Roasted Honeynut Squash is the perfect healthy side dish for fall. Honeynut squash halves are drizzled with olive oil, salt, pepper and savory herbs and roasted until tender and caramelized. Includes instructions for the Oven, Air Fryer or the Microwave.
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Easy Roasted Honeynut Squash Recipe
Looking for a hearty and healthy side dish for fall? This Roasted Honeynut Squash is easy to make and perfect now that it’s peak squash season. Honeynut squash halves are drizzled with olive oil, salt, pepper and savory herbs and roasted until tender and caramelized. It’s a warm and cozy vegan side dish that the whole family will love!
What is Honeynut Squash?
Honeynut squash are essentially mini personal-sized butternut squash and have only been in existence for less than a decade.
In 2009, Chef Dan Barber challenged Michael Mazourek, a squash breeder to make a better tasting butternut squash and make it smaller. After a couple of years, the honeynut squash was born.
They are generally a little smaller than half the size but has more nutrients and twice the beta-carotene of an equal amount of butternut squash. This winter squash is also a good source of vitamin A. Their compact size make them irresistible but since they are new, they are still kind of rare to find. You can try looking for them at your local grocery store, Whole Foods, Trader Joe’s or farmer’s market.
How do Honeynut taste?
This fall squash has a bright golden-orange flesh that will transition to a more subdued burnt-orange color once roasted. Sweeter, richer and packed with more flavor than traditional butternut squash. They are also lower in carbs and make a delicious paleo, Whole30, low carb keto side.
They can be cooked and prepared the same way as a butternut squash. Make stuffed honeynut squash or roast them up with a drizzle of oil and a couple of spices.
Ingredients you need
- Honeynut squash: you’ll need 2 honeynut squash.
- Avocado oil: or olive oil
- Salt and black pepper: to taste.
Optional herbs to taste:
- Garlic powder. dried oregano, dried basil or smoked paprika: just a pinch of each.
- Fresh herbs: chopped sage, thyme or rosemary.
How to Cut Honeynut Squash
- WASH AND DRY: Start by washing and drying the squash.
- HAVE A SHARP KNIFE AND CUTTING BOARD READY: Second, make sure you have a large, sharp knife to slice the squash in half vertically (lengthwise). You can try microwaving the squash first to soften the skin if it is too difficult to cut through. Take a fork and pierce the skin. Microwave on high for 30 seconds to 1 minutes then allow it too cool before cutting.
- SCOOP OUT SEEDS: Use a spoon to scoop out the seeds and pulpy insides. You can discard the seeds or roast them up just like pumpkin seeds.
How to Roast Honeynut Squash
This baked honeynut squash recipe couldn’t be easier.
- DRIZZLE WITH OIL: Once you’ve scooped out the seeds, drizzle the inside of the squash with some oil.
- SEASON with a generous sprinkle of fine sea salt, freshly ground black pepper and any other seasonings of your choice.
- Some options include garlic powder, dried oregano, basil, Italian seasoning or some smoked paprika for a kick.
Oven Method
- PLACE the seasoned squash halves on a greased or parchment lined rimmed baking sheet.
- PREHEAT OVEN: Start by prereheating the oven to 400F and roast the squash for 20-25 minutes, or tender enough that you use your fork to easily pierce through the skin to the fleshy inside.
- REMOVE from the oven and serve hot or stuff with your favorite ingredients.
Air Fryer Honeynut Squash
- PLACE the seasoned squash halves in the air fryer basket.
- AIR FRY the squash at 400F for 12-13, or tender enough that you use your fork to easily pierce through the skin to the fleshy inside.
- COOL AND SERVE: Allow to cool slightly before removing from the air fryer and serve hot.
Microwave Method:
- POKE HOLES: Using a sharp paring knife to poke several holes around the washed honeynut squash.
- MICROWAVE: Place the squash on a microwave-safe dish then into the microwave. Microwave on high for 7 – 10 minutes.
- COOL SQUASH: Remove the squash carefully and allow to cool enough to handle.
- SCOOP OUT FLESH: Cut the squash in half lengthwise and remove seeds and scoop the flesh from the skin.
- PEEL: Alternatively, remove the skin from the flesh with a vegetable peeler or paring knife, cut in half lengthwise and dice.
More squash recipes you will love:
- How To Cook Spaghetti Squash
- Instant Pot Spaghetti Squash
- Cinnamon Roasted Butternut Squash
- Chicken Parmesan Spaghetti Squash
- Delicata Squash
- Maple Pecan Roasted Butternut Squash
Roasted Honeynut Squash is the perfect healthy side dish for fall. Honeynut squash halves are drizzled with olive oil, salt, pepper and savory herbs and roasted until tender and caramelized. Includes instructions for the Oven, Air Fryer or the Microwave.
- 3 honeynut squash exterior washed and dried
- 2-3 tablespoons avocado oil OR extra virgin-olive oil
- Fine sea salt , to taste
- Freshly ground black pepper , to taste
- garlic powder dried oregano, dried basil or smoked paprika
- fresh parsley for garnish
Slice the washed squash in half vertically (lengthwise). You can try microwaving the squash first to soften the skin if it is too difficult to cut through. Using a sharp paring knife, make several slits around the squash. This will allow steam to escape. Microwave on high for 30 seconds to 1 minutes then allow it too cool before cutting OR see below for microwaving the entire squash without cutting.
- Use a spoon to scoop out the seeds and pulpy insides. You can discard the seeds or roast them up just like pumpkin seeds.
- Once you’ve scooped out the seeds, drizzle the inside of the squash with some oil.
- Season with a generous sprinkle of fine sea salt, freshly ground black pepper and any other seasonings of your choice.
Place the seasoned squash halves on a greased or parchment lined rimmed baking sheet.
Preheat the oven to 400F and roast the squash for 20-25 minutes, or tender enough that you use your fork to easily pierce through the skin to the fleshy inside.
Remove from the oven and serve hot or stuff with your favorite ingredients.
Place the squash halves in the air fryer basket.
Air fry the squash at 400F for 12-13, or tender enough that you use your fork to easily pierce through the skin to the fleshy inside.
Allow to cool slightly before removing from the air fryer and serve hot.
Using a sharp paring knife, make several slits around the squash. This will allow steam to escape.
Place the squash on a microwave-safe dish and place in the microwave.
Microwave on high for 10 – 12 minutes.
Remove the squash carefully and allow to cool enough to handle.
Cut the squash in half lengthwise and remove seeds and scoop the flesh from the skin.
Alternatively, remove the skin from the flesh with a vegetable peeler or paring knife, cut in half lengthwise and dice.
kAREN f -
I JUST BOUGHT ONE OF THESE TODAY FROM OUR GROCERY STORE NEAR ME!!1 i CAN HARDLY WAIT TO TRY ONE. cOULD i ADD SLICED APPLE WITH IT IN MIDDLE WITH CINNAMON, MARGARINE AND MAPLE SYRUP??