Roasted Honeynut Squash

Learn how to cook honeynut squash! This newer winter squash variety has an adorable small size and sweet, creamy orange flesh. Try it this fall!

Honeynut squash

Have you tried honeynut squash?! This cute little winter squash has become one of my favorite vegetables to pick up at farmers markets in the fall. I have a soft spot for anything mini, and this squash’s petite size makes it hard for me to resist.

But that’s not the only reason I love it! Honeynut squash has sweet, creamy orange flesh and edible skin. Its small size makes it easy to prepare—you can simply slice it in half, scoop out the seeds, and roast it! No peeling or difficult chopping required.

I’m sharing my go-to method for how to cook honeynut squash below, plus a suggestion for how to serve it. I hope they inspire you to cook this delicious squash this fall.

What is honeynut squash?

Not familiar with honeynut squash? I don’t blame you.

Honeynut is a relatively new type of squash. Developed by Michael Mazourek, a researcher at the Vegetable Breeding Institute at Cornell University, it took off in popularity around 2016. A cross between a butternut squash and a buttercup squash, it looks like a mini butternut with green and orange skin that becomes fully orange when the squash is ripe.

It has dark orange flesh with a concentrated sweet flavor. I like to describe the taste as similar to butternut squash, but even sweeter and creamier. Yum, right?!

Honeynut squash recipe ingredients

How to Cook Honeynut Squash

Roasting is my favorite method for how to cook honeynut squash. It’s so simple, and the squash becomes beautifully caramelized in the hot oven. You can find the complete recipe with measurements at the bottom of this post, but for now, here’s a quick overview of how I do it:

First, prepare the squash. Wash it and pat it dry. Like delicata squash, honeynut squash has thin, edible skin. There’s no need to peel it!

Slice each squash in half lengthwise and use a spoon to scoop out the seeds.

Next, make a quick dressing with olive oil, apple cider vinegar, pure maple syrup, cinnamon, salt, and pepper. The maple and warm cinnamon will bring out the squash’s natural sweetness.

Roasted honeynut squash on a baking sheet

Then, season the squash. Place it on a baking sheet. Drizzle it with half the dressing and sprinkle it with fresh thyme leaves, salt, and pepper. Use your hands to rub the seasonings into the squash.

Finally, roast! Place the squash cut side down and transfer it to a 450°F oven. Roast for 20 to 25 minutes, or until tender and caramelized underneath.

That’s it! Season to taste and serve with more dressing drizzled on top.

Find the complete recipe with measurements below.

Fully assembled side dish with whipped ricotta, walnuts, and herbs

Serving Suggestion

The simple roasted squash is a wonderful side dish on its own. But for special occasions, I like to dress it up a bit more:

  • Spread a layer of whipped ricotta on a serving platter and arrange the roasted squash halves on top.
  • Drizzle them with more dressing and top with toasted walnuts, more thyme leaves, chopped fresh parsley, and red pepper flakes.

Tip: To make the squash even more flavorful, use a sharp knife to score the flesh with a cross-hatch pattern after it roasts. When you drizzle on more dressing, it’ll soak into the inside of the squash.

Where to Buy Honeynut Squash

Ready to try this tasty squash? You can find honeynut squash at farmers markets and some grocery stores from late September through December.

It’s still not as widely available as other types of squash like butternut and acorn, so you can’t get it at every store. Outside the farmers market, I’ve had the best luck finding it at Trader Joe’s!

Roasted honeynut squash recipe

More Favorite Squash Recipes

Honeynut squash isn’t the only delicious type of squash in season! Try one of these winter squash recipes next:

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Roasted Honeynut Squash Recipe

rate this recipe:
5 from 8 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves 6
Love butternut squash? You might like honeynut squash even more! This mini winter squash variety has super sweet, creamy orange flesh. This easy roasted honeynut squash recipe is my favorite way to prepare it.




  • Preheat the oven to 450°F and line a baking sheet with parchment paper.
  • Use a large sharp knife to cut the squash in half lengthwise. Use a spoon to scoop out the seeds.
  • In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, salt, cinnamon, and several grinds of pepper.
  • Place the squash on the baking sheet. Drizzle with half the oil mixture and sprinkle with the thyme leaves and more salt and pepper. Use your hands to rub the seasonings all over the squash, then place cut side down on the baking sheet.
  • Bake for 20 to 25 minutes, or until very soft and caramelized underneath.
  • Spread a layer of the whipped ricotta on a serving platter and arrange the honeynut squash on top. Drizzle with the remaining oil mixture and top with the walnuts. Garnish with thyme, parsley, and red pepper flakes. Season to taste and serve.

Sources used: Johnny’s Selected Seeds and this article by David Nutt in the Cornell Chronicle

1 comment

5 from 8 votes (7 ratings without comment)

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Rate this recipe (after making it)

  1. Susan Odiseos

    5 stars
    This was delicious! For dietary concerns, I used Kite Hill Dairy Free Ricotta.
    Also, I didn’t have a lemon, so used orange for the zest and juice.
    Fresh thyme made it look great!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.