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.
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.