Learn how to cook honeynut squash with only a few simple ingredients in less than 30 minutes. This recipe focuses on the basics, roasting this winter squash to make it super tender and sweet.
I thought butternut squash was the superior squash until I tried roasted honeynut squash.
Compared to the butternut variety, this squash is smaller in size and often available between September and December. I often find this squash at farmers’ markets and greengrocers, but thanks to its incredible flavor, more and more mainstream grocery stores are now stocking it!
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Why this recipe works
- It’s healthy. This particular squash is healthier than butternut squash, which is already a health food in its own right. It has twice the amount of beta carotene, along with fiber and vitamins.
- 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!
What is honeynut squash?
Honeynut squash looks to be the smaller version of butternut squash. But this squash variety is more flavorful and has a brighter flesh. As you can probably guess by the name, this squash is deliciously sweet, with earthy and nutty notes.
Roasting is the best way to cook it, as it enhances its sweet flavor and results in a creamy texture, but steaming and even air frying it are both fantastic options.
I like to roast this squash with minimal seasonings to truly 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, pepper, smoked paprika, and Italian seasoning are all we’ll be using for this dish.
How to make roasted honeynut squash
Cut the squash: Start by cutting the squash in half and remove the seeds using a spoon. Slice the squash into strips that are ¼ inch thick.
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.
Bake: Roast the squash for 20 to 25 minutes, flipping halfway through baking.
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 pan with, this squash always sticks!
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.
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:
- Baked chicken tenderloins
- Bacon wrapped filet mignon
- Grilled beef tenderloin
- Stuffed salmon
- Stuffed pork chops
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 don’t have any wrinkles and 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 honey nut squash in your local grocery store, swap them out for Japanese pumpkin, kabocha, or even a butternut squash.
Roasted Honeynut Squash
- 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.
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