Honeynut Squash Recipe

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5 from 23 votes
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This honeynut squash recipe needs just a few ingredients and takes less than 30 minutes. Roasted until tender and sweet, it makes the perfect veggie side dish.

honeynut squash.

If winter squash is a staple during the cooler months, you must add roasted honeynut squash to your rotation.

Compared to the butternut variety, this squash is smaller in size and often available between September and December. It has a sweeter taste and softer texture, perfect for roasting or steaming. The best way to describe this squash is that it’s a mix between kabocha squash and delicata squash. 

I often find this squash at farmers’ markets and greengrocers, but thanks to its popularity, more and more mainstream grocery stores like Whole Foods and Costco are now stocking it. I even saw it at Trader Joe’s last week!

Table of Contents
  1. Why this recipe works
  2. Ingredients needed
  3. How to make roasted honeynut squash
  4. Tips to make the best recipe
  5. Storage instructions
  6. What to serve with this squash
  7. Frequently asked questions
  8. Roasted Honeynut Squash (Recipe Card)

Why this recipe works

  • It’s healthy. Packed with fiber, beta carotene, vitamins, and slow-releasing carbohydrates, this vegetable is quite the superfood. During the cooler months, it’s a popular and easy side dish for many family dinners. 
  • Ready in 30 minutes. Like cauliflower steak, so 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 our 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!

Ingredients needed

I like roasting this squash with minimal seasonings to let the natural flavor shine. Here is everything you’ll need:

  • 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. Salt, black pepper, smoked paprika, and Italian seasoning are all we’ll be using for this dish.

How to make roasted honeynut squash

Step 1- Cut the squash: Using a sharp knife, start by cutting the squash in half and remove the seeds from then cavity using a spoon. Slice the squash into strips that are ¼ inch thick.

sliced honeynut squash.

Step 2- Season: Arrange the vegetable strips on a baking sheet lined with parchment paper and drizzle some olive oil on top. Season the squash, rubbing the spices and herbs on each slice. 

how to cook honeynut squash.

Step 3- Bake: Roast the squash for 20 to 25 minutes, flipping halfway through baking. 

roasted honeynut squash.

Tips to make the best recipe

  • 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 them in the fridge so the prep work is done when I need to whip them up as part of a family dinner.
  • Although honeynut is technically a root vegetable, I don’t recommend adding it to a baking sheet or pan without parchment paper. No matter how much oil you grease the sheet pan with, this squash always sticks!
  • If you prefer your squash really sweet, swap out the savory spices I used here for some warming ones like cinnamon and nutmeg. Also, If you love sweet potato casserole, you can also drizzle some pure maple syrup on top with some pecans for crunch.

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 350F degrees. 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.

Leftover idea

Because honey nut is so similar to pumpkin, I sometimes like to swap out the pumpkin in my pumpkin curry soup with it, and it gives it such a rich and sweet flavor.

honeynut squash recipes.

What to serve with this squash

The natural sweetness of this roasted vegetable pairs SO well with red meat and hearty dishes. Here are some of our favorites:

Frequently asked questions

How do you pick a good honeynut squash?

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 don’t have any wrinkles and dents. 

Should this squash be refrigerated?

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. 

What can I substitute this squash for?

If you can’t find honey nut squash in your local grocery store, swap them out for Japanese pumpkin, kabocha, or even a butternut squash.

honeynut squash recipe.

Roasted Honeynut Squash

5 from 23 votes
This oven roasted honeynut squash recipe needs very little seasoning to bring out its natural sweetness! Serve this veggie as a delicious side dish to your favorite entrees!
Servings: 8 servings
Prep: 1 minute
Cook: 20 minutes
Total: 21 minutes

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

TO STORE: Transfer leftover squash to an airtight container. Refrigerate for up to 5 days. 
TO REHEAT: Rewarm roasted squash in the oven preheated to 350F degrees. 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

Serving: 1servingCalories: 108kcalCarbohydrates: 20gProtein: 2gFat: 4gSodium: 152mgPotassium: 603mgFiber: 4gVitamin A: 18115IUVitamin C: 36mgCalcium: 84mgIron: 1mgNET CARBS: 16g
Course: Appetizer
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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  1. 5 stars
    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.