There’s something truly comforting about the sweet, caramelized flavor of roasted squash, and this Roasted Honeynut Squash with Herb Butter Recipe captures it perfectly. The buttery herbs and toasted pecans add just the right touch of savory and crunch that make it a standout side you’ll want on repeat.

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

I can’t tell you how many times this roasted honeynut squash has saved me when I wanted something simple but impressive. It’s a dish that feels fancy but is honestly quite easy—perfect for both weeknight dinners and holiday feasts!

Effortlessly delicious: The roasting process brings out the natural sweetness without needing tons of added sugar.
Herb-infused richness: The rosemary and thyme melted into butter create this amazing aromatic finish you’ll fall in love with.
Textural delight: Toasted pecans add a delightful crunch that balances the softness of the squash beautifully.
Versatile side dish: Whether you’re pairing it with roasted chicken or adding it to a vegan menu, this recipe fits right in.

Ingredients & Why They Work

These ingredients come together to highlight the natural sweetness of honeynut squash while layering in complementary earthy and nutty flavors. When shopping, look for firm, small honeynut squash with a bright orange skin—the smaller ones tend to be sweeter and have a creamier texture.

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: Smaller than butternut squash, it roasts quicker and has a natural sweetness that caramelizes beautifully.
Salted butter: Adds richness and helps carry the herbs’ flavor while balancing the sweetness.
Salt & pepper: Essential seasonings to enhance the natural taste of the squash.
Pecans: Bring a toasty crunch and a mild nutty flavor that’s a nice contrast to the soft squash.
Fresh rosemary & thyme: These herbs infuse the butter with a fragrant, earthy note that elevates the entire dish.
Garlic: Just a hint of savory punch to balance the sweetness and herbs.
Maple syrup: A natural sweetener that glazes the squash and pecans, adding that cozy fall flavor I adore.
Parmesan cheese: Optional, but a sprinkle on top adds a subtle savory tang and melts slightly for extra indulgence.

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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

This Roasted Honeynut Squash with Herb Butter Recipe is a real crowd-pleaser but I love mixing it up based on the season or what’s in my pantry. Feel free to play with herbs or add a spicy kick to suit your taste.

Variation: I like adding a pinch of cayenne pepper into the herb butter for a subtle spicy warmth that cuts through the sweetness—perfect for chilly evenings.
Dietary tweak: Swap the butter for vegan margarine to make this vegan-friendly without losing that mouthwatering richness.
Seasonal change: Rosemary and thyme are fantastic, but sage is another fantastic herb to experiment with for fall flavors.
Nut swap: Pecans are my go-to for toasty crunch, but walnuts or hazelnuts work just as well if you want something different.

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

Start by preheating your oven to 425°F — that high heat is key for caramelizing the squash to that golden, tender perfection we’re after. Slice each honeynut squash in half lengthwise and scoop out all the seeds. Melt 2 tablespoons of butter and brush it evenly over both sides of the squash halves. Season generously with salt and pepper. Then, place them flesh-side down on a baking sheet and roast for 20 minutes. This technique steams the squash gently, ensuring it cooks through and stays moist without drying out.

Step 2: Infuse your herb butter

While the squash is roasting, melt the remaining 3 tablespoons of butter in a skillet over low heat. Add the finely chopped rosemary and thyme, letting the herbs gently sizzle and infuse their flavors into the butter for about two minutes. Once fragrant, remove from heat and stir in the minced garlic — you want it to soften but not burn. This herb butter is really the secret layer that brings this dish alive.

Step 3: Finish roasting with maple and pecans

Take the squash out of the oven and carefully flip it so the flesh side is facing up. Drizzle each half with maple syrup, then sprinkle chopped pecans on top. Pop it back in the oven for another 5-10 minutes until the pecans toast up nicely and the edges of the squash develop a lovely browned crust. Keep an eye on it—you want the pecans to get crunchy but not burnt.

