Honeynut squash is in season during Fall and Winter and looks like a mini butternut squash, but is much sweeter. It roasts super easy and makes for an excellent Fall side dish.
In this honeynet squash recipe, you will be roasting these mini squashes in the oven and then topping them with a sprinkling of goat cheese and pistachio, making for an elegant easy side dish.
What Is A Honeynut Squash?
Come to find out, these miniature squashes are the result of plant breeders from Cornell, and the famous chef Dan Barber of Blue Hill at Stone Barns.
While giving one plant breeder at Cornell a kitchen tour, he grabbed a butternut and accusingly asked, “If you’re such a good breeder, why don’t you make this thing taste good? Why don’t you shrink the thing?!” Amen, Chef. I think most of us can agree that to make the butternut squash taste good, it takes a lot of finessing.
After seeing these cute mini squashes at the farmer’s market, I decided to give them a try. Turns out they are bred to not only be smaller than butternut squash, but are also bred specifically to be much sweeter and tender. In fact they are so much more mild than the sometimes bitter butternut, that you can actually eat the flesh and the skin.
Where Can I Find These?
The honeynut squash is still relatively brand new, only having been around for about 4 years, but has quickly gained traction and what was once only found in some Northeastern farmer’s markets, can now be found at farmer’s markets across the country as well as Whole Foods and even Costco. I was excited to also found them this year at Trader Joe’s and my local Sprout’s Farmer Market.
Harvest season starts in September so you should be able to find these babies all the way through Christmas.
Now let’s get to the recipe!
- Honeynut squash
- Salt And Pepper
- Olive Oil
- Goat Cheese
You want to cut each honeynut squash in half lengthwise, doing so from stem to base. You should find these a bit easier to cut through then butternut squash, which is infamous for being a beast to cut open. Many home chefs can tell the tale of almost cutting a finger trying to pry one open! But if you do find the squash is too difficult to cut through, then you can microwave the squash for 1 minute. Pierce the squash first with a fork, before microwaving.
Then scoop out the seeds with a spoon and liberally brush olive oil on each cut side.
roasting Honeynut Squash
Preheat oven to 400 degrees. Line a baking sheet with parchment paper
Sprinkle with salt and pepper and lay the thyme sprigs across each cut side. Bake for 20 minutes until fork tender.
To serve, plate each squash and sprinkle with goat cheese and chopped pistachios.
Honeynut squash is an excellent source of vitamin A and beta-carotene; it has about two to three times the amount of beta-carotene as butternut squash. It’s is also a good source of B vitamins, and contains calcium, copper, iron, phosphorus, potassium, and zinc. It is also low in net carbs (about 8 grams per 3/4 cup serving), so if you are following a KETO or general low-carb eating plan, you can easily fit it into your daily menu.
And because it tastes so good, you’re more likely to eat it! That’s why it’s so important to try and prepare your produce in the most delicious way, as you’re more likely to eat it if it tastes good to you.
more cooking tips
You can make these in advance. Just follow the recipe and roast the squash as normal. Then you can transfer the squash to a plate or dish and refrigerate it.
You can reheat the squash again in a 400F for 10-15 minutes cut side up and top with the goat cheese and pistachios.
They are amazingly sweet and don’t need much fussing with at all, and the skin cooks up crazy soft so there’s no need to peel or limit eating to just the flesh; I cut into mine here and ate the whole thing flesh and skin together.
All around these little guys are winners and you should definitely pick them up if you come across them at your store. Read below for the quick and easy way to cook Roasted Honeynut Squash, and please consider leaving a review if you enjoyed them!
other squash dishes To Enjoy
- Pork Sausage, Chestnut & Apple Stuffed Acorn Squash
- Butternut Squash Pasta Sauce Over Stuffed Shells
- Roasted Delicata Squash, Pomegranate & Goat Cheese Salad
- Butternut Squash + Kale Frittata
- Butternut Squash Chipotle Carbonara
roasted honeynut squash
Easy Honeynut Squash Recipe
- 2 honeynut squash cut in half
- 2 tbsp olive oil
- 4-5 sprigs of fresh thyme
- salt & pepper
- 2 tbsp goat cheese crumbled, for garnish
- 2 tbsp pistachios roughly chopped, for garnish
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper, then cut each honeynut squash in half lengthwise. Scoop out the seeds and liberally brush olive oil on each cut side. Sprinkle with salt and pepper and lay the thyme sprigs across each cut side. Bake for 20 minutes until fork tender.
- To serve, plate each squash and sprinkle with goat cheese and chopped pistachios.
Follow along with me on Instagram! And if you make this recipe be sure to use the tag #howeweliverecipes so I can check it out! I love seeing what you’re making!