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

  1. Heat the oven to 400°F.
  2. Cut each squash in half lengthwise, from stem to bottom. Scoop out the seeds with a spoon.
  3. Brush the cut sides with oil or butter and sprinkle with salt and pepper.
  4. Place cut-side down on a sheet pan. Roast 25–30 minutes, until a fork slides easily into the thickest part.
  5. 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.