Roasted Honeynut Squash

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Roasted Honeynut Squash is a simple yet delicious side dish. A drizzle of maple syrup complements the natural sweetness of this flavorful winter squash.

Two beautiful roasted honeynut squash halves on a white serving platter for dinner.

Honeynut Squash are essentially mini butternut squash, but with a sweeter flavor and finer texture. Compared to the larger squashes, these smaller size squash have a thin skin and are better tasting.

These cute little squash make a great side dish for many meals because one squash half is the perfect serving size for a gluten free side. Even the kids love the rich flavor.

They’re typically available in late September or early October. If you see honey nut squash at your local farmer’s market, pick a few up and make this easy side dish.

Ingredients

Roasted honeynut squash ingredients, including butter, maple syrup, salt pepper and cinnamon.
  • 2 honeynut squashes
  • 4 teaspoons of salted butter
  • ¼ teaspoon of sea salt
  • ¼ teaspoon of black pepper
  • ¼ teaspoon of ground cinnamon
  • 4 teaspoons of maple syrup

Equipment

  • Sharp knife
  • Cutting board
  • Measuring spoons
  • Large Baking Sheet
  • Parchment paper
  • Basting brush

By the Numbers: How to Roast Honeynut Squash

Follow these simple step by step directions to learn the best way to make Roasted Honeynut Squash as a tasty side dish.

Step 1: Preheat Oven and Slice Squash.

Preheat oven to 425˚ F. While the oven is pre-heating, slice 2 honeynut squash in half lengthwise, then place the halves cut side up on a parchment paper lined baking sheet.

Found honeynut squash halves on a parchment paper lined baking sheet.

Step 2: Season Squash.

Place 1 teaspoon of butter in each honeynut squash half, then sprinkle ¼ teaspoon of sea salt, ¼ teaspoon of black pepper and ¼ teaspoon of cinnamon powder over them.

Honeynut squash half with a teaspoon of butter in the open cavity and seasoned with salt, pepper and cinnamon.

Step 3: Roast Honeynut Squash.

Place the baking sheet into your pre-heated oven and roast the squash for 25-30 minutes or until fork tender and golden brown. Use your basting brush to baste the squash halves with the melted butter halfway through the cooking time.

Roasted honeynut squash half on baking sheet after being removed from the oven.

Step 4: Garnish and Serve Honeynut Squash.

Transfer your roasted honey nut squash to a serving platter, and drizzle 1 teaspoon of pure maple syrup over each honeynut squash half. Serve as a simple dish with your favorite entrée.

Two roasted honeynut squash halves drizzled with maple syrup on a white serving platter.

Tips for Roasting Honeynut Squash

Answers to all of your questions about making honeynut squash, including tips and substitution ideas.

1. Who created honeynut squash?

Cornell University Professor Michael Mazourek was the one who initially created honeynut squash in the 1980s by crossbreeding butternut squash with buttercup squash. The reason it looks like a small butternut squash is because it shares half of its DNA.

That initial version never made it to market, but Cornell professor and plant breeder Michael Mazourek picked up his work in 2006. He partnered with Chef Dan Barber, owner of Blue Hill and Blue Hill at Stone Barns in New York, to bring honeynut squash to market in 2015. Today, you may be able to find it at your local farmers market and in some larger grocery stores.

2. Where to buy honeynut squash?

If you can’t find this smaller squash at your local grocery store or Whole Foods, try the farmer’s market or one of the places you can buy produce online. They aren’t widely available, but they are worth it if you come across them!

3. How to eat roasted honeynut squash?

We just put a half on each of our plates for dinner. They’re typically tender enough to just scoop out of the skin with a spoon and eat it that way.

The honeynut squash’s skin is actually edible as well. So, since they have an edible skin, you can also cut them up with a knife and fork and eat the pieces.

4. What pairs well with honeynut squash?

You can serve roasted honeynut squash with anything that you’d serve roasted butternut squash with. While your squash roasts, prepare the rest of your meal.

Some tasty options include:

5. Alternative to maple syrup?

If you don’t want to use maple syrup, brown sugar is also a good choice. Simply place a teaspoon in each of the honeynut squash halves for the last 5-10 minutes of cooking, then baste with the butter and sugar mixture at the end of the cook time.

6. How to make a dairy free version?

I love honeynut squash and how the flavor of butter complements their rich flavor. However, if you’re looking for a dairy free option, simply swap extra virgin olive oil for the butter and you’re set.

7. How to store honeynut squash?

If you fall in love with honeynut squash the first time you make and it decide to stock up, be sure to store your winter squashes in a cool, dry, dark place. They should last for up to 3 months when properly stored.

8. How to store leftovers?

We don’t typically have leftovers since we make just enough serving for dinner. However, if you make extras, store them in an airtight container in the refrigerator and eat within 3-4 days.

9. More tasty winter squash recipes:

Here are some of my favorite recipes for preparing various winter squash:

10. More recipes for roasted veggies?

My favorite sides to make during the colder months are usually roasted veggies. The oven gets to pull double duty and heat the house while dinner is cooking.

Two roasted honeynut squashes with maple syrup on a white platter.

Roasted Honeynut Squash Recipe

Learn how to make the best roasted honeynut squash recipe with a drizzle of maple syrup. This simple side dish is perfect for Fall.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Recipe Servings: 4

Ingredients

  • 2 honeynut squashes - halved
  • 4 teaspoons salted butter
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground cinnamon
  • 4 teaspoons maple syrup

Equipment

  • Sharp knife
  • Cutting Board
  • Measuring spoons
  • Large baking sheet
  • Parchment paper
  • Basting brush

Instructions

  • Preheat oven to 425˚ F. Slice honeynut squash in half lengthwise, then lay them in a single layer, cut side up, on a sheet pan lined with parchment paper.
    Found honeynut squash halves on a parchment paper lined baking sheet.
  • Place 1 teaspoon of butter in each honeynut squash half, then sprinkle the sea salt, black pepper and cinnamon powder over them.
    Honeynut squash half with a teaspoon of butter in the open cavity and seasoned with salt, pepper and cinnamon.
  • Roast the honeynut squash for 25-30 minutes or until fork tender and golden brown. Baste with the butter halfway through cooking.
    Roasted honeynut squash half on baking sheet after being removed from the oven.
  • Drizzle maple syrup over the squash halves to complement their sweet flavor, then serve immediately.
    Two roasted honeynut squash halves drizzled with maple syrup on a white serving platter.

Nutrition Information Per Serving

Calories: 56kcal | Carbohydrates: 5g | Protein: 0.1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 178mg | Potassium: 21mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 179IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 0.03mg

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