Maple Roasted Honeynut Squash
There is something so fun about being able to serve a whole squash on a single plate- it is equal parts rustic and sophisticated. And the perfect little winter squash to do this with is the honeynut! A hybrid of a butternut squash and a buttercup squash, the honeynut has a texture that is great for roasting and the sweetness of a butternut without being overly so. Because of this hint of sweet, it lends itself well to using more savory herbs!
Years ago honeynut squashes were hard to find but because of how versatile they are, they’ve become more and more accessible! While I grab mine at the local farmers’ market, I’ve spotted them in most grocery stores in late autumn- perfect for a holiday side! Look for honeynuts that are on the smaller size and test them to see if they feel heavy for their size. These will be the sweetest and the most dense- light squashes have more air and we want *intact* insides so the maple syrup liquid will stay put as you serve them!
Roasted Honeynut Squash Ingredients
Yield: 8 Honeynut Squash Halves
4 medium-sized honeynut squash
¼ cup maple syrup
¼ cup olive oil
2 tbsp fresh thyme
Salt and pepper, to taste
Roasted Honeynut Squash Method
Preheat the oven to 425°F.
Cut each honeynut squash in half, slice off the stem end (and a sliver of the blossom end if it doesn’t stand up on its own, making sure to keep the seed well intact), and then scoop out and discard the seeds.
Combine ¼ cup maple syrup and ¼ cup of olive oil in a spouted measuring cup. Whisk to combine then add fresh thyme.
Place each squash half cut side up on a lined baking sheet. Using a pastry brush, brush the tops of each of the squash halves with the maple-olive oil mixture, then divide the remaining liquid between each scooped-out well of the squash halves.
Carefully transfer the squash into the oven and bake for 45 minutes or until the squash tops begin to caramelize, the skin browns further, and they are easily pierced with a fork.
For the best results use a spoon or a baster to transfer some liquid from the well of the squash to the top.
Serve while hot, with the maple liquid intact, it makes for the best dipping sauce!
Maple Roasted Honeynut Squash
Ingredients
Method
- Preheat the oven to 425°F.
- Cut each honeynut squash in half, slice off the stem end, and then scoop out and discard the seeds.
- Combine maple syrup and olive oil in a spouted measuring cup. Whisk to combine then add fresh thyme.
- Place each squash half cut side up on a lined baking sheet. Using a pastry brush, brush the tops of each of the squash halves with the maple-olive oil mixture, then divide the remaining liquid between each scooped-out well of the squash halves.
- Carefully transfer the squash into the oven and bake for 45 minutes or until the squash tops begin to caramelize, the skin browns further, and they are easily pierced with a fork. For the best results use a spoon or a baster to transfer some liquid from the well of the squash to the top.
- Serve while hot, with the maple liquid intact, it makes for the best dipping sauce!
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