A delicious, four-ingredient roasted honeynut squash recipe that makes the perfect vegetable side dish with nearly any meal. This cute little winter squash is so full of flavor, all you need to make it shine are salt, pepper and olive oil. A vegan, soy-free, nut-free and gluten-free recipe.
What is honeynut squash?
Honeynut squash is a relatively new entrant to the vast market of winter squashes. It looks like a baby butternut squash and it is indeed a hybrid version of butternut squash, only sweeter, with firmer, deeper hued coral flesh. The story goes that it was bred specifically so cooks would not have to add so much sugar or honey or maple syrup to get a delicious tasting butternut squash.
Honeynut is also more user friendly because it has thinner skin than butternut squash does. While butternut squash skin is not edible, the skin of a honeynut is, like the skin of delicata squash, edible. The flesh of a honeynut squash is also so flavorful, you, as the cook, need to do so little to make it taste amazing.
This squash is also incredibly healthy, with copious amounts of vitamin A and beta carotene--twice that found in butternut squash.
I usually buy honeynut squash at Costco or Whole Foods and it is beginning to put in a more frequent appearance at farmers markets and supermarkets. If you haven't tried it yet, it's well worth doing so. I love butternut squash but I admit I love this teeny version so much more. Especially in easy dishes like this roasted honeynut squash with just four ingredients.
Why you'll love this recipe
- It is so full of flavor. I love this roasted honeynut squash so much, I often snack on it. Roasting concentrates all those amazing sweet flavors and it even deepens the pretty color, making this an appetizing dish all round.
- It needs just salt, pepper and olive oil to taste incredible. I can't think of adding anything more to this recipe because I absolutely wouldn't want to overpower the amazing flavor of this squash. It is sweet and rich and complex. I sprinkle on some parsley at the end for a bit of freshness and also I love the contrasting colors, but it is not essential.
- It looks so pretty. I love making food that needs minimal work on my part to look great, and this honeynut squash definitely meets that criterion. The lovely orange deepens when you roast the squash, making for a show-stopping presentation.
- It takes so little work. It takes minutes to cut the squash into half, scoop out the seeds, and slice it up. No peeling needed. You just need one baking sheet and a big slice of dinner is taken care of.
- It is everyone friendly. The recipe is soy-free, nut-free, gluten-free and vegan.
Ingredients and substitutions
- Honeynut squash. Buy squash that is orange with very little or no green.
- Extra virgin olive oil. This is my favorite oil to use in this recipe. You can use melted coconut oil for a differently delicious flavor.
- Ground black pepper
- Salt
- Parsley (optional, for garnish). I like it because it adds a pop of fresh flavor and looks lovely against the orange squash.
How to make roasted honeynut squash
- Preheat the oven. Position a rack in the lower half of the oven. Preheat it to 400 degrees Fahrenheit or 205 degrees Celsius.
- Prep the squash. Slice off the stem end of the squash, then cut it in half lengthwise. Use a sharp knife to do this. Scoop out the seeds with a spoon, then lay the squash flat on the chopping board and cut into ¼-inch slices.
- Season the squash. Place the squash on a baking sheet. Sprinkle ground black pepper and salt to taste. For two pounds of honeynut squash I'd use approximately half a teaspoon of salt and half a teaspoon of black pepper. Drizzle on the olive oil and mix with your hands on the baking sheet, making sure you get all the slices.
- Arrange the honeynut squash slices in a single layer. This is really critical if you want to get the best results. Make sure the slices are arranged on the baking sheet without overlapping.
- Roast the squash. Place the baking sheet in the oven and bake 20-25 minutes, turning the slices over carefully halfway through baking. The squash will be cooked after 20 minutes but I like to let them go for longer to get some caramelization on the edges, which tastes amazing.
Variations
- If you like the look of cubed squash better, cut the honeynut squash into ½-inch cubes and proceed with the rest of the recipe.
