Honey Garlic Butternut Squash is a tasty side dish recipe that is roasted in a skillet for just 15 minutes. Think sweet butternut squash mixed with garlic, toasted nuts and soft goat cheese.

Obsessed with butternut squash like me? Check out oven baked butternut squash.

Honey Garlic Butternut Squash

Did you know that I have recently become obsessed with squash recipes? I have been cooking squash of all shapes, colors and varieties.

Why? Because I am in love with how easy to prepare, versatile, delicious and healthy these fall vegetables are.

In squash season, I cannot stop eating honey garlic butternut squash with toasted nuts and local creamy goat cheese crumbles.

Ingredients for Honey Garlic Butternut Squash

  • Butternut squash
  • Nuts: Pecans, pine nuts, almonds, or walnuts all work.
  • Honey and garlic: You know I love garlic ๐Ÿ™‚
  • Cheese: Crumbled goat cheese
  • And a little bit of salt, pepper and oil.

How to Make Honey Garlic Butternut Squash

There is a full recipe card below.

  • Toast nuts: Toast until golden brown and fragrant. The nuts can easily burn, so don’t forget to stir.
toasting nuts on skillet
  • Cook squash: Add butternut squash to skillet with a bit of salt and pepper.
Honey Garlic Butternut Squash on skillet
  • Combine all the ingredients: Add honey, garlic and nuts to skillet. Cook for just a few more minutes while gently stirring.
  • Garnish and serve: Finish this dish off with a topping of crumbled goat cheese. Serve hot.
Honey Garlic Butternut Squash served in bowl

Serving and Storing Tips

Honey garlic butternut squash is the perfect side dish to serve with:

Storing: Place in an airtight container in the refrigerator for up to 3 days.

Reheating: To reheat throw butternut squash on a ceramic non-stick skillet with 1 tsp of oil. Stir gently until warmed through.

More Squash Recipes

honey garlic butternut squash recipe

Honey Garlic Butternut Squash

Honey Garlic Butternut Squash is a tasty side dish recipe that is roasted in a skillet for just 15 minutes. Think sweet butternut squash mixed with garlic, toasted nuts and soft goat cheese.
5 from 4 votes
Servings 5 servings
Calories 398
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients 
 

Instructions 

  • 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.
  • 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.
  • Add honey, garlic and nuts; gently stir and cook for a few more minutes.
  • Place drops of goat cheese on top and serve hot.

Notes

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

Nutrition

Serving: 1cup | Calories: 398kcal | Carbohydrates: 46g | Protein: 10g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 5mg | Sodium: 289mg | Fiber: 8g | Sugar: 13g
Course: Side Dish
Cuisine: North American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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Comments

  1. 5 stars
    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. This looks great! I buy peeled and cubed butternut squash in the cold produce section at Costco ๐Ÿ™‚

  3. 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.

  4. 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.

    1. Anything mushy and not so fresh goes in a soup.:) There it gets lost among other flavours and looks don’t matter that much.:)

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