The Best Fall Recipe From Southern Utah’s Harvest

Fall in Southern Utah doesn’t just mean cooler nights and red cliffs absolutely glowing at sunset. It’s also the season when local farmers’ markets overflow with squash, apples, and late-harvest honey. Delicious! One of the best ways to capture that autumn warmth is with roasted butternut squash drizzled in a sweet and savory glaze. I don't even really like squash and I never say autumn (It makes me think of the north east coast for some reason), but this recipe is pretty darn good.

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From Farmers’ Market to Table

Ingredients:

1 large butternut squash, peeled and cubed
2 tbsp olive oil
2 tbsp local Southern Utah honey (Perfect to battle those fall allergies)
1 tsp ground cinnamon
½ tsp smoked paprika (Game changer)
Salt and pepper to taste
Fresh thyme flavorful garnish (Dried thyme is too rough for a garnish on this dish.)

Instructions:

Preheat oven to 400°F. Line a baking sheet with parchment paper.
Toss the cubed squash in olive oil, salt, pepper, cinnamon, and smoked paprika until evenly coated.
Spread on the baking sheet in a single layer. Roast for 25–30 minutes, flipping halfway through, until squash is golden and tender.
While it roasts, warm the honey in a small saucepan until just runny.
Remove squash from the oven and drizzle with warm honey. Toss lightly to coat. Garnish with fresh thyme if desired.

The result is a dish that’s equal parts cozy and vibrant—perfect for pairing with grilled chicken or serving alongside Thanksgiving turkey. The sweetness of local honey balances the smoky paprika and earthy squash, giving you a true taste of Southern Utah’s harvest season.

You can also just blend all of that roasted goodness and add some chicken stock for a delicious fall soup. Maybe add some bacon and a little creme fraiche on top. YUM!