Name: Roasted Honeynut Squash with Herb Butter Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 honeynut squash; ½ tsp salt; ¼ tsp pepper; 5 tbsp salted butter (divided); 2 sprigs fresh rosemary (finely chopped); 4 sprigs fresh thyme (chopped); 2 cloves garlic; ¼ cup pecans (chopped); 3 tbsp maple syrup; Grated parmesan cheese

There’s something truly comforting about the sweet, nutty aroma of roasted squash filling your kitchen. This Roasted Honeynut Squash with Herb Butter Recipe transforms humble squash into a show-stopping side that’s both cozy and elegant—perfect for any meal.

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 Roasted Honeynut Squash with Herb Butter Recipe
Top Tip
How to Serve Roasted Honeynut Squash with Herb Butter Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Roasted Honeynut Squash with Herb Butter Recipe

Why You'll Love This Recipe

I can’t get enough of how this recipe balances natural sweetness with herby richness, creating flavors that feel both homey and a little fancy. It’s easy enough for a weeknight but special enough to impress guests.

Simplicity meets sophistication: Few ingredients but a big flavor payoff—easy to make but sophisticated to serve.
Perfect texture: Roasting brings out a tender squash with crispy caramelized edges that everyone loves.
Herb-infused butter magic: Fresh rosemary, thyme, and garlic elevate the dish with an irresistible aromatic punch.
Sweet and savory harmony: Maple syrup, toasted pecans, and parmesan create layers of flavor that keep you coming back for more.

Ingredients & Why They Work

This dish shines because its few ingredients each have a role in creating harmony. Honeynut squash offers sweet, dense flesh that roasts beautifully. Fresh herbs bring complexity, while butter adds luscious richness.

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 regular butternut, it roasts faster and caramelizes nicely.
Salted butter: Provides richness and seasoning; melting it with herbs infuses buttery flavor throughout.
Salt and pepper: Essential for balancing sweetness and enhancing every bite.
Pecans: Toasted for crunch and a toasty, nutty contrast to the squash’s softness.
Fresh rosemary & thyme: Their piney, earthy notes add fresh depth to the butter.
Garlic: Adds subtle pungency without overpowering the dish.
Maple syrup: A sweet glaze to complement and enhance the squash's natural sugars.
Grated parmesan cheese: Just a sprinkle lends umami and a touch of savory saltiness that rounds everything out.

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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

This recipe is like a blank canvas for your favorite flavors. I often tweak the herbs depending on what’s fresh, and swapping pecans for walnuts is always a winner when I want a slightly different crunch.

Variation: Sometimes I add a pinch of smoked paprika to the herb butter for smoky warmth—totally delicious.
Dietary tweak: Use vegan butter or olive oil instead of butter for a dairy-free twist.

Step-by-Step: How I Make Roasted Honeynut Squash with Herb Butter 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 and Season the Squash

Start by preheating your oven to 425°F. Slice each honeynut squash in half lengthwise, then scoop out the seeds carefully. I find a sturdy spoon works best here. Melt 2 tablespoons of butter and drizzle it generously over both sides of the squash, then sprinkle with salt and pepper—this is where the flavor starts building.

Step 2: Roast the Squash Flesh-Side Down

Place the squash halves on a baking sheet, flesh side down, and roast for 20 minutes. This helps caramelize the edges and soften the flesh without drying it out. Keep an eye on them so they get a nice golden brown but don’t burn.

Step 3: Make the Herb Butter

While the squash roasts, melt the remaining 3 tablespoons of butter in a skillet over low heat. Add the finely chopped rosemary and thyme, letting the herbs gently infuse the butter for a couple of minutes—don’t let it brown. Take the pan off heat, then stir in the minced garlic to keep it mellow and fragrant.

Step 4: Flip, Glaze, and Finish Roasting

Take the squash out of the oven and turn the halves flesh side up. Drizzle with maple syrup and scatter the chopped pecans on top. Roast for another 5–10 minutes, watching closely until the pecans toast lightly and the squash is beautifully browned around the edges.

Step 5: Top with Herb Butter and Parmesan

Remove the squash from the oven again and spoon the fragrant herb butter generously over the top. Finish with a sprinkle of grated parmesan cheese and an extra little drizzle of maple syrup if you like it sweeter. Serve warm and enjoy!

Top Tip

I learned that the key to mastering this Roasted Honeynut Squash with Herb Butter Recipe is balancing roasting times and layering flavors gently. Trust me, these small details really transform your dish.

Don’t skip flesh-side down roasting: It helps lock in moisture and encourages those caramelized edges you want.
Low and slow for herb butter: Too hot and the garlic burns, making it bitter—keep it gentle and fragrant.
Toast nuts at the end: Adding pecans for the final few minutes ensures they stay crunchy and don’t get soggy.
Parmesan is the final magic touch: Don’t underestimate the umami boost this sprinkle gives right before serving.

How to Serve Roasted Honeynut Squash with Herb Butter Recipe

Garnishes

I love topping my roasted squash with a handful of fresh thyme leaves or chopped parsley to brighten the plate. A few extra toasted pecans on top always add a welcome crunch, and sometimes a small drizzle of extra maple syrup if I want that’ sweet kiss’ to linger.

Side Dishes

Pair this squash with roasted chicken or pork tenderloin for a comforting weeknight meal. It also teams beautifully with grain salads or alongside creamy risotto when you want to impress at a dinner party.

Creative Ways to Present

For special occasions, I sometimes scoop the roasted flesh out and stuff it into hollowed small acorn squashes, then drizzle herb butter on top before serving. It looks festive and makes a beautiful centerpiece on the table.

Make Ahead and Storage

Storing Leftovers

I store leftover roasted honeynut squash in an airtight container in the fridge for up to 3 days. The flavor deepens overnight, but I recommend adding fresh herb butter again if reheating to restore that vibrant taste.

Freezing

Freezing works fairly well—just flash freeze the roasted squash pieces on a baking sheet first, then transfer to freezer bags. Freeze up to 2 months. I usually thaw overnight in the fridge before reheating.

Reheating

To reheat, I pop the squash in a hot oven (about 375°F) for 10–15 minutes until warmed through and re-crisp the edges. Adding a touch of fresh herb butter just before serving makes it taste freshly made.

Frequently Asked Questions:

Can I use butternut squash instead of honeynut squash?

Absolutely! Butternut squash works well in this recipe but requires slightly longer roasting due to its larger size. Adjust cooking time accordingly and watch for caramelization.

How do I know when the squash is done roasting?

The squash should be tender when pierced with a fork and have golden caramelized edges. The pecans should be toasted but not burnt during the final roasting stage.

Can I prepare this recipe ahead of time?

Yes, you can roast the squash a day ahead and store it in the fridge. Reheat in the oven and add fresh herb butter before serving for best flavor.

What’s the best way to chop the herbs?

Finely chop fresh rosemary and thyme leaves to release more flavor and ensure an even herb butter. Removing tougher stems will give a better texture.

Final Thoughts

This Roasted Honeynut Squash with Herb Butter Recipe has become one of my go-to dishes whenever I want something that feels both indulgent and nourishing. I hope you enjoy making it as much as I do—once you try it, you might just find yourself roasting honeynut squash all year round!