This roasted honeynut squash recipe, made with cinnamon, butter and maple, is the perfect fall side dish and a great way to try out a new type of squash.

This post contains affiliate links

If you’re in charge of bringing a side dish to your next holiday gathering, this roasted honeynut squash is very easy and requires just five simple ingredients. All you have to do is cut the squash, scoop the seeds, add the ingredients and roast.

Most people are familiar with butternut squash, but many have not tried honeynut squash before. If you like butternut squash, definitely give honeynut squash and this easy recipe a try!

Honeynut squash is equally delicious, but is also easier to cut and cooks faster than butternut squash.

This roasted honeynut squash is topped with butter, which adds a nice rich element to this dish, as well as maple and cinnamon, which compliments the flavors of the honeynut squash impeccably.

What is Honeynut squash?

Honeynut squash looks like a mini version of butternut squash. It has a similar shape, but is much smaller, about the size of a hand, and also has a darker orange skin.

Honeynut squash has a deep honey-like sweetness and slightly nutty flavor that deepens when it is roasted. The skin can be removed but is soft and completely edible (and also full of nutrients).

The flesh of honeynut squash is also very nutritious. It is a great source of beta carotene and Vitamin A and also contains B vitamins and potassium.

Ingredients

Honeynut squash: you can find these next to butternut squash and acorn squash in most regular grocery stores. Buy one squash for every two people you’re feeding.
Butter: any starch is a little better with some butter.
Cinnamon: just a few dashes adds great flavor.
Maple syrup: just like butternut squash, the sweetness of maple syrup brings out the sweetness in honeynut squash.
Salt: brings out all the delicious flavors.

Equipment

Baking sheet
Cutting board and knife
Measuring spoons
Large spoon

Instructions

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Cut honeynut squash in half lengthwise and scoop out the seeds with a spoon.
Place the honeynut squash halves cut side up on the parchment lined baking sheet.
Pour one tablespoon of the maple syrup into the cavity of each squash half. Place 1/2 tablespoon of butter in the cavity as well.
Season squash halves with salt and sprinkle with a little cinnamon. Roast the squash for 30 minutes, or until tender.
Allow squash to cool for 5 minutes before mashing squash with maple syrup and melted butter.

What to Serve with Roasted Honeynut Squash

Appetizer: Brie and Bacon Jam Crostini
Entree: Sheet Pan Maple Mustard Chicken
Vegetable side dish: Honey Roasted Carrots with Goat Cheese
Dessert: Pumpkin Coffee Cake

FAQ

How do I store leftover roasted honeynut squash?

Allow squash to cool completely and store in an airtight container in the fridge for up to 3 days. You can keep the squash in the skins or scoop out the flesh to store.

How do I choose the best squash at the store?

Honeynut squash is available in stores between mid September and late October. Look for honeynut squash with a deep orange skin and minimal green.

How long is uncooked honeynut squash good for?

Honeynut squash can be stored at room temperature for a few months.

Substitutions

Butter: use vegan butter to keep this recipe plant based.
Spices: try a mix of cinnamon and nutmeg or pie spice to switch it up.

More Squash Recipes You’ll Love

If you make this Roasted Honeynut Squash recipe, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!

Print Recipe