Roasted Honeynut Squash Recipe

Love roasted vegetable sides? Try my balsamic glazed brussels sprouts, curried cauliflower, roasted potatoes and carrots, and roasted root vegetables next. If winter squash is a staple during the cooler months, you must add roasted honeynut squash to your rotation. I often find this squash at farmers’ markets and greengrocers, but thanks to its popularity, more and more mainstream grocery stores like Whole Foods and Costco are now stocking it. I even saw it at Trader Joe’s last week!

Why I love this recipe

It’s healthy. Packed with fiber, beta carotene, vitamins, and slow-releasing carbohydrates, this vegetable is quite the superfood (source). During the cooler months, it’s a popular and easy side dish for many family dinners. Ready in 30 minutes. As long as you don’t slice the squash too thickly, it will take less than 25 minutes to cook through. It cooks faster than butternut, so it’s a popular veggie option for many of my family dinners. Perfect texture and flavor. The texture of the roasted squash is tender on the outside and soft and creamy in the middle. It’s naturally sweet and savory and pairs well with almost anything! Vegan and gluten-free. And also dairy-free!

Ingredients needed

Honeynut squash. Cut into ¼ inch strips. Like pumpkin or butternut, the skin is edible, so you can keep it intact. Olive oil. To drizzle over the squash before baking it. Don’t skip this step because even a little oil helps to caramelize the edges and take this veggie up a notch. Spices. I like to keep things simple with a touch of salt, black pepper, smoked paprika, and Italian seasoning.

How to cook honeynut squash

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Compared to the butternut variety, honeynut squash is smaller in size and often available between September and December. It has a sweeter taste and softer texture, perfect for roasting or steaming. The best way to describe this squash is that it’s a mix between kabocha squash and delicata squash.

Arman’s recipe tips

There is no need to peel honeynut squash. Unlike butternut squash, this has a thinner skin that becomes tender and flavorful once baked. I like to chop the squash in advance and keep them in the fridge so the prep work is done when I need to whip them up as part of a family dinner. Although honeynut is technically a root vegetable, I don’t recommend adding it to a baking sheet or pan without parchment paper. No matter how much oil you grease the sheet pan with, this squash always sticks! If you prefer your squash really sweet, swap out the savory spices I used here for some warming ones like cinnamon and nutmeg. Also, If you love sweet potato casserole, you can also drizzle some pure maple syrup on top with some pecans for crunch.

Storage instructions

To store. Transfer leftovers to an airtight container and store in the refrigerator for up to 5 days. Air fryer method: Similar to my air fryer butternut squash, place slices of the honeynut in a greased air fryer basket and air fry at 200C/400F for 12 minutes, flipping halfway through. Stovetop method: Add oil to a grill pan or cast iron skillet and place over medium heat. Once hot, add a single layer of honeynut squash and cook for 6-7 minutes, flipping several times. Add 3 tablespoons of water, cover the pan, and reduce the heat to low until the water has been absorbed. To reheat. Rewarm roasted squash in the oven preheated to 350F degrees. Alternatively, use the microwave. To freeze. Flash freeze baked squash, then transfer it into an airtight container or bag and freeze for up to 3 months.