This Stuffed Honeynut Squash is filled with sautéed kale, apples, plant-based sausage, cauliflower rice and savory herbs. A hearty and flavorful vegetarian dinner or side dish that’s perfect for fall! Gluten-free, vegan, grain-free, low carb, paleo with Whole30 options.
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Stuffed Honeynut Squash Recipe
Looking for a hearty and healthy dish for fall? This Stuffed Honeynut Squash is easy to make and perfect now that it’s peak squash season. Roasted honeynut squash halves are roasted until tender then stuffed with cauliflower rice, baby spinach, savory herbs and topped with sweet pomegranate seeds and crunchy pistachios and pumpkin seeds. It’s a warm and cozy vegan dinner or side dish that the whole family will love!
The best part is you can customize it with any veggies or protein you like or have in your kitchen. Plus, it’s naturally gluten-free, vegan, grain-free, low carb, paleo-friendly and easily Whole30.
Don’t have honeynut squash? Try our Stuffed Butternut Squash instead!
What is Honeynut Squash?
Have you heard of 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.
Ingredients you need
This meatless recipe comes together in no time with just a few simple ingredients. Feel free to add in your favorite protein or swap out the veggies with what you like or have on hand!
- Honeynut squash: you’ll need 2 honeynut squash.
- Avocado oil: or olive oil
- Vegan ground turkey: Leave out or sub with ground turkey for Whole30 if not vegan.
- Garlic cloves: minced.
- Dried rosemary, dried thyme and dried sage: you’ll need 1/2 tsp of each.
- Riced Cauliflower: you an use fresh riced cauliflower or frozen cauliflower rice.
- Kale: you’ll need 2 cups, Lacinato or Tuscan kale, chopped. You can also sub with baby spinach.
- Dried cranberries: Can sub pomegranate aerils. Adds a nice festive pop of color and sweetness.
- Fresh Parsley: chopped
- Salt and black pepper: to taste.
- Shelled pistachios: for garnish.
How to Roast Honeynut Squash
- Slice the butternut squash: Preheat the oven to 400F. Carefully cut honeynut squash in half lengthwise. Place on a large baking sheet, skin facing down. Drizzle with oil, salt and pepper and smooth out with your hands making sure all the flesh is coated.
- Bake until soft: Turn the squash flesh side down and roast for 20-25 minutes (45-50 minutes for butternut squash halves) or until the squash is fork-tender and starting to turn brown.
How to make Stuffed Honeynut Squash
- Cook the veggies until soft: While the squash bakes, prepare your stuffing. Heat 1 tablespoon avocado oil / large nonstick skillet over medium heat. Add the sausage, cook and stir while breaking up the sausage as it cooks until lightly brown, about 2-3 minutes. Add the onions, garlic, thyme, rosemary, sage and season with salt and black pepper. Cook until the onions have softened and the sausage is cooked through. Stir in the cauliflower, apples, kale and cranberries and cook until the apples have softened and the kale begins to wilt, about 3-4 minutes. Taste and add more seasoning as needed. Remove from heat.
- Add filling to squash: Once the squash is done roasting, allow it to sit at room temperature for 10 minutes, or until cool enough to handle. Turn squash halves cut sides up. Fill the cavities evenly with the stuffing mixture.
- Garnish with herbs and serve: Sprinkle with a few chopped chopped pistachios, feta and chopped fresh parsley and place back into the oven for another 5-10 minutes or until warmed through. Serve and enjoy.
Filling variations
- Switch up the veggies: You can use kale instead of spinach or add some diced bell peppers, chopped apples or some dried cranberries to make this roasted honeynut squash dish extra festive for the holidays!
- Add protein: To make this a complete meal, you can try adding vegan sausage, or ground turkey, diced chicken or bacon if not vegan.
- Top with cheese: You can add some shredded vegan cheese or use cashew queso for the ultimate gooey comfort dish.
Storage and reheating instructions
To Store: You can store any leftover stuffed honeynut squash in an airtight container in the refrigerator for up to 5 days.
How to Reheat: Reheat at 350F in the oven for 10-20 minutes or air fryer for 3-5 minutes until hot. You can also reheat in the microwave for 1-2 minutes, or until hot.
What To Serve with Stuffed Honeynut Squash
This healthy stuffed honeynut squash is delicious on its but would go well served with a variety of protein and sides for a hearty autumn dinner or for Thanksgiving. Some favorites include:
Easy Instant Pot Turkey Breast
Crispy Roasted Brussels Sprouts
Creamy Instant Pot Mashed Potatoes
ThisStuffed Honeynut Squash is filled with sautéed kale, apples, plant-based sausage, cauliflower rice and savory herbs. A hearty and flavorful vegetarian dinner or side dish that's perfect for fall! Gluten-free, vegan, grain-free, low carb, paleo with Whole30 options.
- 3 small honeynut squash , can also sub with 2 medium butternut squash or 3 Acorn Squash if you can’t find Honeynut Squash, washed and dried
- 2 tablespoons avocado oil or olive oil divided
- Kosher or sea salt to taste
- Cracked black pepper to taste
- 1-2 ground vegan Italian-style sausage link , we like Field Roast - or sub with any plant-based or regular sausage of choice
- ½ medium white or yellow onion diced
- 3 cloves garlic minced
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- ½ tsp dried sage
- 1 cup riced cauliflower
- 1 small / medium honeycrisp apple diced
- 2 cups lacinato / Tuscan kale stems removed and chopped
- 2 tablespoons dried cranberries or dried tart red cherries
- Shelled pistachios roughly chopped for garnish
- Tiny pinch of dairy-free feta cheese (we like Violife - can also sub for preferred feta) optional for garnish Fresh chopped parsley, for garnish
- Preheat the oven to 400F and line a large rimmed baking sheet with parchment paper.
- Carefully cut the squash in half lengthwise. Use a spoon to scoop out the seeds and fleshy insides. Place the squash halves on your prepared baking pan, cut side up. Brush or drizzle the squash with 1 tablespoon oil and season with salt and black pepper. Turn the squash flesh side down and roast for 20-25 minutes (45-50 minutes for butternut squash halves) or until the squash is fork-tender and starting to turn brown.
- While the squash bakes, prepare your stuffing. Heat 1 tablespoon avocado oil / large nonstick skillet over medium heat. Add the sausage, cook and stir while breaking up the sausage as it cooks until lightly brown, about 2-3 minutes. Add the onions, garlic, thyme, rosemary, sage and season with salt and black pepper. Cook until the onions have softened and the sausage is cooked through.
- Stir in the cauliflower, apples, kale and cranberries and cook until the apples have softened and the kale begins to wilt, about 3-4 minutes. Taste and add more seasoning as needed. Remove from heat.
- Once the squash is done roasting, allow it to sit at room temperature for 10 minutes, or until cool enough to handle. Turn squash halves cut sides up.
- Fill the cavities evenly with the stuffing mixture. Sprinkle with a few chopped chopped pistachios, feta and chopped fresh parsley and place back into the oven for another 5-10 minutes or until warmed through. Serve and enjoy.
How to Store. You can store any leftover stuffed honeynut squash in an airtight container in the refrigerator for up to 5 days.
How to Reheat. Reheat at 350F in the oven for 10-20 minutes or air fryer for 3-5 minutes until hot. You can also reheat in the microwave for 1-2 minutes, or until hot.
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