Description
This Roasted Honeynut Squash recipe is a cozy and flavorful fall side dish that combines naturally sweet, caramelized squash with a fragrant rosemary-thyme herb butter, toasted pecans, and a drizzle of maple syrup. Perfect for weeknights or holiday meals, it offers a warm, nutty flavor and comes together in about 45 minutes.
Ingredients
Scale
Squash
- 3 honeynut squash
- ½ tsp salt
- ¼ tsp pepper
- grated parmesan cheese (to taste)
Herb Butter
- 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
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 carefully.
- Melt Butter and Season: Melt 2 tablespoons of butter and drizzle it over both sides of the squash halves. Sprinkle evenly with salt and pepper 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 to start caramelizing.
- Prepare Herb Butter: While the squash roasts, 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. Remove from heat and stir in the minced garlic.
- Flip and Add Toppings: Remove the squash from the oven and flip it so the flesh side is facing up. Drizzle the maple syrup over the flesh and sprinkle with chopped pecans.
- Continue Roasting: Return the squash to the oven and roast for another 10 minutes until the pecans are toasted and the squash is nicely browned.
- Finish and Serve: Remove the squash from the oven. Spoon the warm herb butter over each squash half. Sprinkle with grated parmesan cheese and add additional maple syrup if desired before serving.
Notes
- This dish pairs well with roasted meats or as a vegetarian main with a side salad.
- For a vegan option, substitute butter with a plant-based margarine and omit the parmesan cheese or use a vegan cheese alternative.
- Be careful not to overcook the squash to avoid mushiness; it should be tender but still hold its shape.
- Fresh herbs are recommended for the best flavor, but dried herbs can be used in smaller quantities if unavailable.
- To toast pecans evenly, spread them out on the baking sheet to avoid clumping during the final roasting step.
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
