Why You’ll Love This Recipe

I enjoy how this recipe captures the essence of autumn—sweet honey, earthy spices, and tender roasted vegetables all come together with juicy chicken. The ingredients are humble, but the result tastes like something special. It’s easy to prepare, and because everything roasts together on one sheet pan, cleanup is minimal. The honey glaze adds just the right touch of sweetness without overpowering the savory notes, making this a dish I return to all season long.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 medium butternut squash (about 2–3 lbs), peeled, seeded, and cubed (1-inch pieces)
4 boneless, skinless chicken breasts (or thighs)
3 tablespoons olive oil, divided
2 tablespoons honey
1 teaspoon ground cinnamon
1 teaspoon smoked paprika
1 teaspoon dried thyme or rosemary
3 cloves garlic, minced
Salt and pepper, to taste
Fresh parsley or thyme, chopped (for garnish)

Directions

1. I preheat the oven to 425°F (220°C).

2. In a large bowl, I toss the cubed butternut squash with 2 tablespoons olive oil, honey, cinnamon, salt, and pepper. Then I spread the squash evenly on a large baking sheet.

3. I rub the chicken breasts with the remaining 1 tablespoon olive oil and season them with smoked paprika, dried thyme (or rosemary), minced garlic, salt, and pepper.

4. I arrange the chicken on the same baking sheet with the squash, making sure everything has space to roast evenly.

5. I roast for 25–30 minutes, flipping the chicken halfway through. Once the internal temperature of the chicken reaches 165°F (74°C) and the squash is tender and caramelized, it’s ready.

6. I garnish with freshly chopped herbs and, if I like, drizzle a little extra honey over the chicken just before serving.

Servings and Timing

This recipe serves 4 people. It takes about 15 minutes to prepare and 40 minutes to cook, for a total time of 55 minutes.

Variations

When I want extra flavor, I drizzle balsamic glaze or maple syrup over the finished dish for a deeper sweetness. I sometimes swap the chicken breasts for thighs, which stay extra juicy and flavorful. For more texture, I toss in toasted pecans or walnuts before serving. If I’m craving spice, I add a pinch of cayenne pepper or red chili flakes to the chicken seasoning.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I place everything on a baking sheet and warm it in a 350°F (175°C) oven for about 10–12 minutes until heated through. The dish can also be reheated in the microwave, though the squash stays firmer when warmed in the oven. For longer storage, I freeze portions for up to 2 months and thaw overnight in the fridge before reheating.

FAQs

Can I use frozen butternut squash instead of fresh?

Yes, I can use frozen squash—just make sure to spread it out in a single layer so it roasts instead of steaming.

Can I use chicken thighs instead of breasts?

Absolutely. I often use boneless, skinless thighs for their rich flavor and tenderness.

How do I know when the squash is done?

The squash is perfectly roasted when it’s golden brown on the edges and easily pierced with a fork.

Can I make this dish vegetarian?

Yes, I skip the chicken and roast the squash with chickpeas or tofu for a protein-packed vegetarian meal.

What can I serve with this recipe?

I like pairing it with a crisp green salad, quinoa, or steamed green beans for a complete meal.

Can I add other vegetables to the sheet pan?

Definitely. Brussels sprouts, carrots, or sweet potatoes roast beautifully alongside the squash.

How do I keep the chicken juicy?

I avoid overcooking and remove it as soon as it reaches 165°F (74°C). Letting it rest for a few minutes also helps retain moisture.

Can I prepare this recipe ahead of time?

Yes, I prep the squash and season the chicken ahead, then roast everything just before serving for the freshest flavor.

Is there a way to make the squash crispier?

I spread the cubes out so they don’t touch and roast on high heat to encourage caramelization.

Can I use maple syrup instead of honey?

Yes, maple syrup is a great substitute and gives the dish a slightly deeper, earthy sweetness.

Conclusion

I find honey roasted butternut squash with chicken to be the ultimate blend of sweet and savory comfort. It’s wholesome, flavorful, and easy to make with just one pan. Whether I’m cooking for my family or meal prepping for the week, this dish always brings cozy autumn vibes and a perfect balance of texture and taste to my table.