Roasted Honeynut Squash with Sage and Pepitas

Sweeter and tinier than the butternut variety, honeynut squash begins appearing at the market around late September. A petite winter squash with concentrated flavor, its natural sweetness turns more caramel and malt-like with the heat of the oven. For that reason, I roast it simply with olive oil, salt, and pepper. Additional flavor comes from crisp sage leaves, lightly toasted pepitas, and just a touch of maple added after the slices leave the oven.

Where some squash benefits from roasting in a maple glaze, honeynut squash develops a rich flavor on its own. In this recipe, maple dressing is lightly brushed on to lend a different note of sweetness rather than to transform the flavor of the squash. The resulting dish is nutty and sweet, with just enough crunchy bits to complement the softness inside each roasted slice. Enjoy it as a side or as a vegan or vegetarian main dish.

Ingredients

2 pounds honeynut squash
3 tablespoons extra-virgin olive oil, divided
Kosher salt
Freshly cracked black pepper
10 sage leaves
3 tablespoons pepitas
1 tablespoon maple syrup

Like delicata and acorn squash, the honeynut has edible skin that can be enjoyed as long as it’s cooked thoroughly enough to become soft. For this recipe, though, I prefer to peel the squash before roasting. This highlights the soft, tender interior of the slices, which have a finer texture than other squash varieties.

How to Peel Honeynut Squash

Since each honeynut is only about 5 to 6 inches tall, it’s easier to peel than other squash. A vegetable peeler or paring knife works well for the task. First cut a thin slice off the ends to stabilize them. Run the peeler or a paring knife along the squash to remove the skin.

To halve the squash, insert the tip of a knife into the center of the squash pointing toward one of the ends. Carefully apply pressure until you have sliced through one half lengthwise. Turn the squash, insert the knife into the opening pointing toward the other end and finish the lengthwise cut.

How to Roast the Squash and Make the Dish

Begin by preheating the oven to 425 degrees.

Peel the squashes then halve them lengthwise. (I generally use 2 squashes weighing about 1 pound each for this recipe.) Scoop out the seeds and strings using a spoon. Cut each squash half crosswise into ¾-inch slices.

Toss the slices with 2 tablespoons of olive oil, reserving the third tablespoon for the dressing. Season generously with salt and pepper. Arrange slices on a parchment-lined baking sheet. Toss the sage leave in the oil that remains in the bowl and set aside.

Roast slices for 20 minutes. Flip slices and add the sage leaves. Roast for an additional 15 to 20 minutes, or until the slices have begun to caramelize and brown. Remove any slices that are beginning to darken too quickly. Add the pepitas to the baking sheet during the last 5 minutes so that they are lightly roasted.

In the meantime, whisk the maple syrup with the remaining tablespoon of olive oil. Season with salt and freshly cracked black pepper.

Once the tray is removed from the oven, transfer the roasted honeynut squash, sage, and pepitas to a serving dish and brush the top of the slices lightly with the dressing. Drizzle any remaining on top.