A fun and festive side dish to serve at your next holiday party! These little wedges are sweet, easy to make and look absolutely stunning too!
Looking for a hassle-free side dish to serve around the holidays this year? Then I’ve got you covered loves! These easy roasted honeynut squash wedges with pomegranates and maple yogurt sauce are quickly becoming one of my family’s favorite dishes make! They’re sweet, creamy, have the perfect amount of crunch and take no time all all to put together too! (My dad even requested them for dinner the other night which completely blew our minds considering he’s “not a squash guy.”😂 If that doesn’t convince you to try these babies, then honey I don’t know what will!)
Ingredients
Just 4 simple ingredients go into this fabulous little dish!
- Honeynut squash
- Pomegranate arils
- Toasted & salted pecans
- Maple-yogurt sauce (Recipe is below!)
What is a honeynut squash?
If you’ve never even heard of a honeynut squash before then let me tell you, they’re amazing! A honeynut is basically a smaller version of a butternut squash, but much sweeter in taste and their skin is softer too so you can actually eat it. Which means there’s no need to peel the skin and they’re so much easier to cut too!
How to make roasted honeynut squash wedges
I love making roasted honeynut squash wedges whenever I’m hosting any type of party because they’re fast, easy and already portioned out for our all of our guests. (Plus most of the time we already have soo much other food we’re serving too, so they only need a small portion of squash.) And I’ll admit – they look so pretty when laid out on a platter too!
- 2 honeynut squash
- Salt, to taste
- Cinnamon, to taste
- Avocado oil spray
- Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
- Cut the tops and bottoms off the squash and then cut each squash in half. Depending on their size, cut each squash half into 3-4 wedges. Place the wedges skin side down on your baking sheet and spray them with avocado oil spray. Season them with salt and cinnamon to taste, then flip them onto one of their sides.
- Bake the wedges for 25-30 minutes or until the squash is tender to the touch. Let them cool slightly before serving.
How to make maple-yogurt sauce
Ok loves, saying that this is one of my favorite sauces I’ve ever made is a huge understatement! It’s sweet, creamy, only 3 ingredients and pairs well with so many different things! Here’s how to make it below.
- ½ cup plain greek yogurt
- 2 Tbsp pure maple syrup
- 2 Tbsp milk (I used unsweetened almond milk for mine)
- Whisk all of your ingredients together in a bowl and store the sauce in the fridge until you’re ready to serve.
*This sauce keeps for about 1 week in the fridge – making it perfect for leftovers or it can even be made ahead of time too!
How to make toasted salted pecans
I love the fact that by simply toasting these nuts and adding a little salt to them, they instantly take your squash wedges from tasting “pretty good” to MIND BLOWING AMAZING! And they’re only 3 simple ingredients too!
- 1½ cup pecans
- ½ tsp salt
- Avocado oil spray
- Preheat your oven to 375 degrees and line a baking sheet with parchment paper.
- Spray the pecans with your avocado oil spray and sprinkle them with salt. Toss them to coat. Spread the pecans out in an even layer on your baking sheet and bake for 5-6 minutes. Let them cool completely once done.
Variations and Substitutions
- Dairy free version: Replace the greek yogurt with your favorite non-dairy yogurt and use non-dairy milk instead.
- Switch up the nuts: This recipe would also be great with almonds, walnuts or even pepitas too! (You can prepare them all the same way as the pecans.)
- Replace your pomegranates: Try adding dried cranberries instead! (They give your dish a fun sweet/tart spin.)
More side dish recipes you might like:
- Cinnamon Roasted Butternut Squash & Kale Salad
- Easy Baked Cranberry & Brie Bites
- One Pot Mac and Cheese
- Apple Bacon & Cranberry Salad with Sweet Maple Vinaigrette
- Roasted Grape, Goat Cheese & Basil Crostini
[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!]
Roasted Honeynut Squash Wedges with Pomegranates & Maple-Yogurt Sauce
Ingredients
For the honeynut squash:
- 2 honeynut squash
- Cinnamon, to taste
- Salt, to taste
- Pomegranates arils
For the yogurt sauce:
- ½ cup plain greek yogurt
- 2 Tbsp pure maple syrup
- 2 Tbsp milk (I used unsweetened almond milk)
For the toasted pecans:
- 1½ cups pecans
- ½ tsp salt
- Avocado oil spray (or your favorite non-stick cooking spray)
Instructions
To make the sauce:
- Whisk all of your ingredients together in a bowl and store it in the fridge while you prepare the rest of your ingredients.
To toast the pecans:
- Preheat your oven to 375 degrees and line a baking sheet with parchment paper.
- Spray the pecans with your avocado oil spray and sprinkle them with your salt. Toss them to coat. Spread the pecans out in an even layer on your baking sheet and bake for 5-6 minutes. Let them cool completely once done.
To make the squash:
- Preheat your oven to 400 degrees and line a baking sheet with parchment paper. Cut the tops and bottoms off the squash and then cut each squash in half. Depending on their size, cut each squash half into 3-4 wedges.
- Place the wedges skin side down on your baking sheet and spray them with avocado oil spray. Season them with salt and cinnamon to taste, then flip them onto one of their sides. Bake the wedges for 25-30 minutes or until the squash is tender to the touch.
- Once done, place the squash halves on a serving tray to slightly cool. Drizzle your sauce over the top and sprinkle them with pomegranate arils and your toasted pepitas. Serve immediately!
