Roasted Honeynut Squash with Candied Pecans

Two roasted honeynut squash halves filled with pomegranate seeds and candied pecans on a white serving platter.

No ratings yet

This recipe uses Honeynut squash, or if you find a newer version called Honeypatch squash it works just as well. Both are smaller, sweeter versions of Butternut squash. Paired with tart pomegranate airls and sweet and meaty pecans, this is a delicious and vibrant side dish.

Prep Time15

Cook Time40

Course: Side Dish

Cuisine: American

Keyword: Fall Recipes, Holiday meals, Nuts, Pecans, Pomegranate, Winter Squash

Servings:

Calories: 140kcal

Equipment

2 Sheetpans or roasting pan
1 Chefs Knife
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

Get Recipe Ingredients

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.

Nutrition