18 Delicious Honeynut Squash Recipes for Fall

Perfectly sweet, irresistibly creamy, and wonderfully versatile, honeynut squash is the star of fall’s culinary scene. Whether you’re whipping up a quick weeknight dinner or crafting a cozy comfort dish, these 18 recipes promise to delight your taste buds and warm your soul. Dive into our roundup and discover how this petite squash can transform your autumn meals into something truly special.

Roasted Honeynut Squash with Maple Syrup

Bold flavors come together in this simple yet satisfying dish. Perfect for fall evenings, it’s a sweet and savory side that steals the show.

Ingredients

• Honeynut squash – 2, halved and seeded
• Maple syrup – ¼ cup
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Brush each squash half with olive oil. Season with salt and black pepper.
3. Place squash halves cut-side down on the baking sheet. Roast for 25 minutes.
4. Flip squash halves cut-side up. Drizzle with maple syrup. Tip: For deeper flavor, warm the syrup slightly before drizzling.
5. Return to oven. Roast for another 20 minutes or until squash is tender and edges are caramelized. Tip: Check doneness by piercing with a fork; it should glide in easily.
6. Let cool for 5 minutes before serving. Tip: Garnish with a sprinkle of coarse salt to enhance the sweet and salty contrast.

Delightfully tender, the squash melts in your mouth with a buttery texture. The maple syrup glaze adds a glossy finish and rich sweetness. Serve atop a bed of wild rice for a hearty meal.

Honeynut Squash Soup with Coconut Milk

Bold flavors come together in this creamy, comforting soup that’s perfect for any season.

Ingredients

• Honeynut squash – 2 lbs
• Coconut milk – 1 can (13.5 oz)
• Vegetable broth – 4 cups
• Olive oil – 1 tbsp
• Salt – 1 tsp

Instructions

1. Preheat oven to 400°F.
2. Cut honeynut squash in half, remove seeds, and brush with olive oil.
3. Place squash cut-side down on a baking sheet. Roast for 45 minutes or until tender.
4. Let squash cool slightly, then scoop flesh into a blender.
5. Add coconut milk, vegetable broth, and salt to the blender.
6. Blend until smooth. Tip: For extra creaminess, blend longer.
7. Pour mixture into a pot and heat over medium for 5 minutes, stirring occasionally. Tip: Don’t let it boil to preserve the coconut milk’s texture.
8. Serve hot. Tip: Garnish with a drizzle of coconut milk for a beautiful presentation.

Kick back and enjoy the velvety texture and sweet, nutty flavor of this soup. Try serving it in hollowed-out mini pumpkins for a festive touch.

Stuffed Honeynut Squash with Quinoa and Kale

Overflowing with nutrients, this dish combines sweet honeynut squash with hearty quinoa and kale for a satisfying meal.

Ingredients

• Honeynut squash – 2
• Quinoa – 1 cup
• Kale – 2 cups, chopped
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Water – 2 cups

Instructions

1. Preheat oven to 375°F.
2. Cut honeynut squash in half lengthwise. Scoop out seeds.
3. Brush squash halves with 1 tbsp olive oil. Sprinkle with ¼ tsp salt.
4. Place squash halves cut-side down on a baking sheet. Roast for 25 minutes.
5. Rinse quinoa under cold water. Drain.
6. In a saucepan, combine quinoa and water. Bring to a boil.
7. Reduce heat to low. Cover and simmer for 15 minutes. Tip: Let quinoa sit covered for 5 minutes after cooking to fluff.
8. Heat remaining 1 tbsp olive oil in a skillet over medium heat.
9. Add chopped kale. Cook for 5 minutes, stirring occasionally. Tip: Kale should be bright green and slightly wilted.
10. Mix cooked quinoa and kale. Season with remaining ¼ tsp salt.
11. Flip roasted squash halves. Fill with quinoa-kale mixture.
12. Return to oven. Bake for 10 minutes. Tip: For a crispy top, broil for the last 2 minutes.

Savory quinoa and kale contrast the squash’s sweetness. Serve with a drizzle of balsamic glaze for extra flavor.

Honeynut Squash Risotto with Parmesan

You won’t believe how this Honeynut Squash Risotto with Parmesan turns simple ingredients into a creamy, dreamy dish. Perfect for a cozy night in.

