There’s something about the warm, nutty aroma of roasted squash that just feels like a hug on a plate. This Roasted Honeynut Squash with Herb Butter Recipe is exactly that—comforting, subtly sweet, and infused with fragrant herbs that elevate it beyond ordinary. Trust me, it’s one side dish you’ll reach for again and again.

The image shows four orange roasted squash halves on a white plate, each filled with chopped nuts and small green herb sprigs on top. The inside of the squash looks soft and glossy with a slightly browned texture, and some nuts are scattered on the squash’s surface. One small wedge piece of squash is placed on the plate near a gold fork, showing the moist inside and browned edge. The plate rests on a white marbled surface, and a woman's hand is reaching toward the fork. 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 came across honeynut squash a few years ago and instantly loved how small and sweet it is compared to other squashes. This recipe combines its natural sweetness with the rich, fragrant herb butter and crunchy pecans—it's a total flavor party.

Perfectly Balanced Flavors: The rosemary-thyme herb butter cuts through the natural sweetness, adding depth and warmth.
Simple but Sophisticated: Minimal ingredients come together to create a dish that feels fancy but is easy enough for weeknights.
Crunchy & Creamy Contrast: Toasted pecans add a wonderful texture that complements the soft, caramelized squash.
Versatile Side: Whether you're serving Sunday dinner or a holiday feast, this dish fits right in.

Ingredients & Why They Work

Each ingredient in this Roasted Honeynut Squash with Herb Butter Recipe plays a key role in building the final flavor and texture that’s hard to resist. Here’s a quick rundown on why I love them together and a few shopping tips so you get the best from every bite.

Flat lay of three whole honeynut squashes halved to show bright orange flesh, a small white bowl of salted butter cubes, a few pinches of coarse salt and ground black pepper arranged separately on the marble, a small white bowl with chopped pecans, two sprigs of fresh rosemary finely chopped on the side, four sprigs of fresh thyme chopped neatly, two whole uncracked garlic cloves, a small white bowl filled with golden maple syrup, a small white bowl holding finely grated parmesan cheese, all ingredients fresh and natural, arranged with perfect symmetry in simple white ceramic bowls and dishes, placed 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 beautifully and caramelizes faster.
Salted Butter: Adds richness and depth; the salt also helps bring out the natural sweetness of the squash.
Salt & Pepper: Simple seasoning essentials that balance the flavors.
Pecans: Toasted to add crunch and that nutty flavor which pairs amazingly with roasted squash.
Fresh Rosemary & Thyme: Aromatic herbs that infuse the butter with bold, earthy notes.
Garlic: Adds a subtle savory punch without overpowering the dish.
Maple Syrup: A natural sweetener that complements the caramelized edges of the squash and brings it all together.
Grated Parmesan Cheese: For a savory finish with a salty, umami punch that cuts through the sweetness.

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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

I love how flexible this Roasted Honeynut Squash with Herb Butter Recipe is—you can tweak it to suit your mood or the ingredients on hand. For example, I sometimes swap pecans for walnuts if they’re what I have, or add a pinch of chili flakes for a subtle kick.

Variation: I’ve made this vegan by replacing butter with vegan butter and skipping the parmesan—still delicious and incredibly comforting.
Add a Sweet Twist: Try adding a splash of balsamic glaze on top for a tangy-sweet finish that really wakes things up.
Seasonal Herbs: If fresh rosemary or thyme aren’t available, dried herbs work in a pinch—just use less since they’re more concentrated.

Step-by-Step: How I Make Roasted Honeynut Squash with Herb Butter Recipe

The image shows three halves of roasted orange squash on a white plate with a thin dark rim, placed on a white marbled surface. Each squash half has a hollow center filled with chopped nuts and herbs, creating a textured topping with small brown and green bits. The squash flesh looks tender and slightly caramelized with a rich orange color, glistening under the light. A sprig of green rosemary decorates the plate’s edge, adding a fresh touch. A piece of squash is cut and placed near the bottom of the plate beside a silver fork. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Squash for Roasting

Start by preheating your oven to 425°F. I like to take a sharp knife and slice each honeynut squash in half lengthwise—watch your fingers here, these little guys can be tricky to cut! Scoop out the seeds with a spoon and get ready to add the butter.

