Petite hasselback honeynut squash roasted until tender and finished with a warm cinnamon-maple pecan sauce — an easy, elegant side that’s perfect for the holidays.
This time of year I go squash-crazy — but honeynut squash has become a recent favorite. Smaller and sweeter than a typical butternut, honeynut squash roasts beautifully and develops caramelized edges that are irresistible. This hasselback preparation keeps the texture interesting while letting the squash sweeten in the oven, and the finishing cinnamon-maple pecan sauce adds rich, nutty depth.
This dish is simple to prepare but makes a memorable presentation — ideal for Thanksgiving, holiday dinners, or any time you want a show-stopping side. The recipe is naturally gluten- and dairy-free when using dairy-free butter, and it’s easily scaled for a crowd.
Ingredients for Hasselback Honeynut Squash
- Honeynut squash: Choose deep orange squash with minimal green — a sign of ripeness.
- Butter: Used for the sauce; brown the butter for a richer flavor. Use a dairy-free alternative if needed.
- Maple syrup: Use pure maple syrup for best flavor.
- Pecans: Chopped pecans add crunch; walnuts are a fine substitute.
- Spices: Ground cinnamon plus salt and black pepper to taste.
What is a honeynut squash?
Honeynut squash is essentially a smaller, sweeter version of butternut squash with thinner, often edible skin. Its concentrated sweetness and compact size make it ideal for individual servings and quick roasting without peeling in some preparations.
How to Make Hasselback Honeynut Squash
- Prepare the oven. Preheat to 425°F (220°C). Line a baking sheet with parchment paper or grease with nonstick spray.
- Cut and score the squash. Trim the tops and bottoms, halve each honeynut lengthwise, and scoop out seeds. Place a wooden utensil or chopstick along each side of the squash half and make thin horizontal slices, cutting almost to the bottom so the slices remain connected.
- Season and roast. Place squash halves flat-side down on the baking sheet, drizzle with olive oil, and rub to coat. Season with salt and pepper and roast for 20–25 minutes, until tender and starting to brown.
- Make the sauce. While the squash roasts, melt butter in a small saucepan over medium heat. Whisk as it bubbles until it turns golden brown and smells nutty. Remove from heat and whisk in maple syrup and cinnamon.
- Baste and finish roasting. Remove the squash from the oven, brush the sauce into the hasselback cuts and over the surface, then return to the oven for another 5–10 minutes so the sauce caramelizes slightly.
- Toast the pecans. Add chopped pecans to the remaining sauce and warm over medium heat until it simmers gently. Remove from heat and set aside.
- Serve. Drizzle the remaining pecan-maple sauce over the roasted halves and serve immediately.
Tip for hasselback slicing: Place a wooden spoon handle or chopsticks on either side of the squash half so your knife stops before cutting through — this helps create even, consistent slices.
FAQ’s
- Do I need to peel the squash? Peeling is optional for honeynut squash, but for this recipe peeling will yield a more tender bite. If you prefer the texture of the skin, you can leave it on.
- Can I prep the squash in advance? Yes — peel and cut the squash the night before, store in an airtight container in the refrigerator, and roast the next day. Make the sauce the day you serve for best flavor.
- Must it be hasselback? No — you can roast the squash halves without slicing for a simpler presentation; the sauce will still be delicious.
- How should leftovers be stored? Store cooled squash in an airtight container in the fridge for up to 3 days. Reheat gently in the oven to preserve texture.
Why you’ll love this roasted squash recipe
- Decadent flavor: Browned butter, maple, cinnamon, and toasted pecans create a warm, rich sauce that complements the sweet squash.
- Beautiful presentation: Hasselback slicing makes an elegant side that looks special with minimal extra effort.
Need it gluten-free? It already is.
Need it dairy-free? Use a dairy-free butter alternative and it’s dairy-free as well.
Recipe
Hasselback Honeynut Squash with Maple Cinnamon Pecan Sauce
Ingredients
- 3 honeynut squash
- 2 Tbsp butter (or dairy-free alternative)
- ¼ cup maple syrup
- ½ tsp cinnamon
- 3 Tbsp pecans, chopped
- Salt & black pepper, to taste
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper or grease with nonstick spray.
- Trim squash ends, halve lengthwise, and scoop out seeds. Make thin horizontal cuts almost to the bottom, using chopsticks or a wooden spoon to prevent cutting through. Place flat-side down on the baking sheet, drizzle with olive oil, and season with salt and pepper. Roast 20–25 minutes.
- While roasting, melt butter in a small saucepan over medium heat. Whisk until it turns golden brown, then remove from heat and whisk in maple syrup and cinnamon.
- Remove squash from oven and baste generously with sauce, getting into the hasselback slices. Return to oven for 5–10 minutes to caramelize.
- Stir chopped pecans into the remaining sauce and warm until just simmering, then remove from heat.
- Drizzle the remaining pecan-maple sauce over the roasted squash and serve immediately.