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.