Name: Roasted Honeynut Squash with Herb Butter Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 honeynut squash; ½ tsp salt; ¼ tsp pepper; grated parmesan cheese, to taste; 5 tbsp salted butter (divided); 2 sprigs fresh rosemary (finely chopped); 4 sprigs fresh thyme (chopped); 2 cloves garlic (minced); ¼ cup pecans (chopped); 3 tbsp maple syrup

There’s something truly magical about roasting honeynut squash until it’s tender and caramelized, then smothering it in rich herb butter. This Roasted Honeynut Squash with Herb Butter Recipe captures that warm sweetness and herby goodness in a simple dish you'll want to make 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

From the moment I first roasted honeynut squash with fresh herb butter, it became my go-to fall side dish. It’s one of those recipes that feels fancy but comes together so easily, and the flavor combo simply can’t be beat.

Natural sweetness: Roasting brings out the squash’s nutty, caramelized flavors that pair perfectly with herby butter.
Simple ingredients: You only need a handful of pantry staples and fresh herbs to elevate this dish.
Quick to prepare: Ready in about 30 minutes, it fits easily into weeknight dinners or holiday spreads.
Versatile pairing: Goes great alongside roasted meats, salads, or even grain bowls.

Ingredients & Why They Work

Each ingredient in this recipe plays a role in creating the ultimate comfort dish. The honeynut squash is naturally sweet and tender when roasted, while the herb butter adds depth and aromatic freshness. Pecans bring crunch, and the maple syrup offers a subtle, sticky glaze that ties it all together.

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 butternut, it roasts quickly and caramelizes beautifully.
Salted butter: Adds richness and helps the herbs bloom as it melts into the squash.
Salt and pepper: Essential for balancing sweetness and bringing out the natural flavors.
Chopped pecans: Toasted nuts add texture and complement the squash’s earthiness.
Fresh rosemary and thyme: Their piney, bright notes add a delicious herbaceous punch.
Garlic: Infuses a mild savory undertone into the herb butter.
Maple syrup: Toasty sweetness that caramelizes on the squash and nuts.
Grated parmesan cheese: Just a sprinkle for a salty, umami finish that invites second helpings.

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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 adjusting this Roasted Honeynut Squash with Herb Butter Recipe based on the season or what’s in my kitchen. Playing around with different nuts or fresh herbs is an easy way to personalize the dish every time.

Variation: Sometimes I swap pecans for toasted walnuts or hazelnuts for a different crunch and flavor.
Herb swaps: If rosemary or thyme aren’t on hand, sage or tarragon can add a lovely earthy twist.
Vegan option: Use a plant-based butter alternative and skip the parmesan—simply as delicious!
Spice it up: For a little kick, sprinkle some red pepper flakes on the squash after roasting.

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 and Roast the Squash

Start by preheating your oven to 425°F—high heat is key for caramelization. Slice each honeynut squash lengthwise and scoop out the seeds. Melt 2 tablespoons of butter and brush it all over the squash, front and back, then season with salt and pepper. I find placing the squash flesh-side down on the baking sheet helps to steam the insides and develop that tender bite. Roast for 20 minutes until you see the skin wrinkle slightly and the edges start to brown.

Step 2: Make the Herb Butter

While the squash roasts, melt the remaining 3 tablespoons of butter gently over low heat in a skillet. Add finely chopped rosemary and thyme and let them infuse the butter for a couple of minutes—this is where the magic happens! Remove the pan from heat and stir in the minced garlic to keep it mellow and not too harsh.

Step 3: Finish Roasting with Maple and Pecans

Once the initial roasting time is up, carefully flip the squash so the flesh-side is up. Drizzle maple syrup across the surface, then scatter chopped pecans on top. Return the squash to the oven for another 5-10 minutes. This step toasts the pecans and deepens the squash’s golden caramelization—watch closely so nothing burns!

Step 4: Serve with Herb Butter and Parmesan

Remove the squash from the oven and spoon generous amounts of the warm herb butter over the flesh. Finish with a sprinkle of freshly grated parmesan cheese and, if you like it a bit sweeter, a little more maple syrup. The combination of buttery herbs, crunchy nuts, and salty cheese is what keeps me coming back to this dish.

Top Tip

I’ve made this recipe dozens of times, and a few tricks can really boost your success and flavor each time you make roasted honeynut squash with herb butter.

Perfect roasting temp: 425°F gives a golden exterior without drying the squash out.
Herbs in butter: Cook herbs slowly in butter off the heat with garlic to prevent bitterness and retain flavor.
Maple syrup timing: Add maple syrup near the end of roasting to prevent burning but still get that sticky caramelization.
Toast nuts separately: If you prefer extra crunchy pecans, toast them lightly in a dry pan before adding on top.

How to Serve Roasted Honeynut Squash with Herb Butter Recipe

Garnishes

I usually keep garnishes simple: an extra sprinkle of parmesan, a few fresh thyme leaves, or a tiny drizzle of maple syrup right before serving. A pinch of flaky sea salt on top always adds a nice finishing touch, balancing the sweetness beautifully.

Side Dishes

This dish pairs wonderfully with roasted chicken or pork, a crisp green salad with lemon vinaigrette, or even some creamy quinoa or wild rice to soak up the buttery juices. I like how it stands out alongside more savory mains but also fits nicely in a vegetarian spread.

Creative Ways to Present

For special occasions, I have served the roasted honeynut squash whole on a gorgeous wooden board, topped with pecans and herbs for a rustic centerpiece. Alternatively, scooping out the flesh and serving it in small ramekins with a pat of herb butter on top makes for a charming individual side dish.

Make Ahead and Storage

Storing Leftovers

I store leftover squash in an airtight container in the fridge for up to 3 days. To keep that buttery flavor fresh, I add the herb butter just before reheating—it revives the taste wonderfully without getting soggy.

Freezing

Freezing cooked honeynut squash works well—just wrap it tightly or use freezer-safe containers. When you thaw it, I recommend reheating gently in the oven and adding fresh herb butter and pecans afterward to restore texture and flavor.

Reheating

I reheat leftovers in a warm oven at 350°F for about 10-15 minutes. This method keeps the squash tender without drying it out. Adding a bit of fresh melted herb butter right before serving makes it taste just like freshly roasted.

Frequently Asked Questions:

Can I use butternut squash instead of honeynut squash?

Yes, butternut squash works well too, though honeynut squash is sweeter and smaller, so it cooks faster and has a richer flavor. If you use butternut, adjust roasting time accordingly—it might need a bit longer.

What if I don't have fresh herbs like rosemary or thyme?

Dried herbs can be used in a pinch, but fresh herbs will give the best flavor. If you only have dried, use about one-third the amount since they’re more concentrated, and add them to the melted butter off heat to prevent bitterness.

Can this recipe be made vegan?

Absolutely! Substitute the salted butter with vegan butter or olive oil, and skip the parmesan cheese or use a dairy-free alternative. The maple syrup and nuts will still make it wonderfully flavorful.

How do I know when the squash is perfectly roasted?

The squash should be fork-tender but not mushy, with a golden caramelized surface, especially around the edges. The skin may wrinkle slightly, and the flesh will have a deep orange hue.

Final Thoughts

This Roasted Honeynut Squash with Herb Butter Recipe feels like a warm hug from the inside out—sweet, nutty, and bursting with fresh herb flavors. I find it’s the perfect little dish to impress guests without any fuss, or just treat yourself to something special on a chilly night. I hope you give it a try and find yourself making it again and again as I do.