Description
Roasted Honeynut Squash is a cozy fall side dish featuring naturally sweet, caramelized squash enhanced with rosemary-thyme herb butter, toasted pecans, and a drizzle of maple syrup. Perfect for weeknights or holiday tables, this flavorful recipe is ready in about 45 minutes.
Ingredients
Scale
Squash and Seasoning
- 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 ensure it reaches the perfect temperature for roasting the squash evenly.
- Prepare Squash: Slice each honeynut squash in half lengthwise and scoop out the seeds carefully to prepare them for roasting.
- Melt and Apply Butter: Melt 2 tablespoons of butter and drizzle it evenly over both sides of the squash halves. Sprinkle with salt and pepper to season.
- Initial Roasting: Place the squash halves flesh-side down on a baking sheet and roast in the preheated oven for 20 minutes until tender.
- Prepare Herb Butter: While the squash is roasting, melt the remaining 3 tablespoons of butter in a skillet over low heat. Add finely chopped rosemary and thyme and cook for a couple of minutes. Remove from heat and stir in minced garlic.
- Flip and Add Toppings: Remove the squash from the oven and flip them so the flesh side is facing up. Drizzle the squash with maple syrup and sprinkle chopped pecans on top.
- Final Roasting: Return the squash to the oven and roast for an additional 10 minutes, or until the pecans are toasted and the squash is nicely browned.
- Finish and Serve: Remove the squash from the oven and spoon the prepared herb butter over each piece. Sprinkle with grated parmesan cheese and add extra maple syrup if desired before serving.
Notes
- Use fresh herbs for the best flavor, but dried herbs can be substituted if fresh is unavailable (use half the amount for dried herbs).
- If pecans are not available, walnuts or almonds can be used as a substitute for a similar nutty crunch.
- For a dairy-free version, substitute butter with olive oil or a plant-based margarine and omit the parmesan cheese or use a vegan cheese alternative.
- Be careful not to over-roast the pecans as they can burn quickly; keep an eye during the final roasting step.
- Maple syrup can be adjusted to taste for sweetness; honey can be used as an alternative.
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
