This recipe for Roasted Honeynut Squash with Maple Pecans is the perfect combination of savory and sweet, with warm cinnamon and sage and candied maple pecans.
If you are looking for a simple yet elegant side for Thanksgiving or any fall or winter holiday, look no further than this roasted honeynut squash recipe. It is easy to prep in advance (and even cook ahead of time), plus you can easily customize it based on the rest of the menu. And, perhaps best of all, honeynut squash are not only delicious, they are also adorable!
Honeynut squash look and taste very similar to butternut squash, but they are more personal sized. Honeynut squash is a hybrid winter squash variety, a cross between butternut and buttercup squash, with firm orange flesh and thin skin. Like other small winter squash, the skin is edible when cooked. We leave the skin of squash on when possible for the extra fiber, like in our recipe for Sautéed Delicata Squash with Crispy Sage. If you want more Thanksgiving or holiday sides, try our Yukon Gold Mashed Potatoes with Sour Cream or our Maple Roasted Carrots with Goat Cheese recipes.
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Ingredients that Matter
This recipe is all about the flavors of fall. See below for all the ingredients you'll need for this recipe:
- Honeynut Squash. These small winter squash look and taste very similar to butternut squash. They weight about 12 ounces each, making them the ideal size for a single or double portion per squash. Be sure to give the skin a good wash before roasted as you can eat the whole squash (skin and flesh), minus the stems, of course.
- Sage. This herb goes incredibly well with all winter squash. Here sage is used to scent the squash itself while it roasts in the oven in addition to the maple and pecan topping.
- Pecans. Toasting pecans in butter with sage and maple syrup makes for a sweet and savory topping, perfect for roasted squash.
- Cinnamon. Like sage, ground cinnamon is a perfect flavor combination for sweet winter squash. It's used on the roasted squash in addition to the pecan topping.
- Butter. A bit of butter is added to the cavity of the squash then brushed on the flesh after roasted while more butter is used to make the pecan and sage topping.
- Maple Syrup. The topping is finished with maple syrup, which coats the chopped pecans to make for a savory and sweet candied pecan topping.
See recipe card for quantities.
Instructions
Making roasted honeynut squash with maple pecans is incredibly simple. Here is how the recipe comes together:
Preheat an oven to 425F and line a baking sheet with parchment paper (for easily cleanup). Cut the honeynut squash in half lengthwise using a sharp knife.
Use a spoon to scoop out the seeds and inner membrane of each squash. Discard or roast the seeds.
Place the squash on the prepared baking sheet cut-side up then add butter, cinnamon, sage and salt. Roast until the squash are very tender, 25-30 minutes.
While the squash roasts, melt butter in a small skillet then add the chopped fresh sage, chopped pecans, salt and cinnamon and cook until well toasted. Add maple syrup and bring to a simmer. Cook until slightly reduced and syrupy. Add a splash of water to thin out the sauce just before serving.
Remove the squash from the oven and immediately brush the melted butter and sage mixture in each cavity all over the flesh.
Warm the pecan sauce just before serving then drizzle over the squash. Garnish with chopped fresh sage and serve hot.
Substitutions
This recipe is easy to adjust based on your dietary needs or restrictions. Plus, there are plenty of variations on roasted honeynut squash depending on your holiday menu.
- Dairy-Free and Vegan - Make this recipe dairy-free and vegan by swapping the butter for a vegan butter alternative, olive oil or coconut oil.
- Different Squash - We strongly recommend using honeynut squash for this recipe. If you've never tried it before (and if you are a fan of other winter squash), then you need to give it a try. But, I recognize you may not be able to find these cute little squash in your local market. So, instead, you can us butternut squash, acorn squash or buttercup. You'll need to increase the cook time on all these squash. Simply cook until a fork can easily pierce the flesh.
- Less Sweet - Looking for a less sweet variation? Try roasting the squash as directed, but instead of making maple pecans, simply toast chopped pecans and use them as a garnish along with fresh sage.
- Spicy - A little spice goes quite well with this recipe. Try adding a pinch of cayenne pepper to the maple pecans for a spicy kick.
