This Roasted Roasted Honeynut Squash recipe with Maple and Pecans is the perfect fall side dish! Sweeter and smaller than butternut and so much quicker to make.
Honeynut Squash Recipe
I’m currently obsessed with honeynut squash!! This roasted honeynut with maple syrup and pecans is such a delicious side dish. It’s even tastier than Roasted Acorn Squash, which I typically prepare the same way. I could totally see having this squash for dessert with a scoop of ice cream! Can’t find honeynut? Use the same spices in a baked sweet potato.
Why This Works
- Easy Side Dish: I love how easy they are to cook, and there’s no need to peel them – just roast the squash in the flesh and then scoop out with a spoon.
- Quick Prep Time: Since there is no need to peel, the prep time is fast.
- Great for all diets: This are naturally gluten-free, dairy-free if you use dairy-free butter, and low-calorie.
- Perfect size: The size is perfect, each squash is perfect for two people.
What Does Honeynut squash taste like?
It’s sweeter than butternut squash, with a flavor that’s often compared to that of sweet potato with a smooth and creamy texture when cooked.
Ingredients
- Vegetable: Honeynut Squash
- Fat: salted butter or vegan butter, or even olive oil
- Spice: ground cinnamon, for flavor
- Sweetness: pure maple syrup, for sweetness
- Crunch: chopped pecans, for texture and taste
How to Roast Honeynut Squash
- Cut the squash in half with a sharp knife, scoop out the seeds, and top it with a little butter or oil and spices.
- Place it on a sheet pan and roast it in the oven at 425 degrees cut-side up until fork tender, about 35 minutes.
- I seasoned the honeynut squash with cinnamon, but you can play around with pumpkin spice, nutmeg, etc. Once it’s tender, drizzle some maple syrup on top and add chopped pecans for texture.
Variations
- Omit the nuts or try it with chopped walnuts, hazelnuts or pumpkin seeds
- Swap the cinnamon for pumpkin pie spice.
- Keep it dairy-free and use coconut oil or olive oil in place of butter.
- Add some feta or goat cheese on top.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
More Questions Answered:
When is honeynut squash in season?
Honeynut squash can be found in large grocery stores and farmers markets from late September through December.
Do you need to peel honeynut squash?
There is no need to peel honeynut, just roast the squash in the flesh and then scoop out with a spoon.
What’s the difference between honeynut squash and butternut squash?
Honeynut squash and butternut squash have some similarities, but they also have distinct differences:
- Size: Honeynut Squash are quite small, typically about 4-6 inches long which makes them ideal for single servings or individual dishes. Butternut Squash is much larger, typically around 8-12 inches long or even bigger. Better for recipes requiring more squash or serving multiple people.
- Appearance: Honeynut Squash resembles a mini butternut squash but has a more intense tan-to-caramel color on its skin. Butternut Squash is lighter in color, and the shape is somewhat similar to a large pear or a bell.
- Flavor and Texture: Honeynut Squash is notably sweeter than butternut squash, with a flavor that’s often compared to that of sweet potato. The texture is smooth and creamy when cooked.
- Nutritional Content: Both squashes are a good source of vitamins and minerals, particularly Vitamin A and C, but honeynut squash typically has a higher beta-carotene content, giving it a richer orange hue compared to butternut.
More Squash Recipes You’ll Love:
- Parmesan Crusted Roasted Delicata Squash
- Roasted Seasoned Winter Squash Medley
- Kale and Butternut Squash Salad with Pears and Almonds
- Baked Spaghetti Squash and Cheese
- Turkey Chili Stuffed Acorn Squash
Roasted Honeynut Squash Recipe
Ingredients
- 2 medium honeynut squash, halved lengthwise, 10 ounces each
- 1 tablespoon salted butter, softened
- 1/4 teaspoon cinnamon
- 4 teaspoons pure maple syrup
- 2 tablespoons pecans, chopped
Instructions
- Preheat oven to 425F. Scoop the seeds out of the squash and discard.
- Arrange squash halves cut-side up on a baking sheet. Spread the butter evenly over the top and in each cavity.
- Sprinkle with pinch of salt and cinnamon.
- Roast until tender in the center of the oven, 35 to 38 minutes.
- Drizzle each half with 1 teaspoon maple syrup and 1/2 tbsp chopped pecan, serve hot.
