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A Simple Roasted Honeynut Squash Recipe
The honeynut squash is more diminutive than the butternut squash, and sweeter when roasted. The honeynut squash’s natural sugars get nice and caramelized when roasted in a hot oven. That’s why we love adding some warming spices and brown sugar for the Thanksgiving table. Other ways to prepare squash: Stuffed Spaghetti Squash, Butternut Squash Soup or Butternut Squash Quesadilla with Caramelized Onion.
What Is Honeynut Squash?
Honeynut squash is a winter squash cross bred from butternut and buttercup squash. It was created in the eighties by a Cornell professor, but didn’t become available to the public until 2015 when Chef Dan Barber championed the new breed. It has nearly three times more beta-carotene than butternut squash and has a thin edible skin (yay! no need to peel). You can use honeynut squash any time butternut or winter squash is called for in a recipe. It’s also sweet enough for desserts and baking.
Ingredients You’ll Need For Roast Honeynut Squash
Honeynut squash
Salted butter, softened
Brown sugar
Sea salt, cinnamon, cayenne (optional)
Chopped pecans or pepitas
Freshly cracked black pepper, for serving
How To Roast Honeynut Squash
Crank the oven. Preheat the oven to 425°F with a rack in the center position.
Cut the squash in half lengthwise and remove the seeds with a spoon.
Butter the squash. Place the squash halves cut sides up on a rimmed sheet pan. Evenly spread the butter on the cut side of each squash (a pastry brush makes this really easy).
Make the spice topping. In a small bowl, combine the sugar, salt, cinnamon, and cayenne (if using). Sprinkle the spice mixture evenly over the buttered squash.
Roast for 25 minutes. Remove from the oven, leaving the oven on.
Sprinkle the squash with pecans, then return to the oven until fork-tender and browned, 15 minutes more.
Sprinkle with salt and pepper before serving.
How to Store Leftovers + Tips
Once cooked, honeynut squash can be refrigerated for up to one week or frozen for three months.
How to cut honeynut squash: The skin is thinner than a butternut squash, but you will still need a sharp kitchen knife. We like to cut the end off the squash, stand it up on the cutting board, and then cut it lengthwise starting from the stem end.
The honeynut squash pairs well with (among many other things) kale and parmesan, so why not toss some onto The Kale Salad or our Kale Caesar?
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