Ingredients

– Honeynut squash – 1, medium, peeled and diced
– Arborio rice – 1 cup
– Chicken broth – 4 cups
– Parmesan cheese – ½ cup, grated
– Butter – 2 tbsp
– Olive oil – 1 tbsp
– Salt – ½ tsp

Instructions

1. Heat olive oil in a large pan over medium heat. Add diced honeynut squash. Cook for 5 minutes until slightly soft. Tip: Stir occasionally to prevent sticking.
2. Add butter to the pan. Once melted, stir in Arborio rice. Cook for 2 minutes until rice is lightly toasted.
3. Pour in 1 cup of chicken broth. Stir continuously until broth is absorbed. Tip: Keep the broth warm in a separate pot for even cooking.
4. Repeat adding broth 1 cup at a time, stirring until absorbed before adding more. This process takes about 20 minutes.
5. When rice is creamy and al dente, remove from heat. Stir in grated Parmesan and salt. Tip: Let it sit for 2 minutes before serving for flavors to meld.
The risotto is luxuriously creamy with a sweet, nutty flavor from the squash. Serve with extra Parmesan on top for a salty contrast.

Baked Honeynut Squash with Brown Sugar and Butter

Tender honeynut squash meets the rich flavors of brown sugar and butter in this simple, yet irresistible dish. Perfect for a cozy night in or as a sweet side for your holiday table.

Ingredients

– Honeynut squash – 2, halved and seeded
– Brown sugar – ¼ cup
– Butter – 2 tbsp
– Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F. This ensures even cooking and caramelization.
2. Place the squash halves cut-side up on a baking sheet. Tip: Use parchment paper for easy cleanup.
3. Sprinkle each half evenly with salt. This enhances the natural sweetness of the squash.
4. Divide the brown sugar and butter among the squash halves, placing them in the center. Tip: Soften the butter for easier spreading.
5. Bake for 45 minutes, or until the squash is fork-tender and the tops are golden brown. Tip: Baste the squash with the melted butter and sugar mixture halfway through for extra flavor.
6. Remove from the oven and let cool for 5 minutes before serving.
Kick back and enjoy the creamy texture and caramelized edges of this dish. Serve it as is, or top with a sprinkle of cinnamon for an extra warmth.

Honeynut Squash and Apple Casserole

Delight in the perfect blend of sweet and savory with this easy-to-make casserole. Ideal for cozy nights, it combines seasonal flavors in a comforting dish.

Ingredients

• Honeynut squash – 2 cups, cubed
• Apple – 1 cup, sliced
• Maple syrup – ¼ cup
• Cinnamon – 1 tsp
• Butter – 2 tbsp, melted
• Salt – ½ tsp

Instructions

1. Preheat oven to 375°F.
2. Toss honeynut squash and apple with maple syrup, cinnamon, and salt in a large bowl.
3. Spread the mixture evenly in a greased casserole dish.
4. Drizzle melted butter over the top for a golden finish.
5. Bake for 35 minutes, or until the squash is tender when pierced with a fork.
6. Let it rest for 5 minutes before serving to allow flavors to meld.

Layers of tender squash and soft apples create a melt-in-your-mouth texture. The maple syrup caramelizes slightly, adding a rich depth. Serve warm with a dollop of whipped cream for an extra indulgent touch.

Spicy Honeynut Squash Curry

Might sound unconventional, but this Spicy Honeynut Squash Curry is a game-changer for weeknight dinners. It’s quick, flavorful, and packs a punch.

Ingredients

• Honeynut squash – 2 cups, cubed
• Coconut oil – 1 tbsp
• Curry powder – 1 tbsp
• Coconut milk – 1 can (13.5 oz)
• Vegetable broth – 1 cup
• Red pepper flakes – 1 tsp

Instructions

1. Heat coconut oil in a large pot over medium heat (350°F).
2. Add cubed honeynut squash. Cook for 5 minutes until slightly softened.
3. Sprinkle curry powder and red pepper flakes over the squash. Stir to coat evenly.
4. Pour in coconut milk and vegetable broth. Bring to a simmer.
5. Reduce heat to low (200°F). Cover and cook for 20 minutes, stirring occasionally.
6. Uncover. Cook for an additional 5 minutes to thicken the sauce.
7. Tip: For extra creaminess, blend half the curry before serving.
8. Tip: Garnish with fresh cilantro for a burst of color and flavor.
9. Tip: Serve over jasmine rice to soak up the spicy, creamy sauce.

