Petite hasselback honeynut squash is roasted until tender and drizzled with a decadent cinnamon maple pecan sauce! It’s an easy and delicious side dish that’s sure to wow your guests!
I feel like I always go squash-crazy this time of year. Butternut, delicata, spaghetti, acorn squash…they’re all so good! But one that I recently just started getting into is honeynut squash. Ohh baby if you’ve never tried one I want you to stop reading, run to the grocery store, pick one up (or a few), come back and we’ll resume later.
Ok so like I was saying, honeynut squash is soooo good! Especially when it’s roasted! (It gets those crispy charred bits that are just to die for.) And this roasted hasselback honeynut squash recipe is probably my favorite way to make it. The squash becomes so tender and sweet after being roasted in the oven and is then drizzled with the most decadent cinnamon maple pecan sauce! It would be such a great side dish to serve for Thanksgiving and the holidays and it’s so simple to make too!
Ingredients for Hasselback Honeynut Squash
- Honeynut squash: Look for squash that are a deep orange color with the least amount of green. (This usually means they’re the ripest!)
- Butter: An essential ingredient to your sauce. (We’re browning the butter to make it rich and decadent!)
- Maple syrup: Always use the real stuff for this recipe!
- Pecans: Can be replaced with walnuts if your prefer. (They add a nice little crunch to your dish!)
- Spices: Cinnamon, salt & black pepper are all you’re going to need!
What is a honeynut squash?
Honeynut squash looks exactly like a butternut squash only smaller. (They’re like baby butternuts.😊) They also taste a little sweeter and they have an edible skin so you normally don’t need to peel it.
How to Make Hasselback Honeynut Squash
- Prepare your oven. Preheat your oven to 425 degrees and line a baking sheet with parchment paper. (Or you can spray a pan with non-stick cooking spray too.)
- Cut & roast your squash. Cut the tops and bottoms off each honeynut squash then cut them in half lengthwise. Take a large spoon and scoop out the seeds. Then make horizontal cuts in each squash half cutting almost all the way through. Place the squash on your prepared baking sheet flat side down and drizzle them with olive oil. Rub the oil all over and season them with salt and pepper. Place the pan in the oven and roast for 20-25 minutes.
- Make your sauce. While the squash is roasting, melt your butter in a pot over medium heat. Once the butter starts bubbling, whisk it until it changes color to golden brown. Then remove your pan from the heat and whisk in your maple syrup and cinnamon.
- Baste. After the 20-25 minutes are up, take your squash out of the oven and baste each half with your sauce. (Make sure to get in all the nooks and crannies!) Then return the squash back to the oven and bake for 5-10 more minutes.
- Finish your sauce. Add your chopped pecans to the remaining sauce in the pot and heat it over medium heat until it just starts to bubble. Then take it off the burner and set it aside.
- Serve! Once your honeynut squash in done, drizzle your remaining sauce over each half and serve immediately.
Tip for cutting your hasselback squash! Put a wooden utensil on either side of your squash half and then make your slices. The utensils will help keep your knife from cutting all the way through and you’ll have even cuts.
FAQ’s
- Do I need to peel my squash before roasting? Yes. Even though you can eat the skin on honeynut squash, peeling it makes it more tender and easier to eat for this recipe.
- Can I prep my honeynut squash beforehand? Absolutely! We always peel and cut the squash the night before we’re planning to serve it espeically if it’s for a group. You can store your squash in an airtight container in the fridge overnight and bake it when you’re ready the next day. (Always make your sauce the day of though!)
- Do I have to cut my squash hasselback style? Not at all! This recipe would be great with the squash halves left whole too!
- How do I store my leftover squash? Place your squash pieces in an airtight container and store them in the fridge. They should stay good up to 3 days.
Why you’ll love this roasted squash recipe
- So decadent! Rich maple syrup, butter, cinnamon, toasty pecans…it all just screams delicious!
- A stunning side dish! Cutting your squash hasselback style is such a pretty presentation that will really wow your guests! Plus it’s so easy to do too!
Need it gluten free? Great news, it already is!
Need it dairy free? Great news, it already is!
More squash recipes you might like:
- Roasted Honeyut Squash Wedges with Maple Yogurt Sauce
- Double Chocolate Chip Butternut Squash Brownies
- Italian Sausage, Butternut Squash & Kale Soup
- Sausage, Apple & Cranberry Stuffed Butternut Squash
[Made one of my recipes? Make sure to tag my Instagram @kalefornia_kravings & leave a review in the comments. I love seeing what you create!]
Hasselback Honeynut Squash with Maple Cinnamon Pecan Sauce
Ingredients
- 3 honeynut squash
- 2 Tbsp butter
- ¼ cup maple syrup
- ½ tsp cinnamon
- 3 Tbsp pecans, chopped
- Salt & black pepper, to taste
Instructions
- Preheat your oven to 425 degrees and line a baking sheet with parchment paper. (Or you can spray a pan with non-stick cooking spray too.)
- Then cut the tops and bottoms off each honeynut squash and cut them in half lengthwise. Take a large spoon and scoop out the seeds. Then make horizontal cuts in each squash half cutting almost all the way through. Place the squash on your prepared baking sheet flat side down and drizzle them with olive oil. Rub the oil all over and season them with salt and pepper. Place the pan in the oven and roast for 20-25 minutes.
- While the squash is roasting, melt your butter in a pot over medium heat. Once the butter starts bubbling, whisk it until it changes color to golden brown. Then remove your pan from the heat and whisk in your maple syrup and cinnamon.
- After the 20-25 minutes are up, take your squash out of the oven and baste each half with your sauce. Then return the squash back to the oven and bake for 5-10 more minutes.
- Add your chopped pecans to the remaining sauce in the pot and heat it over medium heat until it just starts to bubble. Then take it off the burner and set it aside.
- Once your honeynut squash in done, drizzle your remaining sauce over each half and serve immediately.
Cannot wait to try these! We love any kind of squash and these are so cute! I am not sure that I’ve ever made honey nut squash before, but they look so much like butternut squash, only smaller, I’m guessing! What a pretty dish!
This is the perfect combination of fall flavors! Love how gorgeous they look.
I’ve always wanted to make hasselback veggies, but been too intimated to try. Loved reading through this recipe, and now think that I could actually give it a go! These will be a perfect addition to my Christmas feast!
Wow this honeynut squash is amazing!! I’ve been looking for more holiday recipes to try out this season and am SO happy I found this one!