Get ready to savor the delightful flavors of roast honeynut squash with this easy recipe. Made with just a few simple ingredients, this side dish is perfect for fall. Let's dive into the steps to create this wholesome and delicious dish!
Looking for more squash recipes? Try my Butternut Squash Soup, Maple Roasted Delicata Squash, or Korean Kabocha Squash.
Why You'll Love This Recipe
- Easy and Simple: This recipe requires only a few basic ingredients and simple steps, making it perfect for both beginner and experienced cooks alike. With just some honeynut squash, olive oil, salt, and pepper, you can create a delicious side dish without spending too much time in the kitchen.
- Fall Flavor: Honeynut squash is a seasonal favorite, and roasting it brings out its natural sweetness and nutty flavors. This recipe is perfect for fall, when honeynut squash is readily available and at its peak in terms of flavor and freshness. It's a great way to enjoy the warmth and comfort of autumn in every bite.
- Wholesome and Nutritious: Honeynut squash is packed with vitamins, minerals, and fiber, making it a healthy addition to any meal. By roasting it with minimal oil and seasoning, you can create a wholesome side dish that's not only delicious but also nutritious. It's a guilt-free option that's perfect for those who are looking for healthy, flavorful recipes to incorporate into their diet.
Ingredients & Substitutions
Full list of ingredients with measurements listed below in recipe card.
- Honeynut squash - You can make this recipe using a butternut squash, delicata squash or an acorn squash. Be sure to adjust the time in the oven.
- Extra-virgin olive oil - adds flavor and helps with roasting. Can be substituted with other cooking oils like vegetable oil or melted butter.
- Fine sea salt - enhances the natural sweetness of the squash. Can be substituted with regular table salt.
- Freshly ground black pepper - adds a hint of spiciness. Can be substituted with pre-ground black pepper.
Equipment Needed
- Rimmed baking sheet - for roasting the squash.
- Parchment paper - for lining the baking sheet and preventing sticking.
- Sharp knife - for halving the squash.
- Spoon - for scooping out the seeds and pulpy insides of the squash.
- Brush or drizzle bottle - for applying olive oil onto the cut side of the squash.
- Fork - for testing the readiness of the roasted squash and for serving.
- Oven - for preheating to 400°F (200°C) for roasting the squash.
How to Make this Recipe
Full step-by-step instructions listed below in recipe card.
Start by preheating your oven to 400°F (200°C) and lining a rimmed baking sheet with parchment paper. Next, using a sharp knife, carefully halve the honeynut squash lengthwise from stem to base. Cut in the center of the squash and cut towards the base, while securely holding the opposite end. Then, rotate the squash and start another cut from the center towards and through the stem. If the squash is too difficult to cut through, you can refer to the recipe notes for alternative solutions.
Once the squash halves are halved, use a spoon to scoop out and discard the seeds and pulpy insides. Drizzle the cut side of the squash halves with extra-virgin olive oil. Or use a brush to apply a thin layer. Season generously with fine sea salt and freshly ground black pepper, or to taste. Place the squash halves cut side down on the prepared baking sheet. Roast in the preheated oven for 20 to 25 minutes, or until a fork can easily pierce through the skin to the fleshy inside.
Carefully remove the roasted squash halves from the oven. Flip them over, lifting from the top half of the squash. Note that the sides along the base or fashioned bowl will be the most fragile, so handle with care. Serve the roasted honeynut squash immediately, using a fork to dig into the fleshy inside. Don't worry if you find yourself scraping all the goodness down to the skin - it's totally acceptable!
Variations
- Sweet and Spicy: Sprinkle the cut side of the honeynut squash halves with a mixture of brown sugar, cinnamon, and cayenne pepper before roasting for a sweet and spicy twist on this recipe.
- Herbed Roasted Squash: Add a blend of chopped fresh herbs such as thyme, rosemary, and sage to the olive oil before brushing it onto the cut side of the squash for a fragrant and flavorful variation.
- Maple Glazed: Mix together maple syrup, melted butter, and a pinch of salt, and brush it onto the cut side of the squash before roasting for a deliciously caramelized and sweet glaze.
