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This delicious roasted honeynut squash recipe is topped with miso maple butter for a savory and sweet side dish. This is the best way to enjoy these delicious little squash!

Roasted squash is a great side dish for fall dinners and special occasions like Thanksgiving! If you love winter squash, try some of my favorite squash recipes like Roasted Carnival Squash, Roasted Delicata Squash, or Za'atar Roasted Butternut Squash!

A platter of roasted honeynut squash, topped with sesame seeds and chopped cilantro.

Honeynut squash is a type of winter squash that's a cross between butternut and buttercup squash.

They're about half to a third of the size of butternut squash, and they're much sweeter. They have bright orange flesh and are easy to roast. If this is your first time trying honeynut squash, you are in for a treat!

Roasted Honeynut Squash Ingredients

Honeynut Squash - You'll need 4 honey nut squash for this recipe. Wash the outside as the skin is edible and can be consumed as well (if you like it - I personally don't enjoy it)
Butter - You'll need 2 tablespoons of melted butter.
White Miso - You'll need 1 tablespoon of white miso paste, also called shiro miso.
Maple Syrup - You'll need 1 tablespoon of maple syrup. If you don't like the flavor of miso, you can substitute this for honey (or hot honey) or brown sugar.
Rice Wine Vinegar - You'll need 2 teaspoons of rice vinegar - this will add a nice kick of acid to bring out all the flavors.
Sesame Seeds - You'll need 1 teaspoon of sesame seeds for topping. I use a mixture of toasted white sesame seeds and black sesame seeds, but use whatever you have on hand.
Parsley - This is optional, but you can use 2 tablespoons of chopped parsley to top the roasted squash.

Four honeynut squash, melted butter, miso, maple syrup, rice vinegar, sesame seeds, and chopped cilantro on a marble background.

A closeup shot of miso maple honeynut squash.

If you try this baked honeynut squash recipe, let me know! Connect on Instagram and share your photos or leave a star rating.

Roasted Honeynut Squash

This delicious miso maple roasted honeynut squash is a wonderful side dish for fall or winter.

5 from 15 votes

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Prep Time: 10

Cook Time: 25

Additional Time: 5

Total Time: 40

Servings: servings

Author: Emily Wilson

Ingredients

4 Honeynut Squash
2 tablespoons Butter melted
1 tablespoon White Miso Paste
1 tablespoon Maple Syrup
2 teaspoons Rice Wine Vinegar
2 tablespoons Chopped Parsley
1 teaspoon Sesame Seeds

Instructions

Preheat the oven to 425 degrees F.
Wash the squash and then halve them. Scoop out the seeds and any stringy flesh.
Combine the melted butter, miso, maple syrup, and vinegar. Whisk till combined.
Place the squash skin side down on a parchment-lined baking sheet.Brush the butter mixture over the squash.
Roast the squash for 25 minutes or until fork-tender.
Remove the squash from the oven and top with the chopped parsley and sesame seeds. Serve immediately.

Video

Notes

Storage - Leftover squash can be kept in the refrigerator for up to 4 days in an airtight container.

Cooking Tips - Make sure to roast the squash on a piece of parchment paper - this will make cleanup easier and stop the squash from sticking to the baking sheet.

Testing Doneness - prick the squash with a fork to ensure it's tender before removing it from the oven. If it's ready, the fork will slide in easily.