Great texture with tender squash pieces in a velvety, spicy sauce. Try topping with roasted peanuts for an unexpected crunch.

Honeynut Squash Pancakes with Cinnamon

Zesty mornings call for something special, and these Honeynut Squash Pancakes with Cinnamon are just that. They’re easy, flavorful, and perfect for a quick breakfast or brunch.

Ingredients

• Honeynut squash puree – 1 cup
• Flour – 1 cup
• Egg – 1
• Milk – ½ cup
• Cinnamon – 1 tsp
• Baking powder – 1 tsp
• Salt – ½ tsp
• Butter – 2 tbsp

Instructions

1. Preheat a non-stick skillet over medium heat (350°F).
2. In a bowl, mix honeynut squash puree, flour, egg, milk, cinnamon, baking powder, and salt until smooth. Tip: For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
3. Melt 1 tbsp butter in the skillet.
4. Pour ¼ cup batter for each pancake. Cook until bubbles form on the surface, about 2 minutes. Tip: Wait for the edges to look set before flipping.
5. Flip pancakes and cook for another 1-2 minutes until golden brown. Tip: Keep cooked pancakes warm in a 200°F oven while finishing the batch.
6. Repeat with remaining batter, adding more butter as needed.

Cooked to perfection, these pancakes boast a tender interior with a lightly crisp exterior. The cinnamon enhances the squash’s natural sweetness, making them a hit with maple syrup or a dollop of whipped cream.

Grilled Honeynut Squash with Herb Butter

Perfect for fall, this grilled honeynut squash with herb butter is a simple yet flavorful side dish. Packed with natural sweetness and a smoky char, it’s a crowd-pleaser.

Ingredients

• Honeynut squash – 2, halved and seeded
• Butter – 4 tbsp, softened
• Fresh thyme – 1 tbsp, chopped
• Garlic – 1 clove, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat grill to medium-high heat, about 400°F.
2. In a small bowl, mix butter, thyme, garlic, salt, and pepper until combined. Tip: Let the butter sit at room temperature for easier mixing.
3. Brush squash halves with herb butter, reserving half for later. Tip: Use a pastry brush for even application.
4. Place squash on grill, cut side down. Grill for 5 minutes without moving to get nice char marks.
5. Flip squash, brush with remaining herb butter. Grill for another 10 minutes, or until tender when pierced with a fork. Tip: Cover grill to help cook evenly.

Melt-in-your-mouth tender with a caramelized exterior, this squash is a standout. Try serving it atop a bed of wild rice or alongside grilled chicken for a complete meal.

Honeynut Squash Pie with Ginger Crust

Kickstart your fall baking with this twist on a classic. Honeynut squash brings a deeper sweetness, while ginger adds a spicy crunch to the crust.

Ingredients

• Honeynut squash – 2 cups, roasted and pureed
• Ginger snaps – 1 1/2 cups, crushed
• Butter – 1/2 cup, melted
• Eggs – 3
• Heavy cream – 1 cup
• Sugar – 1/2 cup
• Cinnamon – 1 tsp
• Salt – 1/4 tsp

Instructions

1. Preheat oven to 350°F.
2. Mix crushed ginger snaps with melted butter. Press into a 9-inch pie dish to form crust. Bake for 10 minutes. Tip: Use a flat-bottomed cup to press crust evenly.
3. Whisk eggs, sugar, cinnamon, and salt in a large bowl. Tip: Ensure eggs are at room temperature for smoother mixing.
4. Stir in squash puree and heavy cream until smooth. Pour into crust.
5. Bake for 45 minutes or until center is set. Tip: Cover edges with foil if crust browns too quickly.
6. Cool on wire rack for 2 hours before serving.

Silky filling contrasts with the crisp, spicy crust. Serve with a dollop of whipped cream for extra decadence.

Pureed Honeynut Squash with Vanilla Bean

Nothing beats the simplicity and elegance of Pureed Honeynut Squash with Vanilla Bean. This dish transforms humble ingredients into a velvety, sweet side with minimal effort.

