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roasted honeynut squash recipe with raddichio, goat cheese and pecans

Roasted Honeynut Squash with Hot Honey, Pecans, and Rosemary

  • Author: Camille Styles
  • Total Time: 45 minutes


This roasted honeynut squash recipe is topped with all the delicious spices and herbs, plus a drizzle of the most addictive hot honey dressing, for a plant-based dish you’ll be craving all fall.


  • 3 honeynut squash, halved, seeds removed
  • Olive oil
  • Salt and pepper, to taste
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon rosemary, chopped
  • 1/2 head radicchio, leaves separated
  • 1/4 cup toasted pecans, chopped
  • 1/4 cup goat cheese, crumbled
  • For garnish: chopped Italian parsley

For the hot honey dressing:

  • 3 tablespoons honey
  • 1 teaspoon red pepper flakes
  • 1 chopped garlic clove
  • 1 tablespoon water
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • Kosher salt


  1. Preheat oven to 400 F. Rub squash on both sides with/ olive oil; season with salt, pepper, red pepper flakes, and rosemary. Turn squash cut side down on a foil-lined baking sheet and roast until browned and tender, about 30 minutes.
  2. Make a hot honey dressing: Bring honey, red pepper flakes, garlic, and water to a simmer in a small saucepan over medium heat. Stir, then let cool for 5 minutes. Whisk olive oil and apple cider vinegar into honey mixture; season dressing with salt.
  3. Toss radicchio leaves with/ half of the dressing, and lay out on a serving platter. Top with roasted honeynut squash. 
  4. Drizzle everything with/ hot honey dressing. Sprinkle on pecans, goat cheese,  and Italian parsley. Eat!
  • Prep Time: 15
  • Cook Time: 30
  • Category: salad, vegetable side dish

Keywords: roasted honeynut squash recipe, thanksgiving side