Roasted Honeynut Squash (Simple Savory Recipe) | Walder Wellness, RD (2024)

5 from 2 votes

What is honeynut squash? How is it different to butternut?

Honeynut squash is a type of winter squash that is a hybrid of butternut and buttercup squash! They have a similar shape and outer colour to butternut, but they are so much smaller – these cute little guys will fit comfortably in your hands 🙂

From a flavour standpoint, honeynut is similar to but a little bit sweeter than butternut.

Honeynut also has a deeper coloured flesh and edible skin. This deep orange colour is reflected in honeynut’s nutrition profile – it’s known to be about 2-3 times higher in beta-carotene compared to butternut squash. Beta-carotene is a precursor to vitamin A and a powerful antioxidant!

Where do you buy honeynut squash? When is it in season?

You can find honeynut squash in many grocery stores, such as Whole Foods or Trader Joe’s, or your local farmer’s market.

They’re typically only available for a very short time (unlike butternut, which you can usually find year-round). Honeynut season is late September to early October – so if you spot them, be sure to grab them!!

Do you have to peel honeynut squash? Can you eat the skin?

There is no need to peel honeynut squash before cooking. I love simply slicing the squash in half and scooping out the seeds – the prep work is SO much faster than cooking with butternut!

The skin is thin enough to be edible. If preferred, it is easily removed after roasting – I find the roasted flesh scoops right out.

1. Honeynut squash: As described above, honeynut squashes look like mini butternut squash. You can find them at many grocery stores or farmer’s markets during their short season (end of September to October). If you can’t find honeynut, you can make this with butternut BUT I would recommend peeling the squash and cooking it as cubes rather than halving the squash as I do here. Simply toss the cubes in the same seasonings and roast!
2. Olive oil: I used olive oil to brush on top of the squash face, to help cook the squash and allow the seasonings to stick. If preferred, you could also try this with another neutral-flavoured oil (like avocado oil) or even melted butter.
3. Thyme: I used dried thyme for this recipe, but you are welcome to use fresh (or add it as a pretty garnish, if serving at a dinner party!)
4. Rosemary: I used dried rosemary for this as well, but you could try it with fresh.
5. Garlic powder: I prefer using garlic powder rather than garlic cloves, as it tops the entire surface of the squash nicely. That said, it would probably work with finely minced cloves as well!
6. Parmesan: I used freshly grated parmiggiano-regianno for this recipe. It has the best flavour and is worth the extra cost! For a vegan/dairy-free version, you are welcome to omit the parmesan OR use your favourite dairy-free replacement.

Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post!

Start by slicing the honeynut squash in half, lengthwise. Scoop out the seeds with a spoon and discard.

Place the squash, face side up, in a baking dish or on a baking sheet. Brush the face with olive oil and sprinkle seasonings overtop.

Transfer the baking dish to the oven and bake for approximately 30-35 minutes, until the squash is lightly browned and tender. Remove from the oven and enjoy hot!

Honeynut squash is a starchy, fiber-rich vegetable. To round out the meal, I recommend serving this recipe with a cozy protein dish and some non-starchy veggies!

For proteins, think something nourishing like:

• chicken or turkey (this would be great as a holiday side dish)
• baked salmon
• sautéed shrimp
• baked tofu

For non-starchy veggies, I’m thinking:

• a simple massaged kale salad
• some sautéed leafy greens, like kale, spinach, or swiss chard
• roasted broccolini or roasted zucchini

TIP: since you already have the oven on, you may want to make your proteins and/or non-starchy veggies in the oven at the same time 😉

• Kale Butternut Squash Breakfast Hash
• Quinoa Stuffed Delicata Squash With Kale
• Cheesy Butternut Squash Rice Bowl
• Baked Spaghetti Squash With Tomato Sauce

Did you give thisRoasted Honeynut Squash Recipea try? Let me know by leaving a comment and recipe rating below!

If you do make this recipe, don’t forget to tag me onInstagramorPinterest– seeing your creations always makes my day. You can alsosubscribe to my email listto never miss a new recipe or nutrition education post!