Step 4: Drizzle herb butter and add finishing touches

Remove the squash from the oven again, then spoon the warm herb butter over each half—don’t be shy here! Finish with a generous sprinkle of grated parmesan cheese and, if you like, an extra drizzle of maple syrup. The combination of salty cheese and sweet syrup sends this dish into another dimension.

Top Tip

Over the years of making this Roasted Honeynut Squash with Herb Butter Recipe, I’ve picked up a few little tricks that really make a difference. These tips help you get perfect texture and maximum flavor every time.

Don’t skip the flesh-side-down start: Roasting with the cut side down helps steam the inside gently, resulting in tender but not mushy squash.
Low and slow herb butter: Cook your herbs on low heat to extract flavor without burning; garlic especially can turn bitter if overheated.
Toast the nuts last: Adding pecans halfway through the second roast ensures they stay crunchy and don’t burn during the longer cooking time.
Parmesan finish: Sprinkle immediately after removing from oven so it melts just right for a subtle savory balance.

How to Serve Roasted Honeynut Squash with Herb Butter Recipe

Garnishes

I tend to keep it simple with garnishes—sometimes just a fresh sprinkle of chopped parsley or more fresh thyme to brighten it up visually and in flavor. A few cracked black peppercorns on top add a little extra bite. If you’re feeling indulgent, a dollop of crème fraîche or a drizzle of extra virgin olive oil can be lovely finishes as well.

Side Dishes

This squash pairs especially well with roasted chicken or turkey, making it perfect for holiday dinners. It’s also great alongside grain bowls or as a side to grilled pork chops. For a vegetarian meal, add a hearty lentil salad or serve it with wild rice pilaf to round out the plate.

Creative Ways to Present

For special occasions, hollow out the squash halves a bit more and stuff them with a mixture of quinoa, cranberries, and toasted nuts before drizzling with herb butter. It looks stunning and turns the dish into a centerpiece. You can also slice the roasted squash and serve the pieces on a wooden board with scatterings of fresh herbs and cheese for a rustic autumn appetizer spread.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they keep well for up to 3 days. The flavors actually deepen overnight, though the pecans soften a bit, so I recommend adding some fresh toasted nuts if you reheat it later.

Freezing

Freezing roasted honeynut squash is doable but I find the texture changes slightly, becoming a bit softer upon thawing. If you freeze it, spread the pieces on a baking sheet first to flash freeze and then transfer to a freezer bag to prevent clumping. Defrost gently in the fridge before reheating.

Reheating

I reheat leftovers in a 350°F oven wrapped loosely in foil to keep the squash moist. If you want to bring back some crunchiness, sprinkle on fresh chopped pecans halfway through reheating. Microwave works in a pinch but oven reheating gives a much nicer texture.

Frequently Asked Questions:

What is the best way to cut honeynut squash safely?

Using a sharp, heavy chef’s knife and a sturdy cutting board, cut off the ends first to create stable flat surfaces. Then slice carefully down the middle lengthwise. If the squash is too tough, microwaving it whole for a minute or two can soften the skin slightly making it easier to cut.

Can I make this recipe nut-free?

Absolutely! Simply omit the pecans or replace them with pumpkin seeds or roasted chickpeas for a crunchy alternative.

Is this Roasted Honeynut Squash with Herb Butter Recipe suitable for meal prep?

Yes, it’s fantastic for meal prep. The squash reheats well, and prepping the herb butter in advance saves time. Just add fresh pecans when serving for the best texture.

Can I use dried herbs instead of fresh rosemary and thyme?

You can, but fresh herbs really make a difference in flavor and aroma here. If using dried, use about one-third the amount and add earlier to the butter to help rehydrate and release their flavors.

Final Thoughts

This Roasted Honeynut Squash with Herb Butter Recipe has become a personal favorite for good reason. It’s a cozy, flavorful dish that feels special but is totally approachable. I hope you try it soon—you’ll be surprised how something so simple can bring a warm, comforting glow to your table.