by Olena

Honey Garlic Butternut Squash

by Olena

5 from 3 reviews

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 baked butternut squash and butternut squash soup.

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 🙂
  • 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

honey garlic butternut squash recipe

5 from 3 reviews

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.

  • Author: Olena of
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 5 servings 1x
  • Category: Side Dish
  • Method: Stove
  • Cuisine: North American


  • 3 lbs butternut squash, peeled & cubed
  • 1 cup any nuts (pecans, pine nuts, almonds, walnuts)
  • 2 tbsp coconut or avocado oil
  • 1/2 tsp salt
  • Ground black pepper, to taste
  • 2 tbsp 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.
  3. Cover and cook for about 15-17 minutes or until medium firm, stirring occasionally.
  4. Add honey, garlic and nuts; gently stir and cook for a few more minutes.
  5. 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.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

17 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.

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