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:
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!
Do you have any information regarding where I can purchase the honeynut squash? I would love to try this recipe. I live in Missouri and often travel to Houston, TX. Any help would be appreciated.
I found mine at Trader Joe’s, but don’t feel constrained to only the honey nut squash. You can do the same with butternut or acorn as well, it’s just that the squash aren’t as sweet.
This was delicious. I did not use the cheese, but did add a few chopped raisins and craisins. Mmmmm…it was so tasty. Thank you for this recipe.
So glad you enjoyed it, Julie! Nice substitutions!
I happened to walk by a display of honeynut squash at the grocery store today and decided to give them a try.
I took a teeny shortcut and used steam-in-bag frozen kale (since I had some on hand) and therefore didn’t need the broth.
They still turned out wonderfully. Now I have lunch to pack for the week! Will definitely make again and maybe try some variations.
Thanks!
I’m so glad you enjoyed it Amy Lynn! Where do you find frozen kale? I don’t think I’ve seen that!
Hello, I’m a fan of the Honeynut Squash – thank you Cornell University and Stone Barns farmers – and your recipe looks delicious, but I was a bit shocked by the sodium content. What would be your recommendation for keeping flavor but decreasing the salt intake?
I always use low-sodium or sodium-free broth in cooking to keep the sodium down. Unfortunately, my nutrition plug-in doesn’t have a way to differentiate from regular broth and low/no sodium. I think if you make that swap you’ll be fine, because this really doesn’t have a lot of added sodium… The only other thing that would contribute is the parmesan cheese. You could skip it if you’re really concerned. That said, I don’t think the sodium content is out of line for normal RDA.
Your photos always make me so hungry. I’ve got a butternut squash, I’m going to try this recipes tonight! Wish me luck 😉
Let me know how it comes out!
I’ve seen these squashes around and never quite know what to do with them – but this looks A.M.A.Z.I.N.G! #GottaTryIt
(Nice photography btw)
Thanks so much! I’m sure there’s many more options for these squash as well!
Wow, this looks amazing!
Glad you like them, Holli!
These look SOOOO good!
Beautiful recipe, perfect for fall. Those mini squash are adorable, I’ve never seen those before.
Thank you Allison! I know – aren’t these squash the perfect size???
These sound INSANELY good! I’ve never heard of HoneyNut squash before, but I’ll be keeping my eye out for them now! I love butternut squash, and the idea of wee little baby ones is just too hard to resist! Oh, and I am so with you on the difference REAL parmesan cheese makes. It’s the only kind I buy!
how delicious! i was planning to cook a version of these but with tomato and eggs.
These look and sound delicious! I haven’t seen such small squash before — so cute! I’ll keep an eye out.
I’m in love with their compactness!
I’m going to have to be on the lookout for this squash Lisa. They are teensy weensy. . .and oh-so-cute. They also make a super elegant dish to serve at all the upcoming fall gatherings.
I’m so glad you like it, Lynn!
Healthy and delicious!!! now I’m hungry!!!!!
Oh Lisa, this looks amazing! Individal squash for everyone at the table! Love it!
OMG i NEED TO TRY these!!m Never cooked squash
It’s very easy to prepare, Stephanie!
Just beautiful! I love this squash anyway, but with your stuffing – oh my. Can’t wait to try!
Had you had this squash before??? I just started seeing them in the market.
Savory Stuffed Honeynut Squash looks amazing and your photos are out of this world; makes your Savory Stuffed Honeynut Squash really jump off the screen at me this morning. I definitely would try this snazzy recipe in a heartbeat.
Thank you Heidy!
This looks amazing, I could make an entire meal out of these gorgeous little squash. And the real deal Parm is the only thing I ever buy!
Real Deal Parmesan – all the way!
whaaaaat!?! I’ve never heard of this squash and it’s adorable!!! I’m going to start a squash-hunt and find one lol
I know!!! Isn’t it the cutest?