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!
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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
Honeynut squash is available in many grocery stores in the fall but might be a little harder to find than other more common squash. Whole Foods and Trader Joe’s typically carry a variety of winter squash and you will likely see Honeynut squash there or at your local farmer’s market.
Honeynut squash will keep in cool conditions for a few months. Store it in a cool, dry place, away from moisture and critters. If your garage is sealed this may be a great place, or your basement, away from the furnace and washer and dryer.
Absolutely! Walnuts have a “meaty” texture and flavor like pecans, and they would work well in this recipe. Hazelnuts would also be delicious.
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
Roasted Honeynut Squash with Candied Pecans
Equipment
- 2 Sheetpans or roasting pan
- 1 nonstick pan
Ingredients
- 2 Honeynut squash
- 1 tbsp Extra Virgin Olive Oil
- 2 tbsp pomegranate ariels
- 2 tbsp candied pecans
Candied Pecans
- ¼ cup maple syrup
- ¼ tsp ground cinnamon
- 1 cup pecans
Instructions
To make the squash
- Preheat the oven to 425℉. Line a sheet pan with foil or spray or brush a roasting pan lightly with oil.
- Wash the squash and cut off the stem end. Cut the squash lengthwise in half.
- Scoop the seeds and stringy material out of the middle of the squash, leaving a cavity.
- Brush the squash lightly with olive oil and place cut-side down on a sheet pan or roasting pan.
- Roast in the preheated oven for 30 – 40 minutes, until the skin of the squash can easily be pierced with a knife and the flesh is buttery.
To make the candied pecans
- Heat maple syrup and cinnamon in a small non-stick skillet over medium to medium-high heat. Heat the syrup to the soft boil stage and check it with a candy thermometer. It should reach between 235℉ and 240℉.
- Once the syrup is hot, add the chopped pecans and toss them gently with the syrup to coat them.
- Spread the syrup-coated pecans on a baking sheet lined with a silpat liner or parchment paper to cool.
- Once cool, break the pecans apart and store them in an airtight container. They will last for a week or two on the counter.
