This roasted honeynut squash recipe is the ultimate healthy winter squash side dish to any comforting meal. It's sweet, nutty, and caramelized to perfection. Ready in 30 minutes!
Move over butternut squash, there's a new seasonal squash in town. Honeynut squash is a relatively new hybrid version of butternut squash.
It has the same shape, but is at least half the size, with a much sweeter taste.
Why you'll love this recipe
Honeynut squash is quick to prepare and easy to roast. It's tender skin is thin and edible, so it doesn't need to be peeled.
You can steam, mash, chop, and puree honeynut squash, but my favorite way to enjoy it is simply popping it in the oven and roasting it.
It's natural sweetness and warm flavors will have you serving this squash on repeat all fall and winter long.
This vegan honeynut squash recipe is dairy free and gluten free, perfect for everybody in the family.
What is honeynut squash
In 2009, Chef Dan Barber and vegetable breeder, Michael Mazourek, set out to breed a butternut squash that "actually tastes good".
This resulted in the adorable tiny squash we know today as a honeynut squash. It resembles a mini butternut squash, but with a much sweeter flavor.
You can buy honeynut squash at your local grocery store or farmer's market from September through December.
To pick the perfect squash, look for ones that are firm with matte skin, and no cuts, no soft spots, and deep orange in color.
- Honeynut squash: Each one serves one to two people.
- Butter or oil: Since I'm dairy free, I use vegan butter or oil. For oil, I recommend extra virgin olive oil or refined coconut oil.
- Seasoning: I season my honeynut squash with cinnamon, salt, and pepper but you can play around with pumpkin spice, nutmeg, and more.
How to cook honeynut squash
- To cut the honey nut squash, slice lengthwise down the center.
- Use a spoon to scoop out the seeds and stringy flesh. You can roast the seeds or toss them.
- Brush butter or oil and sprinkle seasoning all over the cut-side of the squash.
- Place the squash cut-side down on a parchment-lined baking sheet.
- Roast honeynut squash at 425F for 25 minutes or until fork tender.
Want chopped honeynut squash? Cut squash into ½-inch size cubes. You could also cut into round slices, if you prefer that instead.
Make air fryer honeynut squash by prepping the squash the same way but air frying for 400F for 15 minutes or until tender.
How to serve
Serve roasted honeynut squash as is, warm from the oven. Enjoy as a side dish, tossed in a fall salad, or blended into a soup.
For a savory side dish, garnish with some fresh herbs such as thyme, rosemary, or sage.
To enhance its sweetness, top with chopped walnuts or pecans and a drizzle of maple syrup.
How to store leftovers
Store leftover honeynut squash in an airtight container in the refrigerator for up to 5 days.
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- Dairy free pumpkin soup
- Roasted acorn squash salad
- Crispy baked zucchini and squash
I hope you love honeynut squash as much as I do! Let me know what you think.
Roasted Honeynut Squash Recipe
- 3 honeynut squash
- 2 tablespoon melted butter or oil see notes
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Preheat the oven to 425F. Cut each honeynut squash in half lengthwise. Using a spoon, scoop out the seeds.
- Brush butter or oil on the cut-side of the squash then season with cinnamon, salt, and pepper.
- Place each squash cut-side down on a parchment paper lined baking sheet.
- Roast honeynut squash for 25 minutes or until fork tender.
- Each honeynut squash serves one to two people.
- Since I'm dairy free, I use oil or vegan butter.
- For oil, I recommend extra virgin olive oil or refined coconut oil.
- Feel free to play around with different spices and seasoning.
- Serve roasted honeynut squash as is, warm from the oven.
- Enjoy as a side dish, tossed in a fall salad, or blended into a soup.
- For a savory side dish, garnish with some fresh herbs such as thyme, rosemary, or sage.
- To enhance its sweetness, top with chopped walnut or pecans and a drizzle of maple syrup.
- Store leftover honeynut squash in an airtight container in the refrigerator for up to 5 days.
- Reheat in the oven or microwave until warmed through.