Honey-Cinnamon-Glazed Squash

This article has not been rated yet.


10 min


8 to 10 servings

* PLUS Roasting Time: 15 minutes


  • 1 butternut squash
  • 3 tbsp olive oil
  • 1/2 tsp cinnamon
  • garlic powder
  • 1 pinch of salt and pepper
  • 1 acorn squash
  • 2 tsp honey
  • 4 shallots
  • 1/2 cup shredded fresh mint


  • Position racks in top and bottom third of oven. Preheat to 475F (250C). Place 2 large rimmed baking sheets in oven while it’s preheating. Peel butternut squash. (Piercing squash with the tip of a knife, then microwaving it on high for 5 min makes peeling much easier.) Cut in half and discard seeds. Place cut-side down, then slice into 1/2-in. (1-cm) thick pieces. Place in a large bowl. Drizzle with 2 tbsp (30 mL) oil, then sprinkle with cinnamon, garlic powder and pinches of salt and pepper. Toss to coat. Remove baking sheet from top rack and place on a heatproof surface. Place squash on hot sheet, spreading pieces out. Return to top rack of oven.
  • Cut unpeeled acorn squash in half lengthwise. Slice halves into pieces about 1/2 in. (1 cm) thick. Place in same bowl used for butternut squash. Drizzle with remaining 1 tbsp (15 mL) oil, honey and pinches of salt and pepper. Toss to coat. Remove hot baking sheet from bottom rack. Spread squash out on sheet. Return to bottom rack. Roast, without stirring, until both squashes are tender and lightly browned on edges, from 15 to 20 min.
  • Meanwhile, thinly slice shallots and shred mint. When all squash is done, place on a platter. Sprinkle with shallots and mint. Best served warm.

Nutrition (per serving)

  • Calories
  • 103,
  • Protein
  • 1.5 g,
  • Carbohydrates
  • 17.4 g,
  • Fat
  • 4.2 g,
  • Fibre
  • 2.8 g,
  • Sodium
  • 7 mg.

This golden side dish looks gorgeous and gets a refreshing hit of flavour from shredded mint.