Roasted Butternut Squash with Fire Cider and Vanilla Bean Honey

Glossy roasted butternut squash cubes sprinkled with whole seeds on a cream plate.

Photo: Joey Doll, CC BY 2.0

Fire cider used: Berries, Florals & Honey | Honey used: Vanilla Bean Infused Honey

Butternut squash and warm spice are an old pair. Berries, Florals & Honey fire cider brings cinnamon, clove and orange, and our Vanilla Bean Infused Honey, made with Madagascar vanilla beans, adds a rich, creamy sweetness. Toasted pumpkin seeds give it some crunch.

Serves 4 to 6 | Prep 15 min | Cook 30 to 35 min

Ingredients

  • 1 butternut squash (about 2 1/2 pounds), peeled, seeded and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 1/2 tablespoons Vanilla Bean Infused Honey
  • 1 tablespoon Fire Cider: Berries, Florals & Honey, shaken well
  • 1 tablespoon unsalted butter, melted
  • 2 tablespoons toasted pumpkin seeds
  • A pinch of flaky salt

Steps

  1. Heat the oven to 425°F. Line a large sheet pan with parchment.
  2. Toss the squash with the oil, salt and pepper and spread it in one layer. Use two pans if it's crowded, or it will steam instead of brown.
  3. Roast 25 minutes, flipping halfway, until browned in spots and nearly tender.
  4. Stir the honey, fire cider and melted butter together.
  5. Drizzle the glaze over the squash and toss. Roast 5 to 8 minutes more, watching closely so the honey doesn't burn.
  6. Sprinkle with pumpkin seeds and flaky salt and serve.

Tips and storage

  • Roasting mellows the fire cider. For more tang, drizzle another teaspoon over the squash just before serving.
  • Refrigerate leftovers up to 4 days. They're good cold in a grain bowl with the honey mustard dressing in recipe 4.
  • Refrigerate fire cider after opening.

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