Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
Use a vegetable peeler to carefully peel the tough skin off the butternut squash, revealing the pale flesh underneath.
Cut the peeled squash into even 1-inch cubes with a chef’s knife, removing the seeds if necessary.
Transfer the cubes to a large bowl, then toss them with olive oil, smoked paprika, and a pinch of salt until evenly coated.
Spread the coated squash cubes in a single layer on the prepared baking sheet, making sure they aren’t crowded for even roasting.
Roast in the oven for 25-30 minutes, or until the edges are golden and caramelized, and the cubes feel tender when pierced with a fork.
Meanwhile, squeeze the juice from a lemon into a small saucepan, add honey, and a splash of soy sauce if using. Warm gently over low heat, stirring until combined and slightly thickened.
Once the squash is roasted, transfer it to a serving dish and drizzle the warm citrus honey glaze over the top, tossing gently to coat.
Sprinkle with toasted nuts and chopped fresh herbs to add crunch and brightness.
Serve immediately while warm, enjoying the sweet, smoky, and tangy flavors in every bite.
