Roasted Honeynut Squash

By Krista Teigen

Published Nov 14, 2025

Roasted honeynut squash is a cozy fall side dish that turns naturally sweet squash into something rich and caramelized with very little effort. The squash is roasted until tender, then finished with rosemary-thyme herb butter, toasted pecans, and a touch of maple syrup for warmth and balance. It comes together in about 30 minutes and feels just as at home on a simple weeknight plate as it does on a holiday table.

Roasted honeynut squash halves topped with toasted pecans, herb butter, and Parmesan on a white plate. - 3

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I fell in love with honeynut squash because it has all the sweet, earthy flavor of butternut squash , just in a smaller and more tender package. Roasting it cut-side down gives you those caramelized edges and golden browning, then the warm herb butter and maple bring everything together. It works for any cozy fall dinner, and it also holds its own as a simple but beautiful Thanksgiving side.

Tips for Beginners

No need to peel. Honeynut squash has a naturally thin, tender skin that softens beautifully in the oven. It adds flavor, color, and fiber—so keep it on.
Start cut-side down. Placing the squash flesh-side down against the hot pan encourages deep browning and caramelization. This is what gives the squash its rich, sweet flavor and silky-soft texture.
Stir in garlic after the heat is off. Garlic can burn in seconds, turning sharp and bitter. Let the butter infuse with rosemary and thyme first, then add the garlic once the pan is off the heat so it stays mellow and fragrant.
Toast the nuts in the final roast. Adding the pecans during the last 5–10 minutes lets them toast gently without burning. You want crisp, golden, and aromatic—not dark and bitter.

Ingredients1x2x3x

▢ 3 honeynut squash
▢ 5 tbsp salted butter divided
▢ ½ tsp salt
▢ ¼ tsp pepper
▢ ¼ cup pecans chopped
▢ 2 sprigs fresh rosemary finely chopped
▢ 4 sprigs fresh thyme chopped
▢ 2 cloves garlic
▢ 3 tbsp maple syrup
▢ grated parmesan cheese

Instructions

Preheat the oven to 425°F.
Slice the squash in half lengthwise and scoop out the seeds.
Melt 2 tablespoons of butter, and drizzle all over the squash on both sides. Then sprinkle with salt and pepper.
Place the squash, flesh-side down, on a baking sheet. Roast for 20 minutes.
While the squash is roasting, melt the remaining 3 tbsp of butter in a skillet over low heat. Add in the rosemary and thyme and cook for a couple minutes. Take the pan off the heat and stir in the garlic.
Take the squash out of the oven. Flip the squash so the flesh side is up. Drizzle with maple syrup and sprinkle with pecans. Continue roasting for another 5-10 minutes until the pecans are toasted and the squash is browned.
Remove the squash from the oven and spoon the herb butter over the squash. Finish with a sprinkle of parmesan cheese and additional maple syrup if desired.

Nutrition information is automatically calculated, so should only be used as an approximation.

How to Make Roasted Honeynut Squash Step by Step

Gather the ingredients: Gather all the ingredients together and preheat the oven to 425°F.

Honeynut squash cut in half on a cutting board with seeds scooped out, ready for roasting. - 5

Prep the squash: Slice 3 honeynut squash in half lengthwise and scoop out the seeds with a spoon.

Halved honeynut squash brushed with butter and seasoned with salt and pepper on a baking sheet. - 6

Roast the squash: Melt 2 tbsp of salted butter in the microwave, then drizzle it all over the squash on both sides. Sprinkle with ½ tsp of salt and ¼ tsp of black pepper. Add the squash to a baking sheet, flesh-side down. Roast the squash in the oven for 20 minutes.

Skillet with melted butter mixed with chopped rosemary, thyme, and garlic, wooden spoon resting in the pan. - 7

Make the herb butter: In a small skillet, melt the remaining 3 tbsp salted butter over low heat. Add 2 sprigs chopped rosemary and 4 sprigs chopped thyme and cook for 1–2 minutes, until fragrant. Remove from the heat and stir in 2 cloves minced garlic (this keeps it from burning).

Roasted honeynut squash halves on a baking sheet topped with chopped pecans before finishing in the oven. - 8

Second roast: Flip the squash so the flesh side is up. Drizzle with 3 tbsp maple syrup and sprinkle with ¼ cup chopped pecans. Return to the oven for 5–10 minutes, until the pecans are toasted and the edges of the squash are browned.

A spoon drizzling warm herb and garlic butter over roasted honeynut squash topped with pecans. - 9

Finish and serve: Spoon the warm herb butter over each piece of squash. Sprinkle with grated Parmesan cheese and an extra drizzle of maple syrup, if desired. Serve warm and enjoy!

Roasted honeynut squash served on a plate with herbs and pecans, with a bite cut and resting on a fork. - 10

Recipe Variations

Use honey instead of maple for sharper sweetness.
Swap pecans for pepitas for a nut-free version.
Add red pepper flakes for heat.
Serve halves whole or scoop and mash after roasting.

How to Store and Reheat

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 8–10 minutes to re-crisp the edges. You can also microwave, but the texture will be softer. To make ahead, roast the squash for the first 20 minutes, then finish seasoning and roasting just before serving

Serving Suggestions

I usually serve this roasted honeynut squash alongside simple roasted chicken or pork tenderloin because the sweetness from the maple and the buttery herbs balance savory mains so well. It also fits right in on a holiday table for Thanksgiving with a roasted turkey or any cozy fall dinner. I usually make extra to throw into grain bowls or a quinoa salad, so I have an easy meal-prep lunch ready for later in the week.

More Cozy Fall Vegetable Side Dishes

Crockpot Green Bean Casserole

overhead view of roasted potatoes in a white bowl. - 13

overhead view of roasted potatoes in a white bowl. - 14

Roasted Baby Potatoes

Corn Pudding

Butternut Squash Stuffing

Roasted Honeynut Squash

Ingredients

3 honeynut squash
5 tbsp salted butter divided
½ tsp salt
¼ tsp pepper
¼ cup pecans chopped
2 sprigs fresh rosemary finely chopped
4 sprigs fresh thyme chopped
2 cloves garlic
3 tbsp maple syrup
grated parmesan cheese

Instructions

Preheat the oven to 425°F.
Slice the squash in half lengthwise and scoop out the seeds.
Melt 2 tablespoons of butter, and drizzle all over the squash on both sides. Then sprinkle with salt and pepper.
Place the squash, flesh-side down, on a baking sheet. Roast for 20 minutes.
While the squash is roasting, melt the remaining 3 tbsp of butter in a skillet over low heat. Add in the rosemary and thyme and cook for a couple minutes. Take the pan off the heat and stir in the garlic.
Take the squash out of the oven. Flip the squash so the flesh side is up. Drizzle with maple syrup and sprinkle with pecans. Continue roasting for another 5-10 minutes until the pecans are toasted and the squash is browned.
Remove the squash from the oven and spoon the herb butter over the squash. Finish with a sprinkle of parmesan cheese and additional maple syrup if desired.

Nutrition

By Becky Hardin

Published Jul 12, 2017

This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.

Essential Grocery List

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What to Buy at the Grocery Store

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