Description
Roasted Honeynut Squash is a cozy fall side dish that’s naturally sweet, caramelized, and full of warm, nutty flavor. This recipe features roasted squash enhanced with rosemary-thyme herb butter, toasted pecans, and a drizzle of maple syrup, finished with parmesan cheese. Perfect for weeknights or holiday tables, it’s ready in about 45 minutes.
Ingredients
Scale
Squash and Seasoning
- 3 honeynut squash
- ½ tsp salt
- ¼ tsp pepper
Butter and Herb Mix
- 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 the oven to 425°F to prepare for roasting the squash.
- Prepare Squash: Slice the honeynut squash in half lengthwise and scoop out the seeds to create cavities for roasting.
- Butter and Season Squash: Melt 2 tablespoons of butter and drizzle it evenly over both sides of the squash halves. Sprinkle salt and pepper over them to season.
- Roast Squash Flesh-Side Down: Place the squash halves flesh-side down on a baking sheet and roast in the preheated oven for 20 minutes until tender.
- Make Herb Butter: While the squash roasts, melt the remaining 3 tablespoons of butter in a skillet over low heat. Add finely chopped rosemary and thyme, cooking for a couple minutes. Remove from heat and stir in minced garlic to infuse flavor.
- Flip and Add Toppings: Remove the squash from the oven and flip so the flesh side is facing up. Drizzle maple syrup over the squash and sprinkle with chopped pecans.
- Continue Roasting: Roast the squash for another 10 minutes until the pecans are toasted and the squash develops a nice browned color.
- Finish and Serve: Remove from the oven, spoon the warm herb butter over the squash halves, sprinkle grated parmesan cheese on top, and add additional maple syrup if desired before serving.
Notes
- Choose ripe honeynut squash for the best natural sweetness and texture.
- Be careful not to overcook the squash to keep it tender but not mushy.
- Use fresh herbs for the most vibrant flavor; dried herbs won’t provide the same aroma.
- Pecans can be substituted with walnuts or toasted pumpkin seeds for variation.
- Parmesan cheese adds a savory finish but can be omitted for a vegetarian option.
- Extra maple syrup can be adjusted for sweetness according to taste.
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
