Roasted Squash with Honey Nuts and Maple Miso Glaze

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This roasted squash with honey nuts is thinly sliced ​​then browned to perfection. Every bite of this simple side dish is sweet, savory and incredibly flavorful. Vegan, gluten-free, nut-free and soy-free option.

Contents
  1. What You Need for Honey Nut Roasted Squash
  2. How to Make Honey Nut Roasted Squash
  3. Presentation suggestions
  4. How to Store Honey Nut Squash
  5. Substitutions and variations
  6. Recipe FAQs
  7. Roasted Honey Nut Squash with Maple Miso Glaze Recipe

Oven roasted squash with honey nuts is thinly sliced ​​using a hasselback technique, then generously drizzled with a house-made miso and maple glaze between each cut. You may find yourself eating this delicious squash piping hot right off the baking sheet.

Meet Butternut Squash’s Sweeter, Nuttier Cousin

If you’ve looked through my butternut squash recipes and can’t get enough, you’ll love honey butternut squash. It is similar in shape to butternut squash, but much smaller (think the size of a russet potato).

Despite its small size, honey squash has a lot of flavor. It is often called the sweet, nutty cousin of the butternut and it lives up to its name. It’s also nutrient-dense – high in vitamin A, beta-carotene and fiber. Once you smell this sweet squash roasting in your oven, you’ll look forward to seeing Honey Nut appear in grocery stores every fall.

What You Need for Honey Nut Roasted Squash

ingredients for honey roasted squash in small bowls on a kitchen counter

In addition to 3 honey squashes, you will need 4 simple ingredients to make the maple miso glaze.

  • Miso paste: I used yellow miso for this recipe, but a chickpea-based miso would also work well for a soy-free variation. If you can’t find miso, substitute ½ teaspoon sea salt.
  • Maple syrup: Grade A pure maple syrup is my maple syrup of choice, but any pure maple syrup you have on hand would work. You can even substitute it with a similar liquid sweetener, such as agave nectar or brown rice syrup, depending on your needs.
  • Oil: For best results, choose a neutral-tasting oil with a high smoke point. Olive oil, avocado oil, vegetable oil, and refined coconut oil would all be good choices.
  • Black pepper: Freshly cracked black pepper adds the perfect spicy touch to the sweet and savory roasted squash. Adjust the requested quantity according to your tastes!

How to Make Honey Nut Roasted Squash

Side-by-side photos of a honey squash placed on two long skewers with a knife cutting it into thin slices, next to a photo of the squash on a silicone baking sheet before roasting
  1. Peel SO cut the honey squash in half. Scoop Remove the seeds, then place the squash half cut side down.
  2. Place chopsticks on each side of the squash, then cut ¼” horizontal cuts across the surface of the squash. Repeat with the remaining squash halves.
  3. Shake oil, miso paste, maple syrup and black pepper in a pot until uniform.
  4. Coat each squash with the marinade using a brush or spoon.
  5. Cook until tender and golden, about 25 minutes.
  6. Serve hot and season with pepper to taste.

Caitlin’s Cooking Tips

  • Use inexpensive chopsticks. While I highly recommend getting out your good chopsticks when serving vegan cashew “chicken,” inexpensive takeout chopsticks are the best choice for cutting hasselback potatoes or squash of any kind. The cuts make small marks in the chopsticks.
  • Choose a squash that feels heavier than it looks. Similar to watermelon, this is a sign of a sweeter, more flavorful honey squash.
Honey Roasted Squash on a Baking Sheet

Presentation suggestions

Honey Nut Squash is the perfect fall or winter side dish to serve with hearty Portobello Mushroom Steaks, Vegan Zucchini Lasagna Rolls, Baked Vegan Pumpkin Mac and Cheese or lighter dishes like my Feel-Good red lentil soup.

If you’re looking for more winter squash recipes, you’ll also love these Butternut Squash Stuffed Shells, Fall Farro Salad, and Vegan Stuffed Acorn Squash! You might also like these 20+ Vegan and Gluten-Free Pumpkin Recipes.

How to Store Honey Nut Squash

Uncooked, uncut honey squash will keep in a cool, dry place for up to 1 month.

Once roasted, roasted honey hasselback squash will keep in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. For best results, let the squash cool completely before covering and storing. This will lead to condensation buildup and freezer burn if frozen.

Reheat leftovers in the microwave, toaster oven, or 350 degree F oven until heated through, about 10 to 15 minutes.

Honey roasted squash on a white serving platter garnished with black pepper

Substitutions and variations

  • If you can’t find Honeynut squash in your area, you can use this same pickling and hasselbacking technique on a similar squash like butternut, delicata, kabocha, or even sweet potatoes.
  • You can also always skip the maple miso glaze and brush with a simple mixture of oil, salt and pepper!

Recipe FAQs

Should you peel honeynut squash?

The short answer is no. Honeynut squash has thinner, more delicate skin than related squashes such as butternut squash or pumpkin and is safe to eat. However, I personally prefer roasted and peeled squash. It is more pleasant to eat peeled and easier to digest.

Where can I buy honey squash?

During the fall and winter months, Honeynut squash is often sold in stores right next to butternut squash, acorn squash, etc. They can be harder to find than traditional squash, so you may have better luck checking at your local health food store. or farmers market!

Will honey squash ripen on the vine?

If you’re lucky enough to live in a climate where you can grow winter squash in your own garden, you may be wondering when to pick your Honeynut squash. Although it is best to let the squash fully ripen on the vine, winter squash will continue to ripen off the vine, as long as it is. almost ripens once picked.

Is Honeynut squash a hybrid?

Yeah. Honeynut is a hybrid between butternut squash and buttercup squash (very similar to acorn squash).

Appreciate! If you make this recipe and decide to share it on Facebook Or Instagramdon’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love for you to leave a comment below with a recipe rating! Thank you for your support 😊

roasted honey squash on a white serving plate



  • 3 honey squash
  • 2 soup spoons olive oil
  • 1 teaspoon miso paste*
  • 1 teaspoon grade A maple syrup
  • Black pepper to taste

  • Preparation: Preheat the oven to 400F. Butter or line a baking sheet with parchment paper and set aside.

  • Cut the squash: Peel each squash, cut off the ends, cut in half and remove the seeds. Place a half-cut squash side down and place a baguette on each side of the squash. Make ¼” horizontal cuts across the surface of the squash; the chopsticks will prevent your knife from cutting through the squash and hold it together. Transfer to the baking sheet and repeat with the remaining squash halves.

  • Prepare the marinade: Add the oil to the pot with the miso paste, maple syrup and black pepper to taste. Shake or mix well until a thick paste forms. Use a spoon or basting brush to generously coat each squash with marinade.

  • Cook: Bake for 25 to 28 minutes, until the squash is tender and golden.

  • Serve: Serve hot; season with additional pepper to taste, if necessary. Store leftovers in the refrigerator for up to 5 days.

  • If you can’t find Honeynut squash, this recipe will also work with a large butternut squash.
  • Miso: I used yellow miso for this recipe, but a chickpea-based miso would work just as well! If you can’t find miso, use ½ teaspoon of salt in the marinade instead.

Calories: 133kilocaloriesCarbohydrates: 22gProtein: 3gFat: 5gSaturated fat: 1gPolyunsaturated fats: 1gMonounsaturated fat: 3gSodium: 115mgPotassium: 806mgFiber: 4gSugar: 7gVitamin A: 3099UIVitamin C: 28mgCalcium: 69mgIron: 1mg

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