Say hello to the ultimate fall side dish! These roasted Honeynut squash halves are as delightful to look at as they are to eat. Their natural sweetness is elevated with the warm crunch of candied pecans, a burst of juicy pomegranate arils, and a drizzle of rich maple syrup. It’s like autumn on a plate—perfectly balanced and bursting with flavor.

Whether you’re planning a cozy dinner for two or wowing guests at a holiday gathering, this dish is a gorgeous and delicious dish that’s surprisingly easy to make. Ready to savor the flavors of the season? 

Let’s get started!

Note: This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

What You Will Need to Make Roasted Honeynut Squash

This recipe has just 5 ingredients, plus a little salt and pepper. The star of the show is the squash but the supporting ingredients really make it shine! Here’s what you’ll need:

Honeynut or Honeypatch Squash

What is a honeynut squash? It’s a small version of butternut squash. It has a more tender skin and can be a lighter orange color to deep rich orange. The tender skin makes it easy to cut. When roasted the sugar in the squash carmelizes bringing out the sweet flavor. 

A half squash is the perfect size for one person.

I’ve found variations of this little squash including this new one I found at Whole Foods called Honeypatch Squash. While Honeynut squash is shorter and fatter, Honeypatch squash looks like a smaller butternut squash. 

They both have a sweet flavor and work interchangeably in recipes, including this delicious side dish. 

Olive Oil

A little olive oil brushed on the cut side of the squash prevents it from sticking to the roasting pan and keeps it from burning.

Maple Syrup

Maple syrup is used to make the candied pecans. You can also drizzle it over the squash if you want a sweeter flavor.

Candied Pecans

These brain-healthy nuts have a delicious meaty flavor and add some healthy unsaturated fats to this dish. You can use plain toasted pecans instead and it is also delicious but the candied pecans add a bit of a cinnamony sweetness to the savory flavor of pecans. 

These pecans are tossed with maple syrup and a bit of cinnamon.

Pomegranate Ariels

These gorgeous red pomegranate seeds add a tangy flavor to every bite of squash. You can buy them in small containers, or if you want, have a little fun, and work out some holiday stress, getting them out of the pomegranate fruit yourself! Check out my video below.

Salt and Pepper

A sprinkle of kosher salt and ground black pepper for seasoning. 

How to Make Roasted Honeynut Squash

This is one of those recipes that you can get ready ahead of time, when you are ready, place it in the oven, and then while the squash is roasting, get the rest of the meal going. 

Step 1: Prepare the Squash

Prepping winter squash is often intimidating, but with these little guys, it is pretty easy. 

Wash them and then cut them in half, lengthwise. I left the “stem” end on for the photo, but to make it easier to cut, slice that end off first, then cut down the middle. The skin is pretty tender, making it much easier to cut than a larger squash.

Then scoop out the seeds and some of the “stringy stuff” and brush the open side with olive oil.  

Step 2: Roast the Squash

Place the squash in a roasting pan or on a sheet pan, cut side down, and place them in a hot oven. Roast until they are tender. You should be able to pierce the skin with a knife or a fork easily. 

Step 3: Make the Candied Pecans

This quick stove-top method for candied pecans is fast and easy to make. You can easily make these while the squash roasts – or better yet, make a large batch and keep them in an airtight container and just pull out what you need. 

Heat maple syrup with a little cinnamon in a non-stick pan until it thickens. I like to check it with a candy thermometer and when it reaches the “soft-boil” stage (235°F -245°F) it is done.

Toss the pecans with the hot syrup until they are lightly coated. Then, spread them on a sheet pan lined with parchment paper to cool. 

Once they are cool, break them apart or chop them with a knife into smaller pieces. 

Step 4: Top with the Pecans and Pomegranate Seeds

Once the squash is done, flip them over and top with the pecans and pomegranate aierls. Aren’t they gorgeous?

Variations

• Instead of candied pecans, you can use plain, toasted pecans or walnuts 
• Other winter squash could be used in this recipe if you can’t find Honeynut squash. Try acorn squash or wedges of butternut squash
• If you are limiting or need to avoid sugar, try a sugar-free maple syrup like Wholesome Yum (made with monk fruit and allulose) or Maple Grove Farms syrup (made with sorbitol and sucralose).
• You can also just eliminate the maple syrup as the squash may be sweet enough for you. 

FAQs

Storage Tips

You can make these 1 – 2 days ahead. Store the cooked squash in an air-tight container in the fridge. Add the pecans and pomegranates just before serving. 

Other Recipes You Will Love

Savory Delicata Squash and Roasted Pear Salad

Roasted Southwestern Stuffed Acorn Squash

Pomegranate Dressing