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A platter of roasted Honeynut squash brulee topped with labneh, maple drizzle, mint and crushed pistachios.

Cardamom-Vanilla Honeynut Squash Brulee with Maple Drizzle

If you love cozy fall flavours, this Cardamom-Vanilla Honeynut Squash Brulee with Maple Drizzle will absolutely steal your heart. It’s warm, creamy, and gently spiced with cardamom, then finished with a turbinado caramel that gives crème brûlée vibes but is simpler and more wholesome.
This dish blurs the line between side and dessert, pairing roasted honeynut squash with a silky cardamom–vanilla glaze and a whisper of maple sweetness. Whether you serve it for brunch, a holiday dinner, or a fancy plant-forward dessert, it’s guaranteed to impress.
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Prep Time 15 minutes
Cook Time 45 minutes
Inactive time 25 minutes
Total Time 1 hour 25 minutes
Course Appetizer, Dessert, Side Dish
Cuisine Modern Canadian (inspired by fall flavours with global spice influence)
Servings 8 -10 halves

Ingredients
  

For the Roasted Squash

  • 4-5 honeynut squash halved lengthwise and seeds removed
  • 2 tablespoon unsalted butter melted
  • 1 tablespoon pure maple syrup
  • Pinch of fine sea salt

Cardamom-Infused Maple Syrup (makes about 1 cup, can be made ahead)

  • 1 cup pure maple syrup
  • 6-8 green cardamom pods lightly crushed
  • 2 strips orange zest about 1½ inches long (optional, for brightness)

Cardamom–Vanilla Glaze

  • ⅓ cup heavy cream or coconut cream for dairy-free
  • 1 large egg yolk
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon vanilla extract or ½ teaspoon vanilla bean paste
  • Pinch of fine sea salt

For Finishing

  • 2–4 tablespoon turbinado sugar or maple sugar
  • Garnishes: labneh or whipped cream, cardamom-infused maple drizzle, crushed pistachios, small mint leaves.

Instructions
 

Preheat and Prepare

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Roast the Squash

  • Arrange honeynut halves cut side up on the baking sheet. Brush each with melted butter, drizzle with maple syrup, and sprinkle with a pinch of salt.
  • Roast for 25–30 minutes, or until tender and caramelized at the edges.

Make the Cardamom-Infused Maple Syrup

  • In a small saucepan, combine the maple syrup, crushed cardamom pods, and orange zest (if using).
  • Warm gently over low heat for 5–10 minutes, without boiling. Let it sit for 5 minutes off the heat to deepen the flavour.
  • Strain out the pods and zest, then pour into a clean jar. Store at room temperature for up to 2 weeks.
  • Tip: Lightly crushing the cardamom pods releases more flavour without bitterness. For a stronger infusion, leave the pods in while storing.

Prepare the glaze

  • In a small mixing bowl, whisk together the cream, egg yolk, cardamom, vanilla, and salt until smooth.

Glaze and set

  • Reduce oven temperature to 325°F (165°C). Spoon 1–2 tablespoons of glaze over each warm squash half.
  • Return to the oven and bake for 8–10 minutes, until the glaze is glossy and slightly thickened.
  • Let cool for 10–15 minutes to firm up.

Brûlée

  • Sprinkle each squash half with turbinado or maple sugar. Using a kitchen torch, caramelize the sugar until it reaches a deep amber colour. Let it sit for 1–2 minutes to set.
  • Note: Your sugar layer won't crack like brûlée unless you use more sugar. We prefer using a sprinkle of sugar, which adds a lovely soft caramel texture without being overly sweet.

Finish and serve

  • Top with a dollop of labneh or whipped cream, drizzle lightly with the infused maple syrup, and sprinkle with crushed pistachios and mint. Serve warm.

💬We'd really appreciate your feedback!

  • Please take a moment to rate and review this recipe below. Your thoughts help others, and it would really make our day! Thank you - James & Elaine!

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Keyword baked honeynut squash, butternut squash brulee, honeynut squash recipe, honeynut squash recipes, how to roast honeynut squash, squash creme brulee
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