- For a spicier squash add ½ teaspoon red pepper flakes instead of pepper.
- For a more festive flavor, add half a teaspoon of nutmeg or cinnamon to the squash.
- There's absolutely no need to add sugar or maple syrup to this recipe because the squash is already very sweet. But if you have kids who need that extra sweetness to coax them into eating, drizzle on a tablespoon of maple syrup or sprinkle a tablespoon of sugar along with the salt and pepper.
Frequently asked questions
Look for orange skin. Honeynut squash was bred to turn color from green to orange when ripe. A fully orange squash tells you it's ready to cook and eat.
I admit I was sceptical the first time I cut into a honeynut squash because the skin, while not as tough as that of butternut, doesn't feel soft either like, say, the skin of zucchini. But have faith, because after roasting it transforms magically to become melt-in-the-mouth soft.
You certainly can use another winter squash, including butternut squash or delicata squash. If you use butternut make sure you peel it. You can also add a spice like cinnamon to deepen and sweeten the flavor.
Replace the oil with two tablespoons of vegetable stock and line the baking sheet with parchment paper. Bake as instructed.
Storage instructions
- Refrigerate: Leftovers can be stored in the fridge for up to four days.
- Freeze. Freeze the roasted squash for up to four months in an airtight container.
- Reheat. Thaw frozen squash in the refrigerator overnight. Reheat in a 400 degree oven for five minutes or until warmed through.
How to serve roasted honeynut squash
- Serve the squash alongside a stew and a hunk of crusty French bread. Or serve it with soup. It complements smoky soups like this roasted eggplant soup and lentil soup perfectly.
- The squash makes a perfect side dish with a simple salad like this wheat berry salad.
More winter squash recipes
Roasted Honeynut Squash
Equipment
Ingredients
- 2 honeynut squashes (approximately 2 pounds)
- 1 tablespoon extra virgin olive oil
- Salt and ground black pepper to taste (I use approximately ½ teaspoon each, but you can add more or less depending on how salty or spicy you like your food to be.)
- 2 tablespoons fresh parsley (optional, chopped)
Instructions
-
Preheat the oven. Position a rack in the lower half of the oven. Preheat it to 400 degrees Fahrenheit or 205 degrees Celsius.
-
Prep the squash. Slice off the stem end of the squash, then cut it in half lengthwise. Use a sharp knife to do this. Scoop out the seeds with a spoon, then lay the squash flat on the chopping board and cut into ¼-inch slices.
-
Season the squash. Place the squash on a baking sheet. Sprinkle ground black pepper and salt to taste. For two pounds of honeynut squash I'd use approximately half a teaspoon of salt and half a teaspoon of black pepper. Drizzle on the olive oil and mix with your hands on the baking sheet, making sure you get all the slices.
-
Arrange the honeynut squash slices in a single layer. This is really critical if you want to get the best results. Make sure the slices are arranged on the baking sheet without overlapping.
-
Roast the squash. Place the baking sheet in the oven and bake 20-25 minutes, turning the slices over carefully halfway through baking. The squash will be cooked after 20 minutes but I like to let them go for longer to get some caramelization on the edges, which tastes amazing. Sprinkle the parsley over the squash if using.
Notes
- If you like the look of cubed squash better, cut the honeynut squash into ½-inch cubes and proceed with the rest of the recipe.
- For a spicier squash add ½ teaspoon red pepper flakes instead of pepper.
- For a more festive flavor, add half a teaspoon of nutmeg or cinnamon to the squash.
- There's absolutely no need to add sugar or maple syrup to this recipe because the squash is already very sweet. But if you have kids who need that extra sweetness to coax them into eating, drizzle on a tablespoon of maple syrup or sprinkle a tablespoon of sugar along with the salt and pepper.
Nutrition
The post Roasted Honeynut Squash appeared first on Holy Cow Vegan.
The post Roasted Honeynut Squash appeared first on Holy Cow Vegan.
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