Maple Roasted Honeynut Squash Recipe

This roasted honeynut squash recipe is sure to become a favorite holiday side dish. With just five simple ingredients, it couldn’t be easier to prepare. Pecans, rosemary, and a drizzle of maple syrup make this dish a sweet, savory, and healthy delight.

My dirty little squash secret: I actually grew honeynut squash before I ever tasted one.

It was one of the winter squash varieties that I helped grow during my season at UVM’s Farmers Training Program.

For three and a half long months I watched these cute little squashes develop on the vine.

Finally I was able to take some home and taste it for the first time… I was blown away.

The flavor was rich and sweet. The texture was smooth and creamy.

And probably the favorite thing that I discovered about this squash is that there’s no need to peel it.

After some experimentation, I settled on my favorite way to prepare honeynut squash: simply roasted with a little maple syrup, pecans, and rosemary.

It really is such a great side dish. Half of one squash is the perfect serving size and makes for a stunning presentation.

So the next time you see honeynut at the market, definitely pick some up. It just might become your new favorite squash!

What is Honeynut Squash?

Honeynut squash is a winter squash in the Cucurbitaceae family that was bred from a cross between honeycup and butternut squash.

It was originally bred in the 1980’s, but the cultivar we know was developed around 2006 by Cornell University professor Michael Mazourek and reached the US markets in 2015.

Basically, I like to think of honeynut as a smaller, sweeter cousin to butternut squash. It has a similar shape and texture, but and is about half to a third of the size.

Due to its small size, the squash roasts relatively faster than larger squashes.

What’s also pretty cool about this squash is that it starts out colored green. As it matures, its skin turns from green to the deep orange color where the squash gets its name.

On the vine, you can tell a honeynut is ripe when its outer skin has turned fully orange and no longer shows any streaks of green.

Aside from being a great source of vitamin A, honeynut is also high in Beta carotene. It contains nearly two to three times the amount found in butternut squash.

What Does Honeynut Squash Taste Like?

The flavor of honeynut squash is both sweet and nutty with a texture similar to butternut.

In my opinion, it’s just a better tasting baby butternut squash, and you can use it as a substitue for butternut in most recipes.

The natural sweetness of honeynut really shines when it is roasted, and it is also great used in soups, purees, and even desserts.

Where To Find Honeynut Squash

Like delicata squash and acorn squash, honeynut is a winter squash and starts appearing in local grocery stores in late September and early October.

Due to its thin skin, however, honeynuts have a shorter shelf life than other winter squashes.

The best place to find honeynut is usually at a farmers market or local farm stand.

Some grocery stores like Whole Foods or Trader Joe’s will also sometimes carry honeynut squashes when they are available.

How To Make Maple Roasted Honeynut Squash

Ingredients

For this recipe you will need:

• honeynut squash: you’ll need three medium-sized honeynuts, about 1 pound each
• maple syrup: be sure to use 100% pure Grade A maple syrup, and I prefer dark for this recipe
• raw pecans
• fresh rosemary
• extra virgin olive oil
• fine sea salt or kosher salt
• freshly ground black pepper

Prep

Start by rinsing off any dirt on the squash and drying them well.

Cut each squash in half lengthwise using a sharp knife, then scrape out the seeds (make sure to save them for roasting!) and the stringy bits.

Use a pairing knife to score a cross-hatch pattern across the flesh of the squash.

Doing this allows the maple syrup to penetrate all the way through the squash as opposed to just pooling in the cavity.

Drizzle a little olive oil over the squash, then rub it all over both the inside and outside. Generously season the squash with salt and pepper.

Roast

Place the squash cut-side down on a lined sheet pan, then transfer the pan to a preheated 400 degree oven for 20 minutes.

While the squash is roasting, chop some fresh rosemary leave and pecans in small pieces.

After 20 minutes, carefully flip the squash over. Divide the pecans and rosemary over the squash halves, then drizzle the maple syrup over them, making sure to cover all parts of the squash.

Return the baking sheet to the oven and continue to roast the squash for another 10-15 minutes until they are completely fork tender all the way through the thickest part of the squash.

Serve and Enjoy

Transfer the squash halves to a large serving platter, garnish with more rosemary and serve immediately.

Recipe Tips

Additions and substitutions

Fresh thyme or chopped sage leaves can make a great substitution for rosemary.

If you do dairy, try crumbling goat cheese on top of the squash when you remove it from the oven.

Toasted pepitas or squash seeds also make a great additional topping.

Can I eat honeynut squash’s skin?

Absolutely! The thin skin of this tiny squash cooks up crispy and tender and is fine to eat.

Alternately you can just scoop out the filling like a tiny little squash bowl.

Storage

Store any leftover squash in an airtight container in the refrigerator for up to 4 days.

More Squash Recipes

• Butternut Squash Hummus
• Stuffed Acorn Squash with Chicken Sausage and Fried Sage
• Sweet & Spicy Autumn Hash
• Balsamic Lamb Stew with Butternut Squash

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