Roasted Butternut Squash with Hot Honey, Feta, and Thyme
A simple roasted butternut squash side dish finished with hot honey, crumbled feta, and fresh thyme. Sweet heat, salty brightness, minimal effort.
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
If your hot honey is thick, warm it for 5–10 seconds so it drizzles easily.
Add extra thyme if serving at room temperature—the herbs come through more clearly this way.
Add extra thyme if serving at room temperature—the herbs come through more clearly this way.