Description
Roasted Honeynut Squash is a cozy fall side dish featuring naturally sweet, caramelized squash enhanced with rosemary-thyme herb butter, toasted pecans, and a drizzle of maple syrup. This flavorful recipe is perfect for weeknight dinners or holiday meals and is ready in 45 minutes.
Ingredients
Scale
Squash and Seasoning
- 3 honeynut squash
- ½ tsp salt
- ¼ tsp pepper
Herb Butter
- 5 tbsp salted butter (divided)
- 2 sprigs fresh rosemary (finely chopped)
- 4 sprigs fresh thyme (chopped)
- 2 cloves garlic
Toppings
- ¼ cup pecans (chopped)
- 3 tbsp maple syrup
- Grated parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 425°F to prepare for roasting the squash.
- Prepare Squash: Slice each honeynut squash in half lengthwise and scoop out all the seeds to create hollow halves ready for roasting.
- Butter and Season: Melt 2 tablespoons of butter and drizzle it evenly over both sides of the squash halves. Sprinkle with salt and pepper for seasoning.
- Initial Roasting: Place the squash halves flesh-side down on a baking sheet and roast in the oven for 20 minutes to soften and caramelize the flesh.
- Make Herb Butter: While the squash roasts, melt the remaining 3 tablespoons of butter in a skillet over low heat. Add finely chopped rosemary, thyme, and cook for a couple of minutes. Remove from heat, then stir in minced garlic.
- Add Toppings and Roast: Remove squash from the oven and flip so the flesh side is up. Drizzle with maple syrup and sprinkle with chopped pecans. Return to the oven and roast for an additional 10 minutes until pecans are toasted and squash is nicely browned.
- Finish and Serve: Take the squash out of the oven and spoon the warm herb butter over each half. Finish with a sprinkle of grated parmesan cheese and an optional drizzle of extra maple syrup for sweetness before serving.
Notes
- Use fresh herbs for best flavor, but dried can be substituted if necessary (reduce quantity).
- For a nut-free version, omit the pecans or substitute with toasted seeds like pumpkin or sunflower seeds.
- Maple syrup can be replaced with honey for a different but complementary sweetness.
- To save time, pre-roast and prepare herb butter in advance; reheat before serving.
- This dish pairs well with roasted meats or as a vegetarian main by adding grains like quinoa on the side.
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