- Cheesy Topped: After roasting the squash, sprinkle the cut side with grated Parmesan or shredded cheddar cheese and broil for a few minutes until the cheese is melted and bubbly for a savory and gooey twist.
- Mediterranean Inspired: Rub the cut side of the squash with a mixture of minced garlic, dried oregano, and lemon zest before roasting for a Mediterranean-inspired flavor profile.
- Nutty Crunch: Mix together crushed nuts like pecans, walnuts, or almonds with a bit of melted butter and sprinkle it onto the cut side of the squash before roasting for a crunchy and nutty texture.
- Balsamic Glazed: Mix together balsamic vinegar, honey, and a pinch of salt, and brush it onto the cut side of the squash before roasting for a tangy and slightly sweet glaze.
- Curry Roasted: Toss the halved squash in a mixture of curry powder, turmeric, and paprika mixed with olive oil before roasting for a warm and aromatic curry-flavored variation.
Wine Pairing
A good wine pairing for this roasted honeynut squash recipe would be a medium-bodied white wine or a light-bodied red wine. Some options to consider are:
- Chardonnay: A buttery and oaked Chardonnay would complement the natural sweetness of the roasted honeynut squash, while providing a smooth and rich contrast to the dish.
- Pinot Grigio: A crisp and refreshing Pinot Grigio would provide a nice contrast to the richness of the roasted squash, with its zesty acidity and notes of green apple and pear.
- Sauvignon Blanc: A Sauvignon Blanc with its bright acidity and herbal notes would add a fresh and vibrant contrast to the sweetness of the roasted honeynut squash, enhancing the flavors of the dish.
- Pinot Noir: A light-bodied Pinot Noir with its delicate red fruit flavors and subtle earthiness would complement the roasted squash without overpowering it, providing a gentle contrast to the dish.
- Beaujolais: A fruity and light-bodied Beaujolais wine with its notes of red cherry and raspberry would add a touch of brightness to the roasted squash, while providing a refreshing and easy-drinking pairing option.
As always, personal preferences may vary, so it's recommended to experiment with different wine pairings to find the one that best suits your taste buds. Cheers!
FAQ's
Can I use other types of squash for this recipe?
Yes, you can! You can also use other types of winter squash such as butternut squash, acorn squash, or kabocha squash as a substitute. The cooking time may vary slightly depending on the type of squash used, so be sure to adjust accordingly.
Can I add other seasonings or spices to the roasted squash?
Absolutely! This recipe provides a simple seasoning of olive oil, salt, and pepper. But you can get creative with additional herbs, spices, or even a sprinkle of brown sugar or maple syrup to add extra flavor to the roasted squash. Feel free to experiment and tailor the seasoning to your taste preferences.
How do I store leftover roasted honeynut squash?
If you have leftovers, let the roasted squash cool to room temperature. Then transfer it to an airtight container or wrap tightly in plastic wrap. Store in the refrigerator for up to 2-3 days. To reheat, simply place in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through.
Can I make this recipe ahead of time?
Yes, you can! You can roast the honeynut squash halves ahead of time and refrigerate them until ready to serve. Simply reheat in the oven before serving, as mentioned in the previous answer. However, for best results, it's recommended to serve the roasted squash immediately after cooking for optimal flavor and texture.
Can I add other toppings or fillings to the roasted honeynut squash?
Definitely! You can get creative with toppings or fillings to enhance the flavor and presentation of the roasted squash. Some delicious options include stuffing the roasted squash halves with cooked grains, nuts, cheese, or herbs. You can also top them with a drizzle of balsamic glaze, a dollop of yogurt, or a sprinkle of Parmesan cheese. The possibilities are endless, so feel free to customize to your liking!
Tips
- Choose ripe honeynut squash - Look for honeynut squash that are firm and heavy for their size, with no soft spots or bruises. Ripe squash will have a vibrant color and a sweet aroma, indicating that they are at their peak of flavor.
- Use a sharp knife for cutting - Honeynut squash can be tough to cut through. So make sure to use a sharp knife and exercise caution while cutting. Start in the center and cut towards the base, then rotate and cut towards the stem. If the squash is too difficult to cut, you can pierce it with a fork and microwave for a minute or two to soften it slightly before cutting.
