• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Heirloom Pantry

  • Recipes
    • Appetizers
    • Brunch Recipes
    • Dinner
    • Dogs
    • Dressings and Sauces
    • Drinks
    • Main Course
    • Pasta
    • Sides
    • Soups and Stews
    • Sweets
  • ENTERTAINING
  • SHOP
    • Shop Our Kitchen
    • Amazon Shop
    • Promotions & Codes
  • About
    • Bio
    • Connect
    • The Heirloom Pantry Newsletter
menu icon
go to homepage
  • Spring Recipes
  • Recipes
  • About
  • Shop
  • Subscribe
  • Promotions
  • Follow Along

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Spring Recipes
    • Recipes
    • About
    • Shop
    • Subscribe
    • Promotions
  • Follow Along

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    The Heirloom Pantry » Recipes » Vegetables

    Easy Roasted Honeynut Squash

    Published: Nov 21, 2022 · Modified: Nov 4, 2023 by Kathleen Higashiyama · The following content may contain paid links. When you click and shop the links, we receive a commission.

    59 shares
    • Share30
    • Tweet
    • Yummly
    • Flipboard
    Jump to Recipe Jump to Video
    Roasted honeynut squash Pinterest pin.

    Roasted Honeynut Squash is a healthy, gluten-free side that has a deep, caramelized flavor. This winter squash is smaller and sweeter than its butternut relative and takes less time to roast. Make it with just 4 ingredients in 30 minutes.

    Roasted honeynut squash with salt and pepper arranged on a serving plate.

    We love roasted honeynut squash for a weeknight dinner or holiday meal, like Thanksgiving and Christmas! This is our tried and true way to prepare this seasonal squash. This healthy and satisfying side requires minimal prep and 30 minutes in the oven. Its sweet flesh goes with so many main dishes and can be used for soups, purée, and more.

    It's similar to Roasted Kabocha Squash and pairs well with many seasonal dishes, like Rolled Turkey Roulade, Chicken Stuffed with Wild Rice, and White Fish with Crispy Skin.

    Jump to:
    • About Roasted Honeynut Squash
    • What is Honeynut Squash?
    • Ingredients
    • Substitutions
    • Variations
    • Instructions
    • What to Serve with Honeynut Squash
    • Storage
    • Top Tips
    • Recipe FAQs
    • Related Recipes
    • Did You Like This Recipe?
    • 📖 Recipe

    About Roasted Honeynut Squash

    • Taste - The lightly seasoned honeynut squash is vibrant and lightly sweet.
    • Texture - The squash is soft but meaty.
    • Effort - This easy recipe has a couple simple steps. First, you need to cut and prepare the squash, then you just bake it and serve it.
    • Time - It takes just 10 minutes to prep the squash then about 30 minutes to roast in the oven.

    What is Honeynut Squash?

    Honeynut squash is a winter squash bred from butternut and buttercup squash. It has a sweet and earthy flavor, deep orange flesh, and is one of our go to fall veggies. When compared to butternut squash, it is about half the size and a little sweeter.

    Ingredients

    Ingredients to make honeynut squash, including honeynut squash, olive oil, and salt.
    • Honeynut squash - This squash is a mildly sweet and nutty squash that tastes delicious roasted or sautéed.
    • Olive oil - Baking the squash in extra virgin olive oil provides the perfect texture - firm on the outside and soft on the inside.
    • Maple syrup - Maple syrup adds extra sweetness, if desired.
    • Cinnamon - Ground cinnamon adds a warm and woodsy flavor, if desired.
    • Kosher or sea salt - Salt accentuates the rich fall flavors.
    • Freshly ground black pepper - Black pepper adds a little spice.

    See recipe card for quantities.

    Substitutions

    • Oil - Instead of olive oil, use avocado oil, grapeseed oil, or coconut oil.
    • Sweetness - Instead of maple syrup, use date syrup, date sugar, coconut sugar, or brown sugar to make the honeynut squash sweet.

    Variations

    • Seasoning - Use garlic powder, onion powder, or a seasoning blend of choice to season the squash before you bake.
    • Saute - If you prefer to saute, follow the instructions from our Sautéed Butternut Squash recipe.
    • Texture - Serve with herbs and toasted nuts, like pine nuts, chopped walnuts, or pecans.

    Instructions

    Steps to make roasted squash, including cutting the squash in half, drizzling with oil, and seasoning with salt.
    • Prepare the squash - Heat the oven to 425°F. Use a sharp knife to cut off the stem and cut winter squash in half lengthwise. Line the squash flesh side up on a baking sheet and brush the flesh with olive oil and season with salt. Add maple syrup and cinnamon at this time if desired.
    Steps to make roasted squash, including turning the squash over flesh side down, roasting in the oven, removing the seeds, and seasoning with salt and pepper.
    • Roast squash - Turn the squash over flesh side down. Roast the squash on the middle rack for 30 minutes, or until tender. To test doneness, use a paring knife to pierce the skin. If it goes in easily, the squash is done.
    • Serve - Flip the squash over on the baking sheet and use a spoon to carefully remove the seeds then transfer the squash to a serving dish. Serve the squash flesh side up and season with more salt and freshly ground black pepper, if desired. Enjoy as is or use in other recipes, like squash soup.

