Name: Roasted Honeynut Squash, Three Ways
Prep time: 20 min
Cook time: 35 min
Ingredients: 2 medium honeynut squash, (halved lengthwise); 1 tablespoon salted butter, (softened); 1/2 tsp salt; 1/2 teaspoon cinnamon; 1/4 tsp harissa powder (or more to taste); 4 teaspoons pure maple syrup; 4 tablespoons toasted pecans, (chopped); 5 tbsp tahini; 2 tbsp maple syrup; 2 tbsp freshly squeezed lemon juice; 3 medium cloves of garlic (minced); 4-6 tbsp filtered water; kosher salt; black pepper; 2-3 cups Autumn Wild Rice and Kale Salad (see Notes for link to recipe)

Let me just say, I can’t get enough of these adorable little squash!

I’ve been turning them into soup, pie, adding it to casseroles and pasta, so I thought it was about time I shared the classic way to serve all squash up: roasted!!

Why Use Honeynut Squash?

Yes, this method will work with most squash varieties, especially butternut, honeynut’s older and bigger cousin. So don’t fret if you can’t find honeynut squash. But what I love about them, besides their tender sweet flesh when roasted, is their size! Come on, holding one in your hand, knowing that it will feed just you, is pretty adorable! Kind of like cornish game hen, individual portion size has such a charm to it, wouldn’t you say?! The smaller the squash, the more ideal is one per person, as a complete meal. Feel free to serve only half of one as a side dish to turkey or grilled sausage etc.

The Basic Method for Roasting Any Squash

You will cut these small squash in half, lengthwise, and scoop out the seeds and membranes from each side. Place these onto a baking sheet and place softened butter all over the exposed flesh. Sprinkle some salt and pepper over everything and pop into a 425F oven and roast for 35 to 40 minutes, depending on the size of the squash. The edges should be browned, a knife should slide easily into the firmest part of the squash, and the aroma should be a lovely sweetness. This will work for most squash types. The larger the squash, you may need to quarter instead of just halve them, and adjust the timing. Add-ons can be cinnamon, sweet paprika, harissa or even curry powder with the salt and pepper.

Roasted Honeynut Squash, Version One

After removing the roasted squash from the oven, drizzle with maple syrup, and sprinkle a generous amount of toasted chopped pecans or walnuts over and into the squash. Add a sprinkle of pink peppercorns or Aleppo pepper for some pizzazz! I like a bit of heat or even curry flavours to counteract the pure sweetness of squash. Serve as a side to roast turkey, roast beef, grilled chicken or sausages.

Roasted Honeynut Squash, Version Two

So you’ve roasted the squash, everything smells amazing, and even drizzled some maple syrup and nuts into the cavity of the squash? What more? I give you a Maple Tahini Dressing! Creamy buttery tahini is blended with maple syrup (yes, I can’t get enough of it this time of year) apple cider vinegar, lemon and some minced garlic for balance. When blended, you can then add a little water to thin it out to the consistency you desire. It will keep in the fridge for a week, so use it over all your roasted or steamed veggies, or even drizzle it over sautéed chicken or lamb. This dressing gives the squash extra tasty oomph!

Roasted Honeynut Squash, Version Three

Okay, you don’t want to use the Maple Tahini dressing, that’s fine. But you want to serve these little cuties with even more flavour and texture. And if you do it right, then you can eat one and call it dinner! So let’s stuff them! I’ve had such fun stuffing mine this year using my Autumn Wild Rice, Kale and Apple Salad. Yes, it is a salad. Technically. But did you know that if you take it once you’ve made and dressed it, and transferred it to a skillet and warmed it through, about 8 minutes, you have the easiest mind-blowing side dish! And if you do this when the squash is almost finished in the oven, then you can dress the squash with the maple syrup, and top it with a heaping packed amount of the salad/filling. Go ahead and add more salad than needed, you will be happy you did. Finish with some more pomegranate arils, and this is a kaleidescope of beautiful ingredients. Your family or guests will devour it with their eyes before they dig in. Seriously, this is often a meal for me!