Roasted Butternut Squash with leeks, bacon, and a smoky-sweet apple glaze that brings these wonderful fall flavors together. This seasonal side dish is ready to take center stage on your table!

roasted butternut squash  recipe overhead shot

Why We Love This Roasted Butternut Squash Recipe

Simple sides for the holiday season are my jam. I love cooking for my family during the holidays, but I also don’t want to get overwhelmed by going too over the top. If you’re like me, I encourage you this year, to cut yourself a break on the over-the-top has-to-be-perfect dinner.

Make it simple. Focus on a few key dishes, and kick the rest to the curb. That way you can use your energy to pay attention to what’s really important in your life, the people around you.

Speaking of simple, this smoky-sweet Roasted Butternut Squash would make a fabulous simple side dish for your Thanksgiving table. I roasted the butternut squash and leeks in a little bacon grease, then whipped up an easy and flavorful apple glaze using Musselman’s Apple Butter, honey, red wine vinegar, and a little spice.

Leets and butternut squash on a cutting board.

The rich apple butter, coriander, and touch of chipotle pepper made the roasted butternut squash and leeks burst with flavor.

I know butternut squash is often used in soups during the fall and winter months, like my own healthy butternut squash soup. But, it is actually super delicious roasted to perfection in the oven! You get a tender inside, with a caramelized and crispy outside. Plus, this smoky-sweet butternut roasted squash recipe has the perfect balance of sweet and savory!

ingredients cut on board

Ingredients You Need

This roasted butternut squash with leeks, bacon, and an apple glaze uses simple ingredients that are easy to find. Here’s what you need:

For the Roasted Butternut Squash

  • Butternut Squash – fresh and diced into cubes
  • Leeks – washed and sliced into thick pieces
  • Bacon – chopped
  • Salt & Black Pepper

For the Apple Glaze

  • Apple Butter – I used Musselman’s apple butter, but any apple butter will work as long as it has some cinnamon and spices in it!
  • Honey
  • Red Wine Vinegar – for a hint of tangy flavor and to balance out the sweetness of the apple butter
  • Salt
  • Coriander – a comforting and warming spice, or cumin will work in a pinch
  • Chipotle Pepper – for a little bit of heat
bacon sizzling in skillet

How to Make Roasted Butternut Squash with Bacon

Preheat the oven to 400 degrees F and line a large baking sheet with foil or parchment paper. Place a skillet or pan over medium heat and cook the bacon until crisp. Remove the bacon with a slotted spoon and reserve the bacon grease.

Peel and deseed the butternut squash. Then dice into bite-sized or 1-inch cubes. Place the butternut squash cubes and leeks on the lined baking sheet. Drizzle the bacon grease over the top and toss to coat. Spread the butternut squash and leets out into a single layer, then sprinkle with salt and pepper, and roast in the oven for 30 minutes.

Meanwhile, whisk the apple butter, honey vinegar, salt and spices together. After 30 minutes, drizzle the apple glaze over the vegetables and toss to coat. Spread the vegetables out again and roast for another 20 minutes. Sprinkle the cooked bacon over the top to serve and enjoy!

sauce for butternut squash

Serving Suggestions

I highly recommend serving up this easy roasted butternut squash in a serving bowl alongside a spread of classic holiday dishes. Here are just a few of my family’s absolute favorites:

Frequently Asked Questions

How do you peel and chop a butternut squash?

Butternut squash can be slightly tricky to chop. First, I like to peel the squash using a vegetable peeler to get rid of the peel. Then, use a sharp knife to slice of each end of the squash. Carefully cut it in half, length-wise. Then you can scoop the seeds out with a spoon. Once the squash is cut in half, place the flat side down on the cutting board and dice into cubes!

Do you cook butternut squash with the skin on?

While the skin on butternut squash is technically edible, this recipe is better without it. I recommend using a sharp vegetable peeler to peel the whole squash before slicing and dicing it!

Is butternut squash healthy?

Yes! Butternut squash is actually a wonderful vegetable with loads of vitamins and minerals like vitamin a, vitamin c, magnesium, and potassium! I did end up cooking my squash with bacon, so this recipe has some added fat. To make this best-ever roasted butternut squash recipe healthier (and vegetarian), skip the bacon and drizzle the squash in extra virgin olive oil.

How should I store leftover roasted squash?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Simply reheat in the microwave until heated through and enjoy!

best roasted butternut squash recipe overhead shot

Looking for More Thanksgiving Side Dish Recipes? Be Sure to Also Try:

roasted butternut squash recipe on plate with sauce
roasted butternut squash recipe on plate with sauce
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Roasted Butternut Squash Recipe

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Roasted Butternut Squash with leeks, bacon and a smoky-sweet apple glaze that brings these wonderful fall flavors together.
Servings: 6

Ingredients

For the Roasted Butternut Squash:

  • 1 medium butternut squash peeled, seeded and cut into 3/4-inch cubes
  • 1 bunch leeks trimmed, thoroughly washed and cut into 3/4-inch pieces
  • 4 strips thick-cut bacon chopped
  • Salt and pepper

For the Apple Glaze:

Instructions

  • Preheat the oven to 400 degrees F and line a large rimmed baking sheet with foil or parchment paper. Place a skillet over medium heat and cook the bacon, until crisp. Remove the bacon with a slotted spoon and reserve the bacon grease.
  • Place the chopped butternut squash and leeks on the lined baking sheet. Drizzle the bacon grease over the top and toss to coat. Spread the butternut squash and leeks out into a single layer, then sprinkle with salt and pepper and roast in the oven for 30 minutes.
  • Meanwhile whisk the Musselman’s Apple Butter, honey, vinegar, salt and spices together. After 30 minutes drizzle the apple glaze over the vegetables and toss to coat. Spread the vegetables out again and roast for another 20 minutes. Sprinkle the cooked bacon over the top and serve warm.

Notes

Butternut squash can be slightly tricky to chop. First, I like to peel the squash using a vegetable peeler to get rid of the peel. Then, use a sharp knife to slice of each end of the squash. Carefully cut it in half length-wise. Then you can scoop the seeds out with a spoon. Once the squash is cut in half, place the flat side down on the cutting board and dice into cubes!

Nutrition

Serving: 1serving, Calories: 206kcal, Carbohydrates: 28g, Protein: 4g, Fat: 10g, Saturated Fat: 3g, Cholesterol: 16mg, Sodium: 362mg, Potassium: 502mg, Fiber: 3g, Sugar: 14g, Vitamin A: 13320IU, Vitamin C: 26.2mg, Calcium: 62mg, Iron: 1mg
Course: Side Dish
Cuisine: American
Author: Sommer Collier
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