There’s something unbelievably cozy about this Sticky Maple Roasted Honeynut Squash Recipe. The way the maple syrup caramelizes over tender squash, mingling with toasted pecans and fragrant herbs, transforms a simple vegetable into pure comfort food magic. You’re going to love how quickly it comes together too.

This image shows four halves of roasted orange squash placed on a white plate with a white marbled background. Each squash half has a shiny, caramelized orange surface with slightly darker edges. They are topped with small pieces of chopped nuts and fresh green herbs, which add texture and a bit of color contrast. One half is cut into a smaller piece, held by a woman's hand using a gold fork resting on the plate. The plate also has tiny sprigs of herbs scattered around. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sticky Maple Roasted Honeynut Squash Recipe
Top Tip
How to Serve Sticky Maple Roasted Honeynut Squash Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sticky Maple Roasted Honeynut Squash Recipe

Why You'll Love This Recipe

I remember the first time I made this Sticky Maple Roasted Honeynut Squash Recipe — it instantly became a staple in my kitchen during fall. It’s that perfect balance of sweet and savory with just enough crunch from the pecans, plus the herb butter adds warmth that feels so inviting on cooler evenings.

Quick & Easy: Ready in about 30 minutes, making it perfect for busy weeknights or last-minute dinner guests.
Natural Sweetness: The maple syrup gently caramelizes, enhancing the squash’s natural sugars—no need for extra sugar.
Herbaceous Depth: Fresh rosemary and thyme in the butter add fragrant complexity that’s just irresistible.
Versatile Side Dish: It pairs beautifully with everything from roasted chicken to a holiday feast.

Ingredients & Why They Work

Each ingredient in this Sticky Maple Roasted Honeynut Squash Recipe calls out with a purpose. The squash provides a sweet, nutty base; the butter and maple syrup marry to create that sticky, luscious glaze; and the fresh herbs and pecans give it inviting texture and aroma. When you shop, look for firm, unblemished honeynut squash for the best flavor and texture.

Flat lay of three whole honeynut squashes halved to reveal bright orange flesh and seeds, a few small pats of salted butter on a simple white ceramic plate, a small white bowl filled with chopped pecans, two fresh rosemary sprigs with deep green needle-like leaves, four sprigs of fresh thyme displaying tiny green leaves, two whole uncracked garlic cloves with papery white skin, a small white bowl containing amber maple syrup, a small white bowl holding finely grated parmesan cheese, a small white bowl with coarse salt, and another small white bowl with freshly ground black pepper, all arranged symmetrically and naturally on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Honeynut Squash: Smaller and sweeter than butternut, its tender flesh roasts beautifully and caramelizes well.
Salted Butter: Adds richness and helps achieve that golden, glossy finish on the squash.
Salt & Pepper: Essential for balancing flavors and enhancing the squash’s natural sweetness.
Pecans: Toasted during roasting, they bring a pleasant crunch and deepen the nutty notes.
Fresh Rosemary: Its pine-like fragrance complements the sweetness and offers a savory herbal punch.
Fresh Thyme: Adds subtle earthiness and a fresh, bright layer of flavor.
Garlic: Infuses the herb butter with gentle warmth without overpowering the dish.
Maple Syrup: The star of the sticky glaze, providing natural sweetness and that signature maple aroma.
Parmesan Cheese: Sprinkled at the end to add a salty contrast and melt into the hot squash.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I often tweak this recipe based on what’s in my pantry or my mood. You’ll find it’s super flexible, so don’t hesitate to make it your own! Whether you swap pecans for walnuts or add a little heat with chili flakes, it always feels fresh and exciting.

Variation: One of my favorite twists is adding a sprinkle of smoked paprika to the butter for a smoky kick—it works wonders with the sweetness of the maple syrup.
Make it Vegan: Swap the butter with a high-quality vegan butter and use nutritional yeast instead of parmesan to keep it creamy and flavorful.
Seasonal Flair: Add a splash of orange juice or zest to the herb butter for a bright, citrusy lift during winter months.

Step-by-Step: How I Make Sticky Maple Roasted Honeynut Squash Recipe

A white plate holds four pieces of roasted orange butternut squash with a soft, slightly charred texture on top. Each piece is filled with a layer of finely chopped nuts and fresh green herbs, giving a crunchy, colorful contrast. The deep orange flesh looks tender and juicy. A silver fork rests next to a small cut piece of squash, and a sprig of fresh rosemary lies on the edge of the plate. The plate is placed on a white marbled surface, showing natural light that highlights the warm colors of the food. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep & Roast the Squash

First things first, preheat your oven to 425°F. Slice each honeynut squash in half lengthwise—the shape makes it super easy. Scoop out all the seeds; I usually save them for roasting later, but for this recipe, we want clean halves. Melt 2 tablespoons of butter and drizzle it generously over both sides of the squash, then sprinkle with salt and pepper. Trust me, don’t skimp on seasoning here—it really brings out the flavor. Now, place each half flesh side down on a baking sheet and roast for about 20 minutes. This steams and softens the squash, making that flesh meltingly tender.

