Honeynut Squash (roasted and stuffed)
Inside: Why honeynut squash is the new favorite variety of fall and winter squash and and popular cooking methods for the palm-sized Cucurbita moschata at home.
Though honeynut squash may resemble the butternut variety in color and shape, that’s where the similarities end. Unlike the butternut, honeynut squash are pint-sized miniatures that fit in the palm of your hand. Their sweet, concentrated flesh and Lilliputian size make them a perfect fall or winter side dish.
What is honeynut squash?
Honeynut squash is a sweeter, diminutive hybrid of butternut and buttercup squash. Cucurbita moschata was initially developed in the 1980s by Richard Robinson, a professor emeritus at Cornell University, but it wasn’t until 2006 that Michael Mazourek, a Cornell professor and plant breeder, started working on a cultivar that finally became commercially available in 2015 through Row 7 Seed Company.
What’s so special about it?
Mazourek produced much smaller fruit, each weighing around a pound, that was less watery than butternut squash. The fruit has a bell shape and shares some of the same characteristics as butternut, though it’s less watery and has sweeter flesh. Its soft, nutty flavor reminds me of maple, though it’s also been described as malt-like.
Honeynut squash is ideal for roasting because high heat concentrates the natural sugars. Unlike butternut, which has 87% water concentration, honeynut has noticeably less, making its sweetness more pronounced.
Why you’ll love it:
- They’re smaller and therefore cook faster.
- Each weighs around a pound; figure one squash is about two servings.
- The mild flavor pairs well with sweet, spiced or savory ingredients.
- They’re easy to cook; roast honeynut squash for 30 minutes or steam them for about 12 minutes until tender.
- They are the perfect size for stuffing and make a tasty, festive addition to any fall or winter meal.
- This recipe can be halved, doubled or tripled, depending on your number of diners.
Ingredients:
- Honeynut Squash–look for fruits that are fairly equal in size so that they cook at the same rate.
- Extra Virgin Olive Oil–you don’t need anything fancy; your everyday olive oil is fine.
- Salt & Pepper–for seasoning. You can use sea salt or kosher salt. I use Diamond Crystal Kosher salt (it’s less salty than Morton’s)
- Quinoa–cook and cool the quinoa before starting the recipe. Warm grains will absorb any liquid and can become mushy, so avoid that (leftovers work great).
- Mushrooms–I used cremini, but button mushrooms or wild mushrooms would work well too.
- Onion–adds an aromatic flavor to the honeynut squash stuffing.
- Garlic–to bring more depth to the stuffing.
- Dried Oregano–deepens the savory flavors in the filling.
- Crushed Red Pepper Flakes–optional, but if you like a little spice, it’s great.
- Kale–to add color, nutrition and a nice chew to the filling. If you don’t like kale, you can substitute fresh spinach or leave it out.
- Parmesan Cheese–I recommend using real Parmigiano Reggiano to enhance the dish’s flavors.
- Fresh Breadcrumbs–optional, to add a crunchy crust to the stuffed, roasted honeynut squash.
Step-by-step instructions:
- Cook and cool the quinoa to room temperature. You only need one cup of cooked quinoa and leftovers are fine.
2. Slice the fruit vertically and scoop the stringy seeds with a spoon.
3. Brush the halves with olive oil and season with salt and pepper. Par-roast on a parchment or foil-lined baking sheet in a 400° oven for 20 minutes.
4. While the honeynut squash roasts, assemble the stuffing in a large skillet.
Heat the pan over medium-high heat and add the olive oil and mushrooms—season with a kosher salt.
Sweat the mushrooms until they release their liquid, then add the onions, garlic, oregano and crushed red pepper flakes.
Stir in the chopped kale and cook until it wilts.–covering the skillet with a lid will promote steam and help the kale wilt faster.
5. Add one cup of cooked and cooled quinoa to the vegetables and toss to combine.
6. Fold in the parmesan cheese until mixed through.
7. Remove the roasted veg from the oven. It should be mostly tender.
8. Fill the honeynut squash cavities with the mushroom and kale stuffing. Top with fresh breadcrumbs and drizzle with olive oil.
Transfer the sheet pan back to the oven and roast for 10 minutes.
9. When the breadcrumbs are crunchy and golden, and the honeynut squash is tender, remove them from the oven and transfer to a serving platter.
Pro-Tips:
- Wash the squash well before cutting it in half. Because they’re so small and cute, they’ve probably handled a lot in grocery stores and farmers’ markets.
- Because it’s a hard squash, I recommend using a large sharp knife to halve it. The blade won’t go through the tough stem, so pull the two halves apart once you reach that point. The stem will naturally go with one of them.
- Make sure your oven is completely preheated before roasting honeynut squash. It will only cook through in the allotted time if it’s at a high temperature. (When roasting anything, the heat should be at least 400°-450°F).
Swaps and variations:
- Instead of stuffing the honeynut squash, brush it with olive oil and your favorite herbs like fresh thyme, rosemary, sage and other seasonings to roast the squash halves for 30 minutes.
- Sprinkle it with Authentic Creole Seasoning for a spicy New Orleans flavor.
