If you love a good spicy sweet combo, then you’ll love this Hot Honey Roasted Butternut Squash! Jalapeño infused honey adds the perfect amount of heat to the sweet butternut squash. It’s a must make fall side dish!
Hot honey has been pretty trendy in the food world over the past year. Honestly I don’t usually pay too much attention to them because they tend to die off quickly. However, hot honey was something that sounded appealing to me because I love a good spicy sweet combo.
You can buy some version of hot honey at most grocery stores, but when I realized how easy it is to make your own, I opted to try it out.
I can now report back and tell you that I’m obsessed with hot honey. I have a jar of it sitting on my counter right now and have been drizzling it on everything. Currently, my favorite combo is the recipe I’m sharing today, hot honey roasted butternut squash!
Honey roasted butternut squash is a common recipe, but that kick of heat makes this squash recipe unique and a must make if you love a good spicy sweet combo!
What Is Hot Honey?
Hot honey is a condiment that originated in the South. It’s made of honey and some sort of chile pepper or combination of chile peppers. If you make your own, the honey and chiles are heated in a sauce pan just until they simmer. Then you turn off the heat and let the heat from the chiles infuse into the honey.
The chiles can be strained out after about 10 minutes or you can leave them in. This spicy condiment is delicious drizzled over roasted vegetables, warm biscuits or cornbread, fried chicken, ice cream, or a dip for your pizza crust. Honestly, you can put it on just about anything!
Ingredients For Hot Honey Roasted Butternut Squash
- butternut squash
- olive oil
How To Make Hot Honey Roasted Butternut Squash
Start by tossing the cubes of butternut squash in olive oil salt and pepper. Roast them until they’re fork tender, which usually takes about 20 minutes depending on the size of the cubes.
While the squash is roasting make the hot honey. Thinly slice a jalapeño into rounds and place them in a small saucepan. Don’t remove the seeds and vein since this is where a lot of the heat is.
Add the honey to the saucepan and bring the mixture to a simmer over medium heat. Stir everything a couple times and remove it from the heat. Let the honey sit for 10 minutes so it becomes infused with the jalapeño spice and flavor.
Strain the jalapeño from the honey into a jar. If you prefer to leave the slices of jalapeño in with the honey you can do that as well.
Once the squash has finished roasting, add it to a serving bowl. Drizzle the warm squash with the hot honey and sprinkle toasted pepitas over the top. Serve immediately.
What Types Of Chile Peppers Can Be Used Instead Of Jalapeño To Make Hot Honey?
- dried chile flakes/red pepper flakes – I recommend using 1/4 – 1/2 teaspoon per 1/4 cup of honey.
- Hot sauce can be used in lieu of fresh or dried chiles. I recommend using 1-2 teaspoons per 1/4 cup of honey.
Frequently Asked Questions
The butternut squash will keep in the fridge for 4-5 days. The pepitas may soften a little after the first day or two.
The hot honey will keep at room temperature for up to 2 weeks. If you plan to store it for longer than that, keep it in an airtight container in the refrigerator for up to 4 weeks. Bring the honey to room temperature if it’s been refrigerated before using.
Yes. Add the honey and the jalapeño slices to a microwave safe dish and heat for 30 seconds. Stir and let them sit for 10 minutes before straining.
More Butternut Squash Side Dishes
- Mashed Butternut Squash with Goat Cheese and Rosemary
- Sweet and Spicy Roasted Butternut Squash
- Harvest Butternut Squash Lentil Salad
- Twice Baked Butternut Squash
- Butternut Squash Farro Salad with Arugula and Cranberries
- 5-6 cups peeled and diced butternut squash
- 1 1/2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup honey
- 1 jalapeño, stem removed and cut into thin slices
- 2 tablespoons toasted pepitas
- Preheat oven to 425° F. and place the butternut squash cubes on a sheet pan. Drizzle on the olive oil and season with salt and pepper. Toss together with your hands until coated and spread into a single layer. Roast in the oven for about 20 minutes or until the squash is fork tender.
- While the squash is roasting add the jalapeño slices and honey to a small saucepan. Bring the honey to a simmer over medium heat. Once simmering, remove from the heat and let the jalapeño infuse into the honey for 10 minutes. Strain the honey into a jar if desired.
- When the butternut squash is finished roasting remove it from the oven and into a serving bowl. Drizzle with some of the hot honey and sprinkle on the pepitas. Serve immediately.
Amount Per Serving: Calories: 140Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 9mgCarbohydrates: 28gFiber: 7gSugar: 10gProtein: 2g
Nutritional information is an estimate. Please consult a registered dietician for the most accurate nutritional information.