Smoked Pecan & Honey Roasted Butternut Squash

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Roasted butternut squash tossed with locally sourced pecans, honey, and smoked spices, creating a sweet-savory side that highlights Southern heirloom produce. This Southern-inspired vegetarian recipe, ready in about 45 minutes, pairs butternut squash, smoked honey, toasted pecans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 215 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups, peeled and cut into 1-inch cubes butternut squash
• 2 tbsp smoked honey
• 1/2 cup, roughly chopped toasted pecans
• 1/4 tsp smoked sea salt
• 1 tsp fresh thyme leaves
• 1 tbsp extra virgin olive oil

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Instructions

1. Step 1: Preheat oven to 400°F. Toss cubed butternut squash with 1 tbsp olive oil, 1/4 tsp smoked sea salt, and 1 tsp fresh thyme leaves on a parchment-lined baking sheet.
2. Step 2: Roast for 25 minutes, stirring once halfway, until squash is tender and edges are caramelized and slightly crispy.
3. Step 3: Remove from oven and immediately toss with 2 tbsp smoked honey and 1/2 cup chopped toasted pecans, ensuring even coating.
4. Step 4: Return to oven for 3-4 minutes to allow honey to glaze the squash without burning, then transfer to a serving dish and sprinkle with remaining thyme.