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.
Herb Roasted Honey Nut Squash with Miso Tahini Sauce
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Course: Side Dish
Cuisine: American
Servings: 8 servings
Calories: 99 kcal
Author: AbraPappa
  • 4 honey nut 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
  1. Preheat oven to 400┬░

  2. 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.

  3. Roast for 25 minutes or until can be easily inserted into squash.

  4. While squash is roasting prepare sauce by whisking together miso, tahini, and water. Set aside.

  5. 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 Facts
Herb Roasted Honey Nut Squash with Miso Tahini Sauce
Amount Per Serving (0.5 squash)
Calories 99 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 157mg7%
Potassium 351mg10%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 2g2%
Protein 1g2%
Vitamin A 9965IU199%
Vitamin C 19.9mg24%
Calcium 50mg5%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.