Roasted Butternut Squash
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!
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.
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 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
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!
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:
- Fried Turkey Breasts
- Cornish Hens
- Baked Ham
- Creamy Mashed Potatoes
- Scalloped Sweet Potatoes
- Sausage and Mushroom Stuffing
- Crispy Kale and Quinoa Salad
Frequently Asked Questions
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!
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!
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.
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!
Looking for More Thanksgiving Side Dish Recipes? Be Sure to Also Try:
- Brussels Sprouts Gratin
- Dinner Rolls
- Sweet Potato Biscuits
- Maple Bacon Corn Muffins
- Roasted Vegetable Medley
- Homemade Mac and Cheese
Roasted Butternut Squash Recipe
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:
- 1/3 cup Musselman’s Apple Butter
- 2 tablespoons honey
- 1 tablespoon red wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground chipotle pepper
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.
Amen, sista! Simple is always the better way to go! And let’s start with this butternut squash!
I love roasted butternut squash, fab flavors!
Oh Sommer, this just looks like the most scrumptious side for Thanksgiving (or any fall meal). Absolutely lovely, and great flavor combos!
I have a butternut squash in my frig right now and have been trying to think of a creative way to prepare it. This roasted butternut squash recipe sounds perfect and something I think my husband is really going to like. Thanks.
An absolutely lovely post and equally lovely recipe. Just beautiful, Sommer.
The apple butter is such a great idea!
Oh my gosh!! This glaze and the roasted butternut squash! Love it, Sommer!!
Looks absolutely delicious, Sommer! Perfect for holiday entertaining.
I’m with you Sommer – simple is best, and spending time with those you love and who you’re so thankful to have in your life is the best part of the holiday.
This squash sounds lovely!
I’m such a fan of roasted butternut squash. I love this glaze, too. Great twist!
Certainly looks like the perfect squash :)
Sounds fabulous paired with bacon. I have some homemade apple butter on hand too!
this is the prettiest dish with such wonderful flavors!!
I love this recipe, and I love your reflections… So true, it’s the toughest times in life which have led me to be more grateful, too. Thank you for sharing!
Love the glaze in your recipe – sweet and spicy!
I want to eat the entire pan!
Sommer, I couldn’t agree more with your words of wisdom. This looks like the perfect dish for Thanksgiving; simple, yet unique. Have a wonderful Thanksgiving.
I love the smoky-sweet flavor too this squash! That sounds so good and using apple butter to achieve the sweet is such a great idea!