Butternut squash works beautifully with contrasts: soft flesh, deeply roasted edges, a salty note and plenty of crunch. In this recipe, we pair it with our mountain honey, feta and hazelnuts. The honey goes in towards the end of cooking, creating a light glaze without burning, while the cheese and nuts keep the flavours balanced.
Our mountain honey is a very dark amber colour. Its floral aroma carries fruity notes, while its distinctive flavour has salty and tangy nuances. That profile makes it a natural match for roasted vegetables, complementing the squash without covering its flavour.
Roasted butternut squash with mountain honey: at a glance
- Serves: 4 as a side, or 2 as a light main
- Preparation: 15 minutes
- Cooking: 35–40 minutes
- Oven: 200°C conventional, or 190°C fan
Ingredients
- 1 medium butternut squash, around 1–1.2 kg
- 2 tablespoons olive oil
- 2 tablespoons of our mountain honey
- 100 g feta
- 50 g hazelnuts
- 4–5 sprigs fresh thyme
- 1 teaspoon cider vinegar
- Salt and black pepper
Allergens: this recipe contains milk in the feta and tree nuts in the hazelnuts. For a hazelnut-free version, replace them with pumpkin seeds and always check the labels of the ingredients you use.
How to make roasted butternut squash
1. Cut the squash evenly
Preheat the oven. Peel the squash, cut it in half and scoop out the seeds. Cut the flesh into evenly sized wedges or cubes, roughly 3 cm across. Keeping the pieces similar in size helps them become tender at the same time and reduces the chance of smaller pieces overcooking.
2. Start roasting without the honey
Place the squash on a large baking tray lined with baking paper. Add the olive oil, half the thyme, a pinch of salt and a few turns of black pepper. Toss everything directly on the tray, then spread the pieces into one layer with a little space between them.
Roast for 25 minutes. This first stage softens the squash and begins the browning process without exposing the honey to high heat for too long.
3. Add the mountain honey glaze
In a small bowl, mix our mountain honey with the cider vinegar and one teaspoon of hot water. Take the tray out of the oven, pour the glaze over the squash and turn the pieces gently until coated.
Return to the oven for 10–15 minutes. Watch closely near the end: the edges should caramelise, but the glaze should not blacken. The squash is ready when the tip of a knife slides easily into the flesh.
4. Finish with feta and hazelnuts
While the squash finishes roasting, roughly chop the hazelnuts. Toast them for a few minutes in a dry frying pan over medium heat, stirring frequently, until fragrant. Crumble the feta.
Arrange the squash on a serving plate and scatter over the feta, hazelnuts and remaining thyme. If you would like a sharper contrast, finish with a few drops of cider vinegar rather than adding more honey.
Why add the honey near the end?
Honey colours quickly in the oven. Adding it at the beginning of a 35–40 minute roast can produce very dark spots before the squash becomes tender. Roasting the vegetable with oil first, then glazing it for the final 10–15 minutes, gives us glossy caramelised edges and much better control.
The hot water simply loosens the honey so it mixes easily. Cider vinegar brings acidity that balances the sweetness of the squash and the bold profile of our mountain honey.
How to serve it
Serve the squash hot or warm. It works well with bulgur or quinoa, a lentil salad, roast chicken or baked fish. To turn it into a vegetarian main, add roasted chickpeas and a handful of rocket just before serving.
You can roast the squash a few hours ahead and add the feta and hazelnuts at the last minute. Keep leftovers covered in the refrigerator and reheat them in the oven to bring back some lightly crisp edges.
Our tips for the best result
- Do not overcrowd the tray: tightly packed pieces steam instead of roasting.
- Keep the pieces even: they will cook more consistently.
- Add the honey late: the glaze can colour without burning before the squash is tender.
- Season carefully: feta already brings plenty of saltiness.
- Add the crunch at the end: the hazelnuts keep their texture.
A simple way to discover our mountain honey
This roasted squash highlights the dark, floral and fruity side of our mountain honey, along with its salty and tangy nuances. If you enjoy using honey in savoury cooking, browse our honey collection and choose a profile for your next recipe.
Bring the dish straight to the table: tender squash, fresh feta, toasted hazelnuts and an amber glaze make a generous, straightforward recipe for the beginning of autumn.
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