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If you love butternut squash, you’re going to fall in love with roasted honeynut squash! This little gem is naturally sweeter, creamier, and bursting with caramelized flavor like a mini butternut that’s been perfected. Our roasted honeynut squash recipe keeps it simple, delicious, and foolproof, giving you a perfect base to enjoy on its own.
But we love giving options, and we’ve got you covered whether you want to make it savory with garlic and herbs or sweet with cinnamon and maple. This way, you can enjoy honeynut squash exactly the way you like it, no matter the meal or mood. It’s the ultimate cozy, healthy, and comforting side dish for fall dinners, holiday gatherings, or anytime you want a little extra flavor on your plate. Be sure to try our air fryer butternut squash, roasted sweet potatoes, and copycat Panera autumn squash soup next!
🔎 Quick Look: Roasted Honeynut Squash
- ⏱️ Prep Time: 5 minutes
- ⏱️ Cook Time: 30 minutes
- 🕒 Total Time: 35 minutes
- 🍽 Calories: ~52 kcal per serving
- 👥 Servings: 6 servings
- 💙 WW: 0 points
- 🥣 Key Ingredients: Honeynut squash, olive oil spray, salt, pepper, thyme
- 📖 Dietary Information: Gluten-free, dairy-free, vegan
- 👩🍳 Cook Method: Oven-Roasted
- ⭐ Difficulty: Easy
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Why You Will Love This Recipe
- WW-Friendly: This honeynut squash recipe is 0 WW Points, making it an easy addition to your meal.
- Just 4 Ingredients: You only need a few simple ingredients to make this delicious roasted squash.
- No Peeling Required: The skin softens as it roasts, so there’s no need to peel the squash.
- Naturally Sweet: It’s naturally sweet and gets beautifully caramelized and tender when roasted.
“First time trying honeynut squash, and this recipe was amazing! They were ready at exactly 25 min.”
– jean
Key Ingredients
- Honeynut Squash: The star of this recipe! It’s naturally sweet and the perfect size for roasting. There’s no peeling required!
- Olive Oil Spray: Just a light spray of olive oil so the seasonings stick and for caramelization.
- Seasoning: Season with salt, pepper, and optional fresh or dried thyme.
Find the full measurements in the recipe card below.
Sweet & Savory Flavor Variations
- Sweet: For a sweet flavor variation, drizzle the cut sides with maple syrup or melted butter, then sprinkle with cinnamon, nutmeg, and a pinch of salt.
- Savory: For a delicious savory variation, spray the cut sides with olive oil mixed with minced garlic and rosemary or thyme. Then, sprinkle with optional grated Parmesan or feta cheese after roasting.
How to Make Roasted Honeynut Squash
- Cut the end off with the stem for easier cutting, then slice each squash in half lengthwise and scoop out the seeds.
- Lightly spray the insides with olive oil. Then, sprinkle with salt, pepper, and thyme.
- Place the squash cut-side down on a baking sheet lined with parchment paper.
- Roast honeynut squash at 400°F for 25-35 minutes, until tender and lightly caramelized. Once done, serve warm and enjoy!
Shawna’s Expert Tips
- Where to Buy Honeynut Squash: You can usually get honeynut squash at farmers’ markets or some grocery stores from late September through December. If you don’t have a farmers’ market nearby, Trader Joe’s is almost always a good bet.
- Choosing Squash: Look for firm, deep orange squash with no soft spots.
- Even Cooking: Try to pick squash that are roughly the same size so they cook evenly.
Serving Suggestions
Serve roasted honeynut squash alongside baked brined chicken breast, oven-roasted brined turkey breast, or air fryer salmon for a colorful fall plate. You can also mix it into grain bowls, salads, or pasta to add extra flavor and nutrition. If you have leftovers, mash them into soups or spreads, or use them as a base for other cozy fall recipes.
Roasted Honeynut Squash FAQs
What is Honeynut Squash?
Honeynut squash is a small winter squash. It looks like a mini butternut squash but is naturally sweeter, richer in flavor, and has a creamy, velvety texture when roasted. Plus, it’s super easy to prepare!
Should You Peel Honeynut Squash?
No, the skin is thin and softens up nicely once roasted, so peeling isn’t necessary.
How Long Does Roasted Honeynut Squash Last?
You can store leftover roasted honeynut squash in an airtight container in the refrigerator for 2-3 days.
More Recipes to Try Next!
If you try this recipe, please be sure to leave us a comment and star rating, ★★★★★, letting us know how it turns out for you.
Roasted Honeynut Squash
Ingredients
- 3 honeynut squash
- olive oil spray
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 teaspoon fresh thyme or 1/4 teaspoon dried thyme, optional
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- Cut the end off with the stem for easier cutting, then slice each honeynut squash in half lengthwise and scoop out the seeds.
- Lightly spray the insides with olive oil. Then, sprinkle with salt, pepper, and thyme.
- Place the squash cut-side down on the baking sheet.
- Roast honeynut squash at 400°F for 25-35 minutes, until tender and lightly caramelized. Once done, serve warm and enjoy!
Video
Notes
- Where to Buy Honeynut Squash: You can usually get honeynut squash at farmers’ markets or some grocery stores from late September through December. If you don’t have a farmers’ market nearby, Trader Joe’s is almost always a good bet.
- Choosing Squash: Look for firm, deep orange squash with no soft spots.
- Even Cooking: Try to pick honeynut squash that are roughly the same size so they cook evenly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
First time trying honey nut squash, and this recipe was amazing! I read that it is one of the heathiest, too. They were ready at exacty 25 min. Your website looks great, and I plan to check out more recipes! Thank you!
Hi Jean, thank you so much for taking the time to share this, it truly means a lot! I’m so happy you loved the roasted honeynut squash and that it cooked up perfectly for you! I also really appreciate your kind words about our website. The support means everything, and I’m so excited for you to explore more recipes. Thanks again for being here!