Candied butternut squash with honey


Butternut squash tastes great when a little sweet.


1⁄4 c butter (melted)
1⁄4 c honey
1⁄2 c pecan nuts (chopped)
1⁄4 t cinnamon
1 butternut squash (large, quartered lengthwise)


  1. Preheat oven to 350° F
  2. Remove seeds, then arrange the squash pieces, hollow side down, in a large baking dish. At a depth of about 1/4 inch, pour hot water in the bottom of the baking dish.
  3. Bake butternut squash at 350° F for 50 to 60 minutes, until tender.
  4. Cool squash until comfortable to handle, then peel.
  5. Slice squash into 1/2 inch slices. Place in a 9x13x2-inch baking dish.
  6. Pour the butter and honey over squash, and then sprinkle with chopped pecans and the cinnamon.
  7. Place back into the oven and bake for 15 to 25 minutes, until butternut squash is glazed and hot.


Substitute 1/4 cup melted butter with 1/4 cup sunflower oil for a dairy free, strict vegetarian recipe.

4 servings
Preparation time
Cooking time
Total time
30 minutes