Mouthwatering herb roasted honeynut squash with a miso tahini sauce. Perfect for a quick weeknight meal, or a festive holiday side dish. Gluten-free, vegan, paleo.
If you love winter squash you need to try this rosemary kabocha squash soup recipe and this savory butternut squash casserole recipe.
Allow me to introduce you to my new plant crush – the honeynut squash. It is the love child of the butternut squash and kabocha squash, or at least in my imagination that is how it was birthed into this world.
The flesh is bright orange (beta-carotene you little minx!) rich, sweet, and earthy. The honeynut squash is all the glory of fall wrapped up in the cutest package.
After my very first bite of a honeynut squash I was smitten! It is divine simply roasted with olive oil, salt and pepper.
Herb roasted honeynut squash with a miso-tahini sauce is next level delicious. Like, hold-the-door-holidays-there-is-a-new-kid-in-town delicious! Also, quite possibly the prettiest side dish to grace your holiday table, especially your Thanksgiving table. Gently push aside that overly sweet marshmallow sweet potato thing and make some room for these gorgeous seasonal beauties!
Here is what you need to make this glorious dish!
- Honeynut Squash – You should be able to easily find these at your local farmers market or grocery store. I used 4 for this recipe but you can absolutely double or triple the recipe for a large crowd (we feed about 30 at Thanksgiving so I’m planning on tripling the recipe).
- Fresh Herbs – You can really use any combo you like. I used sage, rosemary, and thyme.
- Mellow White Miso Paste – You can find this in the cold section at the grocery, Miso is a flavor staple in my kitchen!
- Tahini Paste – Crushed sesame seeds, this brings the perfect deep earthiness to this dish
- Olive Oil, Salt, and Pepper – Because every good dish begins with this trifecta.
Then you will simply roast the squash in the oven and drizzle with sauce. From start to finish this gorgeous side dish will take 30 minutes. I mean the wins just keep coming.
How to Serve Herb Roasted Honeynut Squash
- A delightful side dish with any roast. Roast turkey, roast chicken, or a roast pork loin.
- Make this honeynut squash the main event, just serve with a large green salad. For extra protein, you can add roasted chickpeas to the squash!
- Add perfectly jammy eggs and sauteed greens for a mouthwatering lunch!
- Serve alongside perfectly roasted salmon with a large green salad.
Then you will simply roast the squash in the oven and drizzle with sauce. From start to finish this gorgeous side dish will take 30 minutes. I mean the wins just keep coming.
Dietary Modifications
This recipe is gluten-free, low-fodmap, Whole30, Vegan, Vegetarian, and Paleo friendly. If you don't like tahini or are allergic to seeds you can eliminate
I know you are going to make this and LOVE it, and when you do snap a photo and tag me on Instagram #abraskitchen, so I can see your masterpiece!
Ok, that is all for now. I am zipping up my suitcase and heading to the land of Tahini! Israel, here I come! Follow along on my adventure on Insta-stories I will be going on several culinary tours and taking a ton of notes to bring back some epic recipes. Can. Not. Wait!
I can’t wait for you to try this Roasted Honeynut Squash Recipe! When you make it, snap a photo and tag me on Instagram @abrapappa or use the hashtag #abraskitchen so I can feature your photo!
If you’ve tried this recipe, don’t forget to rate and leave a comment below. I love to hear from people who’ve made my recipes!
Herb Roasted Honeynut Squash with Miso Tahini Sauce
Ingredients
- 4 honeynut squash
- 2 tbsp olive oil
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- fresh herbs: thyme, rosemary, sage
- 1 tbsp mellow white miso paste
- 2 tbsp tahini
- 2 tbsp water
Instructions
- Preheat oven to 400°
- Slice honey nut squash lengthwise and scoop out the seeds. Arrange squash on a large baking sheet and drizzle with olive oil, salt, and pepper, rub seasoning into squash. Scatter fresh herbs around the squash, flip over so skin side is down on the baking sheet.
- Roast for 25-30 minutes or until can be easily inserted into squash.
- While squash is roasting prepare sauce by whisking together miso, tahini, and water. Set aside.
- Remove squash from oven, flip “right side up” so flesh is upright. Scatter with a few more fresh herbs and drizzle with sauce. Serve immediately.
Nutrition
More Fall Side Dish Recipes You Will Love!
Miso Butter Mashed Cauliflower
