If you’re wondering how to cook the honeynut squash you found at the farmers market – I’ve got you. This simple roasted honeynut squash recipe is an easy and delicious way to try these cute little squashes.
Roasted honeynut squash presents beautiful on a platter and makes a perfect side dish for the fall season!
To say I’ve been eating a lot of winter squash lately would be an understatement.
Farmers markets are teeming with them right now! And squash is so healthy you guys. Forget the brown sugar and maple syrup glazes – a good winter squash is naturally sweet and delicious all on its own.
That’s why I have so many simple winter squash recipes here at Fed by the Farm. When you’re looking at a new kind of squash at the farmers market it’s nice to know a quick and easy way to cook it.
With that – let’s talk about how to bake these adorable little honeynut squash. Last week I shared how to cook delicata squash. And the week before that the easiest way to cook butternut squash in the oven.
Honeynut squash is definitely on the sweeter side among winter squash varieties. In case you were wondering, it’s sweeter than butternut squash.
Because honeynut squash is naturally sweet, I’m pairing it with savory flavors to balance the sweetness. That means lots of butter (honeynut squash LOVES butter!), some garlic and sage.
This is great side dish that tastes delicious without much fuss.
What is Honeynut Squash?
Honeynut squash is actually a hybrid winter squash created by breeding butternut squash with buttercup squash. Honeynut has deep green skin up until the last few weeks of ripening – at which time it turns orange brown.
When you buy honeynut squash at the farmers market it may still have some green striations or speckling. It’s fine to cook with and eat at that point.
Like butternut squash, honeynut are bell-shaped, but much smaller. Ranging in length from 4 to 6 inches they’re sometimes called mini butternut squash or baby butternut squash because of their smaller size.
When you cut into a raw honeynut squash the flesh is very similar to butternut – dark orange and firm. The bulbous end of the squash contains the seeds and pulp.
Honeynut squash gets its name from its natural sweetness and the fact that its skin is the color of rich honey. And while we’re talking about skin – yes, honeynut squash skin is edible, but it doesn’t taste good IMO.
Roasted Honeynut Squash Ingredients
This roasted honeynut squash recipe requires just a couple simple ingredients.
- Honeynut squash: You can roast 2 to 4 honeynut squash with this recipe.
- Butter: I do recommend butter over olive oil. Honeynut squash tastes soo good with butter. I use grass-fed butter vs regular butter.
- Seasoning: This is a savory recipe so we’re using garlic powder and rubbed sage. If you don’t have sage in your spice cabinet, just use garlic.
- Toppings: Grate some fresh parmesan cheese over the squash halves right before serving if you have it on hand. Honeynut squash can also be served with a drizzle of maple syrup if you prefer a sweet, rather than savory flavor. (I find honeynut squash plenty sweet on its own and do not add maple syrup.)
How to Make Roasted Honeynut Squash
Start by giving the squash a little scrub under running water to remove any dirt left by growing on the ground.
Lay each squash on a sturdy cutting board and use a sharp knife to slice it in half, lengthwise. The skin of honeynut squash is pretty thin, so it’s not difficult to slice. I like to leave the stems in tact when roasting squash halves (it looks pretty). Or, cut off the stem end if you prefer.
Use a metal spoon or ice cream scoop to remove the seeds and pulp.
Pour a little of the melted butter on each squash half and use your fingers to rub it in. Be sure to cover the entire surface of the squash. Don’t worry if there’s extra butter sitting in the seed cavity…honeynut squash loves lots of butter.
Next, sprinkle the garlic powder and sage evenly over each of the squash halves.
Place the squash flesh side up on a large parchment paper lined baking sheet or sheet pan.
Roast in the oven at 425 degrees Fahrenheit. This will take about 40 minutes for 3 squash. Adjust the cooking time up or down if you’re roasting more or less squash.
And because every oven is different, check the squash after 25 minutes of roasting to see how close they are to done. Honeynut squash are ready when fork tender and starting to brown.
Enjoy honeynut squash straight from the oven with an extra little dollop of butter. Did I mention that these winter squash love butter?
Sprinkle with some freshly-grated parmesan cheese just before serving. Or if you have a big sweet tooth you might prefer a drizzle of maple syrup.
Store leftover squash in an airtight container. You can also remove all the cooked flesh from the skins and mash it up to make reheating easier.
What to Serve with Roasted Honeynut Squash
Honeynut squash is an easy side dish to serve alongside chicken or beef. The little squash halves present beautifully on a platter if you’re having dinner guests.
More Winter Squash Recipes
Here are a few more simple winter squash recipes at Fed by the Farm:
- Roasted Delicata Squash
- 3-Ingredient Butternut Squash Soup
- Simple Roasted Acorn Squash
- Roasted Butternut Squash Recipe (without sugar)
FAQ: Honeynut Squash
When is honeynut squash in season?
You’ll find honeynut squash at farmers markets starting in mid to late September until early October. If you can’t find it at a farmer’s market, check Trader Joe’s, Whole Foods or local grocery stores.
How long do honeynut squash last?
Honeynut squash does not last as long as butternut after picking. It has thinner skin and should be stored in a dark place and baked within a week of purchase.
Are honeynut squash healthy?
Even though they are a sweet squash, honeynut squash (like other winter squash varieties) are very healthy. They’re an excellent source of beta carotene, vitamin A and C. One honeynut squash has a whopping 4 grams of protein, 800% the DV of vitamin A and 120% the DV of vitamin C (based on a 2000 calorie diet).
Simple Roasted Honeynut Squash Recipe
- 2-4 honeynut squash
- 1 tbsp melted butter plus more to serve
- 1/4 tsp garlic powder not garlic salt
- 1/4 tsp rubbed sage optional
- Start by giving the squash a little scrub under running water to remove any dirt left by growing on the ground.
- Lay each squash on a sturdy cutting board and use a sharp knife to slice it in half, lengthwise. I leave the stem in tact, but you can cut it off if you prefer.Use a metal spoon or ice cream scoop to remove the seeds and pulp.
- Pour a little of the melted butter on each squash half and use your fingers to rub it in. Be sure to cover the entire surface of the squash.Sprinkle the garlic powder and sage evenly over each of the squash halves.
- Place the squash flesh side up on a large parchment paper lined baking sheet.Roast in the oven at 425 degrees Fahrenheit. This will take about 40 minutes for 3 squash. Adjust the cooking time up or down if you’re roasting more or less squash.