Comments on: Roasted Honeynut Squash

By: Judy

Judy — Thu, 15 Jan 2026 14:38:48 +0000

Nutritional info would be helpful

By: Jeanine Donofrio

Jeanine Donofrio — Sun, 30 Nov 2025 22:35:18 +0000

In reply to Megan. Hi Megan, I'm so glad you've enjoyed them!

By: Megan

Megan — Fri, 28 Nov 2025 15:19:03 +0000

I’ve made these as a Thanksgiving side dish two years in a row now and everyone (including me) loves them. Thank you!

By: Jeanine Donofrio

Jeanine Donofrio — Wed, 26 Nov 2025 21:30:12 +0000

In reply to Aimee. Hi Aimee, you could roast the squash ahead and assemble when you're close to ready to serve.

By: Aimee

Aimee — Wed, 26 Nov 2025 16:59:14 +0000

Can I bake this the day before I serve it? I have made it before and everyone loved it.

By: Stoie

Stoie — Tue, 25 Nov 2025 01:39:20 +0000

I baked the squash at 450 on aluminum foil. After only 15 it was mushy and the skin had started smoking. I wanted a firm texture. What I got was softer than mashed potatoes.

By: Jeanine Donofrio

Jeanine Donofrio — Fri, 31 Oct 2025 14:42:10 +0000

In reply to Elisa Bucklin. I hope you enjoy it!

By: Elisa Bucklin

Elisa Bucklin — Thu, 30 Oct 2025 22:35:57 +0000

Sounds SO good! I’ve never had this type of squash, but here in the Seattle area it looks like Whole Foods has it!

By: Stephanie

Stephanie — Mon, 22 Sep 2025 18:04:32 +0000

Love love this baked honeynut squash recipe! It’s so good that is deserves a place on your Thanksgiving table! Absolutely delicious!

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 19 Sep 2025 21:16:39 +0000

In reply to Linda. So glad you loved it, Linda! Clever ricotta sub!