Step 2: Craft the Herb Butter

While the squash roasts, melt the remaining 3 tablespoons of butter gently over low heat in a skillet. Add in the finely chopped rosemary and thyme—fresh herbs make all the difference here. Let them infuse the butter for a couple of minutes, then remove from heat before stirring in minced garlic. This prevents the garlic from burning but still imparts that lovely, mellow flavor. This herb butter is pure gold and is what takes this recipe from good to unforgettable.

Step 3: Glaze and Finish Roasting

By now, your squash halves are ready for flipping. Turn them so the flesh side is up and drizzle the maple syrup all over. Sprinkle those chopped pecans evenly—don’t be shy! They toast beautifully in the oven, adding a crunchy, nutty contrast. Roast again for 5-10 minutes until you see the squash edges caramelizing and pecans lightly toasted. Keep a close eye towards the end; you want that perfect sticky glaze, not burnt bits.

Step 4: Serve with Herb Butter & Parmesan

Remove the squash from the oven and spoon the warm herb butter generously over each half, letting it pool into the crevices. Finish with a sprinkle of grated parmesan cheese and, if you’re feeling extra indulgent, an extra drizzle of maple syrup right before serving. This final touch adds a salty-sweet balance that has everyone asking for seconds.

Top Tip

Over the years, I’ve learned a few little tricks that make this Sticky Maple Roasted Honeynut Squash Recipe foolproof and even more delicious. These come from cooking it dozens of times, tweaking as I go—so here’s what will help you nail it every single time.

Don’t Overcrowd the Pan: Give each squash half room to roast evenly and let juices caramelize instead of steaming.
Low & Slow with Herbs: Cooking herbs gently in the butter on low prevents bitterness and releases their full aroma.
Watch the Pecans Closely: They toast fast at high heat—stay nearby to avoid burning and ruining the nutty flavor.
Drizzle Maple Syrup Last: Adding extra syrup right before serving boosts stickiness without sogginess.

How to Serve Sticky Maple Roasted Honeynut Squash Recipe

Garnishes

I love finishing this dish with just a little more than the basics: a fresh sprinkle of chopped parsley or extra thyme sprigs brightens the plate. Sometimes, I scatter pomegranate seeds on top for a pop of color and tartness—makes it look festive and tastes amazing.

Side Dishes

This squash is a dream partner for a roasted chicken or pork tenderloin. For a vegetarian meal, serve it alongside quinoa salad or hearty lentils for a balanced plate. On holiday tables, it holds its own next to mashed potatoes and cranberry sauce—they complement each other beautifully.

Creative Ways to Present

For dinner parties, I’ve served the squash halves on rustic wooden boards with scattered pecans and edible flowers around for a warm, inviting centerpiece. You can even hollow out the squash a bit more and stuff with grains or sautéed veggies for a stunning presentation that’s still simple to pull off.

Make Ahead and Storage

Storing Leftovers

Leftover squash stores well in an airtight container in the fridge for up to 3 days. I usually reheat gently in the oven to revive that caramelized texture rather than microwaving, which can make it mushy.

Freezing

Freezing roasted squash is possible but I recommend removing the pecans and parmesan first, as they don’t freeze well. Freeze the squash in a single layer on a tray, then transfer to freezer bags. Thaw overnight in the fridge before reheating.

Reheating

To reheat, place squash on a baking sheet and warm in a 350°F oven for about 10–12 minutes until heated through. Adding a touch more maple syrup and a sprinkle of fresh parmesan after reheating brings back that fresh-from-the-oven taste.

Frequently Asked Questions:

Can I use a different type of squash for this recipe?

Absolutely! While honeynut squash has a naturally sweet, nutty flavor and a smaller size that makes roasting fast and easy, you can substitute butternut squash or delicata squash. Just keep in mind cooking times may vary slightly with larger or thicker squash varieties.

How sticky should the maple glaze be?

The maple syrup should create a glossy, slightly sticky finish on the roasted squash when it caramelizes in the oven, but it shouldn’t be overly thick or syrupy. If you prefer it stickier, add an extra drizzle right before serving for that delicious, lacquered coating.

Can I prepare the herb butter ahead of time?

Yes! You can make the herb butter a day ahead and store it covered in the fridge. Bring to room temperature before drizzling over the hot squash to let the flavors bloom fully.

Is this recipe suitable for a vegan diet?

It’s easy to make vegan by substituting the salted butter with plant-based butter and omitting the parmesan or replacing it with nutritional yeast. The flavors still come together beautifully with this adjustment.

Final Thoughts

This Sticky Maple Roasted Honeynut Squash Recipe feels like a warm hug on a plate—sweet, herbaceous, and with just the right amount of crunch. It’s one of those dishes I keep coming back to because it’s easy but never boring. I really hope you give it a try and find it as comforting and delicious as I do. Don’t forget that extra drizzle of maple syrup at the end—it’s the little touch that makes all the difference!