- Remove seeds and pulpy insides thoroughly - Take the time to scoop out and discard the seeds and pulpy insides of the squash halves to ensure a clean and evenly roasted result. A spoon or a melon baller can be helpful tools for this step.
- Season generously: The simple seasoning of olive oil, salt, and pepper in the recipe is a great base. But don't be afraid to season the squash halves generously to enhance their flavor. You can also experiment with additional herbs, spices, or even a sprinkle of brown sugar or maple syrup to add extra depth of flavor.
- Roast with cut side down first - Placing the cut side of the squash halves down on the baking sheet during the initial roasting helps to caramelize the flesh and create a delicious crust. Be careful when flipping the squash halves over during cooking, as the sides along the base (or "bowl") may be more fragile.
- Serve immediately for best results - Roasted honeynut squash is best served fresh out of the oven, while the flesh is tender and the flavors are at their peak. If you need to store leftovers, follow the storage and reheating tips mentioned in the FAQ section.
- Get creative with toppings or fillings - Don't be afraid to experiment with different toppings or fillings to customize the roasted squash to your liking. From cooked grains and nuts to cheese, herbs, and glazes, there are endless possibilities to enhance the flavor and presentation of the dish.
- Consider wine pairing - Roasted honeynut squash pairs well with a variety of wines. Such as Chardonnay, Pinot Noir, or even a sparkling wine for contrast. Consider the flavors and intensity of your chosen toppings or fillings when selecting a wine pairing to complement the dish.
- Have fun and make it your own - This recipe is a great starting point, but feel free to get creative and make it your own! Adjust the seasoning, cooking time, or toppings to suit your taste preferences and dietary restrictions. Cooking should be enjoyable, so have fun experimenting and making it uniquely yours!
Looking for more recipes?
Looking for more squash recipes? Try my Butternut Squash Soup, Maple Roasted Delicata Squash, or Korean Kabocha Squash.
Did You Make this Recipe?
Please leave a comment and rating below, also let me know what you thought of this recipe. Be sure to snap a picture and tag me on Instagram @Meghanitup or share it on Pinterest so that I can follow along.
HUNGRY FOR MORE? You can also follow along on Instagram and Pinterest for more recipe updates.
Recipe Card
📋 Recipe
Roast Honeynut Squash
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Meghan It Up.
Ingredients
- 2 honeynut squash exterior washed and dried
- 1 to 2 tablespoons extra-virgin olive oil
- Fine sea salt to taste
- Freshly ground black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
- Using a sharp knife, halve the squash lengthwise (stem to base). To cut lengthwise, start the cut in the center of the squash and cut towards the base (while securely holding the opposite end). Rotate the squash and again, start in the center but this time cut towards and through the stem. (If the squash it too difficult to cut through, see recipe notes below.)
- Using a spoon, scoop out and discard the seeds and pulpy insides.
- Drizzle the cut side of the squash halves with oil or use a brush to apply a thin layer. Season with a generous sprinkle of fine sea salt and freshly ground black pepper or to taste.
- With the honeynut squash halves cut side face down, roast for 20 to 25 minutes or until a fork can easily pierce through the skin to the fleshy inside. Remove from the oven and carefully flip the squash halves over, lifting from the top half of the squash. The sides along the base (or fashioned bowl) will be the most fragile. Serve immediately (or see recipe notes on how to store and reheat).
- To Enjoy: Using a fork, dig into the fleshy inside. Don’t worry if you find yourself scraping all the goodness down to the skin. Totally acceptable!
Notes
- Choose ripe honeynut squash
- Use parchment paper to line the baking sheet
- Be cautious when halving the squash
- Season generously with olive oil, salt, and pepper
- Flip the squash halves carefully after roasting
- Test for doneness with a fork
- Customize toppings for added flavor
- Store leftovers properly in an airtight container
- Experiment with variations in seasonings and ingredients
- Enjoy the fleshy inside of the roasted honeynut squash
Leave a Reply