Have you tried honeynut squash?! This cute little winter squash has become one of my favorite vegetables to pick up at farmers markets in the fall. I have a soft spot for anything mini, and this squash’s petite size makes it hard for me to resist. But that’s not the only reason I love it! Honeynut squash has sweet, creamy orange flesh and edible skin. Its small size makes it easy to prepare—you can simply slice it in half, scoop out the seeds, and roast it! No peeling or difficult chopping required. I’m sharing my go-to method for how to cook honeynut squash below, plus a suggestion for how to serve it. I hope they inspire you to cook this delicious squash this fall.
Honeynut is a relatively new type of squash. Developed by Michael Mazourek, a researcher at the Vegetable Breeding Institute at Cornell University, it took off in popularity around 2016. A cross between a butternut squash and a buttercup squash, it looks like a mini butternut with green and orange skin that becomes fully orange when the squash is ripe. It has dark orange flesh with a concentrated sweet flavor. I like to describe the taste as similar to butternut squash, but even sweeter and creamier. Yum, right?!
How to Cook Honeynut Squash
Roasting is my favorite method for how to cook honeynut squash. It’s so simple, and the squash becomes beautifully caramelized in the hot oven. You can find the complete recipe with measurements at the bottom of this post, but for now, here’s a quick overview of how I do it: First, prepare the squash. Wash it and pat it dry. Like delicata squash, honeynut squash has thin, edible skin. There’s no need to peel it! Slice each squash in half lengthwise and use a spoon to scoop out the seeds. Next, make a quick dressing with olive oil, apple cider vinegar, pure maple syrup, cinnamon, salt, and pepper. The maple and warm cinnamon will bring out the squash’s natural sweetness.
Then, season the squash. Place it on a baking sheet. Drizzle it with half the dressing and sprinkle it with fresh thyme leaves, salt, and pepper. Use your hands to rub the seasonings into the squash. Finally, roast! Place the squash cut side down and transfer it to a 450°F oven. Roast for 20 to 25 minutes, or until tender and caramelized underneath. That’s it! Season to taste and serve with more dressing drizzled on top. Find the complete recipe with measurements below.
Serving Suggestion
The simple roasted squash is a wonderful side dish on its own. But for special occasions, I like to dress it up a bit more:
Spread a layer of whipped ricotta on a serving platter and arrange the roasted squash halves on top. Drizzle them with more dressing and top with toasted walnuts, more thyme leaves, chopped fresh parsley, and red pepper flakes.
Tip: To make the squash even more flavorful, use a sharp knife to score the flesh with a cross-hatch pattern after it roasts. When you drizzle on more dressing, it’ll soak into the inside of the squash.
It’s still not as widely available as other types of squash like butternut and acorn, so you can’t get it at every store. Outside the farmers market, I’ve had the best luck finding it at Trader Joe’s!
More Favorite Squash Recipes
Honeynut squash isn’t the only delicious type of squash in season! Try one of these winter squash recipes next:
Roasted Butternut Squash Butternut Squash Soup Roasted Acorn Squash Acorn Squash Soup Pumpkin Soup Roasted Delicata Squash How to Cook Spaghetti Squash Roasted Kabocha Squash
Sources used: Johnny’s Selected Seeds and this article by David Nutt in the Cornell Chronicle
