This honey-roasted butternut squash side dish is Weight Watchers friendly—at only 1 point per serving. It’s the perfect side dish for those who love butternut squash’s tender texture and naturally sweet taste. Not to mention, the squash is tossed with honey that slightly caramelizes as it roasts! The sweetness is balanced by salt, pepper, and some cayenne. Then, you have a sprinkling of feta cheese for a tangy yet creamy finish.
And if you are looking for even more healthy side dishes, you can find my entire collection of light sides here.
Although there are different ways to prep a butternut squash, we are peeling and dicing it for this recipe. You’ll need a nice heavy-duty peeler to get the job done, such as a potato peeler. Don’t worry, though; the process is quick—it took me just about 10 minutes to prep the squash and round up the ingredients for the dish.
Honestly, I prefer this method to roasting a whole squash because the little cubes cook much quicker than a whole squash! This makes this recipe ideal for busy weeknights when you need to get food on the table. And although this is certainly a tasty side to serve anytime, it also is quite fitting for holidays later in the year, or for other gatherings. Even though it’s simple, it has such a sophisticated feel because of the caramelized honey and spices, and it’s so comforting, too.
Why You Should Try This Recipe
- It makes for a healthy side dish. Butternut squash is fat-free and can be paired with all sorts of main courses. It’s also high in fiber and calcium!
- It has the perfect balance of flavors. This squash has a little bit of sweetness from the honey, a hint of cayenne, and some nuttiness from the feta cheese. It’s purely delicious!
- It’s ready in just over 30 minutes. Aside from the time it takes to peel and prep the squash, the cooking time for this recipe is quick since it uses a high temperature.
Recipe Overview
- Serving Size: 193g
- Number of Servings: 5
- Time to Cook: 25-30 minutes
- WW Points Per Recipe: 1 WW point per serving, 7 for the entire recipe (Click here to view the recipe in the WW app. WW login is required)
Ingredients in Honey Roasted Butternut Squash
- 1 medium butternut squash, peeled, de-seeded, diced into 1-inch cubes
- ¼ tsp Cayenne
- 2 tbsp Organic honey, slightly warmed
- As needed, avocado or other oil spray
- ¾ tsp Cinnamon
- ¼ cup Fat-free feta cheese
- Salt and black pepper to taste
Instructions for making Honey Roasted Squash
- Preheat oven to 400F. As preparation, peel the squash with a heavy-duty peeler. Cut it in half and remove the seeds and stringy pulp, then dice it into 1-inch cubes.
2. Transfer the squash pieces to a large bowl. Spray them with avocado oil spray so they are coated, then sprinkle in the seasonings. Toss to distribute the seasonings evenly.
3. Add the warmed honey slowly and fold to coat the squash evenly. Transfer the squash to a greased sheet pan and spread it out.
4. Bake for 15 minutes, then stir. Add more avocado spray if needed. Return to the oven and roast for 10-15 minutes longer or until the squash is fork-tender and the honey is starting to caramelize.
5. Serve warm with feta cheese sprinkled on top.
Variations and Substitutions
- Roasted Butternut Squash with Maple Syrup: swap the honey with pure maple syrup for a delicious warm maple flavor.
- Splurge Version: Add some crispy bacon to the dish. I suggest sauteing bacon bits on the stovetop, then folding it with the squash when it comes out of the oven.
- Add Nuts: for some crunchiness, add chopped pecans, almonds, or walnuts. This would be a delicious holiday side dish! The flavor of the nuts pairs well with the squash.
- Use Different Spices: Consider switching up the spices. You can use chili powder, paprika, onion powder, or garlic powder, etc. Make it as sweet, spicy, or savory as you wish.
Tips and Tricks for Making Weight Watchers Roasted Butternut Squash
- Be careful not to overcook the butternut squash because it will be super soft and soggy. It only needs to be cooked until it is fork tender, or maybe even until it still has some bite, if that’s what you like!
- Store any extra roasted butternut squash in an airtight container in the refrigerator. It will last for three to four days. You can also freeze it for three months.
- Stirring the squash halfway through cooking is important, especially if your oven has hot spots. This promotes even cooking, so don’t skip this step.
- I like putting the feta cheese on the squash while it is fresh out of the oven to soften the cheese slightly. It makes it extra yummy!
Related Recipes
Pork Meatloaf with Butternut Squash
Honey Roasted Butternut Squash
Ingredients
- 1 medium butternut squash, peeled, de-seeded, diced into 1-inch cubes
- ¼ tsp Cayenne
- 2 tbsp Organic honey, slightly warmed
- As needed, avocado or other oil spray
- ¾ tsp Cinnamon
- ¼ cup Fat-free feta cheese, crumbled
- Salt and black pepper to taste
Instructions
- Preheat oven to 400F. As preparation, peel the squash with a heavy-duty peeler. Cut it in half and remove the seeds and stringy pulp, then dice it into 1-inch cubes.
- Transfer the squash pieces to a large bowl. Spray them with avocado oil spray so they are coated, then sprinkle in the seasonings. Toss to distribute the seasonings evenly.
- Add the warmed honey slowly and fold to coat the squash pieces with it evenly.
- Transfer the squash to a greased sheet pan and spread it out. Bake for 15 minutes, then stir. Add more avocado spray if needed. Return to the oven and roast for 10-15 minutes longer or until the squash is fork-tender and the honey is starting to caramelize.
- Serve warm with feta cheese sprinkled on top.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
