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.

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.

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

To Make This Recipe You Will Need:

• honeynut squash – Try to find ones that are similar in size, shape and weight.
• butter – Adds richness and flavor.
• kosher salt – Draws out flavor and seasons the squash.
• freshly ground black pepper – Adds some subtle bite and flavor.
• pecans – Adds texture and delicious nutty flavor.
• rosemary (fresh)- Adds a fresh pine-like or woodsy flavor with notes of  lemon, pepper and sage.
• pure maple syrup – Lends maple flavor and sweetness.
• garlic – Adds distinct punchy flavor.

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.

Preheat oven to 400℉ (or 200℃).

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.

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.

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

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

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

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

Lastly, drizzle with 1/4 cup 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 large platter and serve.

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!