This roasted honeynut squash has a cornucopia of flavors and textures, ideal for any fall or winter meal. Add this colorful dish to your holiday table alongside turkey and sausage cornbread dressing.
Want to Save This Recipe?
We'll email this post to you, so you can come back to it later! Plus, get weekly recipe inspiration!
Honeynut squash, with its sweeter, more concentrated flavor, is the perfect canvas for a blend of sweet and salty flavors. This roasted honeynut squash is topped with bacon, cranberries, pecans, caramelized shallots, goat cheese, and maple syrup. Every bite will excite your taste buds!
Jump to:
Why This Recipe Works
- Easy preparation: This small squash is easy to handle and doesn't need to be peeled.
- It's sweet, mild flavor will please even the pickiest eaters.
- A variety of toppings add delicious flavor to every bite.
- The toppings are prepared while the squash roasts - or add ease by prepping them in advance.
Ingredient Notes
- Honeynut squash is a newer winter squash variety. It looks like a miniature butternut squash and can be found in the produce section of your local supermarket.
- Cranberries are slightly sweet and slightly tart and provide a chewy texture. Dried cherries work great, too.
- Pecans, walnuts, and pistachios are all tasty options. Toasting the nuts enhances their flavor.
- Shallots have a mild onion flavor that doesn't overpower the other flavors. Sweet Vidalia onions can also be used.
- Goat cheese has a delightful tangy creaminess. If you're not a fan of goat cheese, feta is a great substitution.
Please see the recipe card for complete instructions and ingredient amounts.
How to Make Roasted Honeynut Squash
Step 1: Use a sharp knife to cut the squash in half, lengthwise (from stem to base). Start in the middle of the squash and slice down toward the base. Turn the squash around and slice from the middle towards the stem. Scoop out the seeds and any loose, stringy membrane.
Step 2: Brush the flesh with oil (season with salt and pepper if desired) and place face-down on a parchment-lined baking sheet. Roast at 425℉ for 25-30 minutes or until tender.
Step 3: Meanwhile, add the nuts to a non-stick skillet over medium-low heat. Cook, tossing occasionally, for 2-4 minutes until the nuts are fragrant. Transfer the nuts to a cutting board. Cool and chop.
Step 4: Add the bacon to the warm skillet. Cook over medium heat until brown and crisp. Transfer to a paper towel-lined plate.
Step 5: Add the shallots to the bacon drippings. Cook, stirring occasionally, until the shallots are golden brown. Transfer to a paper towel-lined plate. The shallots will continue to crisp as they cool.
Step 6: Transfer the squash to a serving plate with the cut side up. Top it with pecans, bacon, shallots, cranberries, and goat cheese. Drizzle with maple syrup. Garnish with fresh thyme leaves.
How to Serve
As a main dish, serve one squash per person. As a side dish, one squash serves two people. If serving as part of a holiday meal alongside other side dishes, figure one squash for four people.
Roasted honeynut squash pairs well with almost anything - beef, pork, poultry, or fish.
For a spectacular spread of holiday sides, serve this with sweet potato gratin, loaded green bean casserole, and maple-roasted cranberries.
Honeynut Squash FAQs
Honeynut squash looks like a miniature version of butternut squash. With a similar shape, honeynut is actually a cross between butternut and buttercup squash.
It has vibrant orange flesh and is sweeter than butternut. Its smaller size makes it easy to work with and ideal for one or two servings.
There is no need to peel the squash. The skin holds the squash together while it roasts and provides a pretty presentation. The skin is tender and edible if you wish to eat it.
Honeynut squash is an excellent source of beta-carotene, 2-3 times as much as butternut squash. It is also a good source of B vitamins, calcium, iron, potassium, and zinc, among other things.
Craving more? Sign up for my Newsletter for more recipe inspiration. You can also follow along on Facebook, Instagram, and Pinterest.
📖 Recipe Card
Roasted Honeynut Squash
Want to Save This Recipe?
We'll email this post to you, so you can come back to it later! Plus, get weekly recipe inspiration!
Ingredients
- 1 honeynut squash
- 2 teaspoons grapeseed oil (or similar)
- ¼ cup pecans
- 2 slices bacon (cut into ½-inch pieces)
- 1 shallot (sliced)
- ¼ cup dried cranberries
- 3 tablespoons crumbled goat cheese
- ¼ cup maple syrup
- fresh thyme leaves
Instructions
- Preheat the oven to 425℉. Line a baking sheet with parchment paper. Set aside.
- Slice the squash in half lengthwise. (See notes.) Using a spoon, scoop out the seeds and discard them. Brush the cut side of the squash with the oil and place the cut side down on the prepared pan. Bake for 25-30 minutes until soft and tender.1 honeynut squash, 2 teaspoons grapeseed oil
- Meanwhile, in a medium skillet set over medium-low heat, add the pecans. Heat, tossing occasionally, until the nuts are fragrant, about 2-3 minutes. Transfer the pecans to a cutting board. Cool and chop. Set aside.¼ cup pecans
- To the same skillet, add the bacon. Cook over medium heat until brown and crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside.2 slices bacon
- Add the shallots to the bacon drippings. Cook, stirring occasionally, until the shallots are brown and crisp. Transfer the shallots to a paper towel-lined plate. They will continue to crisp as they cool.1 shallot
- Transfer the roasted squash to a platter. Top with the pecans, bacon, cranberries, shallots, and goat cheese. Drizzle the maple syrup over the top. Garnish with fresh thyme. Serve immediately.¼ cup dried cranberries, 3 tablespoons crumbled goat cheese, ¼ cup maple syrup
Notes
- To cut the squash in half, lengthwise (from stem to base): Using a sharp knife, start in the middle of the squash and slice down towards the base. Then, turn the squash around and slice from the middle towards the stem.
- The squash does not need to be peeled. The skin is edible and also helps to hold the squash together during roasting.
- Serving: As a main dish, serve one squash per person. As a side dish, one squash serves two people. If serving as part of a holiday meal alongside other side dishes, figure one squash for four people.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Lindsay says
Found this recipe searching for honeynut squash and made it tonight -- so yummy, great balance of sweet and savory flavors! I spread the listed amounts of toppings over two very small roasted squashes and it was perfect.
Abbey says
Lindsay,
I'm so happy you enjoyed this recipe! The mix of sweet and savory toppings is my favorite part. Thanks so much!