Published
Roasted honeynut squash is a cozy fall side dish that turns naturally sweet squash into something rich and caramelized with very little effort. The squash is roasted until tender, then finished with rosemary-thyme herb butter, toasted pecans, and a touch of maple syrup for warmth and balance. It comes together in about 30 minutes and feels just as at home on a simple weeknight plate as it does on a holiday table.
Pin this recipe for later!
Pin ItI fell in love with honeynut squash because it has all the sweet, earthy flavor of butternut squash, just in a smaller and more tender package. Roasting it cut-side down gives you those caramelized edges and golden browning, then the warm herb butter and maple bring everything together. It works for any cozy fall dinner, and it also holds its own as a simple but beautiful Thanksgiving side.
Tips for Beginners
- No need to peel. Honeynut squash has a naturally thin, tender skin that softens beautifully in the oven. It adds flavor, color, and fiber—so keep it on.
- Start cut-side down. Placing the squash flesh-side down against the hot pan encourages deep browning and caramelization. This is what gives the squash its rich, sweet flavor and silky-soft texture.
- Stir in garlic after the heat is off. Garlic can burn in seconds, turning sharp and bitter. Let the butter infuse with rosemary and thyme first, then add the garlic once the pan is off the heat so it stays mellow and fragrant.
- Toast the nuts in the final roast. Adding the pecans during the last 5–10 minutes lets them toast gently without burning. You want crisp, golden, and aromatic—not dark and bitter.
Roasted Honeynut Squash
Ingredients
- 3 honeynut squash
- 5 tbsp salted butter divided
- ½ tsp salt
- ¼ tsp pepper
- ¼ cup pecans chopped
- 2 sprigs fresh rosemary finely chopped
- 4 sprigs fresh thyme chopped
- 2 cloves garlic
- 3 tbsp maple syrup
- grated parmesan cheese
Instructions
- Preheat the oven to 425°F.
- Slice the squash in half lengthwise and scoop out the seeds.
- Melt 2 tablespoons of butter, and drizzle all over the squash on both sides. Then sprinkle with salt and pepper.
- Place the squash, flesh-side down, on a baking sheet. Roast for 20 minutes.
- While the squash is roasting, melt the remaining 3 tbsp of butter in a skillet over low heat. Add in the rosemary and thyme and cook for a couple minutes. Take the pan off the heat and stir in the garlic.
- Take the squash out of the oven. Flip the squash so the flesh side is up. Drizzle with maple syrup and sprinkle with pecans. Continue roasting for another 5-10 minutes until the pecans are toasted and the squash is browned.
- Remove the squash from the oven and spoon the herb butter over the squash. Finish with a sprinkle of parmesan cheese and additional maple syrup if desired.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Roasted Honeynut Squash Step by Step
Gather the ingredients: Gather all the ingredients together and preheat the oven to 425°F.
Prep the squash: Slice 3 honeynut squash in half lengthwise and scoop out the seeds with a spoon.
Roast the squash: Melt 2 tbsp of salted butter in the microwave, then drizzle it all over the squash on both sides. Sprinkle with ½ tsp of salt and ¼ tsp of black pepper. Add the squash to a baking sheet, flesh-side down. Roast the squash in the oven for 20 minutes.
Make the herb butter: In a small skillet, melt the remaining 3 tbsp salted butter over low heat. Add 2 sprigs chopped rosemary and 4 sprigs chopped thyme and cook for 1–2 minutes, until fragrant. Remove from the heat and stir in 2 cloves minced garlic (this keeps it from burning).
Second roast: Flip the squash so the flesh side is up. Drizzle with 3 tbsp maple syrup and sprinkle with ¼ cup chopped pecans. Return to the oven for 5–10 minutes, until the pecans are toasted and the edges of the squash are browned.
Finish and serve: Spoon the warm herb butter over each piece of squash. Sprinkle with grated Parmesan cheese and an extra drizzle of maple syrup, if desired. Serve warm and enjoy!
Recipe Variations
- Use honey instead of maple for sharper sweetness.
- Swap pecans for pepitas for a nut-free version.
- Add red pepper flakes for heat.
- Serve halves whole or scoop and mash after roasting.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 8–10 minutes to re-crisp the edges. You can also microwave, but the texture will be softer. To make ahead, roast the squash for the first 20 minutes, then finish seasoning and roasting just before serving
Serving Suggestions
I usually serve this roasted honeynut squash alongside simple roasted chicken or pork tenderloin because the sweetness from the maple and the buttery herbs balance savory mains so well. It also fits right in on a holiday table for Thanksgiving with a roasted turkey or any cozy fall dinner. I usually make extra to throw into grain bowls or a quinoa salad, so I have an easy meal-prep lunch ready for later in the week.
