Roasted Honeynut Squash with Tahini Maple Dressing

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10 Mins
20 Mins
Roasted Honeynut Squash with Tahini Maple Dressing

A simple but flavorful fall side dish. Butternut squash with the savory tahini maple dressing makes a perfect fall addition to your table.


3 honeynut squash (roughly 1.5 pounds)

1.5 tsp canola oil (or other high smoke point, neutral oil)

0.5 tsp kosher salt

pinch of black pepper


1 tbsp tahini

1 tsp pure maple syrup

1/2 fresh lemon, juiced

1 tbsp hot water


0.5 oz toasted pecans

1 tsp fresh thyme


Wash, dry, and slice honeynut squash.

Scoop seeds out of the cavity using a spoon.

Preheat oven to 425°F.

Lightly oil the inside of honeynut squash and season with salt and pepper.

Place honeynut squash cut-side down and roast for 20-25 minutes.

While squash is roasting, combine the dressing ingredients (tahini, maple, lemon, and hot water). For a slightly sweeter dressing, add up to a tbsp. of maple syrup.

If toasting pecans, add pecans to a dry pan and toast until you start smelling the pecans--this should take about 3-5 minutes.

When the skin is dark brown and the top half of the squash is tender, remove the honeynut squash.

Place honeynut squash cut-side up on a platter, drizzle with tahini maple dressing, top with pecans and thyme, and serve.


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