Roasted Honeynut Squash

5 from 2 votes

When roasted, this petite squash is full of sweetness. Topped with a cornucopia of flavors, it's the perfect side dish for fall or holiday meals.

Prep Time5

Cook Time30

Total Time35

Course: Side Dish

Cuisine: American

Servings:

Calories: 601kcal

Preheat the oven to 425℉. Line a baking sheet with parchment paper. Set aside.
Slice the squash in half lengthwise. (See notes.) Using a spoon, scoop out the seeds and discard them. Brush the cut side of the squash with the oil and place the cut side down on the prepared pan. Bake for 25-30 minutes until soft and tender.
1 honeynut squash, 2 teaspoons grapeseed oil
Meanwhile, in a medium skillet set over medium-low heat, add the pecans. Heat, tossing occasionally, until the nuts are fragrant, about 2-3 minutes. Transfer the pecans to a cutting board. Cool and chop. Set aside.
¼ cup pecans
To the same skillet, add the bacon. Cook over medium heat until brown and crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside.
2 slices bacon
Add the shallots to the bacon drippings. Cook, stirring occasionally, until the shallots are brown and crisp. Transfer the shallots to a paper towel-lined plate. They will continue to crisp as they cool.
1 shallot
Transfer the roasted squash to a platter. Top with the pecans, bacon, cranberries, shallots, and goat cheese. Drizzle the maple syrup over the top. Garnish with fresh thyme. Serve immediately.
¼ cup dried cranberries, 3 tablespoons crumbled goat cheese, ¼ cup maple syrup

To cut the squash in half, lengthwise (from stem to base): Using a sharp knife, start in the middle of the squash and slice down towards the base. Then, turn the squash around and slice from the middle towards the stem.
The squash does not need to be peeled. The skin is edible and also helps to hold the squash together during roasting.
Serving: As a main dish, serve one squash per person. As a side dish, one squash serves two people. If serving as part of a holiday meal alongside other side dishes, figure one squash for four people.