Honeynut Squash Recipe
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My roasted honeynut squash recipe needs just a few ingredients to make it shine. It’s tender, soft, and naturally sweet.
If winter squash is a staple during the cooler months, you must add roasted honeynut squash to your rotation.
I often find this squash at farmers’ markets and greengrocers, but thanks to its growing popularity, more and more mainstream grocery stores, such as Whole Foods and Costco, are now stocking it. I even saw it at Trader Joe’s last week!
I tested this recipe a few times, especially to see if roasting the squash thicker or thinner made a difference. Thin strips caramelized beautifully in about 25 minutes, while thicker wedges stayed soft and creamy in the middle. I prefer the former, but I’m including my tips if you want them thick, too.
What is honeynut squash?
Because it’s smaller and denser than butternut, honeynut cooks faster and caramelizes more evenly when roasted, making it perfect for quick side dishes. It’s naturally sweeter and softer than butternut, and I’d describe it as a cross between kabocha and delicata squash- perfect for roasting or steaming.
Table of Contents
Why make my honeynut squash recipe
- It’s healthy. Packed with fiber, beta carotene, vitamins, and slow-releasing carbohydrates, this vegetable is quite the superfood (source).
- Ready in 30 minutes. As long as you don’t slice the squash too thickly, it will take less than 25 minutes to cook through. It cooks faster than butternut, so it’s a popular veggie option for many of my family dinners.
- Perfect texture and flavor. The texture of the roasted squash is tender on the outside and soft and creamy in the middle. It’s naturally sweet and savory and pairs well with almost anything!
- Vegan and gluten-free. And also dairy-free!
What readers are saying
★★★★★ – “I thought honeynut wouldn’t be as good as butternut, but it’s even better. I wish it were available year-round!” – Millie
★★★★★ – “I love this roasted squash so much. I found it at Trader Joe’s, too!” – Mike from Facebook
Ingredients needed
- Honeynut squash. Cut into ¼ inch strips. Like pumpkin or butternut, the skin is edible, so you can keep it intact.
- Olive oil. To drizzle over the squash before baking it. Don’t skip this step because even a little oil helps to caramelize the edges and take this veggie up a notch.
- Spices. I like to keep things simple with a touch of salt, black pepper, smoked paprika, and Italian seasoning.
How to cook honeynut squash
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Cut and season. Slice the squash then place it on a lined baking sheet. Drizzle with oil and add seasonings.
Step 2- Roast the squash for 20 to 25 minutes, flipping halfway through baking.
Alternative cooking methods
While roasting or baking is my preferred cooking method, I’ve included my way of cooking the squash in the air fryer or on the stovetop:
Air fryer method: Similar to my air fryer butternut squash, place slices of the honeynut in a greased air fryer basket and air fry at 400°F (200°C) for 12 minutes, flipping halfway through.
Stovetop method: Add oil to a grill pan or cast-iron skillet and place over medium heat. Once hot, add a single layer of honeynut squash and cook for 6-7 minutes, flipping several times. Add three tablespoons of water, cover the pan, and reduce the heat to low until the water has been absorbed.
Arman’s recipe tips
- There is no need to peel honeynut squash. Unlike butternut squash, this has a thinner skin that becomes tender and flavorful once baked.
- I like to chop the squash in advance and keep it in the fridge so the prep work is done when I need to whip it up as part of a family dinner.
- Line the pan. Although honeynut is a type of winter squash, it tends to stick when roasting, so always line your tray with parchment paper.
- If you prefer your squash to be really sweet, swap out the savory spices I used here for some warming ones, such as cinnamon and nutmeg. Additionally, if you love sweet potato casserole, you can also drizzle some pure maple syrup on top and sprinkle with pecans for added crunch.
Frequently asked questions
Choose a honeynut squash that has a dark tan to orange skin. Never pick a honeynut that has a lot of green on it. The flesh should also be firm to the touch and should not have any wrinkles or dents.
Honeynut squash should be refrigerated once it has been cut or cooked. Whole uncooked squash can be stored in a cool, dry place for up to a month.
If you can’t find honeynut squash in your local grocery store, swap it out for Japanese pumpkin, kabocha, or even butternut squash.
Yes! I actually love to eat the skin, as it softens as it roasts. It’s also high in fiber, so there’s that!
The natural sweetness of this roasted vegetable pairs SO well with red meat and hearty dishes. Here are some of my family’s favorites: baked chicken tenderloins, bacon wrapped filet mignon, grilled beef tenderloin, stuffed salmon or stuffed pork chops.
Storage instructions
To store. Transfer leftovers to an airtight container and store in the refrigerator for up to 5 days.
To reheat. Rewarm roasted squash in the oven preheated to 350°F. Alternatively, use the microwave.
To freeze. Flash-freeze baked squash, then transfer it into an airtight container or bag and freeze for up to 3 months.
✅ Nutrition reviewed
Since this squash recipe discusses dietary and health benefits, the nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Roasted Honeynut Squash
Video
Ingredients
- 3 pounds honeynut squash
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon Italian seasoning
Instructions
- Preheat the oven to 200C/400F.
- Clean the squash and remove the innards. Slice them into ¼-inch strips.
- Line a large baking sheet with parchment paper and spray with cooking spray. Add the slices of squash to it and drizzle the oil on top. Add the seasonings and using your hands, rub the oil over each slice of squash.
- Roast for 20-25 minutes, flipping halfway through.
Notes
- Thicker than 1/4-inch strips? You’ll need to increase the roasting time. I tested one-inch slices and the roasting time was closer to 30-35 minutes. Thicker wedges take longer but give a creamier inside which is great if you like your squash softer.
- Leftovers: Keep in the fridge for up to 5 days or in the freezer for up to 3 months.
Nutrition
More roasted vegetable sides
- Balsamic glazed brussels sprouts
- Curried cauliflower
- Roasted potatoes and carrots
- Roasted root vegetables
Originally published February 2023
Homeynut squash is actually perfect, I like it very much. Can I also put cinnamon here?
Looks delicious and healthy!
I absolutely love this recipe. The smoked paprika just makes it for sure!!!
Very easy. Unfortunately for my waist I could easily eat a whole tray of this. It’s very moorish!
Love honey nut squash, i grew it in my garden. Thanks for the recipe!
This is awesome. Everyone loved it.Thank you Arman
Okay I have not tried this yet, but will this week. Have you used Delicata Squash? This recipe would also be great with it. Only found this squash 2 weeks ago at Sprouts and it is wonderful.
Wonderful recipe,,,was delicious!
You do not let one share on “P” and TWITTER!!!
Yes we do. There is a clear PIN button at the top and in the recipe card, and you can also hover over the image.