How To Roast Honeynut Squash - Nutmeg Nanny

Home › Recipes › How To

Roasted Honeynut Squash

By Brandy

5 from 4 votes

Oct 04, 2021, Updated Aug 15, 2024

Jump to Recipe

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

If you’re new to the world of honeynut squash, you’ll love this tutorial on how to make roasted honeynut squash! It turns out perfect every time and roasts up perfectly soft and sweet.

Want to save this recipe?Enter your email below and we’ll send the recipe straight to your inbox!Please enable JavaScript in your browser to complete this form.Email *Save Recipe

Are you falling head over heels in love with fall?

I adore all things fall and the first thing I start craving is squash.

Literally, all the squash. It’s my favorite.

If you have been following me for a while you’ll know one of my most popular posts is all about how to cook spaghetti squash in the microwave.

So now I’m here today to show you another fun squash tutorial – how to roast honeynut squash!

Honeynut squash is one of my newly found squash loves and I hope you love it too!

Table of Contents

• What is honeynut squash?
• Where can you find honeynut squash?
• How to roast honeynut squash?
• What can I make with honeynut squash?
• How to store roasted honeynut squash?
• Love this tutorial on how to roast honeynut squash?
• How to Roast Honeynut Squash Recipe

What is honeynut squash?

Ok, I know some of you are thinking to yourself “What in the heck is a honeynut squash? Is she just calling a small butternut squash a honeynut?”

No, I’m not. It is, in fact, its own variety.

It’s not very old (maybe around 10 years old) but packs a big wallop of flavor.

In the past 3 years, it’s started to show up in the Northeast and shows no signs of slowing down.

In fact, this was the first year I actually found it at the local grocery store instead of just at a farmer’s market.

Other fun facts?

• It packs a ton of beta-carotene
• The skin does not have to be peeled (hooray!)
• It came about as a collaboration between Michael Mazourek (Associate Professor at Cornell University) and Chef Dan Barber
• Pick a squash with little green and a deep golden color

Where can you find honeynut squash?

Don’t worry. You can find honeynut squash in most grocery stores and local farmers’ markets.

Especially if you live in the Northeast.

Just remember, if you can’t find something you want you can always call your grocery store and request items.

This is how they know what people want!

I know I sound like I’m writing a paper on the honeynut squash but really it’s adorable and you need to pick yourself up some ASAP.

How to roast honeynut squash?

Roasted honeynut squash could not be easier.

It turns out super delicious every time and only needs to roast for about 20-25 minutes.

Step one:

First, you’ll want to cut your squash in half lengthwise carefully.

Sometimes squash can be very hard to cut through, so if your squash is very hard or you don’t have a super sharp knife, you can prick the skin with a fork and microwave for a few minutes to help soften the squash.

If you do this, just be careful: the squash might be hot after you take it out of the oven.

Also, now is the time to preheat the oven to 400 degrees F. and line a sheet pan with parchment paper.

Step two:

After the honeynut squash is cut in half, scoop out the seeds and the stringy insides.

I typically use a simple soup spoon for the scooping.

Remember to save the seeds and roast them! If you’re looking for something super fun, use the seeds to make my sweet, salty roasted pumpkin seeds.

Except for the seeds you’ll use, they will be from the honeynut squash versus a pumpkin.

Step three:

Brush the cut side of the squash with olive oil, kosher salt, and black pepper.

Step four:

Add to the preheated oven and roast for 20-25 minutes, or until a fork easily pierces through the squash’s skin.

Step five:

Enjoy immediately or use later.

What can I make with honeynut squash?

Think of honeynut squash as very similar to butternut squash.

Besides using it in original recipes, I like to use it instead of many of my savory pumpkin or butternut squash recipes.

A few years ago, I made this stuffed honeynut squash recipe, which is my hands-down favorite way to use up honeynut squash.

It’s packed with spicy Italian sausage, mushrooms, onions, garlic, baby spinach, and Parmesan cheese. It’s hearty, delicious, and SCREAMS fall!

Here are a few other recipes you could easily substitute in honeynut squash.

• Honey Roasted Butternut Squash
• Pressure Cooker Butternut Squash Congee
• Butternut Squash Minestrone Soup
• Spicy Thai Pumpkin Soup
• Bacon Brussels Sprouts Butternut Squash Flatbread
• Fall Panzanella Salad

How to store roasted honeynut squash?

If you need to store your squash you have a few options.

First, you can scoop out the flesh and keep it in the refrigerator for up to 3 days.

Or you can let the squash cool in its flesh, wrap it in plastic wrap, and use it within 3 days.

Love this tutorial on how to roast honeynut squash?

Why not read a few of my other how-to posts?!

• Want to learn how to roast a trendy vegetable? Read my post How To Roast Caulilini Baby Cauliflower.
• Do you love my spaghetti squash? Read my post How to Cook Spaghetti Squash in the Microwave.
• Need spice in your life? Read my post How To Roast Hatch Green Chiles.
• Craving some fall-time pumpkin? Read my post How to Make Homemade Pumpkin Puree.

5 from 4 votes

How to Roast Honeynut Squash

By: Brandy O’Neill – Nutmeg NannyServings: 4 squash halves SaveSaved Want to save this recipe?Enter your email below and we’ll send the recipe straight to your inbox!Please enable JavaScript in your browser to complete this form.Email *Save Recipe

Equipment

• 8 Inch Chef Knife
• Parchment Paper Sheets
• Baking Sheet Pan

Ingredients 1x2x3x

• ▢ 2 honeynut squash, washed and cut in half lenghtwise
• ▢ 2 tablespoons extra virgin olive oil
• ▢ Kosher salt, to taste
• ▢ Freshly cracked black pepper, to taste

Cook ModePrevent your screen from going dark

Instructions

• Preheat oven to 400 degrees F. and line a rimmed baking sheet with parchment paper, set aside.
• Carefully cut the honeynut squash in half lengthwise.
• Scoop out the seeds and stringy insides of the squash.
• Add the squash to the baking sheet, cut side up.
• Brush olive oil onto the cut side of the squash and sprinkle each half with kosher salt and black pepper.
• Flip the squash over so the cut side is down on the parchment paper.
• Add the squash to the preheated oven and roast for 20-25 minutes.
• The squash is ready when it can easily be pierced with a fork.
• Remove from the oven, use immediately, or let cool and use later.

Nutrition

Serving: 1gCalories: 102kcalCarbohydrates: 11gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 6gSodium: 83mgFiber: 3gSugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @NutmegNanny or tag #nutmegnanny!