Name: Roasted Honeynut Squash
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 honeynut squash, halved and seeded; 2 tbsp olive oil; Salt and pepper to taste; 1 tbsp maple syrup or honey (optional); 1 tsp fresh thyme or rosemary (optional); Optional: pinch of cinnamon or crushed red pepper flakes

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Roasted Honeynut Squash is a cozy, sweet, and caramelized side dish that brings out the best of fall produce. I love how simple it is to prepare—just a few ingredients and a hot oven transform this tiny squash into something rich, tender, and full of flavor.

Why You’ll Love This Recipe

I love this recipe because honeynut squash is naturally sweet and buttery, so it doesn’t need much to shine. Roasting deepens its flavor and gives it a golden, slightly crisp edge. It’s smaller than butternut squash, easier to work with, and perfect for individual portions or pairing with just about any main dish. Roasted Honeynut Squash

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Honeynut squash (halved and seeded)
Olive oil
Salt and pepper
Maple syrup or honey (optional for extra sweetness)
Fresh herbs like thyme or rosemary (optional)
Optional: a pinch of cinnamon or crushed red pepper for added flavor

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
I slice the honeynut squash in half lengthwise and scoop out the seeds.
I brush the cut sides with olive oil and season with salt and pepper.
I place the squash cut side down on the baking sheet and roast for 20–25 minutes.
I flip the squash over, drizzle with a bit of maple syrup, and continue roasting for another 10–15 minutes, until the flesh is golden and tender.
I garnish with herbs or a sprinkle of spice before serving.

Servings and timing

This recipe serves 2–4 people, depending on squash size. It takes 10 minutes to prep and 30–40 minutes to roast.

Variations

Sometimes I stuff the roasted squash halves with quinoa, sautéed greens, or goat cheese for a more complete meal. I’ve also roasted them with a glaze of brown butter and sage for a nuttier flavor. For something savory, I top them with crumbled feta or roasted chickpeas.

Storage/Reheating

I store leftovers in the fridge for up to 4 days. To reheat, I place the squash halves in the oven at 350°F for about 10–15 minutes, or microwave briefly until warmed through. It reheats beautifully and makes a great lunch or side the next day. Roasted Honeynut Squash

FAQs

What’s the difference between honeynut and butternut squash?

Honeynut squash is smaller, sweeter, and has thinner skin than butternut. I find it easier to prep and faster to roast.

Do I need to peel honeynut squash?

No, the skin is thin and becomes tender when roasted. I eat it as is, but it’s easy to scoop out if preferred.

Can I make this recipe ahead of time?

Yes, I roast the squash ahead and reheat just before serving. It’s a great make-ahead side dish.

What goes well with roasted honeynut squash?

I usually serve it with roasted chicken, or grain bowls. It also pairs nicely with hearty fall salads.

Can I roast it in slices instead of halves?

Absolutely. I slice it into half-moons for quicker roasting and more caramelized edges. It cuts the roasting time in half.

Conclusion

Roasted Honeynut Squash is one of my favorite seasonal sides. I love its naturally sweet flavor, easy prep, and versatility. Whether I serve it simply or dress it up, it’s always comforting, flavorful, and a true fall favorite.