Roasted Honeynut Squash
This post may include affiliate links. Thank you for your support.
This roasted honeynut squash takes five minutes to prep and comes out sweet, creamy, and caramelized every time. No peeling required, and a drizzle of maple syrup at the end makes it the easiest fall side dish you will make.
Honeynut squash has quickly become my new favorite winter squash. It’s basically a mini, sweeter version of butternut (about 4-6 inches tall) with a much more concentrated flavor. Even better, the skin is thin and gets soft during roasting, so no peeling required. Just cut them in half, scoop out the seeds, drizzle with olive oil, cinnamon and salt, then roast until caramelized. A final drizzle of maple syrup brings out the natural sweetness for the ultimate sweet-and-savory side dish.
Serve alongside my sourdough stuffing or a piece of maple turmeric chicken for a cozy fall or Thanksgiving dinner.
Table of Contents
Why I Love This Honeynut Squash Recipe
- Almost entirely hands-off: Five minutes of prep and the oven does the rest. There is no chopping, no flipping halfway, and nothing to watch.
- The halves portion themselves: Two squash feeds four and everyone gets their own half. No dividing, no serving spoon, and it plates beautifully without any arranging.
- A great base to build on: Swap the cinnamon and maple for garlic and rosemary, add crumbled feta, or finish with toasted pecans. The method stays the same no matter which direction you take it.
Ingredients Needed
- honeynut squash – you will need two medium squash. Look for deep orange skin that is smooth and firm, since a riper squash roasts up noticeably sweeter.
- olive oil – helps the squash caramelize and gives the seasoning something to stick to. Coconut oil or avocado oil work just as well, and butter will give you a richer result.
- sea salt – balances everything out and makes the squash taste more like itself.
- cinnamon – adds warmth and plays off the natural sweetness of the squash.
- maple syrup – drizzled on after roasting, not before. Use pure maple syrup rather than pancake syrup. Honey works as a substitute.
Roasted Honeynut Squash Variations
- Garlic herb: Swap the cinnamon and maple for fresh rosemary or thyme and a little minced garlic for a fully savory version.
- Add cheese: Crumbled feta or goat cheese over the warm halves adds a creamy, tangy contrast to the sweetness.
- Add nuts: Chopped pecans or walnuts sprinkled on at the end give you crunch against the soft squash.
- Spice it up: Black pepper, red pepper flakes, or a little ground ginger add heat and depth.
- Keep it plain: Skip the cinnamon and maple entirely and roast with just oil and salt. Still very good, and it makes the squash more versatile for salads and bowls.
How to Make Roasted Honeynut Squash
Step 1: Slice each squash in half lengthwise and scoop out the seeds. Place cut side up on a parchment-lined baking sheet and season with olive oil, cinnamon, and sea salt.
Step 2: Roast at 400°F for 25 to 30 minutes until lightly caramelized and fork tender. Drizzle each half with maple syrup and serve.
Brittany’s Tips
- Microwave it first if it will not cut: Winter squash is genuinely hard to cut and this is where people get hurt. Pierce the skin a few times with a knife and microwave for 60 to 90 seconds. It softens just enough to slice safely without cooking it.
- Cut a flat side before you halve it: Squash rolls, and a rolling squash under a sharp knife is how accidents happen. Slice a thin piece off one side so it sits flat on the cutting board, then cut down through the middle.
- Do not crowd the pan: Give the halves a couple inches of space so the moisture can escape. Packed together they steam and you lose the caramelization entirely.
- Save the seeds: Honeynut seeds roast up exactly like pumpkin seeds. Rinse, dry, toss with oil and salt, and follow my roasted pumpkin seeds method for a snack or salad topper.
How to Serve Roasted Honeynut Squash
There are so many ways to enjoy this roasted honeynut squash! Here are some ideas:
- Alongside a simple protein: This is how it lands on our table most often. A piece of balsamic glazed salmon or chicken made with my go-to marinade and dinner is done.
- Scooped into a grain bowl: Scoop the roasted flesh out of the skin and add it to a roasted harvest bowl. It melts into everything else and adds a sweetness that works against a tangy dressing.
- On top of a fall salad: Use it in place of butternut in my roasted butternut squash salad. The honeynut is sweeter, so it plays especially well against something sharp like goat cheese or a vinaigrette.
- On the Thanksgiving table: It holds its own next to the sweet potato casserole and green bean casserole, and it is the only dish on that table you can prep in five minutes.
- Straight off the pan: Honestly this is a real answer. A warm half with a little maple on it is a very good afternoon snack.
Storing Leftovers
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave until warmed through.
Freezer: Scoop the flesh out of the skin, cool completely, and freeze for up to 3 months. The texture softens once thawed, so I use frozen squash in soups and mashes rather than serving the halves.
Whole squash: Uncut honeynut squash keeps for a month or more in a cool, dry spot. There is no need to refrigerate it until after it is cut.
Frequently Asked Questions
Honeynut squash is a winter squash, so it’s typically available in the fall and winter months (usually from late September-December) at grocery stores and farmers markets. I’ve found it recently at Sprouts, Whole Foods and Trader Joe’s. Since it’s a newer variety of winter squash it might not be as readily available as other squash varieties, but the hunt is worth it for this sweet, nutty treat.
It is a relatively new and increasingly popular variety of winter squash that’s essentially a smaller, sweeter version of butternut squash, usually just 4 to 6 inches tall. It typically has honey-colored skin (hence the name) with a bright orange flesh that becomes smooth and creamy when cooked. It’s flesh is known for its incredibly sweet and nutty flavor that becomes even sweeter when roasted. The skin is edible and thin enough that you can eat it after cooking, so no need to peel!
No, and this is one of the best things about it. The skin is thin enough that it softens completely in the oven and is entirely edible. Just wash the outside well before cutting.
It is genuinely nutrient dense. Because the squash was bred for concentrated flavor, the nutrients are concentrated too. Michael Mazourek, the Cornell plant breeder behind honeynut, notes that it has roughly twice the beta-carotene of regular butternut squash, along with vitamin C, vitamin E, potassium, and magnesium. (Source: Organic Authority)
More Squash Recipes to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Maple Cinnamon Roasted Honeynut Squash
Ingredients
- 2 medium honeynut squashes
- 2 teaspoons olive oil, divided
- ½ teaspoon cinnamon, divided
- ½ teaspoon sea salt, divided
- 4 teaspoons maple syrup, for serving
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Prepare the squash by cutting it in half lengthwise and scraping out the seeds.2 medium honeynut squashes
- Place honeynut squash halves on prepared baking sheet and drizzle each half with ½ teaspoon olive oil, ⅛ teaspoon cinnamon and ⅛ teaspoon salt.2 teaspoons olive oil, ½ teaspoon cinnamon, ½ teaspoon sea salt
- Bake squash for 25-30 minutes or until fork tender. Remove from oven and drizzle each half with 1 teaspoon maple syrup. Enjoy!4 teaspoons maple syrup
Notes
- Choose ripe honeynut squash: Look for squash with a deep orange color and smooth skin. Riper squash will be naturally sweeter and more flavorful when roasted.
- No need to peel: Honeynut squash skin is thin and tender, so there’s no need to peel it. The skin becomes soft and edible after roasting, making it easier to prep.
- Don’t skip the maple syrup: The drizzle of maple syrup at the end really brings out the natural sweetness of the squash. If you want to try something different, a drizzle of balsamic glaze would also work beautifully.
- Fork-tender is key: Make sure the squash is fork-tender before taking it out of the oven. If the squash isn’t quite soft enough, give it a few extra minutes to ensure it roasts to perfection.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
