Roasted Honeynut Squash

Tender and creamy, Roasted Honeynut Squash has a naturally sweet flavor that’s so yummy it will keep you coming back for more. The petite little squashes are easy to cook (especially in a toaster oven!) and make a fantastic fall side dish. 

Spaghetti squash is one of the first things we learned how to cook in a toaster oven. After we figured out how to bake cookies of course.  

The squash turned out great and ever since then winter squashes have held a special place in my heart. From delicata squash to acorn squash, we like to cook and eat them all. 

Honeynut squash is a newer variety that’s quickly become a favorite. It looks like a shrunken down butternut squash but tastes remarkably sweeter and has a super creamy texture once cooked. 

The squash can be roasted as cubes, slices, or halves. Today we’re roasting these cuties as halves since I think they’re the easiest to prep and the most fun to eat.  

Ingredient Notes

Honeynut Squash: Try to select squashes that are close in size and have skins with a honey-like color throughout. Lots of green means the squash was not very ripe when it was picked. Similar to delicata squash, honeynut squash’s skin is thin and edible so you don’t need to peel it. 

Step-By-Step Instructions 

1. Preheat the oven to 425°F. If using a toaster oven, adjust the cooking rack to the bottom position and select the BAKE setting. Lightly oil a pan or line with a silicone baking mat. 

2. Rinse the squashes to remove any dirt and dry them well. I find the Honeynut squash’s smaller size makes it fairly easy to slice in half raw.

But the stems can be a little tough to chop through. If you’d rather not deal with them, cut a small piece off of the top of each squash to remove the stem. Then carefully slice the squash in half lengthwise. 

3. Once the squash is halved, use a spoon to scrape out the seeds and stringy pulp. The seeds can be saved for roasting later if you want.

4. Rub a little oil onto all of the exposed flesh and season with salt and pepper. Place the squash halves flesh side down onto the prepared pan. 

6. Roast until the flesh is a deeper color and a fork easily slides into the thickest part of the squash, about 15 to 25 minutes.

Our squash usually takes about 20 minutes but I’d start checking on it after 15 minutes since all ovens are different. While it’s always easy to add more time, it’s almost impossible to unburn something.

Seasonings and Toppings

Personally, I think the roasted squash tastes terrific as-is. But if you’re looking to take things up a notch we’ve got a few ideas.

Cinnamon or Pumpkin Pie Spice: Both compliment the squash and give it a fun Thanksgiving-style vibe.

Fresh or Dried Herbs: Rosemary, thyme, and sage add a more earthy flavor.

Chili Powder: The vendor I buy our squashes from at the farmer’s market said she likes to eat them with chili powder to balance out the sweetness. We gave it a try and it’s definitely our favorite savory seasoning option.

Cheese: Crumbled feta, blue cheese, or goat cheese would all pair nicely with it. 

Nuts and Seeds: For a little crunch, try topping the cooked squash with toasted walnuts, pecans, or pumpkin seeds. 

Ice Cream: If you’re craving something sweet, mash the cooled flesh with cinnamon. Then top it with vanilla ice cream, whipped cream, or yogurt and some of our graham cracker crumble. It’s delicious! 

Frequently Asked Questions

Where can I buy honeynut squash?

According to Wikipedia, honeynut squash has a short season and is available from late September through early December. We buy our squash from the farmer’s market but I’ve also seen them at Sprouts and Trader Joe’s. More common on the east coast, honeynut squash is slowly making its way to west coast grocery stores so keep an eye out in your produce department!

More Tasty Squash Recipes 

• Spaghetti Squash Burrito Bowls
• Squash and Black Bean Quesadilla
• Vegetarian Stuffed Acorn Squash
• Quinoa Stuffed Delicata Squash
• Vegetarian Sausage Sheet Pan Dinner
• Pizza-Style Spaghetti Squash Boats