Roasted Honeynut Squash is a vibrant, caramelized delight that brings warmth and sweetness to your table in just 30 minutes. Its tender, buttery flesh and golden edges create a perfect balance of soft and crisp textures. The natural sugars intensify as it roasts, offering a rich, honey-like flavor that’s both comforting and indulgent. This dish is a simple yet elegant way to savor the essence of fall.
With only 10 minutes of prep and 20 minutes in the oven, this recipe is a hassle-free way to elevate any meal. The squash’s velvety interior pairs beautifully with its slightly charred exterior, making every bite a sensory treat. Whether as a side or a star, it’s a wholesome, flavorful addition that will leave everyone craving more.
What You’ll Need for Roasted Honeynut Squash?
- 3 honeynut squash (or substitute with butternut squash if unavailable)
- ¼ cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar (can substitute with balsamic vinegar for a sweeter flavor)
- 1 tablespoon maple syrup
- ¼ teaspoon sea salt, plus more to taste
- ⅛ teaspoon cinnamon
- Freshly ground black pepper
- 1 tablespoon fresh thyme leaves, plus more for garnish (dried thyme can be used in a pinch)
- Whipped Ricotta (store-bought or homemade)
- ¼ cup toasted walnuts, chopped (substitute with pecans or almonds if preferred)
- Chopped fresh parsley, for garnish
- Red pepper flakes, for garnish (optional for a spicy kick)
How to Make Roasted Honeynut Squash
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Prepare the squash: Use a large sharp knife to cut the squash in half lengthwise. Scoop out the seeds with a spoon.
- Make the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, salt, cinnamon, and several grinds of black pepper.
- Season the squash: Place the squash on the baking sheet. Drizzle with half the oil mixture and sprinkle with thyme leaves, salt, and pepper. Use your hands to rub the seasonings all over the squash, then place cut side down on the baking sheet.
- Roast: Bake for 20 to 25 minutes, or until the squash is very soft and caramelized underneath.
- Assemble: Spread a layer of whipped ricotta on a serving platter. Arrange the roasted squash on top. Drizzle with the remaining oil mixture and top with toasted walnuts. Garnish with thyme, parsley, and red pepper flakes. Season to taste and serve.
Perfect Pairings: Serving Suggestions
Roasted Honeynut Squash shines as a side dish or a light main course. Pair it with a grilled chicken breast or seared salmon for a balanced meal. For a vegetarian option, serve alongside a quinoa salad or roasted Brussels sprouts. The whipped ricotta adds a creamy touch, making it a great complement to crusty bread or a simple green salad.
Make It Your Own: Recipe Variations
Switch up the flavors by swapping maple syrup for honey or brown sugar. Add a savory twist with a sprinkle of garlic powder or smoked paprika. For a nut-free version, skip the walnuts and use toasted pumpkin seeds instead. You can also experiment with different herbs like rosemary or sage for a unique aroma.
Quick Tips: Time-Saving Hacks
To save time, prep the oil mixture and whipped ricotta a day ahead. Use a mandoline slicer to cut the squash evenly and quickly. If you’re short on oven space, roast the squash at 400°F for a slightly longer time—it’ll still caramelize beautifully. Pre-toast the walnuts in bulk and store them for future recipes.
Keep It Fresh: Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the squash in a 350°F oven for 10-15 minutes or microwave in 30-second intervals until warm. The whipped ricotta is best served fresh, but you can store it separately for up to 2 days—just give it a quick stir before using.
Essential Tools: Equipment Guidance
A sharp chef’s knife is key for safely cutting the squash. Use a rimmed baking sheet to catch any drips and prevent messes. A small whisk or fork works perfectly for mixing the oil blend. If you don’t have parchment paper, lightly grease the baking sheet to prevent sticking. A hand mixer or blender makes whipping the ricotta a breeze.
Roasted Honeynut Squash
Ingredients
- 3 honeynut squash
- ¼ cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- ¼ teaspoon sea salt plus more to taste
- ⅛ teaspoon cinnamon
- Freshly ground black pepper
- 1 tablespoon fresh thyme leaves plus more for garnish
- ¼ cup toasted walnuts chopped
- Chopped fresh parsley for garnish
- Red pepper flakes for garnish
Instructions
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Use a large sharp knife to cut the squash in half lengthwise. Use a spoon to scoop out the seeds.
- In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, salt, cinnamon, and several grinds of pepper.
- Place the squash on the baking sheet. Drizzle with half the oil mixture and sprinkle with the thyme leaves and more salt and pepper. Use your hands to rub the seasonings all over the squash, then place cut side down on the baking sheet.
- Bake for 20 to 25 minutes, or until very soft and caramelized underneath.
- Spread a layer of the whipped ricotta on a serving platter and arrange the honeynut squash on top. Drizzle with the remaining oil mixture and top with the walnuts. Garnish with thyme, parsley, and red pepper flakes. Season to taste and serve.