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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.
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
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.
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.
Step 3- 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 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.
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
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.
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.