash and onions in a 400 degree oven. Toss the squash and onions in the pan once in the middle of baking and rotate the pan. They should bake for about 40 minutes, depending on the size of your cubes, until the squash are tender and golden brown.
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Easy, right? What a good looking and delicious side dish! The little bit of honey really brings out the sweet squash flavor and helps it caramelize in the oven.
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In the unlikely event that you have leftovers, here are some ideas for other meals using the roasted squash and onions:

• Throw the squash and onions in a blender and puree. Presto – you’ve got soup!
• Add the squash and onions to a mixed green salad with some dried cranberries, sliced apples, and nuts or sunflower seeds
• Mix the squash and onions with goat cheese for a quesadilla or panini filling
• Add the squash and onions to some cooked diced chicken with undrained canned diced tomatoes for any easy stew

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The possibilities are endless. Happy Eating!

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