Simple Roasted Honeynut Squash Recipe

There’s something undeniably comforting about roasted squash, especially when it’s honeynut. These petite, deeply hued squash are a sweeter, more flavorful cousin of the familiar butternut and they roast beautifully with minimal effort.

In this simple recipe, butter and cinnamon bring out the squash’s natural caramel notes, while an optional drizzle of maple syrup takes the holiday vibes to the next level. Whether you're planning a festive dinner or prepping a healthy side dish for the week, roasted honeynut squash deserves a spot on your table.

What Makes Honeynut Squash So Special?

Honeynut squash may look like a baby butternut, but it packs a punch in both flavor and nutrition:

• Naturally sweet and nutty flavor that intensifies when roasted

• Rich in vitamin A and beta-carotene, which support healthy vision and immune function

• High in fiber, helping you feel full and aiding digestion

• Excellent source of potassium, important for heart and muscle function

And because of its smaller size, one honeynut squash is the perfect portion for one or two people no more leftover squash for days on end.

Kitchen Tips for Perfect Roasting

Roasting honeynut squash is easy, but here are a few tricks we picked up in the test kitchen:

• Choose ripe squash with deep orange, blemish-free skin. Avoid any green patches or soft spots.

• Score the flesh with crosshatch cuts before roasting to help butter and maple syrup soak in.

• Try savory variations by swapping cinnamon and syrup for garlic, rosemary, thyme, Parmesan, or even chopped nuts like pecans or walnuts.

• Store leftovers in an airtight container in the fridge for up to 3 days delicious in grain bowls or mashed into soups.

How to Cut Honeynut Squash Safely

Because of their compact size and tough exterior, cutting honeynut squash requires a little care:

1. Place the squash on a stable cutting board.

2. Insert the tip of a large chef’s knife into the center, lengthwise.

3. Use a folded kitchen towel between your hand and the knife spine to apply even pressure.

4. Once halved, scoop out the seeds and the shallow top layer of flesh for a smooth surface.

(Pro tip: Roast the seeds like you would pumpkin seeds for a crunchy snack.)

Ingredients

• 2 medium honeynut squash, halved lengthwise and seeded

• 4 teaspoons butter

• ¼ teaspoon salt

• ¼ teaspoon ground pepper

• ¼ teaspoon ground cinnamon

• 4 teaspoons pure maple syrup (optional)

Instructions

1. Preheat oven to 425°F.

2. Arrange squash halves cut-side-up on a large, rimmed baking sheet.

3. Place 1 teaspoon butter in each cavity. Sprinkle each half evenly with salt, pepper, and cinnamon.

4. Roast for 25 to 30 minutes, or until squash is fork-tender and beginning to caramelize at the edges.

5. Optional Drizzle with maple syrup before serving for extra holiday flair.

Why You’ll Love This

This side dish is cozy enough for fall and winter holidays, yet simple enough to make on a busy weeknight. You get rich flavor with minimal ingredients, and it’s naturally gluten-free, vegetarian, and nutrient-dense.

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