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–+ servings
Prepared Honeynut Squash

Roasted Honeynut Squash with Rosemary Walnut Crumble

Meg van der Kruik
Honeynut Squash is all the rage this holiday season & for good reason - they taste great, are easy to cook, and they are absolutely adorable! This recipe for roasted winter squash also has an optional walnut crumble topping that is also delicious sprinkled on fall salads.
4.30 from 10 votes
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Prep Time 15 minutes
Cook Time 40 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 207 kcal

Ingredients
 
 

Roasted Honeynut Squash

  • 3 California Honeynut squash washed, halved, seeds and membranes removed.
  • 1 tablespoon olive oil
  • 1 teaspoon ground cinnamon
  • coarse kosher salt and black pepper to taste

Rosemary Walnut Crumble

  • 3/4 cup California walnuts
  • 1/2 tablespoon finely chopped fresh rosemary leaves
  • 1 tablespoon butter melted
  • 1/2 tablespoon brown sugar
  • 1/2 teaspoon coarse kosher salt
  • black pepper to taste

Instructions
 

Rosemary Walnut Crumble

  • Preheat the oven to 375° F and line a baking sheet with parchment. Set aside.
  • Chop the walnuts until they are all roughly the same-sized pieces. Nothing larger than the size of a green pea.
  • Arrange the chopped walnuts on the prepared pan and toast in the oven for 8-10 minutes or until fragrant and golden brown.
  • Remove from the oven and toss with rosemary, butter, sugar, salt, and pepper. Set aside to cool.

To roast the Honeynut squash

  • Position the rack in the lowest position in the oven and increase the temperature of the oven to 425°F.
  • Place the prepared squash halves on a parchment-lined baking sheet, cut side up. Drizzle the squash with olive oil then season with cinnamon, salt, and pepper.
  • Roast the squash for about 30 minutes, rotating the sheet and flipping the squash halfway through until tender and the flesh is easily pierced with a fork.
    At this point, the squash can be sliced if desired, served as roasted squash halves topped with the prepared crumble, or the flesh can be scooped out and pureed.

To serve

  • Sprinkle the Rosemary Walnut Crumble over the tops of the roasted squash and serve.

Nutrition

Calories: 207kcalCarbohydrates: 5gProtein: 3gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 11gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 8mgSodium: 314mgPotassium: 106mgFiber: 2gSugar: 2gVitamin A: 180IUVitamin C: 1mgCalcium: 30mgIron: 1mg
Keyword butternut squash, Honeynut Squash, olive oil, rosemary, squash, winter squash
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