Honeynut Squash

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!

Table of Contents

1. Why this recipe works
2. What is honeynut squash?
3. Ingredients needed
4. How to make roasted honeynut squash
5. Tips to make the best recipe
6. Storage instructions
7. What to serve with this squash
8. Frequently asked questions
9. Roasted Honeynut Squash

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!

Ingredients needed

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!

Storage instructions

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