Because the flavor of honeynut squash is so naturally delicious, I chose to roast these simply with olive oil, salt, and pepper. But it’s so easy to experiment with other flavors here – a sprinkling of cinnamon, a brush of pure maple syrup… with such an easy, no-fuss recipe, it’s hard to mess up no matter what you add! Another joy of the small size of honeynut squash is that each squash is a single serving. You can follow the cooking directions for this for any number of squash – so if it’s just you, pop one in the oven, and if you’re cooking for a crowd, roast a bunch so everyone can put a cute little roasted squash half on their plates.
What does honeynut squash taste like?
Honeynut squash tastes similar to butternut squash, with a more concentrated flavor. It’s sweet, rich, and a little malty. As for the texture, it’s less grainy than butternut squash, velvety smooth and soft throughout.
Can you eat honeynut squash skin?
As for the skin? Completely edible! Some larger sized honeynut squash or those harvested when they are more mature may have some tougher skin – in that case, it’s easy to scoop the cooked squash out with a spoon and forgo eating the skin.
How to cook honeynut squash
Roasting honeynut squash is the best way to cook it because it helps bring out those naturally sweet flavors through caramelization. And it’s so easy because you just cut it in half, scoop out the seeds, season, and roast. No peeling, and completely hands-off cooking! I like to roast honeynut squash cut-side-down on a rimmed baking sheet. This will ensure more contact with the hot baking sheet which will result in browning. Cut-side up also works, and this may be a better option if you are using a glass baking dish, since glass doesn’t get as hot as metal. After about 20 minutes, check to see if the squash is cooked by inserting a paring knife into one of them. If it slides in with little to no resistance, the squash is fully cooked. If not, it may need a bit more time (cooking time may vary based on freshness and size of the squash).
Can I roast honeynut squash ahead of time?
Definitely! Just cook according to directions and store in the fridge for a day or two. When you’re ready to reheat, just plop them on a baking sheet or dish cut-side-up and cook at 400 degrees F for 10-15 minutes, or until reheated.
What can I make with leftover honeynut squash?
It’s wonderful to use leftover squash to make a roasted vegetable soup. Just scoop the squash out of the skins (the skins aren’t great for soup), add to a pot with some broth, heat through, then blend using an immersion or standing blender and season to taste. You can use cooked honeynut squash as you would butternut squash.
Other squash side dish recipes
Maple Roasted Delicata Squash with Goat Cheese and PomegranateHasselback Butternut Squash with Miso Maple ButterBrown Butter and Maple Butternut Squash and Sweet Potato MashMoroccan Spice Roasted Butternut SquashAir Fryer Butternut Squash (from Stay Snatched)
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