Roasted Honeynut Squash with Parmesan and Herbs Recipe

Jump to Recipe Print Recipe

The Comfort of Roasted Honeynut Squash with Parmesan and Herbs Recipe

On a chilly weekend, there’s something deeply satisfying about roasting up a golden honeynut squash until its velvety flesh caramelizes gently and the aroma of warm herbs fills your kitchen. I love how this Roasted Honeynut Squash with Parmesan and Herbs Recipe feels like a quiet little celebration of autumn’s bounty, yet it’s effortless enough for an easy weeknight meal.

When you slice into the lightly crisp edges and scoop up that tender, nutty sweetness, you’ll notice how the parmesan melts just enough to add a salty, savory richness that complements the earthy herbs. It’s a simple combo, but the layers of flavor come together in such a comforting way.

Whether you’re serving this as a cozy side or a light vegetarian centerpiece, it’s a dish that welcomes you to slow down and savor every bite. I often find myself making extra just so I can enjoy leftovers tossed into a salad or gently reheated alongside eggs for breakfast.

Ingredient Guide

• Honeynut squash (2): Small, sweet, and tender; their size makes them perfect for individual servings.
• Olive oil (1 Tbsp): Helps develop a golden, lightly crisp surface while keeping the flesh moist.
• Garlic powder (½ tsp): Adds a subtle, aromatic depth without overpowering the squash.
• Dried thyme (½ tsp): Earthy and slightly minty; pairs beautifully with the natural sweetness.
• Dried rosemary (½ tsp): Gives a piney, fragrant note that lifts the dish.
• Parmesan, grated (¼ cup): I recommend Parmigiano-Reggiano for its nutty, salty complexity.
• Salt and pepper, to taste: Essential for highlighting every flavor in the recipe.

Prep Before You Begin

Start by preheating your oven to 400°F — this temperature is just right to roast the honeynut squash until tender and lightly caramelized without turning mushy. I find it helps to arrange your ingredients and tools ahead of time. Having everything ready means you can smoothly move through the steps without rush, and the squash benefits from even seasoning and oil coverage.

How to Make Roasted Honeynut Squash with Parmesan and Herbs Recipe

1. Preheat your oven to 400°F while you prepare the squash. This ensures the oven is hot and ready for roasting, giving you that perfect caramelized edge.
2. Slice each honeynut squash lengthwise using a large, sharp chef’s knife. I always take care here—the tough skin can be tricky, but steady pressure and a firm grip make it easier.
3. Scoop out the seeds and fibrous flesh with a spoon. You want a clean cavity to allow the seasoning and parmesan to shine.
4. Place the squash halves face up on a lined baking sheet or in a shallow baking dish. Brushing the faces with olive oil helps the edges crisp up lightly and prevents the herbs from drying out.
5. Sprinkle the garlic powder, thyme, and rosemary evenly over the squash. The even coating helps distribute the aroma and flavor in every bite.
6. Top each half with HALF of the grated parmesan now. This creates a delicious crust as it bakes, melding with the natural sweetness of the squash.

7. Season generously with salt and pepper. Don’t be shy here—salt enhances the nutty squash and balances the richness of parmesan perfectly.
8. Bake in the preheated oven for about 35 minutes. You’ll want to keep an eye on the edges; they should turn lightly browned and the flesh should feel tender when poked with a fork.
9. Remove the squash from the oven and sprinkle the remaining parmesan on top. The residual heat gently melts the cheese, creating a luscious finish.
10. Serve hot. I like to plate it alongside a crisp green salad or spoon it over warm grains for a fulfilling meal.

Creative Variations for Roasted Honeynut Squash with Parmesan and Herbs Recipe

• Swap dried herbs with fresh ones like sage or oregano for a brighter, greener flavor.
• Add a drizzle of honey or maple syrup before baking for a sweet-savory twist.
• Top with toasted pine nuts or walnuts post-baking for a delightful crunch.
• Mix in a pinch of smoked paprika or chili flakes for gentle warmth.
• Use vegan parmesan or nutritional yeast for a dairy-free option without losing umami.
• Transform leftovers by blending the roasted squash into a creamy soup or pasta sauce.

Storage, Freezing & Reheating

• Refrigerate: Store cooled leftovers in an airtight container for up to 4 days.
• Freeze: Roast and cool squash halves wrapped tightly; freeze up to 3 months. Thaw overnight in the fridge.
• Reheat: Warm gently in a 350°F oven until heated through to maintain that lightly crisp edge.
• Tip: Avoid microwave reheating if possible—it can make the squash mushy.

Roasted Honeynut Squash with Parmesan and Herbs Recipe FAQs

• Can I use other types of squash? Absolutely! But honeynut squash roasts faster due to its size and sweetness. Butternut or delicata are great alternatives, just adjust roasting time as needed.
• What if I don’t have dried herbs? Fresh herbs can be used—you’ll want to add them towards the end of roasting or after baking to prevent burning.
• Is it possible to prepare this recipe vegan? Yes, substitute parmesan with nutritional yeast or vegan parmesan for a similar umami flavor.
• How do I know when the squash is done? It should be fork-tender and have lightly browned edges – this means it’s roasted perfectly.
• Can I prep in advance? Yes, you can season and top the squash before baking, then refrigerate for up to 12 hours before roasting.

Print