Honeynut looks like a butternut squash that someone shrunk in the wash. It’s small, deeply orange and sweeter than butternut, with a thin skin you can eat once it’s roasted. No peeling and no wrestling with a big knife: just cut it in half and put it in the oven.
Storage: Keep it on the counter or somewhere cool and dry, not in the fridge. It keeps for a few weeks. The skin turning from tan to deep orange means it’s getting sweeter.
Serves 2–4 as a side · 40 minutes
Ingredients
- About 2 pounds honeynut squash (2–3 squash)
- 1 tablespoon olive oil or melted butter
- 1/2 teaspoon salt
- Black pepper
- Optional: 1 tablespoon maple syrup, a pinch of cinnamon or chili flakes
Directions
- Heat the oven to 400°F.
- Cut each squash in half lengthwise, from stem to bottom. Scoop out the seeds with a spoon.
- Brush the cut sides with oil or butter and sprinkle with salt and pepper.
- Place cut-side down on a sheet pan. Roast 25–30 minutes, until a fork slides easily into the thickest part.
- Flip them over. If you like, drizzle each half with a little maple syrup and a pinch of cinnamon or chili. Eat it straight from the skin with a spoon, or eat the skin too.
Other ideas: Fill the warm halves with cooked rice or farro, sautéed greens and a crumbly cheese for a whole meal. Or scoop out the flesh and mash it with butter and salt.