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
Units
Scale
- 6 medium honeynut squash (about 12 ounces each)
- 4 Tbsp. unsalted butter, divided
- 1 tsp. ground cinnamon, divided
- 1/2 tsp. table salt, divided, plus more to taste
- 12 sage leaves, divided, plus more for garnish
- 1/2 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 1/2 teaspoon ground cinnamon and 1/4 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 1/2 teaspoon cinnamon and 1/4 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