This Maple Roasted Honeynut Squash recipe is my newest winter squash obsession! It’s like a cuter, smaller, and easier-to-cut butternut squash that you can roast to perfection super fast in your oven or air fryer. Great as a side dish or a veggie forward snack.
Long time readers know I have a mild obsession with all things squash. Â I have recipes for delicata squash, stuffed acorn squash, and reader favorites like this butternut squash mac and cheese.Â
But my latest Winter Squash fixation is the honeynut squash. Have you tried it yet? Because if you haven’t, this is your sign to search your farmers markets, Trader Joe’s or favorite grocery stores for this tiny and delicious veggie!
Why you will love Honeynut Squash
- Thanks to its small size, honeynut squash is much easier to prepare than the bigger butternut squash. You can basically just cut it in half, scoop out the seeds, season, and roast it. The skin is also edible, so no peeling needed!
- Despite being tiny, honeynut squash packs a lot of nutrients including 2-3 times more beta-carotene than butternut squash.
- The creamy texture and nutty flavor profile works with both sweet and savory seasonings…or with a little of both, like in this recipe which is my favorite way to enjoy it!
- It’s versatile, so enjoy your squash as a side dish, as a breakfast, or as a snack.
Ingredients
There are so many ways to prepare Honeynut squash, but I love this simple sweet and savory roasted method! Bonus – you only need a few ingredients!
- honeynut squash
- melted butter, olive oil, or coconut oil
- pure maple syrup
- cinnamon + sea salt
Instructions
You can make this easy side dish in your oven or in an air fryer. Just follow these easy steps!
Step one: Wash and dry the honeynut squash. Using a sharp knife, cut the squash in half lengthwise and scoop out the seeds and stringy squash guts.
Step two: Brush melted butter or coconut oil over the squash halves, then drizzle on the maple syrup. Sprinkle each half with cinnamon and a pinch of salt.
Step three: Preheat oven to 425 degrees. Roast squash cut side up on a parchment lined baking sheet for 25-30 minutes or until squash is fork tender and golden. Or Air fry at 400 F for 15 -20 minutes or until squash is fork tender and golden.
Step four: Enjoy as is, or sprinkle on some nuts, granola, extra maple syrup, or enjoy with a dollop of Greek yogurt.
Variations
- Savory Option: Omit the maple syrup and use rosemary, fresh minced garlic, and a sprinkle of Parmesan.
- Spicy-Sweet: Add a dash of cayenne pepper with the cinnamon for a little heat or drizzle with hot honey instead of maple syrup.
Recipe FAQs
It’s very similar to a Butternut squash, but has a bit of a deeper and richer squash flavor, if that makes sense.Â
Yes – the skin of a honeynut squash is very thin and tender when roasted, and entirely edible – no peeling necessary.Â
Honeynut squash is a type of winter squash created in recent years by Michael Mazourek, a plant breeder, who was able to combine butternut squash and buttercup squash to create a new, mini sized winter squash for us all to enjoy! Learn more about this here.
I am lucky and can find it right in my regular, neighborhood market, but if you can’t, try Whole Foods, Trader Joes, or your local farm stand. Â
You will know when honeynut squash is cooked when the flesh is soft and easily pierced with a fork. You should also see a golden caramelization on the tops.
Serving Suggestions
As a side dish: Serve with Chicken, pork chops, or alongside your Gluten Free Thanksgiving dinner!
For breakfast: Enjoy with fried eggs or these Maple Chicken Breakfast Sausage Patties.
For a snack: Enjoy warm with a dollop of Greek yogurt, whipped ricotta, homemade granola, or drizzled with extra maple syrup.
Maple Roasted Honey Nut Squash
Ingredients
- 2 honeynut squash
- 4 tsp melted butter or coconut oil
- 4 tsp pure maple syrup or sub honey
- Pinch of cinnamon + sea salt
- chopped pecans, fresh rosemary, parmesan cheese optional garnish for serving
Instructions
- Wash and dry the honeynut squash.
- Cut the squash in half lengthwise and scoop out the seeds and string squash guts.
- Brush melted butter or coconut oil over the squash halves, then drizzle on the maple syrup.
- Sprinkle each half with cinnamon and a pinch of salt.
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper, then place squash cut side up (so you don’t lose all that buttery goodness)
- Roast squash cut side up for 25-30 minutes or until squash is fork tender and golden.
- To cook in an Air Fryer: Put the squash halves in the air fryer, cut side up. Air fry at 400 F for 15 -20 minutes or until squash is fork tender and golden.
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