Ingredients

• Honeynut squash – 2, halved and seeded
• Vanilla bean – 1, split lengthwise
• Butter – 2 tbsp
• Salt – ½ tsp

Instructions

1. Preheat oven to 375°F.
2. Place squash halves cut-side up on a baking sheet. Scrape vanilla bean seeds over squash; add bean pod to tray.
3. Dot each squash half with butter; sprinkle with salt.
4. Roast for 45 minutes, or until squash is fork-tender.
5. Remove vanilla bean pod; discard.
6. Scoop squash flesh into a blender; puree until smooth. Tip: For extra creaminess, add a splash of warm water if needed.
7. Season with additional salt if desired. Tip: Taste as you go to adjust seasoning perfectly.
8. Serve warm. Tip: Garnish with a drizzle of honey or a sprinkle of cinnamon for added flavor.

Perfectly smooth and subtly sweet, this puree pairs beautifully with roasted meats or as a base for soups. Try swirling in a bit of coconut milk for a dairy-free twist.

Honeynut Squash and Sage Pasta

Perfect for a cozy night in, this dish combines sweet honeynut squash with earthy sage for a comforting pasta.

Ingredients

• Honeynut squash – 1, medium, peeled and cubed
• Fresh sage – 2 tbsp, chopped
• Pasta – 8 oz
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Parmesan cheese – ¼ cup, grated

Instructions

1. Preheat oven to 400°F.
2. Toss honeynut squash cubes with 1 tbsp olive oil, salt, and black pepper. Spread on a baking sheet.
3. Roast for 25 minutes or until squash is tender and edges are caramelized.
4. While squash roasts, cook pasta according to package instructions until al dente. Reserve ½ cup pasta water, then drain.
5. Heat remaining 1 tbsp olive oil in a large skillet over medium heat. Add garlic and sage, sauté for 1 minute until fragrant.
6. Add roasted squash to the skillet, gently mashing half for creaminess.
7. Stir in cooked pasta and reserved pasta water, tossing to combine. Cook for 2 minutes until sauce clings to pasta.
8. Remove from heat, sprinkle with Parmesan cheese, and serve immediately.

Key to this dish’s appeal is the contrast between the creamy squash and al dente pasta. For an extra crunch, top with toasted walnuts.

Caramelized Honeynut Squash with Pecans

Just when you thought squash couldn’t get any sweeter, this recipe proves otherwise. Perfect for fall, it’s a simple yet stunning side.

Ingredients

• Honeynut squash – 2, halved and seeded
• Butter – 2 tbsp
• Brown sugar – 2 tbsp
• Pecans – ½ cup, chopped
• Salt – ½ tsp

Instructions

1. Preheat oven to 375°F.
2. Place squash halves cut-side up on a baking sheet.
3. Dot each half with butter, dividing evenly.
4. Sprinkle brown sugar and salt over each half.
5. Roast for 40 minutes, or until squash is fork-tender.
6. Scatter pecans over squash during the last 10 minutes of roasting to toast lightly.
7. Remove from oven and let cool slightly before serving.

Absolutely, the squash turns buttery soft with a caramelized top. The pecans add a crunchy contrast. Serve it alongside roasted meats or over a bed of greens for a hearty salad.

Honeynut Squash and Black Bean Tacos

Tacos get a hearty twist with honeynut squash and black beans. This combo brings sweetness and protein to your table in minutes.

Ingredients

– Honeynut squash – 1 medium, cubed – Black beans – 1 can, drained – Olive oil – 2 tbsp – Cumin – 1 tsp – Salt – ½ tsp – Corn tortillas – 8 – Lime – 1, cut into wedges

Instructions

1. Preheat oven to 400°F. 2. Toss cubed honeynut squash with 1 tbsp olive oil, cumin, and salt. 3. Spread squash on a baking sheet. Roast for 25 minutes until edges caramelize. 4. Heat black beans in a saucepan over medium heat for 5 minutes. 5. Warm tortillas in a dry skillet for 30 seconds each side. 6. Mash half the black beans slightly for texture. 7. Fill tortillas with squash, beans, and a squeeze of lime. 8. Serve immediately. Keep squash cubes uniform for even roasting. Mash beans while warm for easier texture control. Warm tortillas right before assembling to prevent sogginess. Knead the flavors together with each bite; the squash’s caramelized edges contrast the creamy beans. Try topping with avocado slices for extra richness.

Roasted Honeynut Squash Salad with Feta

Zesty and vibrant, this salad combines sweet and savory for a quick, satisfying meal. Perfect for any season, it’s a crowd-pleaser with minimal effort.

