Honeynut squash—the smaller, sweeter cousin of butternut—is roasted until its natural sugars caramelize, then balanced with a tangy maple yogurt drizzle and bright pomegranate jewels.
Vegetarian
35 Minutes
Jewel-Toned Presentation
The Autumn Flavor Profile
- Concentrated Sweetness: Honeynut squash has more beta-carotene and sugar than butternut, making it perfect for high-heat roasting.
- Edible Skin: No peeling required! The skin of the honeynut is thin and becomes tender and delicious when roasted.
- Acid Balance: The tang of Greek yogurt and the pop of pomegranate seeds cut through the richness of the roasted starch.
Gather Your Harvest
The Squash
- 3-4 Honeynut Squashes (halved, seeded, cut into wedges)
- 2 tbsp Olive Oil
- 1/2 tsp Ground Cinnamon & 1/2 tsp Smoked Paprika
- Salt & Black Pepper to taste
The Toppings
- 1/2 cup Greek Yogurt (Plain)
- 1 tbsp Maple Syrup
- 1/4 cup Pomegranate Arils (Seeds)
- 2 tbsp Toasted Pepitas or Pistachios
Step-by-Step Instructions
- Roast: Preheat oven to 425°F (220°C). Toss the honeynut wedges with olive oil, cinnamon, smoked paprika, salt, and pepper. Arrange in a single layer on a baking sheet. Roast for 20-25 minutes, flipping halfway, until edges are charred and centers are soft.
- Whisk the Sauce: In a small bowl, whisk together the Greek yogurt and maple syrup. If the yogurt is too thick, add a teaspoon of water or lemon juice to reach a “drizzling” consistency.
- Plating: Arrange the warm squash wedges on a platter, overlapping them slightly.
- Garnish: Drizzle the maple yogurt sauce generously over the wedges. Top with a shower of pomegranate seeds and toasted pepitas.
- Finish: Serve immediately while the squash is warm and the yogurt is cool.
Pro Tip: For an extra layer of depth, add 1 tablespoon of Tahini to the yogurt sauce. It adds a nutty, earthy undertone that pairs beautifully with the sweet squash!
