Roasted Honeynut Squash
Roasted honeynut squash is a cozy fall side dish that’s naturally sweet, caramelized, and full of warm, nutty flavor. This recipe starts with simple roasted squash and layers in rosemary-thyme herb butter, toasted pecans, and a drizzle of maple syrup. It’s ready in about 30 minutes and works beautifully for weeknights or holiday tables alike.
Servings: 6 servings
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
Serving: 1serving | Calories: 142kcal | Carbohydrates: 8g | Protein: 1g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 25mg | Sodium: 270mg | Potassium: 55mg | Fiber: 1g | Sugar: 6g | Vitamin A: 389IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 0.3mg