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.
This recipe was simple to make and delicious. I set the squash halves on a sheet of aluminum foil and folded the foil to cover the squash for easy clean up.
Discovered Honey Nut squash last summer at a local produce stand and fell in love with them. Thank you for this recipe.
Delicious
So delicious and easy to make! I found your recipe a couple of years ago and every time I get the honey nut squash when they’re in season, I make it your way and it never disappoints! The house smells lovely too while it’s roasting.
Glad you enjoy it!
Made this tonight and it was yummy and so easy! Thank you!
Yummy.. have made it multiple times!!!!
Very easy to make and hits the sweet tooth spot
This was a big hit. Easy, simple, quick, delicious. I used nutmeg and ginger.
The best!
So delicious. First time trying this squash and it won’t be the last. The cinnamon and maple were the perfect combination.
Glad you enjoyed it!
Made this and had for desert after chicken with veggies. Used olive oil, freshly ground nutmeg, cinnamon, topped with pecans and a small drizzle of maple syrup and 2 tsp low sugar vanilla yogurt. It was delicious. After making this way, think might omit the maple syrup or use unsweetened yogurt as this was VERY sweet! Easier and every bit as good as pumpkin pie!
Delicious and easy, quick to prepare.will use this recipe again. Also great for butternut squash.
Fabulous flavor and so easy! Will make again and again!
I am planning to make this for thanksgiving. Can I make these ahead of time and reheat? I only have one oven and the turkey is going in it, so need some alternatives to make this work. This is a great recipe. Thanks
Sure that would be ok
If made ahead, do I put syrup and pecans on when I make it originally or after reheated and just before serving?
Delicious! Never tried honey nut squash until today and we loved it. Thank you!
Wow this is fantastic. Made it in the air fryer. 375 degrees 20 min
Cooked up my first honeynut squash ever, following this recipe. It came from my garden and was a wee thing, and it was so delicious I even ate the skin– it held the nuttiest flavor.
How long would you cook it if using butternut squash? I couldn’t find honeynut squash
Probably about 40 minutes depending on the size. You can look at the directions on this- https://www.skinnytaste.com/maple-roasted-butternut-squash/
Love honeynut squash and how you prepared it! Perfect as a side dish or on its own. Definitely going to try this!
We grow honeynut squash and they are tasty no matter how you fix them. This recipe is so easy; the squash were tender. My husband is a beekeeper so we always use honey instead of maple syrup.
Perfect!
Just cooked these …absolutely delicious! Had to cook a little longer but such a great recipe and so easy. …the pumpkin pie spice was a good suggestion.
What is the carb count for this recipe? I am diabetic and have to count the carbs before I eat so I know how much insulin I have to take?
carbs are at the bottom of the recipe card
Yes! I discovered Honeynut squash last year and make it very much like acorn squash with the same spices and maple syrup. Sometimes I add chopped apples. A delicious fall dish. Tastes like Thanksgiving!
(And yes, as a bonus, I clean and roast the seeds with Cajun or BBQ spices. )
Having trouble finding honeynut. Could I use delicata?
Sure any squash keeping in mind time may change.
Love them! An easy side to serve for individual serving!
On a side note…….what are the liners you use on your baking sheets. Would like to get them. Thank you!
Not in this photo but I often use silpat.