Roasted Maple Rosemary Honeynut Squash is a simple side dish with lots of flavor. Honeynut squash halves are roasted, and topped with chopped pecans, rosemary, garlic and maple syrup. This recipe will serve 6.

Roasted Maple Rosemary Honeynut Squash

Sweet and savory is my favorite combination.

And these Roasted Maple Rosemary Honeynut Squash is just that. Honeynut squash halves are roasted and sprinkled with chopped pecans, rosemary and garlic and drizzled with maple syrup before finishing in the oven. The sweetness of the maple syrup in combination with the garlic, toasty pecans and pine-y rosemary is a match made in heaven.

Roasted Maple Rosemary Honeynut SquashRoasted Maple Rosemary Honeynut Squash

Definitely impressive enough as a side dish for a holiday spread yet causal enough to be part of a weeknight meal.

ingredients for Roasted Maple Rosemary Honeynut Squashingredients for Roasted Maple Rosemary Honeynut Squash

To Make This Recipe You Will Need:

  • honeynut squashTry to find ones that are similar in size, shape and weight.
  • butterAdds richness and flavor.
  • kosher saltDraws out flavor and seasons the squash.
  • freshly ground black pepperAdds some subtle bite and flavor.
  • pecansAdds texture and delicious nutty flavor.
  • rosemary (fresh)- Adds a fresh pine-like or woodsy flavor with notes of  lemon, pepper and sage.
  • pure maple syrupLends maple flavor and sweetness.
  • garlicAdds distinct punchy flavor.

honeynut squashhoneynut squash

What is Honeynut Squash?

The adorable honeynut squash is a hybrid of a butternut squash and a buttercup squash. It’s sweet, nutty and delicious when roasted. The small squash ranges between 1/2 to 1 pound each, making half a squash perfect as an individual serving.

cut squash in halfcut squash in half

Preheat oven to 400℉ (or 200℃).

Using a sharp chefs knife, cut the squash in half from top to bottom.

scoop seeds scoop seeds

Use a spoon to scrape out the seeds and stringy fibers.

squash seeds in bowlsquash seeds in bowl

Can you Roast Honeynut Squash Seeds?

Yes! Just like pumpkin seeds, honeynut squash seeds can be roasted or air-fried and enjoyed as a snack or added to soup or salads for some crunch. I like to soak the seeds with the membranes in cool water. Over time, the squash fibers will sink and the seeds will float to the top.

score and brush with olive oilscore and brush with olive oil

Using a paring knife, make a crisscross hatch on the cut side of each squash half before brushing with olive oil.

place cut side down on prepared panplace cut side down on prepared pan

Season with kosher salt and place cut-side down on a parchment lined, rimmed baking pan.

roasted squashroasted squash

Roast the honeynut squash on the middle rack of your preheated oven for 25 minutes.

flip squash and add in butterflip squash and add in butter

Carefully remove the pan from the oven. Use tongs to turn the squash so they are cut-side up. Season with freshly ground black pepper and add in 1/2 tablespoon of butter in each one.

sprinkle with chopped pecans, garlic and rosemary.sprinkle with chopped pecans, garlic and rosemary.

Sprinkle 1/3 cup chopped pecans, 1 tablespoon chopped rosemary and 1 to 2 cloves minced fresh garlic (depending on size) overtop.

drizzle with maple syrupdrizzle with maple syrup

Lastly, drizzle with 1/4 cup pure maple syrup, making sure to get it into all the nooks and crannies.

Roasted Maple Rosemary Honeynut Squash out of the ovenRoasted Maple Rosemary Honeynut Squash out of the oven

Return the squash to the oven and continue roasting for another 10 to 15 minutes or until tender.

Roasted Maple Rosemary Honeynut SquashRoasted Maple Rosemary Honeynut Squash

Transfer to large platter and serve.

Roasted Maple Rosemary Honeynut SquashRoasted Maple Rosemary Honeynut Squash

Enjoy! And if you give this Roasted Maple Rosemary Honeynut Squashrecipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Roasted Maple Rosemary Honeynut SquashRoasted Maple Rosemary Honeynut Squash

Yield: 6 servings

Roasted Maple Rosemary Honeynut Squash

Roasted Maple Rosemary Honeynut Squash is a simple side dish with lots of flavor. Honeynut squash halves are roasted, and topped with chopped pecans, rosemary, garlic and maple syrup. This recipe will serve 6.

  • 3 honeynut squash, cut in half vertically
  • olive oil
  • 1/3 cup chopped pecans
  • 1 tablespoon chopped fresh rosemary
  • 1 clove garlic, minced (use 2 if small)
  • 1/4 cup pure maple syrup
  • Preheat oven to 400℉ (or 200℃).

  • Line a rimmed baking pan with parchment paper.

  • Using a sharp chefs knife, cut the squash in half from top to bottom. Use a spoon to scrape out the seeds and stringy fibers.Optional: Save the seeds and roast in the oven or air-fryer.
  • Using a paring knife, make a crisscross hatch on the cut side of each squash half before brushing with olive oil and seasoning with salt.

  • Place cut-side down on a parchment lined, rimmed baking pan and roast on the middle rack of your preheated oven for 25 minutes.

  • Then carefully remove the pan from the oven. Use tongs to turn the squash so they are cut-side up. Season with freshly ground black pepper and add in 1/2 tablespoon of butter in each one.

  • Sprinkle with chopped pecans, chopped rosemary minced garlic overtop. Drizzle each one with pure maple syrup, making sure to get it into all the nooks and crannies.

  • Return the squash to the oven and continue roasting for another 10 to 15 minutes or until tender.

  • Transfer to a large platter and serve.

Serving: 1squash half, Calories: 181kcal, Carbohydrates: 37g, Protein: 3g, Fat: 5g, Saturated Fat: 0.4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 10mg, Potassium: 858mg, Fiber: 5g, Sugar: 13g, Vitamin A: 24122IU, Vitamin C: 48mg, Calcium: 130mg, Iron: 2mg

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Laurie McNamara

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