Roasted Honeynut Squash (Plain or Stuffed)
Inside: How to roast honeynut squash (temp, time and how to tell it’s done), my savory mushroom, kale and quinoa stuffing, and what to serve it with.
Honeynut squash is butternut’s overachieving little sibling. Each Lilliputian-sized squash fits in your palm and roasts in about half the time. The flesh has a harvest orange hue and nutty, maple-like sweetness. Roast the halves plain for a fast side dish with caramelized edges or fill them with a savory stuffing of mushrooms, kale, quinoa and Parmesan under a crunchy breadcrumb top; it’s a vegetarian main that holds its own on the Thanksgiving table.
What is honeynut squash?
Honeynut is a small winter squash bred at Cornell University from butternut and buttercup. Plant breeder Michael Mazourek refined it after chef Dan Barber challenged him to grow a butternut with more flavor, and the result is about a pound of squash with denser, sweeter flesh. The flavor lands somewhere between maple and malt.
Honeynut vs. butternut:
- Size: about 1 pound vs. 2 to 4 pounds for butternut. One honeynut feeds about two people.
- Flavor: noticeably sweeter and nuttier, because there’s less water diluting the sugars.
- Cooks: about half as long as butternut when roasting squash halves.
- Prep: no peeling or cubing. Halve it, scoop the seeds and roast.
How to roast honeynut squash:
- Heat the oven to 400°F. Give it time to preheat fully. A lukewarm oven steams the squash instead of caramelizing it.
- Halve and seed. Start at the fuller bottom end with a sharp knife. It’s hollow there, so the blade goes through more easily. Flip the squash, cut through the top, and when you hit the stem, pull the halves apart. Scoop out the seeds with a spoon.
- Oil and season. Brush the cut sides with olive oil and sprinkle with salt and pepper.
- Roast cut side down for 30 minutes. The cut edges caramelize against the pan. It’s done when a sharp paring knife slides into the flesh without sticking or catching.
- Serve as-is, or stuff it. To stuff, pull the squash after 20 minutes, when it’s mostly tender, flip the halves and continue with the recipe below.
Season it your way: flip the halves for the last 10 minutes and brush with maple syrup and a pinch of cinnamon, or toss on fresh thyme, rosemary or sage, or a sprinkle of Authentic Creole Seasoning.
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 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. Flip the squash and par-roast cut side down on parchment or a foil-lined baking sheet in a 400°F oven for 20 minutes. (If you want plain roasted honeynut squash, bake for the full 30 minutes cut side down.)
4. 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 squash from the oven and flip the halves cut side up. They 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 stay with one half.
- 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 400 to 450°F.)
Swaps and variations:
- This fruit is perfect for steaming or even microwaving. I recommend peeling and slicing or cubing the squash before cooking.
FAQs
About 30 minutes for halves at 400°F, cut side down. They’re done when a sharp paring knife slides into the flesh without sticking or catching. If you’re stuffing them, pull them at 20 minutes and finish in the oven with the filling.
No. The skin is thin and edible, but honeynut is cured for a few weeks after harvest and the skin firms up, so it can be chewy. Roast it skin-on, then scoop out the flesh as you eat. Peel it only if you’re cubing it for steaming or a sauté.
Look for deep tan-orange skin all the way around. Green streaks mean it was picked a little early. Leave it on the counter for a week or two, and it will keep ripening and sweetening.
Plain roasted halves go with almost any roast: try them next to Pork Loin Roast, Smoked Turkey Breasts or Pan-Seared Filet Mignon Bordelaise. Stuffed, they’re hearty enough to be the vegetarian main on the holiday table.
Anything you’d make with butternut, but faster. Roast and blend it into Creamy Butternut Squash Soup, mash it into a squash puree, or use it in place of pumpkin puree in pies and quick breads.
Make ahead and storage:
Make ahead:
- Make the stuffing up to 2 days ahead and refrigerate it in an airtight container.
- On the day, par-roast the squash, fill it with the cold stuffing and add 5-8 minutes to the final roast so the filling heats through.
Storage:
- Storing whole squash: Keep whole, uncut honeynut in a cool, dry spot (not the fridge) for up to 2 weeks. It doesn’t keep as long as butternut, so use it sooner rather than later.
Leftovers:
- Stuffed: store upright in an airtight container so the filling stays put. Refrigerate for 3-4 days.
- Plain roasted: refrigerate in an airtight container for up to 4 days, or scoop out the flesh and refrigerate for soups and purees.
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: halve or slice, remove the seeds and freeze in an airtight container or zip-top bag for up to 2 months.
- Roasted flesh: scoop it out, mash and freeze for up to two months for soup or puree.
- Don’t freeze the stuffed squash. The filling turns soggy when it thaws.
Roasted plain, honeynut is a 30-minute side that tastes like you fussed over it. Stuffed with mushrooms, kale and Parmesan under a crunchy breadcrumb top, it earns a spot at the center of the Thanksgiving table. Serve it alongside Roasted Turkey with Bourbon Turkey Brine, Baked Ham Shank or Eye of Round Roast.
More squash recipes:
- Oven-Roasted Butternut Squash
- Butternut Squash Puree
- Apple Butternut Squash Bisque
- Butternut Squash Lasagna
- Rutabaga & Butternut Casserole
- Butternut Squash Risotto
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 cut into halves
- 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°F. Line a baking sheet with parchment paper.
FOR ROASTED STUFFED HONEYNUT SQUASH:
- Cut 4 whole honeynut squash in half, vertically. Scoop out the seeds with a spoon. 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 the squash halves onto the baking sheet, cut side down, and roast for 20 minutes.
FOR THE STUFFING:
- Meanwhile in a medium skillet, heat 1 tablespoon olive oil over medium heat and add 8 ounces finely diced mushrooms and ½ teaspoon salt.
- Sauté for 4-5 minutes, until the fungi release 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.
- Once the squash has cooked for 20 minutes, flip them, so the cut side is up and 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).
FOR PLAIN ROASTED HONEYNUT SQUASH:
- Roast the squash for 30 minutes, cut side down until a sharp knife pierces the thickest part and slides out easily without catching.
RECIPE VIDEO:
NOTES:
- You can make the stuffing up to 2 days ahead and refrigerate it in an airtight container.
- Fill par-roasted squash with the cold stuffing and add 5-8 minutes to the final roast so the filling heats through.
- Storing whole squash: Keep whole, uncut honeynut in a cool, dry spot (not the fridge) for up to 2 weeks. It doesn’t keep as long as butternut, so use it sooner rather than later.
- Stuffed: store upright in an airtight container so the filling stays put. Refrigerate for 3-4 days.
- Plain roasted: refrigerate in an airtight container for up to 4 days, or scoop out the flesh and refrigerate for soups and purees.
- Reheat in a 350-375° F oven until it’s heated through, about 15 minutes.
- If the breadcrumbs have gotten soggy after a few days in the fridge, sprinkle on fresh crumbs and drizzle with a bit more olive oil.
- Raw: halve or slice, remove the seeds and freeze in an airtight container or zip-top bag for up to 2 months.
- Roasted flesh: scoop it out, mash it and freeze for up to two months for soup or puree.
- Don’t freeze the stuffed squash. The filling turns soggy when it thaws.
NUTRITION:
Nutritional Disclaimer
Nutritional information is an estimate only and is provided as a courtesy. Values are calculated automatically based on the ingredients and quantities in each recipe and may vary depending on specific brands, exact measurements, and substitutions made. For precise nutritional guidance, especially if you have a medical condition or dietary restriction, please consult a registered dietitian or run the ingredients through your own nutrition calculator.Pin It For Later!
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.