Hot Honey Miso Roasted Butternut Squash

I’ll be the first to admit, for years I thought butternut squash was just… fine. It was that dependable, slightly sweet vegetable that showed up in the fall, got roasted with cinnamon and maybe a little brown sugar, and then disappeared until next year. It was nice, but it never really sang to me. My husband, bless his heart, could take it or leave it, which meant it rarely made it onto our dinner table.

Then, a few years back, I was playing around with some ingredients for a different recipe and had a little lightbulb moment. I had some white miso paste in the fridge for a soup I was making, and some spicy hot honey a friend had gifted me from a local farmers market. I started wondering what would happen if I took those deeply savory, funky, and spicy-sweet flavors and combined them with the classic sweetness of butternut squash.

The result was nothing short of a revelation. The miso added this incredible depth, an umami richness that made the squash taste more complex and satisfying. The hot honey brought a gentle kick that cut through the sweetness, and the melted butter tied it all together in a glossy, irresistible glaze. Suddenly, this simple side dish was the star of the show. This is now my go-to method for making roasted butternut squash, and it’s the recipe that finally made my whole family fall in love with this autumn vegetable.

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Why This Roasted Butternut Squash Recipe Works

Roasted butternut squash is a beloved classic for good reason. It’s a staple of fall and winter cooking, celebrated for its naturally sweet, nutty flavor that deepens beautifully when exposed to the high heat of an oven. Traditionally, it’s paired with warm spices like cinnamon and nutmeg, or sweetened further with maple syrup or brown sugar. These preparations are comforting and delicious, reminding us of cozy holiday meals and crisp autumn evenings.

The simplicity of the vegetable is its strength. It provides a wonderful canvas for a variety of flavors, which is exactly why it’s so popular year after year. Roasting is the ideal cooking method because it coaxes out the squash’s natural sugars, causing them to caramelize and create those delectable crispy, browned edges while the inside becomes wonderfully tender and creamy.

This recipe takes that classic foundation and elevates it with two powerhouse ingredients, white miso and hot honey. The white miso paste introduces a savory, salty, umami dimension that is completely unexpected yet perfectly complementary. It balances the squash’s inherent sweetness, making the overall flavor profile more complex and intriguing. It adds a fermented funk that you can’t quite put your finger on, but you know you can’t get enough of it.

Then comes the hot honey. It doesn’t just add sweetness, it brings a subtle, lingering heat that builds gently with each bite. This touch of spice cuts through the richness of the butter and miso, keeping the dish from feeling too heavy. Together, the miso and hot honey create a glaze that is salty, sweet, spicy, and savory all at once. It transforms a simple vegetable into a truly memorable side dish that will have everyone at the table asking for your secret.

Ingredients for Roasted Butternut Squash

The beauty of this recipe lies in how a few special ingredients can completely transform a simple vegetable. While the list is short, each component plays a crucial role in building that incredible salty, sweet, and spicy flavor profile. Here’s what you’ll need to get started.

• 1 medium (about 2.5 lbs) butternut squash, peeled, seeded, and cut into 1-inch cubes
• 2 tablespoons unsalted butter, melted
• 1 tablespoon white (shiro) miso paste
• 1 tablespoon hot honey (or regular honey with 1/4 tsp red pepper flakes)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon toasted sesame seeds, for garnish
• 1 scallion, thinly sliced, for garnish

The absolute star of our flavor twist is the white (shiro) miso paste. If you’re not familiar with it, miso is a fermented soybean paste that’s a cornerstone of Japanese cooking. White miso is the mildest variety, with a subtle sweetness and a salty, savory depth that adds an incredible amount of flavor. You can find it in the refrigerated section of most well stocked grocery stores, often near the tofu or other fermented products. It’s what gives this roasted butternut squash its unforgettable umami punch.

For the butternut squash itself, look for one that feels heavy for its size with smooth, firm skin free of soft spots or deep cuts. A deep, uniform tan color is a good sign of ripeness. When it comes to hot honey, you can use a store bought version or make your own by simply stirring a pinch of red pepper flakes into regular honey. This adds that perfect kick of heat to balance the other flavors. Using unsalted butter allows you to control the saltiness, which is important since the miso paste is already quite salty.

