How to Roast Honeynut Squash

Honeynut Squash: easy to roast and incredibly delicious. Unlike its winter squash relatives, this variety offers an abundance of natural sweetness when roasted. This seasonal side will brighten any plate with its beautiful orange glow.

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The honeynut squash is also sometimes known as the ‘mini butternut’ with its petite size resembling that of a butternut squash. Their compact size make them irresistible!

With just a drizzle of oil and a couple of spices, honeynut squash can be prepped quickly for roasting.

This How to Roast Honeynut Squash recipe can easily be scaled to fit your needs and even be made in advance.

Depending on the size, one larger sized honeynut squash can usually serve two people as a side dish or be a hearty meal for one.

How to Prepare Honeynut Squash

Thoroughly wash and dry the exterior of the honeynut squash before cutting in half.

Using a sharp knife, halve the squash lengthwise (stem to base).

To cut lengthwise, start the cut in the center of the squash and cut towards the base (while securely holding the opposite end of the squash).

Rotate the squash and again, start in the center but this time cut towards and through the stem.

If the honeynut squash is too difficult to cut through, soften the squash in the microwave first. With a fork, pierce the exterior of the squash (as you would a potato) and then microwave on high for 30 seconds to 1 minute. (Be careful: the squash may be hot and when first cut into, may release hot steam.)

Once halved, you’ll discover that these mini squashes are absolutely radiant inside!

Their bright golden-orange hue will transition to a more subdued burnt-orange color once roasted, making for a beautiful presentation.

You’ll also see that these squash halves are filled with seeds and pulpy strands like a pumpkin.

Using a spoon, scoop out and discard the seeds and pulpy insides.

Don’t worry if you can’t remove all of the long pulpy strands, they will roast up just fine. But if they bother you, use kitchen sheers to trim them from the squash.

To the cut side of the squash, drizzle with oil or use a brush to apply a thin layer. Season with a generous sprinkle of fine sea salt and freshly ground black pepper.

Once seasoned, turn the squash halves over so the cut side is face down on a parchment lined rimmed baking sheet.

How to Roast Honeynut Squash

In a preheated 400°F (200°C) oven, roast the honeynut squash halves cut side face down for 20-25 minutes or until a fork can easily pierce through the skin to the fleshy inside.

Once tender, remove from the oven and carefully flip the squash halves over, lifting from the top half of the squash. The sides along the base (or fashioned bowl) will be the most fragile.

Serve immediately or see recipe notes on how to store and reheat.

To Enjoy: Using a fork, dig into the fleshy inside. Don’t worry if you find yourself scraping all that goodness down to the skin. Totally acceptable!

How to Make Honeynut Squash in Advance

To prepare in advance, such as the day before, roast the squash per the recipe instructions and proceed with the following steps.

Once roasted, allow the squash to cool completely in the refrigerator. Simply transfer the roasted squash halves – cut side face up – to a plate and place in the fridge.

Once cooled, transfer the squash halves to an airtight container and refrigerate.

If you see condensation collecting on the inside of the container lid, prop it open slightly to allow any excess moisture to escape. Wipe up any condensation before securing the lid.

How to Reheat Honeynut Squash

The best way to reheat cooked honeynut squash is in the oven.

Preheat the oven to 400°F (200°C). On a parchment lined rimmed baking sheet or in a baker, reheat the honeynut squash halves cut side face up for 10-15 minutes or until heated through.

Let me know if you made this recipe!

Leave a comment below or tag your Instagram post with #findingveggiejoy, I’d love to see what you made!

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