Roasted Honeypatch Squash is easy to make and cooks up faster than a butternut squash! This honeypatch squash has deliciously sweet flavors brought out further by the maple syrup and cinnamon. The chopped pecans give the dish a nice crunch!
I was recently introduced to honeypatch squash (also called 898 squash) and thought "how CUTE is this squash?" As a lover of butternut squash and honeynut squash, I knew I had to try this new squash variety.
Verdict? So delicious. The squash roasts up so quickly in the oven and the flavors are simply amazing.
More flavorful than butternut squash, easier to cut, quicker to roast. What's not to love?
If you can find honeypatch squash, GRAB ALL YOU CAN. And then make this recipe. And try more. And thank me later.
What is honeypatch squash?
Honeypatch squash, also called 898 squash, is a variety of squash that was cultivated by Row 7 Seed company. The squash is much smaller than the butternut squash and can fit in the palm of your hand!
The creator of honeypatch squash is also largely responsible for another favorite variety of squash - honeynut squash.
Honeypatch squash has a more concentrated sweetness and flavor than butternut squash. It also has more beta-carotene which means more nutrients in a smaller package.
With honeypatch squash, you can either eat the skin or just scoop out the orange squash to eat after roasting.
As honeypatch squash is a new variety, it can be hard to locate, but is starting to show up in stores like Whole Foods. If you see some, grab it! While it's mostly in the Boston area currently, in coming seasons, it should expand to more. You also may be able to find it online.
If you subscribe to Blue Apron, you may have been lucky enough to get one of the squash in an order!
Ingredients
- Honeypatch squash
- Olive oil
- Salt
- Maple syrup
- Cinnamon
- Butter
- Pecans (optional)
Customizations and substitutions
Want a savory version instead of a sweet version? Instead of adding syrup and cinnamon, instead simply add a dollop of harissa butter or Calabrian chili butter after flipping the squash.
Not a fan of maple syrup or don't have it on hand? You can sprinkle some brown sugar on top of the squash instead.
Instead of cinnamon, you could use pumpkin pie spice.
If you can't find honeypatch squash, you could use honeynut or butternut squash instead. Just note that cook times will likely be longer. And if roasting a whole butternut squash, you'll need a larger quantity of the ingredients.
What to serve with the honeypatch squash
Honeypatch squash is sweet enough to be served for dessert, but of course, it also makes the perfect side dish in the fall. Here's a few ideas of what to serve with the honeypatch squash.
- Ras el Hanout Chicken Thighs
- Air Fryer Green Beans and Bacon
- Air Fryer Bacon Wrapped Asparagus
- Air Fryer Chicken Cutlet
- Instant Pot Parmesan Risotto
- Harissa Honey Chicken
Recipe tips
- Cooking times may vary based on your oven and size of squash. Poke the squash with a fork in the thickest part to test for tenderness before serving.
- I cut off the very tip of the squash where the stem was, to make for easier slicing and serving. You can leave the skin on if you prefer.
- If serving the honeypatch squash as the only side dish, you'll want one whole squash per person. If serving with another side dish, you can serve one squash half per person.
How to make roasted honeypatch squash
First, preheat your oven to 450 degrees F.
Slice the honeypatch squash in half, as shown below. I also sliced off the very top where the stem was to make for easier cutting.
Carefully scoop out the seeds and discard (or save for roasting).
Place the honeypatch squash on a foil-lined baking sheet. Drizzle olive oil over the squash, then rub or brush into the squash faces. Sprinkle lightly with salt.
Place the squash face down and roast for 15 minutes.
Flip the squash face up, then sprinkle cinnamon on top and drizzle with maple syrup.
Add a pat of butter to the squash cavity.
Roast for another 10-15 minutes more (face up), then serve topped with chopped pecans.
More recipes to love
Roasted Honeypatch Squash
Ingredients
- 1 Honeypatch squash
- 2 teaspoons olive oil
- salt
- ⅛ teaspoon ground cinnamon
- 1 teaspoon maple syrup
- 1 Tablespoon butter
- 2 Tablespoons chopped pecans
Instructions
- Preheat oven to 450 degrees F.
- Take honeypatch squash and slice off the very top of the squash to remove the stem. Slice the squash in half lengthwise.
- Scoop out the seeds and stringy part of the squash.
- Place squash face up on a foil-lined baking sheet. Drizzle each squash half with oil and rub into the cut surface. Sprinkle with a tiny bit of salt.
- Turn squash face down on the sheet. Place in the oven and roast for 15 minutes. Remove from the oven and flip to be face up.
- Sprinkle cinnamon over each squash half. Drizzle each half with maple syrup. Add a pat of butter to the cavity of each squash half.
- Return squash to the oven and roast another 10-15 minutes until thickest part of the squash is fork-tender.
- Remove squash from the oven and plate. Top with chopped pecans.
Notes
- Cooking times may vary based on your oven and size of squash. Poke the squash with a fork in the thickest part to test for tenderness before serving.
- I cut off the very tip of the squash where the stem was, to make for easier slicing and serving. You can leave the skin on if you prefer.
- If serving the honeypatch squash as the only side dish, you'll want one whole squash per person. If serving with another side dish, you can serve one squash half per person.
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