Step-by-Step Instructions For Making Roasted Butternut Squash

This recipe comes together in just a few simple steps. The key is all in the preparation of the glaze and ensuring the squash roasts properly to achieve that perfect caramelization. Follow along, and you’ll have a show stopping side dish in no time.

1. Preheat the Oven and Prepare Your Pan

First things first, get your oven preheating to 425°F (220°C). A high heat is essential for getting those beautiful caramelized edges on the squash. While the oven warms up, line a large, rimmed baking sheet with parchment paper. This is a step you don’t want to skip. The glaze is sugary and can stick to the pan, and the parchment paper ensures easy cleanup and prevents the squash from tearing when you flip it.

2. Whisk Together the Miso-Honey Glaze

In a large bowl, one big enough to hold all of your cubed squash, you’ll create the magic glaze. Combine the melted unsalted butter, white miso paste, hot honey, and garlic powder. Whisk these ingredients together vigorously. At first, the miso might seem a little clumpy, but keep whisking until it fully dissolves into the butter and honey, forming a smooth, emulsified glaze. This should only take about a minute of good, steady whisking.

3. Coat the Butternut Squash

Now, add all of your peeled and cubed butternut squash to the bowl with the glaze. Use a spatula or your hands to toss everything together, making sure every single piece of squash is evenly coated in that beautiful glaze. Once it’s all coated, sprinkle in the kosher salt and freshly ground black pepper and give it one final toss to distribute the seasonings evenly.

4. Arrange the Squash on the Baking Sheet

Pour the coated squash onto your prepared baking sheet. The most important technique here is to spread the squash out into a single, even layer. Do not overcrowd the pan. If the pieces are too close together, they will steam instead of roast, and you won’t get those crispy, caramelized bits we’re after. If needed, use two baking sheets to give the squash plenty of space.

5. Roast and Flip

Place the baking sheet in the preheated oven and roast for 20 minutes. After 20 minutes, carefully remove the pan from the oven. You’ll see the bottoms of the squash pieces starting to brown and caramelize. Use a thin spatula to flip the pieces over. This ensures that both sides get beautifully roasted.

6. Finish Roasting Until Tender and Caramelized

Return the baking sheet to the oven and roast for another 10 to 15 minutes. The exact time will depend on the size of your cubes and your oven’s personality. You’re looking for the squash to be fork tender and deeply caramelized around the edges. The color should be a rich, golden brown.

7. Garnish and Serve

Once the squash is perfectly roasted, transfer it to a serving platter. To add a final layer of texture and flavor, garnish with a sprinkle of toasted sesame seeds and thinly sliced scallions. The nutty crunch of the sesame seeds and the fresh, sharp bite of the scallions are the perfect finishing touches. Serve it warm and get ready for the compliments.

How To Serve Roasted Butternut Squash

This Miso Hot Honey Roasted Butternut Squash is so flavorful that it can easily be the star of the plate, but it also plays beautifully with a wide range of main courses. Its unique sweet and savory profile makes it incredibly versatile, fitting in anywhere you’d serve a traditional roasted vegetable. It’s a perfect side dish for holiday gatherings like Thanksgiving or Christmas, offering a modern twist that will stand out on a crowded buffet table.

For a weeknight dinner, it’s a fantastic accompaniment to simple proteins. The complex flavors of the squash can elevate a basic roasted chicken or simple pan seared pork chops into something special. I also love serving it alongside a perfectly cooked steak, as the savory notes in the squash complement the rich flavor of the beef.

Here are a few of my favorite ways to serve it:

• As a Hearty Salad Topping: Let the roasted squash cool slightly, then toss it with arugula, goat cheese, toasted pecans, and a light vinaigrette for a substantial and delicious fall salad.
• In a Grain Bowl: Build a nutritious and satisfying grain bowl with a base of quinoa or farro. Top it with the roasted butternut squash, some chickpeas for protein, and a drizzle of tahini dressing.
• Stuffed into Tacos: For a vegetarian taco night, use the roasted squash as your main filling. The sweet and savory cubes are incredible with some crumbled cotija cheese, pickled red onions, and a dollop of sour cream in a warm corn tortilla.
• Blended into a Soup: While it’s delicious as is, you can also use leftovers to create a creamy soup. Simply blend the roasted squash with some vegetable broth until smooth, then warm it on the stovetop and finish with a swirl of cream.

