Roast Butternut Squash with Honey Herb Butter

This quick and easy side dish is the perfect companion to your meaty roasts. Cubed butternut squash is roasted in a simple concoction of honey and butter. Sage, rosemary, thyme, and parsley make up the herb mix, with the heartier herbs roasting along with the squash, and the parsley being added right before serving for a pop of bright color. Chopped walnuts add some texture and crunch, contrasting the soft-roasted butternut squash and enhancing the earthiness. Preparing butternut squash can be a little daunting. If you want to save some time, feel free to purchase peeled and cut butternut squash. 

Roast Butternut Squash with Honey Herb Butter

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.

• Servings: 4
• Time: 5 minutes
• Difficulty: 30 minutes
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Ingredients

• 3 cups cubed butternut squash 
• 2 tbsp honey 
• 4 tbsp (½ stick) butter, cut into 4 pieces
• 1 tsp chopped fresh sage 
• 1 tsp chopped fresh rosemary 
• 1 tsp chopped fresh thyme 
• 1 tbsp chopped fresh parsley 
• ⅓ cup chopped toasted walnuts 

Directions

1) Place 3 cups cubed butternut squash in a Suvie pan. Drizzle the squash with 2 tbsp of honey and dot with 4 tbsp of butter. Sprinkle with 1 tsp sage, 1 tsp rosemary, 1 tsp thyme, ½ tsp salt, and ¼ tsp black pepper, place the pan in the bottom zone of Suvie. Input settings and cook now or schedule.  

Suvie Cook Settings

Bottom Zone: Roast at 350°F for 30 minutes

Top Zone: None

2) After the cook, remove the pan from your Suvie, and transfer the roasted squash to a serving platter. Top with 1 tbsp parsley and ⅓ cup of walnuts, drizzling the dish with any pan-dripping before serving.