Roasted Butternut Squash with Greek Honey and Garlic

In Greece, squash is used to prepare pitas (a form of quiches or covered pies) either savoury or sweet depending on the region.

Recently, this vegetable has entered more and more everyday life and the menu of more and more restaurants as a velvety soup or as a light accompaniment to meat or even fish.

servings4 servings preparation time25 time50 min.difficultyeasypricecheap



  • 1 bowl
  • 1 slicing knife
  • 1 tablespoon
  • 1 baking dish
  • baking paper



Preheat the oven to 180°C.

How to cut the butternut squash


First, with the slicing knife remove the end of the squash.


Cut the thinner half (the seedless one) into slices.


Then cut the part with seeds in two pieces in the direction of the height. Remove the seeds from the squash with a tablespoon. Cut this part into slices as well.


With the same knife, cut the skin of the butternut squash because, unlike the pumpkin, its skin is tough.


Then cut the rings into cubes and place them in an ovenproof dish on baking paper. Season with salt and pepper.

To season


Peel and chop the garlic.


In a bowl, mix the garlic with the extra virgin olive oil, greek honey and organic thyme. Then pour the mixture over the squash pieces.

Serve hot. It is ideal to accompany a dish of meat or fish.

Enjoy your meal !


La courge butternut rôtie au miel grec, à l'huile d'olive grecque et à l'ail

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