You can also simply serve it in a large bowl right in the center of the table and let everyone help themselves. No matter how you choose to present it, this roasted butternut squash is guaranteed to be a hit. It’s proof that a side dish can be just as exciting as the main event.

How To Store & Reuse Roasted Butternut Squash Leftovers

While this roasted butternut squash is so good it often disappears in one sitting, the leftovers are just as delightful and can be used in a variety of creative ways. Proper storage is key to making sure it tastes just as good the next day. The first step is to let the squash cool completely to room temperature before storing it. Putting hot food in an airtight container can create condensation, which will make the squash soggy.

Once cooled, transfer the leftover squash to an airtight container and store it in the refrigerator. It will keep well for up to four days. The glaze may cause the pieces to stick together a bit when chilled, but they will separate easily once reheated.

When you’re ready to enjoy it again, you have a couple of options for reheating. The best way to revive that lovely texture is to spread the squash on a baking sheet and warm it in a 375°F oven for about 10 to 15 minutes, or until heated through. This method helps to crisp up the edges again. You can also reheat it in a skillet over medium heat or, for a quicker option, in the microwave, though you will lose some of the crispy texture.

Beyond simply reheating, here are a few ideas for repurposing those tasty leftovers:

• Add to an Omelet or Frittata: Chop the leftover squash into smaller pieces and fold it into your morning eggs along with some spinach and feta for a flavorful breakfast.
• Make a Quick Pasta Sauce: Mash the squash with a little pasta water, olive oil, and parmesan cheese to create a simple, creamy sauce to toss with your favorite pasta.
• Whip into a Dip: Blend the leftover squash with a scoop of Greek yogurt or tahini, a squeeze of lemon juice, and a little garlic to create a unique and delicious dip for crackers or vegetable sticks.
• Top a Flatbread or Pizza: Scatter cubes of the leftover squash over a pizza crust or flatbread with some caramelized onions and goat cheese before baking for a fantastic sweet and savory meal.

Having a container of this delicious roasted butternut squash in the fridge is like a gift to your future self, ready to elevate any meal with minimal effort.

Substitutions & Variations For Roasted Butternut Squash

One of the best things about this roasted butternut squash recipe is how easily you can adapt it to your own tastes or to what you have on hand in your pantry. While the miso and hot honey combination is a showstopper, there are plenty of ways to put your own spin on it. Don’t be afraid to experiment a little, you might just discover a new favorite combination.

If you have dietary restrictions, this recipe is very accommodating. For a vegan version, the swap is simple. Just substitute the unsalted butter with an equal amount of olive oil, coconut oil, or your favorite vegan butter. The result will be just as delicious and beautifully caramelized.

Here are some other fun and flavorful substitutions and variations to try:

• Swap the Squash: This glaze works wonderfully on other winter squashes. Try it with delicata squash (no peeling required!), acorn squash, or even sweet potatoes. Just be sure to adjust the roasting time based on the density and size of your cubes.
• Change the Sweetener: If you don’t have hot honey, you can use regular honey with a pinch of red pepper flakes, as noted in the recipe. Maple syrup is another fantastic option that pairs beautifully with both squash and miso. For a slightly different flavor profile, you could even use brown sugar.
• Experiment with Spices: While the garlic powder is great, you can add other warm spices to the glaze. A pinch of smoked paprika would add a lovely smokiness, a dash of ginger would provide a zesty kick, or a little cinnamon would lean into a more traditional fall flavor.
• Add Different Herbs and Garnishes: Instead of scallions, try garnishing with fresh cilantro or parsley for a different kind of freshness. For extra crunch, swap the sesame seeds for toasted pepitas (pumpkin seeds) or chopped pecans.

Think of this recipe as a template for deliciousness. The core technique of roasting squash with a salty, sweet, and savory glaze can be taken in so many different directions. Have fun with it and make it your own.

5 FAQs About Roasted Butternut Squash

Here are some straightforward answers to the most common questions I receive about this roasted butternut squash recipe.

What is the easiest way to peel and cut a butternut squash?

