Honey and Habanero Roasted Butternut Squash
Roasted Butternut Squash with Honey and Habanero – tender, oven-roasted butternut squash, caramelized with sweet and spicy habanero-infused honey butter!
Roasted Butternut Squash with Honey and Habanero – A simple side dish of tender, oven-roasted butternut squash, caramelized with sweet honey butter, and the subtle heat of habanero pepper! Serve it on its own or use it in salads, soups, and more. This recipe is perfect squash season, and comes from Rooted in Fire by Pyet DeSpain.
There are certain ingredients that seem to fall under the radar. Compared to their showy counterparts, humble ingredients tend to fade in the background, and it happens no matter the season. For me, during this time of year, it’s the butternut squash that tends to get overlooked. I have been guilty of preferring leafy greens like kale, bright and vibrant citrus, or colorful beets. But like the Brussels sprout, I think butternut squash deserves a comeback. And it took a conversation with Pyet DeSpain to remind me.
I was happy to welcome Chef Pyet to the podcast to discuss her cookbook, Rooted in Fire: A Celebration of Native American and Mexican Cooking (affiliate link). Pyet’s book celebrates her Prairie Band Potawatomi and Mexican heritage, and how her cooking is deeply connected to family, community, and the land. With each ingredient and recipe, Pyet lovingly shares stories of survival, identity, and beauty. But I especially appreciate how she shares the tradition, reverence and honor given to Mother Earth.
How to Make Roasted Butternut Squash with Honey and Habanero
This recipe was inspired by a preparation Chef Pyet experienced when she was in Valle de Guadalupe, Mexico, and I love how simple it is! It takes just a few ingredients to elevate a simple roasted butternut squash.
To make the dish, start by melting butter, and add the honey, habanero pepper, cumin, paprika, and salt and pepper. Allow this honey butter to simmer for several minutes to allow the flavors to infuse. I like to think of it as a homemade hot honey!
Halve the butternut squash and place cut side up on a parchment paper-lined baking sheet. Pour the hot honey butter mixture over the squash, and roast for 35-45 minutes, until tender and caramelized. You can use a paring knife to check for doneness; it should easily pierce through the flesh when ready.
Once the squash is fully roasted, remove it from the oven, and let it rest for 5 minutes. Carefully slice each half once more to make 4 pieces, and garnish with fresh cilantro or parsley. If you want extra texture, I recommend adding some crushed toasted hazelnuts!
Listen to the Podcast with Pyet DeSpain
For more Native American and Mexican recipes, check out my interview with Pyet DeSpain in Episode 126 of the Kitchen Confidante Podcast!
More Butternut Squash Recipes
Roasted Butternut Squash Soup
Spiced Butternut Squash Lentil Soup (Vegan)
Butternut Squash Butter Chicken
Butternut Squash Creamed Corn
Disclosure: I was sent a copy of Rooted in Fire to review for the Kitchen Confidante Podcast Episode 126 with Pyet DeSpain. All opinions are, of course, my own. The post may have affiliate links; see my Disclosure page to learn more.
Honey and Habanero Roasted Butternut Squash
Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons honey
- 1 habanero pepper finely minced (adjust to taste for desired heat)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 medium butternut squash halved lengthwise and seeded
- Fresh parsley or cilantro leaves for garnish (optional)
- Toasted hazelnuts crushed, for garnish (optional, see notes)
Instructions
- Preheat the oven to 400°F.
- In a small saucepan over low heat, melt the butter. Add the honey, habanero pepper, ground cumin, smoked paprika, and salt and pepper to taste. Stir well to combine, simmer for 5 minutes, and remove from the heat.
- Line a baking sheet with parchment paper, place the butternut squash halves cut side up, and pour the butter mixture over the squash flesh.
- Roast for 35 to 45 minutes, or until the edges are golden brown and the squash is tender.
- Remove the squash from the oven and let it cool slightly, about 5 minutes. Cut into four pieces, garnish with fresh parsley or cilantro leaves, if desired, and serve.
Notes
“The first and only time I’ve seen a whole, skin-on squash roasting over an open fire was during a trip to Valle de Guadalupe, Mexico. When they cut that baby open, they drizzled it with honey, sprinkled some salt and cilantro, and added a squeeze of lime. It was the most unctuous, velvety bite of squash I have ever had in my life, and I came home thinking about how to re-create that experience in my own kitchen. Excited to glam up the classic roasted butternut squash, I added honey, a habanero pepper, and some seasonings and spices to melted butter and drizzled it over the squash halves before roasting to sweet, savory, caramelized, spicy perfection. Add any leftover roasted squash to rice, pair it with other veggies as a side, or turn it into a salad. And don’t keep this luscious butter mixture just for this recipe; drizzle it on other vegetables before roasting them to level them up.”Notes from Liren:
- When handling habanero peppers, I recommend using gloves to protect your skin. If you opt to use bare hands, take care to wash your hands thoroughly, and do not touch your eyes.
- The fresh herbs are a delicious garnish, and I also like to add some toasted, roughly chopped or crushed hazelnuts for added texture and flavor.
- This recipe can also be used in my Curried Roasted Butternut Squash Soup recipe!
Nutrition
Comments
COOKBOOK
I haven’t made this yet but the simplicity and uniqueness has it on my list for later this week.
We are a household of 2, living in the tropics so, don’t use our oven very much however we’ve got an air fryer on the counter that gets a lot of use. I’ll try that… probably at 140-160C(i think that’s about 320F or so)
If anyone has done butternut squash in an air fryer, I’d love to get any tips and guidance.