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Looking for a new side dish for Thanksgiving, Friendsgiving, or just fall in general? You’re going to love this Roasted Honeynut Squash. It’s sweet, full of fall flavor, and so simple to make.
Roasted Honeynut Squash:
You probably don’t know this, but squash (of any kind) might be my favorite side dish. My favorites include spaghetti, butternut, and zucchini. This year, a cute little squash called honeynut caught my eye when I was out shopping for pumpkins, so I decided to give it a try. The results were easy and delicious and I couldn’t be more excited to share this Roasted Honeynut Squash recipe with you.
I’m equally as excited to share this post because I’ve once again teamed up with my Tastes of the Seasons blogger friends. We are all sharing a side dish that would make a lovely addition to your Thanksgiving / Friendsgiving table. So, if you’re looking to try something new this year, be sure to click through all of the yummy side dish links at the end of this post. I’m certain you’ll find something to enjoy.
Now back to my recipe, but before I start, I bet you’re wondering what honeynut squash is?
What is Honeynut Squash?
Honeynut squash is a cross between butternut (one of my favorites) and buttercup squash. It’s about half the size of butternut squash, it’s sweeter, and has a nuttier flavor.
One thing that’s unique about honeynut squash is that you can eat the skin. This is the same with delicata squash. (If you remember, last fall I shared a recipe for Delicata Squash Rings. They are so good!) While you can eat the skin, I personally wasn’t a fan, so I just ate the flesh. However, you may love the skin, so I recommend giving it a try.
This is my first time cooking with it, so I decided to keep it simple and roast it with some butter, sugar, and spices. You can’t go wrong with that. Here’s how I did it.
How to Make Roasted Honeynut Squash:
Begin by preheating your oven to 425 degrees F.
Arrange the squash on an oven-safe skillet, baking dish, or sheet pan. Use your fingers or a spatula to spread the butter over top and inside of each squash half. (You can get a full ingredient list and recipe instructions in the printable recipe card below.)
Sprinkle evenly with the brown sugar, cinnamon, nutmeg, salt, and pepper. (You can add more or less of these ingredients based on your personal preferences.)
Roast until fork-tender in the center: about 40-45 minutes. (Time may vary depending on the size of your squash.) About 5 minutes before you remove the squash from the oven, sprinkle it with your chopped pecans. Walnuts would be lovely too, or you can enjoy the honeynut squash without any nuts.
Before serving, drizzle with maple syrup. About 1 tablespoon per squash should be enough, though I personally prefer a bit more. As always, you want to use pure maple syrup. My favorite is Finding Home Farms.
And that’s it. It really is that simple. Roasting vegetables is one of my favorite ways to cook them because it’s so simple. Just prep them, season them, and toss them in the oven.
I like serving these as they are. A half of a squash is the perfect serving size for one person.
If you’re a squash fan like me or are just looking to try something new, I definitely recommend you give this Roasted Honeynut Squash recipe a try.
And before you head off, check out these other delicious Thanksgiving sides from my fabulous and talented blogger friends. Enjoy!
Tastes of the Season: Thanksgiving Sides
Sautéed Green Beans with Garlic and Parmesan by Ella Claire & Co. | Cranberry Apple Jello Salad by Anderson + Grant | Roasted Honeynut Squash by Inspired by Charm
Twice Baked Sweet Potatoes by Freutcake | Maple Glazed Roasted Carrots by Boxwood Avenue | Fool-Proof Crescent Dinner Rolls by Handmade Farmhouse
Roasted Honeynut Squash
- 3 medium honey nut squash halved lengthwise and seeds removed
- 2-3 tablespoons unsalted butter softened
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 6 tablespoons pure maple syrup
- 1/4 cup chopped pecans
- Begin by preheating your oven to 425 degrees F.
- Arrange the squash on an oven-safe skillet, baking dish, or sheet pan. Use your fingers or a spatula to spread the butter over top and inside of each squash halve.
- Sprinkle evenly with the brown sugar, cinnamon, nutmeg, salt, and pepper. (You can add more or less of these ingredients based on your personal preferences.)
- Roast until fork-tender in the center: about 40-45 minutes. (Time may vary depending on the size of your squash.) About 5 minutes before you remove the squash from the oven, sprinkle with your chopped pecan.
- Before serving, drizzle with maple syrup. About 1 tablespoon per squash should be enough, though I personally prefer a bit more.
My daughter made this for our dinner the other night to serve with Lobster Ravioli and it was the highlight of our meal. I’m not a huge squash fan, but this recipe was delicious made exactly as written and will definitely be on our rotation of fall recipes. We went back to the store today and bought more of these cute little guys and will be making and serving it for 2 upcoming dinners for friends.
This looks amazing. You Never seems to stop making my mouth drool. Thank you. Thank you. We will have this on our thanksgiving table, especially since this year, only my immediate household and I will be having thanksgiving together.
I’m going to love this, Michael. Thank you so much! It makes such a pretty presentation, too!
thank you, have never had honey nut squash (that I’m aware of), and a very nice way to prepare it!
Here in Florida, we have to create our own seasons with food and festive decorations. I’m adding this to my line-up!
Yum! This looks incredible Michael! I’m trying this recipe for dinner soon.