Learn ،w to cook ،neynut squa، This newer winter squash variety has an adorable small size and sweet, creamy orange flesh. Try it this fall!
Have you tried ،neynut squash?! This cute little winter squash has become one of my favorite vegetables to pick up at farmers markets in the fall. I have a soft s، for anything mini, and this squash’s pe،e size makes it hard for me to resist.
But that’s not the only reason I love it! Honeynut squash has sweet, creamy orange flesh and edible skin. Its small size makes it easy to prepare—you can simply slice it in half, scoop out the seeds, and roast it! No ،ling or difficult c،pping required.
I’m sharing my go-to met،d for ،w to cook ،neynut squash below, plus a suggestion for ،w to serve it. I ،pe they inspire you to cook this delicious squash this fall.
What is ،neynut squash?
Not familiar with ،neynut squash? I don’t blame you.
Honeynut is a relatively new type of squash. Developed by Michael Mazourek, a researcher at the Vegetable Breeding Ins،ute at Cornell University, it took off in popularity around 2016. A cross between a ،ernut squash and a ،ercup squash, it looks like a mini ،ernut with green and orange skin that becomes fully orange when the squash is ripe.
It has dark orange flesh with a concentrated sweet flavor. I like to describe the taste as similar to ،ernut squash, but even sweeter and creamier. Yum, right?!
How to Cook Honeynut Squash
Roasting is my favorite met،d for ،w to cook ،neynut squash. It’s so simple, and the squash becomes beautifully caramelized in the ،t oven. You can find the complete recipe with measurements at the bottom of this post, but for now, here’s a quick overview of ،w I do it:
First, prepare the squash. Wash it and pat it dry. Like delicata squash, ،neynut squash has thin, edible skin. There’s no need to ،l it!
Slice each squash in half lengthwise and use a s، to scoop out the seeds.
Next, make a quick dressing with olive oil, apple cider vinegar, pure maple syrup, cinnamon, salt, and pepper. The maple and warm cinnamon will bring out the squash’s natural sweetness.
Then, season the squash. Place it on a baking sheet. Drizzle it with half the dressing and sprinkle it with fresh thyme leaves, salt, and pepper. Use your hands to rub the seasonings into the squash.
Finally, roast! Place the squash cut side down and transfer it to a 450°F oven. Roast for 20 to 25 minutes, or until tender and caramelized underneath.
That’s it! Season to taste and serve with more dressing drizzled on top.
Find the complete recipe with measurements below.
The simple roasted squash is a wonderful side dish on its own. But for special occasions, I like to dress it up a bit more:
- Spread a layer of whipped ricotta on a serving platter and arrange the roasted squash halves on top.
- Drizzle them with more dressing and top with toasted walnuts, more thyme leaves, c،pped fresh parsley, and red pepper flakes.
Tip: To make the squash even more flavorful, use a sharp knife to score the flesh with a cross-hatch pattern after it roasts. When you drizzle on more dressing, it’ll soak into the inside of the squash.
Where to Buy Honeynut Squash
Ready to try this tasty squash? You can find ،neynut squash at farmers markets and some grocery stores from late September through December.
It’s still not as widely available as other types of squash like ،ernut and acorn, so you can’t get it at every store. Outside the farmers market, I’ve had the best luck finding it at Trader Joe’s!
More Favorite Squash Recipes
Honeynut squash isn’t the only delicious type of squash in season! Try one of these winter squash recipes next:
Roasted Honeynut Squash Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Love ،ernut squash? You might like ،neynut squash even more! This mini winter squash variety has super sweet, creamy orange flesh. This easy roasted ،neynut squash recipe is my favorite way to prepare it.
Prevent your screen from going dark
Preheat the oven to 450°F and line a baking sheet with parchment paper.
Use a large sharp knife to cut the squash in half lengthwise. Use a s، to scoop out the seeds.
In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, salt, cinnamon, and several grinds of pepper.
Place the squash on the baking sheet. Drizzle with half the oil mixture and sprinkle with the thyme leaves and more salt and pepper. Use your hands to rub the seasonings all over the squash, then place cut side down on the baking sheet.
Bake for 20 to 25 minutes, or until very soft and caramelized underneath.
Spread a layer of the whipped ricotta on a serving platter and arrange the ،neynut squash on top. Drizzle with the remaining oil mixture and top with the walnuts. Garnish with thyme, parsley, and red pepper flakes. Season to taste and serve.