There’s something truly comforting about a dish that hits the right balance of sweet, savory, and buttery all at once. This Roasted Honeynut Squash with Herb Butter Recipe does just that—caramelized honeynut squash bathed in fragrant rosemary-thyme butter, topped with toasted pecans, and a kiss of maple syrup. It’s simple, cozy, and totally worth making when you want a side dish that feels a little special.

This image shows four halves of roasted orange squash placed on a white plate with a white marbled background. Each squash half has a shiny, caramelized orange surface with slightly darker edges. They are topped with small pieces of chopped nuts and fresh green herbs, which add texture and a bit of color contrast. One half is cut into a smaller piece, held by a woman's hand using a gold fork resting on the plate. The plate also has tiny sprigs of herbs scattered around. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Roasted Honeynut Squash with Herb Butter Recipe
Top Tip
How to Serve Roasted Honeynut Squash with Herb Butter Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Roasted Honeynut Squash with Herb Butter Recipe

Why You'll Love This Recipe

Honestly, this isn’t just any roasted squash recipe. It’s the perfect blend of flavors and textures that I find myself making again and again, especially as the cooler months roll in. The name might sound fancy, but it’s incredibly straightforward, and the result feels like a warm hug on a plate.

Perfectly Balanced Flavors: Sweet maple syrup and earthy herbs with buttery richness make every bite a delight.
Simple Ingredients: Few, accessible ingredients come together to create something impressive without fuss.
Versatile Side Dish: Goes wonderfully alongside weeknight dinners or holiday feasts alike.
Impressive Presentation: Roasted to a caramelized golden brown, topped with crisp pecans and parmesan cheese—it looks as good as it tastes.

Ingredients & Why They Work

Each ingredient plays a role in creating layers of flavor and texture. The honeynut squash is sweet and tender when roasted, the herb butter brings aromatic freshness, and the pecans add crunch. Let me walk you through why these ingredients shine together.

Flat lay of three whole honeynut squashes halved to reveal bright orange flesh and seeds, a few small pats of salted butter on a simple white ceramic plate, a small white bowl filled with chopped pecans, two fresh rosemary sprigs with deep green needle-like leaves, four sprigs of fresh thyme displaying tiny green leaves, two whole uncracked garlic cloves with papery white skin, a small white bowl containing amber maple syrup, a small white bowl holding finely grated parmesan cheese, a small white bowl with coarse salt, and another small white bowl with freshly ground black pepper, all arranged symmetrically and naturally on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Honeynut squash: A smaller, sweeter relative of butternut squash with a tender skin that roasts beautifully.
Salted butter: Adds richness and a touch of saltiness; melting it with herbs infuses the dish deeply.
Salt & pepper: Basic seasoning that enhances all the natural flavors without overpowering.
Pecans: Chopped and toasted on top for a crunchy contrast and a nutty layer.
Fresh rosemary & thyme: Their earthy, piney notes marry well with the sweet squash and butter.
Garlic: Adds a subtle savory depth, gently mellowed by cooking in butter.
Maple syrup: A gentle drizzle brings out the squash’s natural sweetness while adding complexity.
Grated parmesan cheese: A finishing touch offering salty, umami richness that elevates the dish.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to keep the base recipe intact because it’s a tried-and-true winner, but you can easily tailor it to your taste or dietary needs. It’s a fantastic dish to experiment with.

Variation: Sometimes I swap pecans for toasted walnuts or hazelnuts depending on what I have—each nut brings a slightly different flavor that’s just as delicious.
Dairy-Free Option: Use olive oil or a vegan butter substitute instead of regular butter, and skip the parmesan or use a plant-based cheese.
Herb Swap: If you don’t have fresh rosemary or thyme, dried herbs work in a pinch—just use less, so the flavor doesn’t get overpowering.
Spicy Kick: For a little heat, sprinkle some red chili flakes on top before roasting.

Step-by-Step: How I Make Roasted Honeynut Squash with Herb Butter Recipe

A white plate holds four pieces of roasted orange butternut squash with a soft, slightly charred texture on top. Each piece is filled with a layer of finely chopped nuts and fresh green herbs, giving a crunchy, colorful contrast. The deep orange flesh looks tender and juicy. A silver fork rests next to a small cut piece of squash, and a sprig of fresh rosemary lies on the edge of the plate. The plate is placed on a white marbled surface, showing natural light that highlights the warm colors of the food. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Roast the Squash

Begin by preheating your oven to 425°F—hot enough to get a great caramelization. Cut each honeynut squash in half lengthwise and scoop out the seeds. Don’t toss those seeds! You can roast them separately for a crunchy snack. Then, melt 2 tablespoons of the salted butter and drizzle it over the squash halves on both sides. Give each a good sprinkle of salt and pepper, then place them flesh-side down on a baking sheet. Roast for 20 minutes. This method ensures the squash cooks up tender with a nicely roasted exterior.