- Double down on the sweetness, by brushing the cut sides with maple syrup or sprinkle with brown sugar and cinnamon halfway through roasting.
- This fruit is perfect for steaming or even microwaving. I recommend peeling and slicing or cubing the squash before cooking.
FAQs
No. It’s a hybrid of butternut and buttercup and about ¼ the size of the butternut variety. It’s sweeter and less watery too.
The thin skin is edible, but after picking, it’s kept in a temperature-controlled environment for 3 weeks, where the skins harden. Therefore, you may find it tough and chewy. I recommend scooping out the flesh to enjoy it.
The picking season is from late September to early October and the fruit is a deep green color for most of its eight-week ripening process (with a color similar to zucchini). A unique breeding characteristic turns it honey-colored on the vine in the last few weeks. The orange fleshy pulp is firm and moist with a smooth, even texture.
It’s an excellent source of Vitamin A, Vitamin C and Beta-Carotene.
It’s ideal for roasting and stuffing but is also delicious when sauteed, steamed, and pureed. It has enough sweetness to be used in desserts, replacing pumpkin puree, for example.
Storage:
- Transfer the stuffed veg to an airtight container to store leftovers, sitting upright so they don’t lose their filling. Seal the container and refrigerate for up to five days.
Reheating:
- I recommend heating in a 350-375° F oven until it’s heated through, about 15 minutes. If the breadcrumbs have gotten soggy, sprinkle on some fresh crumbs and drizzle with a bit more olive oil.
Freezing:
- Raw honeynut squash can be cut in half or slices (seeds removed) and frozen for up to two months in an airtight container or zip-top storage bag. Defrost to use in other recipes.
- I don’t recommend freezing the cooked stuffed veg.
You’ll love this honeynut squash roasted with the savory filling and crunchy breadcrumb topping. It makes a delicious and eye-popping side dish for Thanksgiving and it goes well with Roasted Turkey with Bourbon Turkey Brine, Baked Ham Shank Recipe or Eye of Round Roast.
More squash recipes:
More stuffed vegetable recipes:
- Stuffed Acorn Squash
- Italian Stuffed Peppers
- Cheesy Spinach Stuffed Mushrooms
- Turkey Taco Stuffed Vegetables
- Zucchini Boats
- Italian Stuffed Artichokes
Honeynut Squash (roasted and stuffed)
INGREDIENTS:
For the squash
- 4 whole honeynut squash
- 1 tablespoon olive oil
- 1 pinch salt
- 1 pinch black pepper
For the Stuffing
- 1 cup cooked quinoa at room temperature
- 1 tablespoon olive oil
- 8 ounces finely diced mushrooms
- ½ medium onion diced
- 1 clove garlic minced
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes Optional, skip if you don't like it spicy.
- 1½ cups finely chopped kale leaves tough stems removed, finely chopped
- ¾ cup Parmigiano Reggiano freshly grated
BREADCRUMB TOPPING (optional)
- ½ cup fresh breadcrumbs
- drizzle of olive oil
DIRECTIONS:
- Preheat the oven to 400°. Line a baking sheet with parchment paper.
- Cut 4 whole honeynut squash in half, vertically and scoop out the seeds. Drizzle the cut sides with 1 tablespoon olive oil and brush it into the flesh. Sprinkle 1 pinch salt and 1 pinch black pepper. Place halves onto the baking sheet and roast for 20 minutes.
- Meanwhile in a medium skillet, heat 1 tablespoon olive oil over medium heat and add 8 ounces finely diced mushrooms and ½ teaspoon salt.
- Saute for 4-5 minutes,until the fungi give up their liquid, then stir in ½ medium onion, 1 clove garlic, ½ teaspoon pepper, 1 teaspoon dried oregano, ¼ teaspoon crushed red pepper flakes.
- When the mixture is aromatic and the onions are softened, stir in 1½ cups finely chopped kale leaves and reduce heat to a low simmer. Cover with the lid and steam the kale until it wilts, about 1 minute.
- Remove from the heat, stir in 1 cup cooked quinoa and ¾ cup Parmigiano Reggiano, and stir until combined. Set aside.
- When the veg is done, fill the cavities with the stuffing and sprinkle with ½ cup fresh breadcrumbs. Add a drizzle of olive oil over the crumbs and bake for an additional 10 minutes.
- If the breadcrumbs need additional browning, turn on the broiler and cook until the breadcrumbs start to brown (about a minute or two).
RECIPE VIDEO:
NOTES:
NUTRITION:
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This recipe was EXCELLENT! Picked up the squash without knowing what it was, searched and found this recipe. Can’t say enough good about it!!
So glad you enjoyed it, Kathy! Aren’t those honey nut squash delish?
I picked up these honey nut squash from the farmer’s market near my job. The farmer told me that if I loved butternut squash I would love these because they would be a bit sweeter. I ran across your recipe and decided to try it for my new found vegetable. This dish was amazing!! I used spinach instead of kale because it’s what I had on hand and I substituted panko crumbs for the bread crumbs. It was absolutely delicious and I can’t wait to try this squash and this recipe again! Thanks!
Aren’t those squash the best? We love them. I’m so glad you enjoyed this recipe — to me, it’s a great fall or winter side dish.