Roasted Honeynut Squash with Brown Sugar Glaze

Buttery roasted honeynut squash is brushed with a sweet and sticky brown sugar glaze for an easy fall side dish that stands out on any table.

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I’ll be the first to admit that when honeynut squash first entered the squash scene a few years ago I was a skeptic. A mini version of butternut squash, who needs that?

That was up until I was able to find them at my local farmers market this fall and decided that for science, we would give them a try.

I was all set to be unimpressed but a little roasting action + brown sugar glaze later and you can count me in with the honeynut believers because WOW, this is quite possibly the ultimate winter squash experience.

Yes, they taste like a butternut squash in texture but they’re also just a little more sweet and tender. They also roast up in a snap because of their mini size which makes them perfect for when you’re trying to save a little time + oven space for holiday side dishes.

And hello, brown sugar glaze roasted into every millimeter. I think me and honeynut squash have an understanding now.

This Honeynut Squash Features…

• Buttery, sweet roasted honeynut squash halves
• A sweet and perfectly sticky brown sugar orange glaze
• A touch of fresh rosemary and toasted pecans for garnish

Making the Honeynut Squash

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• Unsalted butter
• Brown sugar
• Orange zest
• Rosemary
• Honeynut squash
• Pecans

How to Prep Squash

You will need 3 medium honeynut squash for this recipe. Start by scrubbing the squash clean with water, pat dry, and place on a cutting board. Use a chef’s knife to cut each squash in half (do not cut through the stem) and use a spoon to scoop the seeds out. They’re ready for roasting!

Tips for Perfect Roast Honeynut Squash

1. Brush squash well with brown sugar mixture – the brown sugar mixture will appear a little thick but it will cook down into a glaze during roasting.
2. Use fresh orange zest and rosemary – using these ingredients fresh adds an unmatchable flavor to the squash.
3. Season squash with salt and pepper to taste – it may sound basic, but a pinch of salt and pepper on the squash brings a lot of flavor out and the little bit of saltiness is great with the brown sugar glaze.
4. Roast squash 25-35 minutes – roast time will depend on the size of your squash. If you find that a few of the halves are already tender before others, remove them from the pan and continue roasting the rest until tender.
5. Top squash with toasted pecans – optional, but this adds a lovely crunch to the squash.

Recipe Variations

Try these ideas for a different twist on this squash.

• Try a different squash – butternut squash, delicata, or acorn squash will all work here. Be aware you will need to adjust roast time.
• Use another fresh herb – try thyme or sage in place of the rosemary.
• Skip the nuts – you can omit the pecans if you’re not a fan or use walnuts in their place.

Serving Suggestions

This squash is the perfect side dish for any holiday dinner including Thanksgiving or Christmas. You can serve the squash halves whole for an impressive dinner effect or scoop out the flesh and mash for serving.

Reheating Instructions

This squash is best if served immediately after roasting but you can also roast the squash ahead of time and reheat at 350F 20-25 minutes for serving until heated through.

More ways to enjoy squash this time of year!

• Cranberry Honey Roasted Butternut Squash
• Couscous Stuffed Acorn Squash
• Maple Mashed Butternut Squash

Save this recipe for later using the ‘save to recipe box’ button. If you make it, please let me know by leaving a comment + star rating below the recipe card. This only takes moments and helps support my website so much!