Roasted Honeynut Squash
This Roasted Honeynut Squash recipe is an all-time fall favorite. It combines roasted honeynut squash – which is sweet but not too sweet – with a nutty brown butter topping that’s rounded out with walnuts, fresh thyme, and a splash of vinegar, and is finished with some crumbly feta. It’s the perfect bite – sweet, tangy, nutty, salty, creamy. A great side dish in the chillier months.
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Servings: 6 servings
Ingredients
- 3 honeynut squash each quartered
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- 1 stick unsalted butter (½ cup)
- ½ cup raw walnuts chopped
- 1 tablespoon fresh thyme chopped
- 1 teaspoon apple cider vinegar
- ½ teaspoon flaky salt
- 6 oz feta cheese
Instructions
- Roast the squash. Place the cut squash on a parchment paper lined baking sheet. Drizzle it with olive oil and sprinkle it with salt and pepper. Roast at 425°F for 30 minutes.
- Make the brown butter mixture. Add the butter to a pan over medium heat. Cook, stirring frequently, until brown bits begin to show at the bottom. Then add the chopped walnuts, fresh thyme, and apple cider vinegar. Remove from the heat.
- Top & Serve. In your serving dish, drizzle the squash with the brown butter and scatter crumbled feta over top.
Nutrition Estimate
Calories: 465kcal | Carbohydrates: 47g | Protein: 9g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 922mg | Potassium: 1393mg | Fiber: 8g | Sugar: 9g | Vitamin A: 40510IU | Vitamin C: 81mg | Calcium: 339mg | Iron: 3mg