Description
Roasted Honeynut Squash is a cozy and flavorful fall side dish featuring caramelized squash enhanced with rosemary-thyme herb butter, toasted pecans, a drizzle of maple syrup, and finished with grated parmesan cheese. Quick to prepare, it’s perfect for weeknight meals or special holiday tables.
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 the oven to 425°F to prepare for roasting the squash.
- Prepare Squash: Slice each honeynut squash in half lengthwise and scoop out the seeds carefully.
- Butter and Season Squash: Melt 2 tablespoons of butter and drizzle it evenly over both sides of the squash halves. Season with salt and pepper to taste.
- 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.
- Make Herb Butter: While the squash roasts, melt the remaining 3 tablespoons of butter in a skillet over low heat. Add chopped rosemary and thyme, cooking for a couple of minutes to infuse flavors. Remove from heat and stir in minced garlic.
- Flip Squash and Add Toppings: Remove the squash from the oven and flip it so the flesh side is facing up. Drizzle with maple syrup and sprinkle the chopped pecans evenly over the top.
- Finish Roasting: Roast the squash in the oven for an additional 10 minutes until the pecans are toasted and the squash is nicely browned.
- Serve: Remove from the oven and spoon the warm herb butter over the squash. Finish with a sprinkle of grated parmesan cheese and an optional additional drizzle of maple syrup if desired. Serve warm.
Notes
- For a vegan version, substitute the butter and parmesan with plant-based alternatives.
- Use fresh herbs for the best flavor; dried herbs can be used but reduce quantity by half.
- To toast pecans evenly, ensure they are spread in a single layer on the squash during the last roasting phase.
- Maple syrup adds sweetness and a beautiful glaze, but you can adjust the amount according to your taste.
- This dish pairs well with roasted meats or can be enjoyed as a vegetarian side on its own.
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
