Roasted honeynut squash is a comfortable fall facet dish that turns naturally candy squash into one thing wealthy and caramelized with little or no effort. The squash is roasted till tender, then completed with rosemary-thyme herb butter, toasted pecans, and a contact of maple syrup for heat and steadiness. It comes collectively in about half-hour and feels simply as at dwelling on a easy weeknight plate because it does on a vacation desk.
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I fell in love with honeynut squash as a result of it has all of the candy, earthy taste of butternut squash, simply in a smaller and extra tender bundle. Roasting it cut-side down provides you these caramelized edges and golden browning, then the nice and cozy herb butter and maple deliver all the things collectively. It really works for any cozy fall dinner, and it additionally holds its personal as a easy however stunning Thanksgiving facet.
Ideas for Newcomers
- No have to peel. Honeynut squash has a naturally skinny, tender pores and skin that softens superbly within the oven. It provides taste, shade, and fiber—so maintain it on.
- Begin cut-side down. Putting the squash flesh-side down towards the recent pan encourages deep browning and caramelization. That is what provides the squash its wealthy, candy taste and silky-soft texture.
- Stir in garlic after the warmth is off. Garlic can burn in seconds, turning sharp and bitter. Let the butter infuse with rosemary and thyme first, then add the garlic as soon as the pan is off the warmth so it stays mellow and aromatic.
- Toast the nuts within the ultimate roast. Including the pecans over the past 5–10 minutes lets them toast gently with out burning. You need crisp, golden, and fragrant—not darkish and bitter.
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Preheat the oven to 425°F.
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Slice the squash in half lengthwise and scoop out the seeds.
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Soften 2 tablespoons of butter, and drizzle all around the squash on either side. Then sprinkle with salt and pepper.
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Place the squash, flesh-side down, on a baking sheet. Roast for 20 minutes.
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Whereas the squash is roasting, soften the remaining 3 tbsp of butter in a skillet over low warmth. Add within the rosemary and thyme and cook dinner for a pair minutes. Take the pan off the warmth and stir within the garlic.
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Take the squash out of the oven. Flip the squash so the flesh facet is up. Drizzle with maple syrup and sprinkle with pecans. Proceed roasting for one more 5-10 minutes till the pecans are toasted and the squash is browned.
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Take away the squash from the oven and spoon the herb butter over the squash. End with a sprinkle of parmesan cheese and extra maple syrup if desired.
Serving: 1servingEnergy: 142kcalCarbohydrates: 8gProtein: 1gFats: 12gSaturated Fats: 6gPolyunsaturated Fats: 1gMonounsaturated Fats: 4gTrans Fats: 0.4gLdl cholesterol: 25mgSodium: 270mgPotassium: 55mgFiber: 1gSugar: 6gVitamin A: 389IUVitamin C: 2mgCalcium: 23mgIron: 0.3mg
Vitamin info is robotically calculated, so ought to solely be used as an approximation.
How you can Make Roasted Honeynut Squash Step by Step
Collect the components: Collect all of the components collectively and preheat the oven to 425°F.
Prep the squash: Slice 3 honeynut squash in half lengthwise and scoop out the seeds with a spoon.
Roast the squash: Soften 2 tbsp of salted butter within the microwave, then drizzle it all around the squash on either side. Sprinkle with ½ tsp of salt and ¼ tsp of black pepper. Add the squash to a baking sheet, flesh-side down. Roast the squash within the oven for 20 minutes.
Make the herb butter: In a small skillet, soften the remaining 3 tbsp salted butter over low warmth. Add 2 sprigs chopped rosemary and 4 sprigs chopped thyme and cook dinner for 1–2 minutes, till aromatic. Take away from the warmth and stir in 2 cloves minced garlic (this retains it from burning).
Second roast: Flip the squash so the flesh facet is up. Drizzle with 3 tbsp maple syrup and sprinkle with ¼ cup chopped pecans. Return to the oven for five–10 minutes, till the pecans are toasted and the perimeters of the squash are browned.
End and serve: Spoon the nice and cozy herb butter over every bit of squash. Sprinkle with grated Parmesan cheese and an additional drizzle of maple syrup, if desired. Serve heat and luxuriate in!
Recipe Variations
- Use honey as an alternative of maple for sharper sweetness.
- Swap pecans for pepitas for a nut-free model.
- Add crimson pepper flakes for warmth.
- Serve halves entire or scoop and mash after roasting.
How you can Retailer and Reheat
Retailer leftovers in an hermetic container within the fridge for as much as 4 days. Reheat in a 350°F oven for 8–10 minutes to re-crisp the perimeters. You can even microwave, however the texture will likely be softer. To make forward, roast the squash for the primary 20 minutes, then end seasoning and roasting simply earlier than serving
Serving Solutions
I normally serve this roasted honeynut squash alongside easy roasted hen or pork tenderloin as a result of the sweetness from the maple and the buttery herbs steadiness savory mains so properly. It additionally matches proper in on a vacation desk for Thanksgiving with a roasted turkey or any cozy fall dinner. I normally make further to throw into grain bowls or a quinoa salad, so I’ve a straightforward meal-prep lunch prepared for later within the week.
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