Description
This Roasted Honeynut Squash recipe features tender, caramelized squash seasoned with fresh herbs, garlic, and a touch of sweetness from maple syrup. Toasted pecans add a delightful crunch, while a sprinkle of grated parmesan cheese brings a savory finish. Perfect as a comforting side dish for fall and winter meals.
Ingredients
Scale
Squash
- 3 honeynut squash
- ½ tsp salt
- ¼ tsp pepper
- grated parmesan cheese, to taste
Butter Herb Mixture
- 5 tbsp salted butter (divided)
- 2 sprigs fresh rosemary (finely chopped)
- 4 sprigs fresh thyme (chopped)
- 2 cloves garlic (minced)
Toppings
- ¼ cup pecans (chopped)
- 3 tbsp maple syrup (plus additional for drizzling if desired)
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C) to prepare for roasting the squash evenly.
- Prepare squash: Slice each honeynut squash in half lengthwise and scoop out the seeds carefully with a spoon.
- Butter and season: Melt 2 tablespoons of butter and drizzle it generously over both sides of the squash halves. Then, sprinkle salt and pepper evenly across the squash surfaces.
- Initial roast: Place the squash halves flesh-side down on a baking sheet and roast in the preheated oven for 20 minutes to soften the flesh.
- Make herb butter: Meanwhile, melt the remaining 3 tablespoons of butter in a skillet over low heat. Add the chopped rosemary and thyme and cook gently for a couple of minutes to infuse the butter. Remove the pan from heat and stir in the minced garlic.
- Second roasting: Remove the squash from the oven and flip each half so the flesh side is facing up. Drizzle the squash with maple syrup and sprinkle with chopped pecans. Return to the oven and continue roasting for an additional 5 to 10 minutes until the pecans are toasted and the squash is nicely browned.
- Finish and serve: Take the squash out of the oven and spoon the herbed butter evenly over the top. Finish with a sprinkle of grated parmesan cheese and an optional additional drizzle of maple syrup for extra sweetness. Serve warm.
Notes
- You can substitute pecans with walnuts or almonds if preferred.
- For a vegan version, replace butter and parmesan with plant-based alternatives.
- Be careful when flipping the hot squash halves to avoid burns.
- The maple syrup adds a lovely balance of sweetness, but adjust based on your taste.
- Leftover roasted squash can be refrigerated and reheated gently.
