Maple Roasted Honeynut Squash
Winter squash is more than just chopping, oiling, seasoning, and roasting. There are so many possibilities with just one Maple Roasted Honeynut Squash! Pan spiced apple squash with maple ginger bourbon glaze and gluten free crumble has a lot of excitement, flavors, and potential. Let’s dig in!
Why You'll Love This Maple Roasted Honeynut Squash
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The Perfect Texture: High-heat roasting ensures the edges get crispy and caramelized while the inside stays tender and creamy.
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Simple Ingredients: You only need a few pantry staples to elevate a basic vegetable into a gourmet side.
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Versatile: It pairs perfectly with everything from Baked Chicken Thighs to a holiday roast.
Key Ingredients You'll Need
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Honeynut Squash: Peeled, seeded, and cubed into 1-inch pieces.
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Olive Oil: Helps with even browning and crisp edges.
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Maple Syrup: Provides that signature sweet, sticky glaze.
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Ground Cinnamon: Adds warmth and enhances the natural sweetness of the squash.
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Sea Salt: To balance the sugar.
Honeynut Squash
What is honeynut squash? That is a good question! I had no idea what these cuties were when I stepped into the produce section at the store. Originally, I darted for the butternut squash until the tiny honeynut squashes stopped me in my tracks. I hit the breaks and couldn’t resist investigating them. To sum it up, they are baby butternut squash. I had no idea what I wanted to do with them but I knew I was going to buy them for no good reason other than their cuteness! When I got home I cut one open as if it was a butternut squash. Same texture, color, seeds, etc. At this point, figured I would use up my apple, crumble, glaze, and ice cream then came the pan spiced apple squash with maple ginger bourbon glaze and gluten free crumble.
Pan Spiced Apples
Pan spiced apples start with a small pan or pot, butter, sugar, and diced apples. I am not too picky when it comes to apples for desserts. Yes, I could go into great details about which is technically the “right” apple to use because of its properties, but I’ll spare you. I use whatever is on sale to just transparent unless otherwise noted! We start with melting butter over medium low heat, add dark brown sugar then the apples. Once the apples cook down for about 2 minutes I added all-spice, cinnamon, clove, and nutmeg. Use these spices to help enhance the cozy flavor of this Fall dessert and save yourself from lighting a candle! Best part, all of this is done in one pan!
How to Make Maple Roasted Honeynut Squash
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Prep: Preheat your oven to 425°F (220°C). Peel and cube your squash into uniform 1-inch pieces to ensure even cooking.
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Season: In a large bowl, toss the squash cubes with olive oil, maple syrup, cinnamon, and sea salt until every piece is evenly coated.
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Roast: Spread the squash in a single layer on a parchment-lined baking sheet.
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Finish: Roast for 25–30 minutes, tossing halfway through, until the Maple Roasted Butternut Squash is fork-tender and the edges are deeply caramelized.
Stacie’s Tricks & Tips
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Don’t Crowd the Pan: Spread the cubes out in a single layer. If they are too close together, they will steam instead of roast, and you won’t get those crispy, caramelized edges.
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The “Fork Test”: You want the squash to be fork-tender. If it doesn’t pierce easily, add 5 more minutes—the caramelization happens at the very end!
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Use Quality Tools: I love using my Caraway Home non-stick baking sheets for this; they make cleanup a breeze because the sticky maple syrup glides right off. Don’t forget to use code STACIE for a discount!
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Make it a Meal: If you love squash, try pairing it with my Healthy Chicken Wrap for a nutrient-dense lunch bowl.
How To Serve
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Thanksgiving Table: It’s a must-have alongside savory sides.
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Bowl Perfection: Add it to a salad with goat cheese, walnuts, and a balsamic glaze.
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Pureed: You can blend the roasted squash with veggie broth for a quick, creamy soup.
Pan Spiced Apple Squash With Maple Ginger Bourbon Glaze And Gluten Free Crumble
Ingredients
- 2 Honeynut squashes halves, deseeded
- 2 tablespoons olive oil
For the crumble
- 6 tablespoons gluten free flour or all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons dark brown sugar
- 3 tablespoons butter unsalted, melted
For the apples
- 2 large apples diced small
- 4 tablespoons butter
- 4 tablespoons dark brown sugar
- 1 teaspoons ground cinnamon
- Dash all-spice
- Pinch nutmeg
- Sprinkle ground clove
For the glaze
- 1/3 cup powdered sugar
- 1 tablespoon milk, water, or bourbon
- 1 tablespoon maple or honey
- 1 teaspoon ground ginger
Instructions
- Pre-heat oven to 425°F. Line baking sheet with parchment paper.
- Add the 4 squash halves to your prepared pan. Oil both sides of each half. Place flesh side down. Roast 25-30 minutes.
- In the mean time, make your crumble. In a small bowl, mix flour, sugars, and butter with a fork until crumbs form. Set aside. * Double recipe is you like a lot of crumble.
For the apples
- In a medium pan over medium low heat, melt your butter then add your sugar and apples. Let them come to a simmer and then add your spices. Stir until apples are just fork tender.
To assemble
- Remove squash from the oven. Scoop out about 2 tablespoons of each making large hole for the filling starting at the top of the squash. Fill with apples, reserve the juice. Sprinkle on your crumble then pour residual apple butter juice over the crumble.
- Bake for 12-15 minutes.
For the glaze
- Mix all ingredients in a small bowl. If too thick, add a touch more liquid, if too thin add more powder. A little liquid goes a long way. Start small.
- Drizzle over your spice apples stuffed squash with a dollop of ice cream, optional. Enjoy!
- Store leftovers in an airtight container in the refrigerator. Reheat in the microwave.
Frequently Asked Questions
Can I use a different sweetener instead of maple syrup in this Maple Roasted Honeynut Squash recipe?
Yes, you can substitute honey or brown sugar if you don’t have maple syrup. Honey provides a similar sticky consistency, while brown sugar adds a slightly deeper molasses flavor. Keep in mind that honey can burn faster than maple syrup, so watch the oven closely during the last 5 minutes of roasting.
How long does Maple Roasted Honeynut Squash last in the fridge?
Maple Roasted Butternut Squash keeps in the fridge for up to 4 days in an airtight container. Let it cool completely before storing to prevent excess condensation. To reheat, place it in a 350°F oven for 10 minutes or use an air fryer at 350°F until the edges are crispy again.
Can I make Maple Roasted Honeynut Squash the night before?
Yes, you can roast the squash ahead of time and store it in the refrigerator. If you prefer to prep, peel and cube the squash up to 24 hours in advance and store the raw cubes in a sealed bag. When you are ready to eat, toss with the oil and seasonings and roast as directed.
Can I make this Maple Roasted Honeynut Squash vegan or dairy-free?
Yes, this Maple Roasted Butternut Squash is naturally vegan and dairy-free as written. Ensure you use pure maple syrup, as some pancake syrups contain non-vegan additives. Olive oil is the perfect fat choice, but melted coconut oil also works for a slightly tropical flavor profile.
Why did my Maple Roasted Honeynut Squash turn out mushy instead of roasted?
Your Maple Roasted Butternut Squash likely turned mushy because the pieces were overcrowded on the pan, causing them to steam. Ensure each cube has space on the baking sheet so the hot air can circulate and caramelize the edges. Also, check that your oven is fully preheated to 425°F before putting the tray inside.
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This is an amazing recipe. My first time ever eating a butternut squash. So delicious 😋
Now you know how GOOD it truly is! Enjoy!
Made these tonight, AMAZING!! Will definitely make again.
Yay! A cozy favorite for the winter time!