Equipment
This recipe uses very basic equipment. You'll need a solid baking sheet like this Nordic Ware Natural Commercial Half Baking Sheet. In addition, a small skillet works great for the maple pecan topping. Try this Cuisinart 10-Inch Skillet, which is sturdy and the perfect size for the topping.
Storage & Make Ahead
This recipe can be made up to 3 days ahead (for optimal flavor and freshness). Simply store roasted squash in an airtight container. I like to use a simple zip-top bag for storage. For the maple pecans, be sure to store them separately in an airtight container in the refrigerator. When ready to serve, reheat in a 375F oven until hot, about 15 minutes, and warm the nuts in a skillet (you may need to add splash more water to thin out the sauce).
You can also prep this recipe ahead for the busy holiday meal. I recommend prepping the squash by washing well, cutting in half and scooping out the seeds and and membrane up to 4 days ahead of time. Then, store in an airtight container in the refrigerator and proceed with the recipe about 1 hour before dinner is ready (you should have enough time to roast the squash while the turkey rests).
FAQ
Honeynut squash is a hybrid winter squash. It's a cross between buttercup and butternut squash. They look similar to butternut squash but are smaller (about 12 ounces each) with a similar firm orange flesh like butternut.
Honeynut squash taste very similar to butternut squash. They are sweet and vegetal and become creamy when roasted.
If you can find honeynut squash at your local market use butternut, acorn or buttercup squash.
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Recipe
Roasted Honeynut Squash with Maple Pecans
- Total Time: 40 min.
- Yield: 6 squash halves 1x
Description
This recipe for Roasted Honeynut Squash with Maple Pecans is the perfect combination of savory and sweet, with warm cinnamon and sage and candied maple pecans.
Ingredients
- 6 medium honeynut squash (about 12 ounces each)
- 4 Tbsp. unsalted butter, divided
- 1 tsp. ground cinnamon, divided
- ½ tsp. table salt, divided, plus more to taste
- 12 sage leaves, divided, plus more for garnish
- ½ cup chopped pecans
- 3 Tbsp. maple syrup
- water, as needed
Instructions
- Preheat the oven to 425F and line a baking sheet with parchment paper. Wash and dry the squash. Cut in half lengthwise then scoop out the seeds and membrane. Discard or roast the seeds separately.
- Place squash on prepared baking sheet cut side up. Add 1 teaspoon of the butter to each squash cavity along with a sage leaf. Sprinkle ½ teaspoon ground cinnamon and ¼ teaspoon salt on the squash. Roast in the oven until tender, 25-30 minutes.
- While the squash roasts, melt remaining 2 tablespoons butter in a small skillet over medium heat. Chop remaining 6 sage leaves and add to butter and cook until fragrant, about 30 seconds. Add chopped pecans, remaining ½ teaspoon cinnamon and ¼ teaspoon table salt and cook until well toasted, about 2 minutes. Add maple syrup and cook, stirring frequently, until the nuts are well coated and the mixture becomes thick and syrupy, about 1 minute. Add a bit of water (1-2 tablespoons) to thin out the sauce just before serving.
- When the squash are tender, remove from the oven then brush the melted butter form the cavity on the flesh. Add more salt as desired then spoon on the pecan mixture and garnish with more torn sage leaves.
Notes
- This recipe may be made up to 4 days ahead of time. Store in an airtight container or zip-top bag in the refrigerator. Store the pecans separately in an airtight container in the refrigerator.
- To reheat, place the squash cut-side up on a baking sheet and bake in a 375F oven until warm, about 10 minutes. Add the pecan mixture to a small skillet and heat over medium (add a splash more water to thin out the sauce).
- You can also prep the recipe up to 3 days ahead. Wash, half and scoop out the squash and store in an airtight container in the refrigerator. Proceed with the recipe as instructed when ready to serve (give yourself 45 minutes to 1 hour to prepare the recipe). There should be plenty of time to make this recipe while the turkey rests!
- Prep Time: 10 min.
- Cook Time: 30 min.
- Category: Sides
- Method: Roasting
- Cuisine: American
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