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.
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.
Notes
If the top of your squash is browning too quickly, cover with foil for about half of the cooking time.