This Roasted Honeynut Squash with Maple Miso Butter is such a delicious sweet and savory side dish. The squash itself is slightly sweet and earthy and the miso paste, maple, and sesame flavors really pair well with it.
In the squash world it just doesn't get cuter than a honeynut squash. They are like super mini butternut squash with the most vibrant orange interior and a tender, edible skin. They are really easy and fun to grow, too. In fact, these photos feature my very own, homegrown honeynut squash babies. I grew them on a big trellis this year and they were so prolific and so CUTE! Honeynut squash has become pretty widely available in the fall months in many grocery stores so keep your eyes peeled. They are way easier to work with than a butternut and just so darn cute!
What's the difference between a butternut and honeynut squash?
A honeynut is like a miniature version of a butternut squash but with a more concentrated flavor, more vibrant orange flesh, and a more tender skin.
Do I have to peel honeynut squash?
Nope! One of the many things I love about these little cuties is that the skin is tender once cooked and totally edible so no need to peel them. If you've ever peeled a butternut you know the struggle. So all that needs to be done to prep them is to slice them in half lengthwise and scoop out the seeds. So easy!
Miso Maple Butter
This butter. Wow. I kind of just made it up on the fly and I was shamelessly cleaning the bowl out with my finger afterward. It is so good! Toasted sesame oil is one of my favorite flavors and it really adds something special to this butter and to the finished dish. Make sure your butter is at very soft room temperature. Don't be afraid to pop it in the microwave for a few seconds to get everything to really mix well.
What you'll need:
- butter
- miso paste
- maple syrup
- white pepper
- sesame oil
What to serve with Roasted Honeynut Squash
We had these with pork chops and it was a great pairing. And the leftovers I scooped from the skins and turned into a mashed squash the next night - so good. These pair well with pretty much any meat or even with some rice and a great big salad if you're doing a meatless meal. I hope you'll give this one a try and let me know how you like it! xo - Anita
Looking for more sides?
My Grandma's Roasted Acorn Squash
Uncle Rick's Mashed Potatoes (and a lot of other sides)
Smashed Potatoes with Pancetta and Herbs
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Roasted Honeynut Squash with Maple Miso Butter
Roasted Honeynut Squash with Maple Miso Butter is an easy and delicious side dish that is perfect for Fall.
- Total Time: 40 minutes
- Yield: 4-6 servings
Ingredients
- 4 honeynut squash, halved, seeds and stems removed
- 2 tablespoons olive oil
- 4 tablespoons butter, very soft
- 1 tablespoon toasted sesame oil
- 2 tablespoons maple syrup
- 1 tablespoon dark miso paste
- ¼ teaspoon ground white pepper
- furikake seasoning
- flaky sea salt
Instructions
- Preheat oven to 425 degrees F.
- Combine butter, sesame oil, maple syrup, miso paste, white pepper in a bowl and mix well to combine. If your ingredients are resistant, just pop them in the microwave for a few seconds to soften and they should mix a bit easier.
- Cut stem from honeynut squash and cut squash in half lengthwise. Remove seeds with a spoon. Place squash on parchment lined baking tray with cut side facing up. Drizzle with olive oil and place a spoonful of butter mixture inside each squash cavity.
- Roast at 425 degrees F for 20-30 minutes until squash is easily pierced with a fork. Sprinkle with furikake seasoning and flaky sea salt and enjoy.
- Prep Time: 10 minutes
- Cook Time: 30
- Category: side dish, vegetable
- Method: roasting
- Cuisine: American
Cristina says
This recipe is a must try! It is so easy to throw together but packs a punch with flavor! It’s sweet and rich and just everything you could ever want. This will be on repeat while honeynuts are in season.