A wonderful addition to a fall or winter table. This Honey Butternut Squash recipe adds color and sweetness to your Charcuterie Board.

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 50 minutes

  • 1 butternut squash halved horizontally and seeded

  • 4 Tablespoons butter

  • 1 Tablespoon honey

  • 2 Tablespoon olive oil

  • 4 sprigs thyme 

  • Salt and pepper to taste


  • Preheat the oven to 400°F / 200°C.
  • In a bowl, mix butter, honey, salt and pepper.
  • Without reaching the bottom, make 3 vertical incisions to the halved squashes and 6 or 8 horizontal incisions (to result in thick squares).
  • Place the squash over a baking sheet.
  • Spread the mix over the squash (make sure you reach down between the incisions).
  • Toss the thyme over the squash.
  • Pour a swirl of olive oil over the thyme.
  • Bake for 45 minutes.
  • With a fork, pierce the flesh of the squash, if it enters easily, it’s ready, if it’s still too hard, you can leave it for an extra 10 to 15 minutes.
  • Remove from the oven when it’s ready.
  • With a big spoon, separate the flesh from the crust but keep them contained in its rine.