Ingredients

• Honeynut squash – 2, halved and seeded
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Feta cheese – ½ cup, crumbled
• Mixed greens – 4 cups

Instructions

1. Preheat oven to 400°F.
2. Brush squash halves with olive oil and sprinkle with salt.
3. Place squash cut-side down on a baking sheet. Roast for 25 minutes until tender.
4. Let squash cool for 5 minutes, then slice into ½-inch pieces.
5. In a large bowl, toss mixed greens with remaining olive oil.
6. Add squash slices and feta to the bowl. Gently toss to combine.

Unbelievably simple, the roasted squash adds a creamy texture against the crisp greens. Serve atop a warm baguette for an open-faced sandwich twist.

Honeynut Squash Bread with Walnuts

Mornings call for something warm and comforting, and this Honeynut Squash Bread with Walnuts delivers just that. Its subtle sweetness and nutty crunch make it a perfect start to any day.

Ingredients

– Honeynut squash puree – 1 cup
– Flour – 2 cups
– Sugar – ¾ cup
– Eggs – 2
– Walnuts – ½ cup, chopped
– Baking soda – 1 tsp
– Salt – ½ tsp
– Vegetable oil – ½ cup

Instructions

1. Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
2. In a large bowl, mix squash puree, sugar, eggs, and oil until smooth.
3. Tip: For extra flavor, toast walnuts before adding them to the batter.
4. In another bowl, whisk flour, baking soda, and salt.
5. Gradually add dry ingredients to wet ingredients, stirring just until combined.
6. Fold in chopped walnuts.
7. Tip: Avoid overmixing to keep the bread tender.
8. Pour batter into prepared pan. Smooth the top with a spatula.
9. Bake for 60 minutes, or until a toothpick inserted comes out clean.
10. Tip: Cover with foil if the top browns too quickly.
11. Let cool in pan for 10 minutes, then transfer to a wire rack.
Pleasantly moist with a hint of spice, this bread pairs wonderfully with a smear of cream cheese or a drizzle of honey. For an extra crunch, serve toasted with a side of fresh fruit.

Honeynut Squash and Lentil Stew

Warm up your kitchen with this hearty Honeynut Squash and Lentil Stew. Perfect for chilly evenings, it’s a blend of sweet and savory flavors.

Ingredients

• Honeynut squash – 1, medium, peeled and cubed
• Green lentils – 1 cup
• Vegetable broth – 4 cups
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat for 1 minute.
2. Add minced garlic and sauté until golden, about 30 seconds.
3. Add cubed honeynut squash and lentils to the pot. Stir to coat with oil.
4. Pour in vegetable broth, ensuring it covers the ingredients by at least an inch.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes.
6. After 25 minutes, check if lentils are tender. If not, simmer for another 5 minutes.
7. Season with salt and black pepper. Stir well.
8. Remove from heat. Let it sit covered for 5 minutes to thicken.

This stew has a creamy texture with a hint of sweetness from the squash. Serve with a drizzle of olive oil or a side of crusty bread for dipping.

Honeynut Squash Smoothie with Almond Milk

A honeynut squash smoothie with almond milk is a creamy, nutrient-packed drink perfect for any time of day. Almond milk adds a light, nutty flavor that complements the natural sweetness of the squash.

Ingredients

– Honeynut squash – 1 cup, cooked and mashed
– Almond milk – 1 cup
– Maple syrup – 1 tbsp
– Cinnamon – ½ tsp
– Ice – ½ cup

Instructions

1. Peel and cube the honeynut squash. Steam for 10 minutes until soft. Tip: Steaming preserves more nutrients than boiling.
2. Mash the steamed squash until smooth. Let it cool to room temperature. Tip: Cooling prevents the almond milk from curdling.
3. Add the mashed squash, almond milk, maple syrup, cinnamon, and ice to a blender.
4. Blend on high for 1 minute until smooth. Tip: For a thicker smoothie, add more ice or less almond milk.
5. Pour into a glass and serve immediately.
Naturally sweet and velvety, this smoothie is a delightful way to enjoy honeynut squash. Try garnishing with a sprinkle of cinnamon or a drizzle of maple syrup for extra flavor.

Conclusion

Perfect for autumn, these 18 Honeynut squash recipes offer a treasure trove of flavors to warm your heart and home. Whether you’re craving something sweet or savory, there’s a dish here to delight every palate. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for fellow food enthusiasts to enjoy.

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