Honey Nut Acorn Squash
Transform your autumn table with this irresistible Honey Nut Acorn Squash recipe, a perfect blend of sweet, nutty, and spiced flavors. Tender, oven-roasted acorn squash halves are brushed with a luscious honey-butter glaze infused with brown sugar, cinnamon, and nutmeg, creating a caramelized finish that highlights the squash's natural sweetness. A sprinkle of toasted salted nuts adds a delightful crunch and a hint of savory contrast, making this dish a standout side for cozy dinners or festive holiday meals. With just 10 minutes of prep time and simple, wholesome ingredients, this recipe is as easy to make as it is delicious. Perfect for fall gatherings or as a comforting addition to your seasonal menu, Honey Nut Acorn Squash will quickly become a family favorite.
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Recipe Information
Ingredients
- 2 whole acorn squash
- 3 tablespoons honey
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.5 cups salted nuts (e.g. pecans or walnuts)
- 0.25 teaspoons sea salt
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Slice each acorn squash in half from stem to tip. Scoop out the seeds and stringy pulp using a spoon.
Place the squash halves cut-side up on the prepared baking sheet. Use a sharp knife to score the flesh of the squash in a crisscross pattern, being careful not to cut through the skin.
In a small saucepan over low heat, melt the butter. Stir in the honey, brown sugar, ground cinnamon, ground nutmeg, and sea salt until the mixture is smooth and combined.
Brush the honey-butter glaze generously over the flesh of each squash half, making sure to coat the scored areas for maximum flavor.
Place the baking sheet in the preheated oven and roast the squash for about 40 to 50 minutes, or until the flesh is tender and a fork can easily pierce the surface.
While the squash is roasting, chop the salted nuts (if not already chopped). Toast them in a dry skillet over medium heat for 2–3 minutes until fragrant (optional).
Remove the squash from the oven and immediately sprinkle the toasted nuts over the top of each squash half. Drizzle any remaining honey-butter mixture on top.
Let the squash cool for 5 minutes before serving. Enjoy this sweet, nutty side dish as part of your fall or holiday meal!
Nutrition Facts
Calories |
1818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.9 g | 79% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 901 mg | 39% | |
| Total Carbohydrate | 331.2 g | 120% | |
| Dietary Fiber | 80.5 g | 288% | |
| Total Sugars | 71.1 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 835 mg | 64% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 7856 mg | 167% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