Butternut squash can be a little intimidating with its tough skin and awkward shape, but with the right technique, it’s quite manageable. First, make sure you have a sharp, sturdy vegetable peeler and a heavy chef’s knife. Start by washing the squash well. Then, trim off the top stem and the bottom end to create two flat, stable surfaces.

Next, use your vegetable peeler to remove the skin, working in long strokes from top to bottom. Once peeled, stand the squash upright on its wider base and carefully slice it in half lengthwise. Now you’ll see the seeds and pulpy interior. Use a sturdy spoon, like a metal soup spoon or an ice cream scoop, to scrape out all the seeds and stringy bits. From there, you can place the halves cut side down on your cutting board and slice them into planks, then into cubes of your desired size. For this roasted butternut squash recipe, one inch cubes are perfect.

Can I make this roasted butternut squash ahead of time?

Yes, you can definitely do some prep ahead of time to make things easier, which is especially helpful for holiday cooking. You can peel and cube the butternut squash up to two days in advance. Just store the raw, cubed squash in an airtight container or a zip-top bag in the refrigerator until you’re ready to cook. This is a huge time saver.

You can also make the entire dish ahead of time. Simply follow the recipe as written, let the squash cool completely, and store it in an airtight container in the fridge for up to three days. When you’re ready to serve, spread it on a baking sheet and reheat in a 375°F oven for 10 to 15 minutes. This will help it crisp up again nicely. While it’s always best fresh from the oven, this method works wonderfully for a stress free meal.

Why isn’t my roasted butternut squash getting crispy and caramelized?

This is a very common issue, and it usually comes down to one of two things, oven temperature or overcrowding the pan. For proper caramelization, you need high heat. An oven temperature of 425°F is crucial because it allows the natural sugars in the squash to brown quickly, creating those delicious crispy edges before the inside turns to mush. If your oven temperature is too low, the squash will slowly bake and steam in its own moisture.

The other major culprit is overcrowding your baking sheet. When the squash pieces are packed too tightly together, they trap steam. This moisture prevents the squash from browning and roasting properly. To fix this, make sure you spread the squash in a single, even layer with a little space between each piece. If your baking sheet looks too full, it’s always better to use two sheets. Giving the squash room to breathe is the secret to achieving that perfect roasted texture.

Can I use frozen butternut squash for this recipe?

You can use frozen butternut squash in a pinch, but you will need to adjust your technique for the best results. Frozen squash contains a lot more water than fresh squash, which can make it difficult to get that crispy, caramelized exterior. I do not recommend thawing it first, as this will make it even more waterlogged.

Instead, toss the frozen squash cubes directly with the glaze and spread them on your parchment lined baking sheet. You may need to increase the roasting time by about 10 to 15 minutes. Be aware that the final texture may be a bit softer and less caramelized than if you used fresh squash, but the flavor will still be fantastic. It’s a great shortcut for a busy weeknight.

What can I do with the butternut squash seeds?

Don’t throw away those seeds! Just like pumpkin seeds, butternut squash seeds are completely edible and delicious when roasted. They make a wonderful, crunchy snack or a great topping for salads and soups. To prepare them, simply separate the seeds from the stringy pulp and give them a good rinse under cold water.

Pat the seeds completely dry with a kitchen towel, this is an important step to ensure they get crispy. Toss them with a little olive oil and a pinch of salt, then spread them in a single layer on a small baking sheet. You can roast them in the same 425°F oven alongside your squash, but keep a close eye on them. They cook much faster and will likely be done in about 10 to 12 minutes, or once they are golden brown and fragrant.

Try These Recipes Next

If you loved the cozy, delicious flavors in this roasted butternut squash recipe, you’ll definitely want to explore some of my other favorite ways to use this wonderful fall vegetable.

• Roasted Butternut Squash and Sage Tortellini Soup: This soup is comfort in a bowl, blending the sweetness of squash with earthy sage and cheesy tortellini.
• Turkey Roasted Butternut Squash Chili: A hearty and healthy chili that adds squash for a touch of sweetness and fantastic texture.
• Penne with Butternut Squash Cream Sauce: A creamy, dreamy pasta sauce made from roasted squash that’s both indulgent and secretly packed with vegetables.

Each of these recipes brings out the best in butternut squash in a new and exciting way. Happy cooking!