Step 2: Whip Up the Herb Butter

While the squash is roasting, melt the remaining 3 tablespoons of butter in a skillet over low heat. Add finely chopped rosemary and thyme and let the herbs infuse gently for a couple of minutes—don’t let it brown or burn. Once fragrant, take the pan off the heat and stir in the minced garlic so it softens without burning. This herb butter will be your flavor powerhouse.

Step 3: Finish Roasting with Maple and Pecans

Take the squash out of the oven and flip it so the cut side is facing up. Drizzle with maple syrup—this is where the natural sweetness shines. Sprinkle chopped pecans evenly over the top. Pop it back in the oven for another 5 to 10 minutes until the pecans are toasted and the squash develops golden spots. Keep an eye on it—nuts toast quickly!

Step 4: Dress and Serve

Once your squash is golden and tender, remove it from the oven. Spoon the herb butter all over each half, letting it pool in the crevices. Finish with a generous sprinkle of freshly grated parmesan cheese and an optional extra drizzle of maple syrup for that perfect sweet-savory balance. Serve warm and enjoy the comforting aromas.

Top Tip

From my experience, the key to this dish is balancing the flavors and textures so no single element overpowers the others. The herb butter is essential—it wakes up the natural sweetness and adds a fresh, savory punch that keeps it interesting.

Butter Temperature: Melt the butter gently—too hot and you’ll cook out the herb flavors; too cold and the butter won’t spread evenly.
Don’t Skip Flipping: Turning the squash from skin side down to up halfway ensures even roasting and lets the syrup and nuts toast perfectly.
Toast Nuts Separately: If you’re using different nuts or want extra crunch, consider toasting them alone before adding; this gives you more control over texture.
Mind the Maple Syrup: A little goes a long way—too much can make it cloying, so drizzle sparingly and taste as you go.

How to Serve Roasted Honeynut Squash with Herb Butter Recipe

Garnishes

I love to finish this dish with a sprinkle of fresh herbs, like more thyme or rosemary for a pop of color. Sometimes I add a few crunchy pomegranate seeds when serving for a festive, juicy contrast. A few extra pecans scattered on top never hurt either!

Side Dishes

This roasted honeynut squash pairs beautifully with roasted chicken, seared pork chops, or even a grassy quinoa salad. For a vegetarian pairing, consider creamy polenta or garlicky sautéed greens—the flavors meld wonderfully.

Creative Ways to Present

For special occasions, I like serving squash halves drizzled with a little extra herb butter in a rustic wooden bowl or on a large platter sprinkled with extra parmesan and chopped herbs. It instantly makes the table look warm and inviting.

Make Ahead and Storage

Storing Leftovers

Leftover roasted honeynut squash stays well in an airtight container in the refrigerator for up to 3 days. I recommend storing the herb butter separately if possible, then spooning it on when reheating to keep the freshness of the herbs.

Freezing

Freezing roasted squash is doable, but the texture can soften a bit. I usually freeze just the roasted squash halves without pecans or fresh herb butter, then add those fresh when reheating for the best taste and texture.

Reheating

The best way I’ve found to reheat this dish is in a 350°F oven for about 10 minutes until warmed through. Avoid microwaving if you want to maintain that roasted crispness on the edges. Add fresh herb butter right after reheating for that just-made flavor.

Frequently Asked Questions:

Can I use butternut squash instead of honeynut squash?

Absolutely! Butternut squash works well in this recipe, though it’s larger and less sweet than honeynut. Just adjust roasting times accordingly and you may want to add a little extra maple syrup for sweetness.

How do I know when the squash is fully roasted?

You’ll know the squash is done when the flesh is tender and easily pierced with a fork, and the edges are caramelized and golden brown. The skin should be slightly wrinkled.

Can I prepare this recipe vegan?

Yes! Swap the butter for olive oil or your favorite plant-based butter and omit the parmesan cheese or substitute a vegan alternative. The flavor will still be delicious and comforting.

How far ahead can I make this dish?

This recipe is best enjoyed the day it's made for peak freshness and texture. However, you can roast the squash a day ahead, store it separately from the herb butter, and then reheat and dress it just before serving.

Final Thoughts

Roasted honeynut squash with herb butter is a recipe I keep returning to because it feels both indulgent and wholesome at the same time. It’s that reliable side dish that’s easy to make but always impresses, whether you’re craving comfort or cooking for guests. So, next time you see those cute little honeynut squashes at the market, grab a few, and give this recipe a try—you’ll be glad you did.