Best 3 Honey Glazed Butternut Squash Recipes

Honey glazed butternut squash is a side dish that is sure to impress your family and friends. The combination of sweet honey, savory spices, and tender butternut squash is irresistible. This dish is perfect for a special occasion or a weeknight meal. With its beautiful golden color and delicious flavor, honey glazed butternut squash is sure to be a hit.

Here are our top 3 tried and tested recipes!

BEEF-SHORT RIBS TAGINE WITH HONEY-GLAZED BUTTERNUT SQUASH

Beef-Short Ribs Tagine with Honey-Glazed Butternut Squash image

Categories Onion Bake Prune Date Pear Beef Rib Butternut Squash Winter Honey Bon Appétit

Yield Serves 8

Number Of Ingredients 16

Ingredients

5 tablespoons olive oil
1 pound onions, chopped
16 3- to 4-inch pieces meaty beef chuck short ribs, any tough membrane trimmed
3 tablespoons all purpose flour
4 cups low-salt chicken broth
1 1/2 cups dry red wine
1 cup prune juice
1 tablespoon tomato paste
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 ground cinnamon
2 ounces pitted dates, diced
2 ounces dried pears, diced
1 tablespoon honey
Honey-glazed Butternut Squash

Steps:

Preheat oven to 325°F. Heat 3 tablespoons oil in heavy large ovenproof pot over medium-high heat. Add onions and sauté until brown, about 20 minutes. Using slotted spoon, transfer onions to large bowl. Season short ribs with salt and pepper. Add 1 tablespoon oil to same pot. Add 8 short ribs and brown on all sides, about 10 minutes. Transfer ribs to bowl with onions. Add remaining 1 tablespoon oil to pot. Add remaining 8 ribs and brown on all sides, about 10 minutes. Transfer ribs to same bowl
Whisk flour into drippings in pot. Whisk in 2 cups broth. Bring to boil, scraping up browned bits. Mix in remaining 2 cups broth, wine, prune juice, tomato paste and spices. Return ribs to pot, arranging close together on their sides in single layer if possible. Add dates and pears; add onions and any juices.
Bring liquid to boil; cover pot. Place pot in oven and bake until ribs are tender, about;1 hour 45 minutes.
Using tongs, transfer ribs to large bowl. Strain cooking liquid into medium bowl, pressing on contents of strainer. Freeze liquid until fat rises to top, about 30 minutes. Spoon off fat. Return liquid to pot. Add honey; boil until sauce is thick enough to coat spoon and is reduced to 3 cups, about 12 minutes. Season with salt and pepper. Return ribs to pot, spooning sauce over to coat. (Short ribs can be made 2 days ahead. Refrigerate until cold; then cover and keep chilled.)
Rewarm ribs over medium-low heat, stirring occasionally. Mound ribs on platter. Top with squash; garnish with parsley.

HONEY-GLAZED BUTTERNUT SQUASH

Honey-Glazed Butternut Squash image

Yield Serves 8

Number Of Ingredients 3

Ingredients

1/4 cup olive oil
2 medium butternut squash, peeled, cut into 3/4-inch cubes (about 6 cups)
1/4 cup honey

Steps:

Heat oil in heavy large nonstick skillet over medium heat. Add squash; cover and cook until squash is just tender and beginning to color, stirring occasionally, about 12 minutes. Add honey; toss until squash is glazed. Season with salt and pepper.

SPICY HONEY-GLAZED BUTTERNUT SQUASH

Spicy Honey-Glazed Butternut Squash image

The combination of harissa, honey, lemon and cumin works incredibly well with butternut squash. Everything gets tossed together in the same pan and roasted until the squash is beautifully glazed.

Provided by Food Network Kitchen

Categories side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 2-pound butternut squash, peeled, halved lengthwise, seeded and sliced into 1/2-inch-thick half-moons
3 tablespoons harissa paste
3 tablespoons honey
2 tablespoons extra-virgin olive oil
1/2 lemon, sliced
2 cloves garlic, smashed
1 teaspoon ground cumin
Kosher salt
2 teaspoons red wine vinegar
Torn fresh mint, for topping

Steps:

Preheat the oven to 450˚ F. Put the squash in a foil-lined 9-by-13-inch baking dish and toss with the harissa, honey, olive oil, lemon, garlic, cumin and 1 teaspoon salt. Roast, tossing halfway through, until the squash is caramelized and tender, 50 to 60 minutes.
Drizzle the squash with the vinegar and top with mint.

Tips:

Select butternut squash that feels heavy for its size and has unblemished skin.
Use a sharp knife to cut the butternut squash in half lengthwise. Be careful not to cut yourself.
Scoop out the seeds and pulp from the butternut squash using a spoon.
Drizzle the butternut squash with olive oil and season with salt and pepper.
Roast the butternut squash at 400 degrees Fahrenheit for 30-40 minutes, or until it is tender and slightly caramelized.
While the butternut squash is roasting, make the honey glaze by combining honey, butter, cinnamon, and nutmeg in a small saucepan.
Bring the honey glaze to a simmer over medium heat, stirring constantly.
Once the butternut squash is roasted, brush it with the honey glaze and return it to the oven for 5-10 minutes, or until the glaze is bubbly and caramelized.
Serve the honey-glazed butternut squash immediately.

Conclusion:

Honey-glazed butternut squash is absolutely delicious and sure to be hit on your Thanksgiving table! So what are you waiting for? Try this delectable recipe today.