Description
Roasted Honeynut Squash is a cozy fall side dish that’s naturally sweet, caramelized, and full of warm, nutty flavor. This recipe features simple roasted squash layered with rosemary-thyme herb butter, toasted pecans, and a drizzle of maple syrup. Ready in about 45 minutes, it’s perfect for both weeknights and holiday tables.
Ingredients
Scale
Main 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 Oven: Preheat the oven to 425°F to prepare for roasting the squash evenly and to achieve caramelization.
- Prepare Squash: Slice each honeynut squash in half lengthwise and scoop out all the seeds to create a clean cavity for roasting.
- Butter and Season: Melt 2 tablespoons of butter and drizzle it all over the squash on both the cut and skin sides. Sprinkle evenly with salt and pepper to enhance flavor.
- Roast Squash Flesh-Side Down: Place the squash halves flesh-side down on a baking sheet and roast for 20 minutes. This helps caramelize the skins and soften the flesh.
- Make Herb Butter: While the squash roasts, melt the remaining 3 tablespoons of butter in a skillet over low heat. Add the chopped rosemary and thyme, cooking gently for a couple of minutes. Remove from heat and stir in the minced garlic for a fragrant herb butter.
- Flip and Add Toppings: Remove the squash from the oven and flip so the flesh side is up. Drizzle with maple syrup and sprinkle chopped pecans on top to add sweetness and crunch.
- Continue Roasting: Return the squash to the oven and roast for an additional 10 minutes, until the pecans are toasted and the squash is nicely browned.
- Finish and Serve: Take the squash out of the oven and spoon the warm herb butter over each piece. Sprinkle with grated parmesan cheese and add extra maple syrup if desired for added sweetness. Serve warm.
Notes
- This dish works beautifully as a vegetarian side for fall and winter meals.
- For a vegan version, substitute butter with plant-based margarine and omit parmesan cheese or use a vegan cheese alternative.
- If honeynut squash is unavailable, small butternut squash can be used as a substitute, adjusting roasting time as needed.
- To save time, the herb butter can be prepared ahead and gently reheated before serving.
- For extra crunch, lightly toast pecans in a dry skillet before adding them to the squash.
Nutrition
- Serving Size: 1 serving
- Calories: 142 kcal
- Sugar: 6 g
- Sodium: 270 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.4 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 25 mg
