Hot Honey Roasted Butternut Pumpkin

Hot Honey Roasted Butternut Pumpkin recipe

Faux-fancy side dishes are the name of our game, baby. They’re the dishes that elevate your dinner spread, and take minimal effort so you can reap all the rewards (read: adoring compliments from all your party guests). This dish is no different. A sweet and spicy glaze drizzled over tender, caramelized butternut pumpkin will have you coming back for seconds. 


What you need

Baking tray

Parchment paper

Large bowl

Small bowl


Chopping board



  • 1 medium butternut pumpkin (approx. 1.5 kg), peeled, seeded, and cut into 1cm slices
  • 3 tbsp. olive oil
  • Salt and freshly ground black pepper, to taste
  • 3 tbsp. hot honey (find our hot honey recipe here
  • 2 tbsp. fresh thyme leaves
  • 2 tsp. flaky salt (or to taste)


Step 1

Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.

Step 2

In a large bowl, toss the butternut pumpkin slices with olive oil, ensuring they are evenly coated. Season with salt and freshly ground black pepper to taste.

Step 3

Spread the pumpkin in a single layer on the prepared baking tray.

Step 4

Roast the pumpkin in the preheated oven for 15-20 minutes, or until the edges of the pumpkin slices are soft enough to be cut with a fork. 

Step 5

After 20 minutes, remove the baking tray from the oven and brush the hot honey glaze evenly over the pumpkin and sprinkle with half the thyme leaves.

Step 6

Return the baking tray to the oven and roast for an additional 10-15 minutes, or until the pumpkin is caramelised around the edges.

Step 7

Remove the pumpkin from the oven, garnish with the remaining fresh thyme leaves, and extra flaky salt and hot honey if desired. Enjoy!


Energy (kcal): 290 | Carbohydrates (g): 52 Sugars (g): 21 | Protein (g): 2 | Fat (g): 10 | Saturates (g): 1.5 | Monounsaturates (g): 6.5 | Polyunsaturates (g): 1 Fibre (g): 7Sodium (mg): 15 Potassium (mg): 990 Vitamin A (IU): 29970 Vitamin C (mg): 50 Calcium (mg): 120Iron (mg): 2.2


  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
  • Spice it up: Feel free to experiment with different spices, such as paprika, ground cumin or crushed red pepper flakes, to personalise the hot honey glaze to your taste preferences.
  • Make it vegan: To make this vegan, just use hot maple syrup instead of honey. You can find our recipe here.

Leave a Reply