A healthy side dish made simple with this easy four ingredient roasted honeynut squash. Just slice and roast for a delicious veggie side full of healthy goodness and flavor.
Why Make This Recipe?
- One-pan – that’s right! All you need is one pan for making this winter squash. Minimal dishes required!
- Simple ingredients – all you need are 4 simple ingredients for this easy side dish.
- Easily customizable – I give some suggestions below for how to easily customize this roasted honeynut squash to your liking.
What Is Honeynut Squash?
Honeynut squash is a smaller, sweeter and more flavorful cousin of the butternut squash. Because of its small size the flavors become more intense so if you’re looking for an amplified version of butternut squash you will love honeynut squash. Its taste is naturally sweet and nutty and its size makes it popular for single-serve side dishes like this one.
Ingredients Needed
- Honeynut squash – Like a butternut squash you’ll want to ensure you slice in half and remove all seeds. See suggestions below if you have a hard time finding honeynut squash.
- Coconut Oil – You’ll want to melt it so that you can easily spread onto your squash.
- Cinnamon – cinnamon + the sweetness of honeynut squash are a perfect pairing.
- Salt – To amplify flavors though feel free to reduce or omit if watching sodium levels.
How to Make Roasted Honeynut Squash
STEP 1: PREP HONEYNUT SQUASHES
Slice your honeynut squashes in half lengthwise and discard of any seeds. Place honeynut squashes cut side up on baking sheet. Brush inner flesh of honeynut squashes with coconut oil. Sprinkle evenly with cinnamon and salt.
STEP 2: ROAST SQUASH
Roast in oven for 25-30 mins or until caramelized and tender.
Easy Swaps + Substitutions
This honeynut squash tastes delicious as is but here are a few substitutions and swaps you can make:
- Make it cheesy – Replace the coconut oil with olive oil and sprinkle with parmesan cheese in the last few minutes of roasting.
- Add herbs – when squash is finished roasting you can sprinkle with fresh herbs like parsley, cilantro or even rosemary!
- Make it spicy – add a pinch of red chili flakes to make this roasted honeynut squash a little spicy.
- Give it crunch – add a sprinkle of nuts to your squash. Just be sure to add in the last few minutes of roasting or after done cooking as you don’t want them to burn. Pro-tip: coconut flakes are an awesome addition!
FAQs
Absolutely! Baking times may vary but you can sub in any type of squash in place of honeynut squash. Butternut squash, delicata squash, acorn squash or kabocha squash are all great options.
You can find it at most grocery stores. I’ve seen it at Whole Foods and our local coop. If you can’t find honeynut squash grab a couple smaller butternut squashes.
Absolutely! You can easily double or even triple this recipe if desired.
Nope! For ease of the recipe I leave the skin on while roasting. The skin of honeynut squash us edible so if you’d like to eat it you certainly can. Or else you can simply eat the inner flesh and leave the skin.
What To Pair with Honeynut Squash?
You could very much eat this roasted honeynut squash on its own, but if you’re looking for an entree to pair this side dish with here are some ideas!
Storage Instructions
This honeynut squash is best served fresh though will keep in the fridge in an airtight container for up to 3 days. Reheat in microwave or oven. You could also reheat in an air fryer as well for 2 minutes.
More Healthy Side Dishes
Roasted Honeynut Squash
A healthy side dish made simple with this easy four ingredient roasted honeynut squash. Just slice and roast for a delicious veggie side full of healthy goodness and flavor.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side
- Method: Roast
- Diet: Vegan
- 2 Honeynut squashes
- 1 tbsp coconut oil, melted
- 1/4 tsp cinnamon
- pinch of salt
- Preheat oven to 425 degrees F. and line a baking sheet with parchment paper.
- Slice your honeynut squashes in half lengthwise and discard of any seeds.
- Place honeynut squashes cut side up on baking sheet.
- Brush inner flesh of honeynut squashes with coconut oil.
- Sprinkle evenly with cinnamon and salt.
- Roast in oven for 25-30 mins or until caramelized and tender.
- Store in an airtight container in the fridge for up to 3 days.