Step 2: Butter and Roast the Squash

Melt 2 tablespoons of salted butter and drizzle it generously over both sides of the squash halves. Sprinkle with salt and pepper to season. Then place the squash flesh-side down on a baking sheet. Roast for 20 minutes—this step helps caramelize the flesh and soften the squash beautifully.

Step 3: Make the Herb Butter

While the squash roasts, melt the remaining 3 tablespoons of butter over low heat in a skillet. Add the finely chopped rosemary and thyme sprigs and let them infuse the butter for a couple of minutes. Then take the skillet off the heat and stir in the minced garlic. This herb butter will be your secret weapon for amazing flavor.

Step 4: Finish Roasting with Maple and Pecans

Flip the squash so the flesh side is up. Drizzle maple syrup over the top and sprinkle chopped pecans. Return to the oven and roast for another 5-10 minutes, keeping an eye on the pecans—they should be golden and toasty, and the edges of the squash nicely browned.

Step 5: Serve with Herb Butter and Parmesan

Once out of the oven, spoon that fragrant herb butter all over the squash. Finish with a sprinkle of grated parmesan and, if you want, a little extra maple syrup on top for a perfect balance of sweet and savory. Serve warm and enjoy.

Top Tip

From my many attempts making this Roasted Honeynut Squash with Herb Butter Recipe, a few tricks made all the difference. These tips helped me get that perfectly roasted, flavorful dish every time.

Even Roasting: Make sure your squash halves are roughly the same size so they cook evenly in the oven.
Herb Butter Infusion: Cook the herbs gently in butter—too hot and the garlic can burn, which turns bitter.
Toast Pecans Separately: If you have extra time, toast pecans in a dry pan beforehand to boost that nutty flavor even more.
Don’t Skip the Parmesan: It adds a savory kick that balances the sweetness, making the dish truly irresistible.

How to Serve Roasted Honeynut Squash with Herb Butter Recipe

Garnishes

I like to sprinkle a few fresh thyme leaves on top just before serving—it adds a fresh burst of color and an extra herbal punch. A tiny drizzle of maple syrup over the finished dish is also a favorite for that extra sweet note that contrasts so nicely with the butter.

Side Dishes

This squash pairs wonderfully with roasted chicken or pork and a green vegetable like sautéed kale or steamed green beans. For a cozy vegetarian meal, serve it alongside a hearty grain salad or quinoa mixed with toasted seeds.

Creative Ways to Present

For holiday dinners, I’ve arranged the roasted honeynut squash halves on a large platter surrounded by fresh rosemary sprigs and a scattering of toasted pecans. It makes for a rustic yet elegant centerpiece that always gets compliments.

Make Ahead and Storage

Storing Leftovers

Leftover roasted squash keeps well in an airtight container in the fridge for up to 3 days. I find it stays tender and moist, although the pecans may soften a bit. Just re-toast them separately if you want to refresh that crunch.

Freezing

I’ve frozen the peeled, roasted squash in portions before, and it thaws gently in the fridge overnight. Though the texture changes slightly, it still tastes delicious when reheated, especially with a fresh drizzle of herb butter.

Reheating

For the best results when reheating, I pop the squash in a 350°F oven for about 10 minutes to warm through and re-crisp the edges. Adding a little extra herb butter or parmesan after reheating revives all those lush flavors.

Frequently Asked Questions:

Can I substitute a different squash in the Roasted Honeynut Squash with Herb Butter Recipe?

Yes, you can use butternut squash or acorn squash as substitutes, but keep in mind honeynut is sweeter and smaller, so roasting times and flavor profiles may vary slightly.

How do I avoid burning the garlic in the herb butter?

Melt the butter on low heat and add the herbs first. Remove the pan from heat before stirring in the garlic, allowing it to infuse gently without direct heat to prevent bitterness or burning.

Can I make this dish vegan?

Absolutely! Replace salted butter with a vegan alternative and omit the parmesan cheese or use a vegan substitute. The roasting process and flavors remain delicious.

What’s the best way to toast pecans for this recipe?

Toast pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently until they’re fragrant and lightly browned. This gives them maximum crunch and nutty flavor to complement the squash.

Final Thoughts

This Roasted Honeynut Squash with Herb Butter Recipe really feels like a little celebration of fall in every bite. I never get tired of whipping it up because it’s fast, easy, and consistently delicious—bringing a cozy richness to my table that everyone asks for again. Give it a try, and I promise it’ll become one of your seasonal favorites, too!