Roasted honeynut squash is baked in the oven until perfectly tender, then topped with a garlic sage butter sauce that gives the squash a delicious flavor. This is an easy side dish that feels decadent and is perfect for a weeknight meal or a fancy dinner.
Squash is one of my favorite things to eat in the fall. And it's fun to see all the varieties that pop up in store!
Of course there are pumpkins, butternut squash, spaghetti squash, but I love cooking with some of the different varieties like acorn squash, delicata squash, 898 squash, and honeynut squash!
Honeynut squash seems like it has just been appearing in stores, and what a treat to find! It's so adorable, gorgeous, and delicious. Such a favorite in our house.
For this recipe, I roasted it up and served with a garlic butter sauce. However, you can also make sweeter versions and top with maple syrup and chopped pecans.
Ingredients
- Honeynut squash - You'll need 2 honeynut squash for this recipe. They are typically found with the other squash at the grocery store and are much smaller than butternut squash.
- Olive oil
- Salt
- Pepper
- Butter
- Sage leaves - Fresh sage leaves are best! I grow sage in my backyard garden, but you can also find them in the produce section of the grocery store alongside the other refrigerated herbs.
- Garlic - 2 cloves of garlic!
What is honeynut squash?
Honeynut squash is a new variety of squash that was developed recently to be bred with a thinner skin and a more concentrated flavor.
The squash has a thin skin, bright orange flesh, and tastes sweeter than butternut squash. It is also much smaller than butternut squash, making it easier to work with and cook.
One squash can be a single serving. Read more about the difference between honeynut squash and butternut squash.
How to know when honeynut squash is ripe
Honeynut squash is ripe when the squash turns a golden orange color, as shown in the photo above. If you plan on using the squash immediately, try to choose squash that are a golden orange color.
When honeynut squash is not ripe yet, it will have a lot of green on the squash surface, as shown in the photo below (the two small squash in the photo are honeynut squash).
Can you eat the skin of honeynut squash?
Yes! Honeynut squash was developed to have a thin, edible skin. The skin of honeynut squash is thinner than butternut squash.
When you roast the honeynut squash, it's very easy to cut through and tastes delicious.
You can also eat the seeds from honeynut squash. Here's a recipe for roasted honeynut squash seeds.
Substitutions and customizations
Want to spice up your squash a bit? Add some red pepper flakes or calabrian chili paste to the garlic sage butter.
For a smokier flavor, add some smoked paprika to the squash before roasting.
While the sage pairs beautifully with the squash, you could also use fresh thyme leaves.
Don't want to make a garlic sage butter? Instead, add a dollop of Calabrian chili butter, harissa butter, or brown sugar butter to the squash during the last 5 minutes of cooking.
What to serve with the honeynut squash
- Tuscan Kale Salad
- Air Fryer Honey Mustard Salmon
- Air Fryer Paprika Chicken Thighs
- Air Fryer Honey Garlic Chicken Thighs
- Harissa Honey Chicken
- Chicken Piccata
Recipe tips
- Cooking times may vary based on your oven, the size of your honeynut squash, and the ripeness. Poke the thickest part of the honeynut squash to check for ripeness. Your fork should glide through the flesh without much resistance.
- I prefer to cut the stem off the honeynut squash when roasting. However, it's a matter of preference, and you can leave it on.
- Watch the garlic carefully when adding it to the skillet. You want it to just start browning, but do not want it to burn and turn bitter.
How to make roasted honeynut squash
First, preheat your oven to 425 degrees F.
Slice each of your honeynut squash in half. (Also slice off the stem edge if you like, as shown below).
Scoop out the seeds and pulp from the honeynut squash. (You can roast honeynut squash seeds).
Add your honeynut squash to a foil-lined baking sheet cut side up. Drizzle each piece of honeynut squash with olive oil and rub into the orange surface, then add a sprinkling of salt and pepper.
Roast for 45-50 minutes until fork-tender in the thickest part of the squash.
Once squash is done, melt butter over medium heat in a skillet. Add sage leaves and cook for 2 minutes until starting to crisp up.
Add minced garlic and cook, stirring frequently, until garlic starts to brown. Turn off the heat.
Plate the honeynut squash halves.
Top the squash with the sage garlic butter.
More squash recipes
- Air Fryer Honeynut Squash
- Air Fryer Brown Sugar Butternut Squash
- Roasted Acorn Squash
- Roasted Honeypatch Squash
- Air Fryer Cheesy Stuffed Spaghetti Squash
More recipes to love
Roasted Honeynut Squash
Ingredients
- 2 honeynut squash
- 1 Tablespoon olive oil
- salt
- pepper
- 2 Tablespoons butter
- 8 leaves sage
- 2 cloves garlic
Instructions
- Preheat oven to 425 degrees F.
- Cut each honeynut squash in half and scoop out the seeds and pulp (you can also cut off the very top part of the squash where the stem is for easier cutting and eating).
- Add the squash halves face up on a foil-lined baking sheet. Drizzle the squash with olive oil and rub into the face of the squash. Season with salt and pepper.
- Add squash to the oven and roast for 45-50 minutes until squash is fork tender in its thickest part.
- While squash is roasting, finely mince two cloves of garlic.
- Once squash is done cooking, melt the butter in a skillet over medium heat. Once butter is melted, add sage leaves and cook for 2 minutes, until sage starts getting crispy. Add garlic and cook for another 30 seconds to 1 minute, watching carefully so garlic doesn't burn. Turn off the heat.
- Plate the honeynut squash then top with the garlic sage butter.
Notes
- Cooking times may vary based on your oven, the size of your honeynut squash, and the ripeness. Poke the thickest part of the honeynut squash to check for ripeness. Your fork should glide through the flesh without much resistance.
- I prefer to cut the stem off the honeynut squash when roasting. However, it's a matter of preference, and you can leave it on.
- Watch the garlic carefully when adding it to the skillet. You want it to just start browning, but do not want it to burn and turn bitter.
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