    Pro tip: Be careful cutting the squash - Use a sharp knife and hold the squash firmly when you cut the stem off and cut the squash in half. Squash can be hard to cut into and you may need to rock your knife back and forth to get a clean cut. Be safe and watch your fingers! 

    What to Serve with Honeynut Squash

    Honeynut squash is a delicious fall side. We love it with a cozy dinner like our Chicken Thighs and Vegetables or Fig Chicken. You can also enjoy it with a Thanksgiving or holiday dinner. If you are making it for Thanksgiving or the holidays, try it with our our Roasted Turkey Roulade, Mushroom Stuffing or Dutch Oven Chicken.

    Storage

    Store leftover roasted squash in an air-tight container in the refrigerator for up to 3 days. To reheat leftovers in the oven, heat oven to 350 degrees F and place the squash on a baking sheet. Bake in the oven for 6-8 minutes until warm.

    Top Tips

    • Squash size - Bake squash that are relatively uniform in size so they all cook evenly. 
    • Save the seeds - Save your honeynut and butternut squash seeds and roast them to enjoy later.
    • Do not open the oven - Avoid opening the oven when checking on the squash. This will release the hot air and make the squash cook slowly and unevenly.

    Recipe FAQs

    When is honeynut squash season?

    Honeynut squash are usually planted in the early summer and harvested during the fall through Christmas.

    How can you tell a honeynut squash is ripe?

    Honeynut squash are green until they ripen. Once ripe, they are a dark tan honey color. The ability of the squash to turn from green to tan is a trait that was bred into them.

    What is the difference between honeynut and butternut squash?

    With regard to flavor, honeynut squash is nuttier and sweeter. With regard to appearance, honeynut squash looks like mini butternut squash. Honeynut squash are only about 5 inches long while most butternuts are 10 to 11 inches. Finally, when ripe, honeynut squash has a deeper orange hue.

    What are the health benefits of honeynut squash?

    Honeynut squash is a great source of vitamin A, beta-carotene, and alpha-carotene. Additionally, it is a good source of B vitamins and fiber. It also contains calcium, zinc, copper, phosphorus, iron, potassium, and zinc.

    Can you eat the honeynut squash skin?

    Yes, while we prefer not to because it can be hard on our stomachs, you can definitely eat it. In this recipe, we bake it with the skin on so you have the option to eat it or not.

    Spoon scooping a spoonful of roasted honeynut squash flesh.

    Related Recipes

    • Vegan spiced butternut squash soup in a white Le Creuset bowl topped with roasted pepitas and fried sage leaves.
      Spiced Butternut Squash Soup (Vitamix)
    • Oven roasted onions with herbs baked and served on a Heath Ceramics platter.
      Oven Roasted Onions
    • Oven roasted butternut squash on a serving platter with herbs.
      Oven Roasted Whole Butternut Squash
    • Brussel Sprouts and Carrots in a white Le Creuset braiser with a wooden spoon.
      Maple Roasted Brussel Sprouts and Carrots

    Did You Like This Recipe?

    Love this easy and gluten-free squash recipe? Please leave a 5-star rating in the recipe card below & consider leaving a comment below. Thanks!

    Sign up for THP's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make this recipe, tag #theheirloompantry so we can see your creation!

    📖 Recipe

    Roasted honeynut squash with salt and pepper arranged on a serving plate.
    Print Recipe Pin Recipe
    5 from 3 votes

    Easy Roasted Honeynut Squash

    Roasted Honeynut Squash is a healthy, gluten-free side that has a deep, caramelized flavor. This winter squash is smaller and sweeter than its butternut relative and takes less time to roast. Make it with just 4 ingredients in 30 minutes.
    Prep Time10 minutes mins
    Cook Time30 minutes mins
    Total Time40 minutes mins
    Course: Side Dish, Sides
    Cuisine: American
    Servings: 4
    Calories: 231kcal
    Author: Kathleen Higashiyama

    Equipment

    • 1 knife
    • 1 cutting board
    • 1 sheet pan

    Ingredients 

    • 2 honeynut squash
    • 2 tablespoon olive oil
    • kosher or sea salt
    • freshly ground black pepper
    • maple syrup optional
    • cinnamon optional
    Prevent your screen from going dark

