Roasted honeynut squash is the easiest squash you’ll ever cook. Cut it in half, scoop the seeds, brush it with maple butter and roast at 425°F for about 25 minutes. No peeling. The thin skin gets soft enough to eat.
Honeynut looks like a tiny butternut squash, but it’s sweeter, deeper orange and fits in your hand. Searches for it are climbing fast on Pinterest this fall, and once you try it, you’ll see why.
Quick Facts
- Total time: 35 minutes
- Serves: 4 (as a side)
- Difficulty: Easy
- Season: Late September to December
RECIPE
Roasted Honeynut Squash
Ingredients
- 2 honeynut squash about 1 3/4 lb / 800 g total
- 2 tbsp unsalted butter melted, 28 g
- 1 tbsp pure maple syrup 15 ml
- 1/2 tsp kosher salt
- 1/4 tsp ground cinnamon
- 1 pinch black pepper
- 1 tsp fresh thyme leaves optional
Method
- Heat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment.
- Wash the squash. Cut each one in half lengthwise, from stem to bottom, and scoop out the seeds with a spoon.
- Stir together the melted butter, maple syrup, salt, cinnamon and pepper.
- Place the halves cut side up on the sheet. Brush the cut sides and the hollows generously with the maple butter.
- Roast 22 to 28 minutes, until the flesh is fork-tender and the edges are caramelized and browned.
- Spoon any pooled butter over the top, sprinkle with thyme and serve warm.
Notes
Private Notes
Tried this recipe?
Let us know how it was!How to Pick a Good Honeynut Squash
Look for a squash that’s deep orange to tan all over, with no green streaks. Green means it was picked early and won’t be as sweet. It should feel heavy for its size, with firm skin and no soft spots.
A honeynut usually weighs 8 to 16 oz (225-450 g), so plan on half a squash per person.
Honeynut vs Butternut: Roasting Times
Small squash cooks fast. Here’s how the two compare at 425°F (220°C):
| Squash | Typical size | Prep | Roast time |
|---|---|---|---|
| Honeynut, halved | 8-16 oz (225-450 g) | No peeling | 22-28 min |
| Butternut, halved | 2-3 lb (0.9-1.4 kg) | No peeling | 45-55 min |
| Butternut, 1-inch cubes | 2-3 lb, peeled | Peeled | 25-30 min |
If you have a butternut on hand instead, my roasted butternut squash soup is a great way to use it.
What to Serve With Roasted Honeynut Squash
It’s lovely next to roast chicken, pork chops or a big fall harvest salad. Spoon the warm maple butter from the pan over the top right before serving.
FAQ
Do you peel honeynut squash before roasting? No. The skin is thin and turns tender in the oven, so you can eat it. Just wash the squash well before cutting.
Can you roast the seeds? Yes. Rinse them, pat dry and roast them the same way as pumpkin seeds. They’re small, so check them after 10 minutes.
How long do leftovers keep? Up to 4 days in a covered container in the fridge. Reheat at 375°F (190°C) for 8 to 10 minutes.
Try It Tonight
It takes five minutes of work, so this is a good one for a weeknight. If you make it, leave a star rating and tell me what you served it with. Save it to Pinterest, and if you like small squash, try my roasted delicata squash next. Want more fall ideas? Browse my full list of easy pumpkin recipes.
