Some dishes just work; I don’t make the rules, and this is simple yet very very effective. Butternut squash already brings natural sweetness and color, so the goal here is to highlight that and not complicate things. Long spears roast quickly, hold their shape, and give more surface area for browning, which is really where the flavor comes from!
Once the squash comes out of the oven, the rest (as mentioned) is easy! A drizzle of hot honey gives heat that balances the sweetness without drowning it. Some easy crumbled feta adds salt and a little tanginess, which keeps the dish from leaning too rich. Fresh thyme finishes everything with a small hit of earthiness that feels right with fall produce.
This is the kind of side that fits into weeknight cooking and pairs well with anything… salads, grain bowls, or a simple soup, something more hearty. If you’re batch-cooking, the roasted squash reheats well and the toppings go on right before serving, too!
If you want to adjust it, you can swap feta for goat cheese, switch the thyme to rosemary, or use maple syrup with a pinch of cayenne instead of hot honey. But truly, the base recipe is solid as is.
Enjoy it warm, and know you will absolutely love this!
Roasted Butternut Squash with Hot Honey, Feta, and Thyme
Equipment
- Large sheet pan
- Parchment paper
- Chef’s knife
- Cutting board
- Mixing bowl
Ingredients
- 1 medium butternut squash peeled and sliced into long spears
- 2 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp smoked paprika optional
- 2 –3 tbsp hot honey to drizzle
- ⅓ cup crumbled feta
- 1 –2 tsp fresh thyme leaves
Instructions
- Preheat the oven to 425°F (218°C) and line a sheet pan with parchment.
- Add the squash spears to a bowl and toss with olive oil, salt, pepper, and smoked paprika if using.
- Arrange the squash on the sheet pan in an even layer without overlap.
- Roast for 28–32 minutes, flipping halfway, until the edges brown and the centers are tender.
- Transfer the squash to a serving dish.
- Drizzle with hot honey, sprinkle with feta, and finish with thyme.
- Serve warm.
Notes
Add extra thyme if serving at room temperature—the herbs come through more clearly this way.