    Instructions

    • Prepare honeynut squash - Heat the oven to 425°F. Use a sharp knife to cut off the stem and cut the honeynut squash in half lengthwise. Line the honeynut squash flesh side up on a baking sheet and brush the flesh with olive oil and season with salt. You may also add maple syrup and cinnamon at this time. Turn the squash over flesh side down.
      2 honeynut squash, 2 tablespoon olive oil, kosher or sea salt, maple syrup, cinnamon
    • Bake squash - Bake the squash on the middle rack for 30 minutes, or until tender. To test doneness, use a paring knife to pierce the skin. If it goes in easily, the squash is done.
    • Serve - Flip the squash over on the baking sheet and use a spoon to carefully remove the seeds then transfer the squash to a serving dish. Serve the squash flesh side up and season with more salt and freshly ground black pepper, if desired. Enjoy as is or use in other recipes, like honeynut squash soup.
      freshly ground black pepper

    Video

    Notes

    Top Tips
    • Squash size - bake squash that are all about the same size so they cook evenly. 
    • Careful cutting - use a sharp knife and hold the squash firmly when you cut the stem and cut the squash in half. Squash can be hard to cut into and you may need to rock your knife back and forth to get a clean cut.
    • Save the seeds - Save your honeynut squash seeds then roast and enjoy them later.
    Storage
    • Refrigerate leftover honeynut squash in an air-tight container for up to 3 days. To reheat leftovers in the oven, heat oven to 350°F and place the squash on a baking sheet. Bake in the oven for 6-8 minutes until warm.

    Nutrition

    Calories: 231kcal | Carbohydrates: 44g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 15mg | Potassium: 1320mg | Fiber: 8g | Sugar: 8g | Vitamin A: 39863IU | Vitamin C: 79mg | Calcium: 180mg | Iron: 3mg
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

    More Vegetables

    • Tender roasted beets with olive oil, flaky sea salt, and black pepper.
      Tender Roasted Beets
    • Roasted cauliflower steaks on a bed of whipped lemon feta, topped with a drizzle of harissa tahini sauce, herbed pangrattato, and fresh herbs,
      Cauliflower Steaks with Harissa Tahini Sauce
    • Homemade sugar pie pumpkin purée made in a food processor and used for pumpkin recipes, like bread, muffins, ravioli, and more.
      How to Make Pumpkin Puree
    • Whole roasted sugar pie pumpkin without seeds.
      Whole Roasted Pumpkin

    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

    Reader Interactions

    5 from 3 votes (3 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Alec and Kat with Paisley and Peeps on the beach

    We're Kat and Alec, the culinary duo behind The Heirloom Pantry, where family recipes from our Italian and Japanese heritage meet fresh California ingredients and Hawaiian sunshine. Our chef-tested dishes help you conquer weeknights and wow guests with effortless entertaining. Join us on this delicious journey – let's cook up confidence, together!

    More about us →

    Fresh Spring Recipes

    • Flower lavender lemon curd cookies dusted with powdered sugar on parchment paper with lemon slices, lavender, and a jar of homemade lemon curd.
      Lavender Lemon Curd Cookies
    • Pesto, burrata, prosciutto, and toasted pine nut pizza on a wooden Boos Block cutting board.
      Pesto, Burrata, and Prosciutto Pizza
    • Edible flower shortbread cookies with a lemon zest vanilla bean glaze.
      Edible Flower Shortbread Cookies
    • Whipped lemon feta dip topped with toasted pine nuts, herbs, and olive oil and served with toasted pita, crudités, and olives.
      Whipped Lemon Feta
    • Japanese fruit sandwich (sando) made with shokupan (white bread) and filled with fresh honey whipped cream and fresh fruit, including kiwi, mandarin oranges, and strawberries.
      Fruit Sando (Japanese Fruit Sandwich)
    • Healthy corn and zucchini fritter stacked and topped with greek yogurt, roasted corn, and basil.
      Healthy Corn and Zucchini Fritters

    As Featured In

    The Heirloom Pantry As Featured In

    Popular Recipes

    • Closeup shot of ricotta tomato tartlets with puff pastry.
      Tomato Tartlets with Puff Pastry
    • Furikake Salmon with Kewpie mayo on a sheet pan with a spatula.
      Furikake Salmon
    • matcha cookies in a pile
      Matcha Cookies (Soft and Chewy)
    • White and brown fotzu waiting for bowl of bone broth.
      How to Make Beef Bone Broth for Dogs
    • Overhead shot of sliced Spam in a pan with homemade teriyaki sauce.
      Fried Spam (How to Cook Spam)
    • Broiled Salmon Collars (Sake Kama) on serving plate with beer.
      Broiled Salmon Collars (Sake Kama)
    The Heirloom Pantry shop page.

    Footer

    ↑ back to top

    Recipes

    About

    Shop

    Contact

    Privacy Policy

    Copy-of-The-Heirloom-Pantry-Typography-Logo
    • Facebook
    • Pinterest
    • Instagram
    • TikTok
    • YouTube

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2024 The Heirloom Pantry, LLC®

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.