Learn how to cook honeynut squash! This newer winter squash variety has an adorable small size and sweet, creamy orange flesh. Try it this fall!
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.
What is honeynut squash?
Not familiar with honeynut squash? I don’t blame you.
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.
Where to Buy Honeynut Squash
Ready to try this tasty squash? You can find honeynut squash at farmers markets and some grocery stores from late September through December.
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
Roasted Honeynut Squash Recipe
Equipment
Ingredients
- 3 honeynut squash
- ¼ cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- ¼ teaspoon sea salt, plus more to taste
- ⅛ teaspoon cinnamon
- Freshly ground black pepper
- 1 tablespoon fresh thyme leaves, plus more for garnish
- Whipped Ricotta
- ¼ cup toasted walnuts, chopped
- Chopped fresh parsley, for garnish
- Red pepper flakes, for garnish
Instructions
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Use a large sharp knife to cut the squash in half lengthwise. Use a spoon to scoop out the seeds.
- In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, salt, cinnamon, and several grinds of pepper.
- Place the squash on the baking sheet. Drizzle with half the oil mixture and sprinkle with the thyme leaves and more salt and pepper. Use your hands to rub the seasonings all over the squash, then place cut side down on the baking sheet.
- Bake for 20 to 25 minutes, or until very soft and caramelized underneath.
- Spread a layer of the whipped ricotta on a serving platter and arrange the honeynut squash on top. Drizzle with the remaining oil mixture and top with the walnuts. Garnish with thyme, parsley, and red pepper flakes. Season to taste and serve.
Sources used: Johnny’s Selected Seeds and this article by David Nutt in the Cornell Chronicle
This is a great recipe with a perfect blend of flavors!
So glad you loved it, Ruth!
This was SO easy and SO good! I cut one squash into sixths and followed the recipe except for the ricotta as it was part of a more complicated menu. It got rave reviews and I will definitely make it again, next time with ricotta. Love this website!
I just found this squash for the first time and only bought one, so will go back for more while they are available. My question is do you put the mixture over the skin and then cook cut side down or does the mixture go inside the squash when baking? thank you.
Hi Cheryl, we drizzle it with the mixure and roast it cut side down.
One thing, I’ll say: follow the recipe as written! Always good advice, but I was worried 450 was too high (many other recipes call for between 350 and 425). I went with 425. I also cooked 4 honeynut squashed on a single pan instead of 3. Well, the squash was cooked, but it was sitting in a deep puddle of gloopy squash liquid and the squash itself was very wet. This probably would have been solved through evaporation at a higher temperature. But with this as the base, the over dish was not what it could have been. Fellow Love and Lemoners! Learn from my mistake! Follow the recipe as written! Our wise recipe creators set proportions and temperatures for a reason. I knew that, but somehow, I forgot (facepalm). Next time, I’ll be sure to use that knowing to get me some delicious.
This was delicious! For dietary concerns, I used Kite Hill Dairy Free Ricotta.
Also, I didn’t have a lemon, so used orange for the zest and juice.
Fresh thyme made it look great!