If you love cozy fall cooking, this roasted honeynut squash recipe is about to become one of your favorite ways to celebrate the season. Honeynut squash looks like a mini butternut and starts appearing at local farmer’s markets in late September. This winter squash is known for its deep orange color, edible skin, and natural sweetness that shines when roasted. Its small size makes it easy to prepare and the perfect personal serving. With just a little butter, cinnamon, and a drizzle of maple syrup, you can turn this beautiful squash into an easy side dish that’s full of flavor and perfect for fall and winter meals.

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What Is Honeynut Squash?

Think of honeynut as a mini version of the classic butternut squash you find at your local grocery stores. It’s smaller, easier to handle, and has a finer texture with a slightly stronger sweetness. The edible skin roasts beautifully, so there’s no need to peel it. When cooked, its dark orange flesh caramelizes to perfection, giving you the best part of any winter meal.

Honeynut squash is often found piled high at the farmer’s market during the fall season, right alongside delicata squash and larger squashes. If you see some with soft spots, skip those and look for ones with smooth, firm skin and a rich, bright orange tone.

Why You’ll Love This Roasted Honeynut Squash

This roasted honeynut squash recipe is simple enough for a weeknight but elegant enough for holiday dinners. The flavor of honeynut squash pairs perfectly with cinnamon, brown sugar, and even a drizzle of maple syrup or hot honey for a touch of sweetness. It’s an easy side dish that’s cozy, nourishing, and full of flavor.

roasted honeynut squash on a parchment lined baking sheet

Ingredients for Roasted Honeynut Squash

3 small honeynut squash (about 1 to 1.5 pounds)
6 teaspoons butter (2 tsp per half)
Salt and pepper, to taste
1/8 teaspoon cinnamon
Optional: drizzle of maple syrup or olive oil before roasting
Optional garnish: fresh thyme or crumbled goat cheese

How to Make Roasted Honeynut Squash

Preheat Your Oven

Set your oven to 425°F (220°C). This higher temperature helps the honeynut squash caramelize beautifully and brings out its natural sweetness. While the oven preheats, line a baking sheet with parchment paper for easy cleanup.

Wash and Prep Your Squash

Give your honeynut squash a good rinse under warm water and dry it with a towel. Because the honeynut has edible skin, you’ll want to make sure all dirt or residue is removed. Place it on a sturdy cutting board to get ready for slicing.

Slice the Honeynut Squash

Using a sharp knife, carefully cut off both ends—especially the stem. Then slice the squash lengthwise from top to bottom. The skin is a bit firm, so take your time and use gentle rocking motions with your knife to keep it steady.

sliced honeynut squash on a wooden cutting board

Scoop Out the Seeds

Grab a spoon and scoop out the seeds and stringy pulp from the center of each half. You can discard them or set them aside to roast later, just like pumpkin seeds.

Prepare Your Baking Sheet

Line your baking sheet or sheet pan with parchment paper to prevent sticking and make cleanup easier. Place the squash halves cut-side up (skin side down) on the pan. This allows the heat to circulate and helps them cook evenly.

Add Butter and Seasonings

Place about 2 teaspoons of butter in the hollow center of each half. As the squash bakes, the butter melts into the flesh, creating a rich, nutty flavor. Sprinkle each half with salt and pepper to taste, followed by 1/8 teaspoon of ground cinnamon for a subtle warmth.

sliced honeynut squash on a parchment lined baking sheet with pats of butter and cinnamon sprinkled on top

Optional Flavor Boost

For a touch of extra sweetness, drizzle a little maple syrup or olive oil over the squash before roasting. Both options enhance the flavor of honeynut squash and help achieve that golden, caramelized finish.

Roast Until Fork Tender

Slide your pan into the preheated oven and bake for about 30 minutes. Around the 25-minute mark, check the thickest part of the squash by gently piercing it with a fork. If it glides in easily, your squash is done. If not, bake for another 5 minutes and test again. The goal is fork tender with lightly browned edges.

Serve and Enjoy

Remove the baking sheet from the oven and let the squash cool slightly before serving. Each half makes the perfect serving size for one person. You can drizzle a little extra butter or maple syrup on top, sprinkle with fresh thyme, or even crumble goat cheese for a savory twist.

Store Leftovers Properly

If you have any leftovers, store them in an airtight container in the refrigerator for up to four days. Reheat in the oven or microwave until warmed through. The flavor actually deepens the next day, making it a delicious addition to salads, grain bowls, or winter meals.

Tips from the Kitchen

If this is your first time roasting honeynut squash, you’ll love how its natural sweetness shines through.
The perfect serving size is one half per person, making it great for portion control.
Store leftovers in an airtight container in the fridge for up to four days. Reheat gently in the oven or microwave.
Next time, try slicing a small piece of the roasted squash and topping it with goat cheese and fresh thyme for an elevated touch.
The honeynut squash’s skin is completely edible once roasted, so no need to waste time peeling.

Nutrition Info

Honeynut squash is packed with vitamins A and C, fiber, and antioxidants. Thanks to its deep orange color, it’s rich in beta carotene—great for supporting your immune system. It’s one of my favorite vegetables for fall and makes a perfect side for any dinner.

More About This Good Stuff

This sweet and creamy squash was developed to be a smaller, more flavorful version of the traditional butternut. Chef Dan Barber worked with Cornell University professor Michael Mazourek to create it, and now you can find it everywhere—from Whole Foods to Trader Joe to your local farmer’s market. It’s truly the best of both worlds: the sweetness of honeynut squash and the convenience of a small size.

Final Thoughts

The flavor of honeynut squash is unbeatable—it’s rich, nutty, and slightly caramel-like when roasted. Once you try it, you’ll understand why it’s quickly becoming one of the most popular winter squashes at local farmer’s markets. Its perfect serving size and edible skin make it easy to prepare, and the sweetness pairs beautifully with cinnamon, maple syrup, or a sprinkle of brown sugar.

This roasted honeynut squash recipe is simple, comforting, and full of autumn warmth—the best part of fall cooking.