by Olena

Honey Garlic Butternut Squash

by Olena

honey butternut squash

Once my mom asked what she could help with in the kitchen. I said “Please peel and cut the squash”. By the time she was chopping it I have heard many complaints and the last one was “That is exactly why squash is so cheap!”. And that is exactly why I have barely any squash recipes on iFOODreal – I was simply never offered it. But I’m a big girl now who can decide what she eats. Ha! And I’m buying squash of all shapes and colours because it is full of vitamins A and C, fiber, potassium, folate etc. And because it is delicious!

honey butternut squash

I seriously cannot stop eating this firm, sweet with a hint of garlic, loaded with toasted nuts and local creamy goat cheese drops honey butternut squash. It is 5PM and my 3rd serving of this dish as I am working today. I tested this recipe on Friday and served with garlic herb venison steaks.


2 things were different though. I used frozen, organic, cubed butternut squash from Costco which is good for soups but not for a quick panfried squash dish like this one. It becomes mushy and doesn’t have its plumpness as fresh squash. So you will have to peel and cut squash yourself. I bet my mom will never make this recipe.:)

honey butternut squash

I finally found local organic goat cheese. It costs $10 but I made 5 meals with it already. A lot goes a long way.

honey butternut squash

On Friday, I made this honey butternut squash using only pecans. This time I figured out I am out of pecans as I was warming the skillet. Well, Ukrainian in me packed the cup full of all nuts I had on hand: almonds, pecans and pine nuts. And it worked amazing. In my opinion, any toasted nuts taste amazing. So, use what you have.

You like my spatula?

honey butternut squash

So, butternut squash has really grown on me. Do you have any favourite butternut squash recipes? I need ideas.:) I have been buying that frozen squash at Costco almost every time and making my slow cooker butternut squash soup. Kids love it and is the only form of butternut squash they will eat.

honey butternut squash


Honey Garlic Butternut Squash

Garlic Honey Butternut Squash is 20 minute dinner with toasted nuts and soft goat cheese. Delicious, healthy and easy.

  • Author:
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 5 servings


  • 3 lbs butternut squash, peeled & cubed
  • 1 cup any nuts (pecans, pine nuts, almonds, walnuts)
  • 2 tbsp coconut or avocado oil
  • 1/2 tsp himalayan pink salt
  • Ground black pepper, to taste
  • 2 tbsp raw honey
  • 1 large garlic clove, crushed
  • 2 oz goat cheese


  1. Preheat large non-stick skillet on low heat and add nuts. Toast until golden brown and fragrant, stirring frequently to avoid burning. Transfer to a small bowl.
  2. Return skillet to low-medium heat and swirl oil to coat. Add squash and sprinkle with salt and pepper; stir. Cover and cook for about 15-17 minutes or until medium firm, stirring occasionally.
  3. Add honey, garlic and nuts; gently stir and cook for a few more minutes. Place drops of goat cheese on top and serve hot.

Store: Refrigerate in an airtight container for up to 3 days.

 Did you make this recipe? Please give it a star rating in the comments.

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12 comments on “Honey Garlic Butternut Squash

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  1. My mom sent me your recipe. I finally made it tonight. First, your mom is right, peeling this is hard…. BUT WORTH IT!!! Second, I loved it. I only had pecans so that’s what I used but everything else (other than just sea salt) was the same. Really good. Nutrition info (carbs) was also spot on. Thanks Olena! Great flavor combos.

    1. Haha, I will have to pass it on to mom. Unwillingly but I admit it too. Try to peel an acorn squash, you will stop complaining about the butternut one haha. You are welcome. I used pecans just like you. You have to use only one kind of nuts.

  2. My mother never cooked with squash but we ate a lot of sweet potatoes.
    I usually use sweet potatoes in place of squash in recipes.
    I really need to start using the squash.

    1. All we had was traditional pumpkin, no other squashes or sweet potatoes. My dad used to make pumpkin rice pudding until parents got divorced. So, I ate it like once LOL. Once we immigrated to Canada my mom still doesn’t buy any other food than what she was used to eating in Ukraine. She always need to have carrots, potatoes and garlic on hand. I cook squash myself now.

  3. That looks SO GOOD! I love sweet potatoes, but this! This is just as good and so many fewer sugars! The nuts and goat cheese are the perfect go-with, I am sure. Can’t wait to try it.

    I tried peeling dicing, and freezing several fresh butternut squash in the fall and was so disappointed when I thawed it to find it was soft and watery. I emptied it all out of the freezer and threw my hard work out, not thinking of just making some soup..darn!

      1. Herb is for the looks and pretty photo. You don’t need herb in here. Pine nuts do taste like pine. Very tasty but expensive. I buy in Costco once in a while. Use all pecans. I just found a half jar I thought I didn’t have because someone placed it in a wrong place in the pantry.