This simple, seasonal specialty is the perfect side dish for most entrees. It is easy to make, slightly sweet, and healthy. If you like butternut squash, you’re sure to enjoy this Roasted Honeynut Squash with Brown Sugar and Cinnamon.
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My first experience with honeynut squash was in a Blue Apron meal back in 2016. It was roasted and stirred into a garlic rice. My whole family loved it.
However, honeynut squash can be difficult to find because it’s a special seasonal item. They are only available from late September to approximately December. I can usually find them at Whole Foods or Sprouts, but I have seen them on rare occasion at my local grocery stores, as well.
Honeynuts are like a mini butternut with approximately 2 servings per squash. Since they are so small their flavor and nutrients are highly concentrated compared to a regular butternut.
Half of a honeynut squash is the perfect serving size for one person, so there is a lot less chopping involved. It makes a great, easy side for simple entrees such as roasted chicken or pork tenderloin. Roasted honeynut squash would taste excellent served alongside Maple Apple Pork Chops, as well.
What Is Honeynut Squash?
Honeynut squash is a winter squash, similar to butternut squash. It’s actually a fruit, but is often prepared and served as a vegetable would be.
The honeynut squash was originally developed by Richard W. Robinson of Cornell University in the 1980’s but it didn’t make it to market until another associate professor, Michael Mazourek, helped push it into markets in 2015. You can read all the details of its development in this Wikipedia article.
Honeynuts are no larger than 6 inches in length, making it quite a bit smaller than a butternut. When ripe, they have a dark orange, edible skin and the inside flesh is a bright orange.
The flavor of honeynut squash is described as nutty and sweeter than butternut.
You can prepare honeynut squash in most of the same ways you would any other squash. It can also be used a substitute for butternut squash.
Why This Recipe Works
This dish is very easy. All you need to do is halve the squash, season, and roast.
The flavors of this dish work in unison and provide sweet, nutty, and warm notes of flavor. The perfect profile for a cold, autumn evening.
This is a healthy, vegetarian recipe. The natural sweetness from the roasted honeynut squash makes it very kid friendly, as well.
How To Make Roasted Honeynut Squash
Ingredients
- Honeynut Squash
- Butter
- Brown Sugar
- Cinnamon
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Preheat your oven to 425°F.
Melt the butter.
Create!
Cut the honeynut squashes in half lengthwise. Scoop out the seeds and discard. Place the squash halves on a baking sheet, cut side up.
Brush on the melted butter and season with salt and pepper.
Sprinkle the brown sugar and cinnamon evenly onto the squash. Be careful not to get too much onto the baking sheet as the sugar may burn.
Roast for approximately 30 minutes or until the squash is fork tender.
Present!
Serve in the skin, or scoop out and plate.
You can add a fresh herb garnish like thyme or sage to compliment the sweet flavor of the roasted honeynut.
Tips and Techniques
- Be careful to not spill much brown sugar onto the baking sheet as it will burn.
- Fresh herbs taste great with honeynut squash. Try thyme leaves or sage to compliment this recipe.
- Store leftover squash in an airtight container in the refrigerator. Consume within 3-5 days.
FAQ’s
How Do You Pick A Good Squash At The Store?
Choose a squash that does not have green skin or a green stem. The skin should be smooth and not dried out or wrinkled in appearance.
How Long Do Honeynut Squash Keep?
When stored in a cool, dark place, a honeynut squash can be stored for up to 2-3 months.
Is Honeynut Squash Good For You?
Yes! Honeynut squash have 2 to 3 times the amount of betacarotene than butternut squash. They are low in calories, fat and sugar and provide a good amount of fiber, vitamin A, B vitamins, calcium, iron and more!
More Roasted Side Dish Recipes
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Roasted Honeynut Squash with Brown Sugar and Cinnamon
Ingredients
- 2 honeynut squash
- 1 tablespoon butter (melted)
- salt (to taste)
- pepper (to taste)
- 1 tablespoon brown sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 425°F.
- Cut the honeynut squashes in half lengthwise. Scoop out the seeds and discard. Place on a baking sheet, cut side up.2 honeynut squash
- Brush on the melted butter and season with salt and pepper.1 tablespoon butter, salt, pepper
- Sprinkle the brown sugar and cinnamon evenly over the tops of the squash.1 tablespoon brown sugar, 1/2 teaspoon cinnamon
- Roast for approximately 30 minutes, or until fork tender.
- Serve in the skin or scoop out and plate.
Notes
Tips and Techniques
- Be careful to not spill much brown sugar onto the baking sheet as it will burn.
- Fresh herbs taste great with honeynut squash. Try thyme leaves or sage to compliment this recipe.
- Store leftover squash in an airtight container in the refrigerator. Consume within 3-5 days.
