Ina Garten Maple-Roasted Honeynut Squash

Ina Garten maple-roasted honeynut squash is an easy 5-ingredient side, creamier than any butternut version. She fills each half with brown sugar, butter, and maple syrup, then roasts them in their skins. Prep it ahead for a family dinner and reheat.

The trick is cutting each squash in half so the cavity holds the filling. Roast at 400 degrees for 30 to 40 minutes, and the natural sugars turn into a glossy, almost candied glaze.

Source: Go-To Dinners (2022)

Ina Garten Maple-Roasted Honeynut Squash

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking time

35

minutes

Calories

165

kcal

Tender honeynut squash halves filled with melted brown sugar and butter, roasted at high heat until the edges crisp and the flesh turns silky, then finished with a drizzle of maple syrup.

Ingredients

• 3 honeynut squash (2½ to 3 pounds total)
  

• 4 tablespoons (½ stick) unsalted butter, small-diced
  

• 4 tablespoons light brown sugar
  

• Kosher salt and freshly ground black pepper
  

• Pure maple syrup

Directions

• Preheat the oven: Preheat the oven to 400 degrees.
• Prep and roast the squash: Cut the squash in half lengthwise through the stems. Scoop out and discard the seeds.
• Fill and season: Place the squash halves on a sheet pan, cut sides up, distribute the butter and brown sugar evenly among the cavities of each, and sprinkle generously with salt and pepper.
• Roast and serve: Roast for 30 to 40 minutes, until tender. Drizzle with maple syrup and serve hot.

Tools for this recipe

• Nordic Ware half sheet pan, Victorinox Fibrox 8-inch chef's knife, Butternut Mountain Farm pure Vermont maple syrup, 32 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use butternut squash instead of honeynut squash?

Butternut squash will work, but the texture and sweetness won't be the same. Honeynut squash is smaller and naturally sweeter with a denser, creamier flesh. If you use butternut, cut it in half lengthwise, scoop out the seeds, and increase the roasting time by 10 to 15 minutes since the halves are larger.

How do I store leftovers?

Leftover squash keeps in an airtight container in the fridge for up to 4 days. Reheat in a 350-degree oven for about 15 minutes to get some of the caramelization back. The microwave works in a pinch, but the texture won't be as good.

Can I prep this ahead of time?

You can cut the squash, scoop out the seeds, and arrange them on the sheet pan up to a day ahead. Store them covered in the fridge. When you're ready, add the butter, brown sugar, and seasonings, then roast as directed.

Do I need a special pan for this?

A regular sheet pan with a rim works fine. Line it with parchment paper or foil to make cleanup easier, since the melted brown sugar and butter can get sticky. Make sure the squash halves sit flat and snug so the filling stays in the cavities.

What is the difference between honeynut and butternut squash?

Honeynut squash is basically a smaller, sweeter cousin of butternut. It was developed by a Cornell plant breeder and has a deeper orange flesh with a more concentrated flavor. Each half makes a single serving, which is why Ina Garten chose them for this recipe.