Roasted Honeynut Squash

Ingredients & Substitutions

Here I explain the best ingredients for my honeynut squash recipe, what each one does, and substitution options. For measurements, see the recipe card.

Honeynut Squash:

Honeynut squash is a personal-sized winter squash that came from a cross between butternut squash and buttercup squash, intentionally bred to be small. It looks like a mini butternut squash, about the size of your hand. Compared to other varieties, honey nut has deeper orange flesh and is naturally sweeter.

I found it when I couldn’t get carnival squash for this recipe, and ended up liking it even more because it gets extra creamy inside, roasts quickly (and caramelizes beautifully when it does!), and the thin skin becomes tender enough to eat.

Look for firm squash that feels heavy for its size, with no soft spots. The ones I tested were 4-5 inches long and about 1 pound each. I’ve seen them at grocery stores and farmers markets since September and they should stay in season through December.

If you can’t find honeynut squash, you can still use the browned butter, sage, and hazelnut combination in this recipe with other winter squash. My first choices would be delicata squash because its skin is also edible, or honeypatch squash, which is also mini and tastes much like honeynut but with slightly thicker skin. You can also use butternut squash, acorn squash, or kabocha squash. For these larger squash types, the roasting time will take about 10-15 extra minutes.

Other Ingredients:

• Unsalted Butter – The butter gets browned first, which gives this honeynut squash recipe a warm, toasty flavor. I recommend unsalted so you have control over the seasoning. If you only have salted, just reduce the added salt to taste.
• Fresh Sage – I use half the leaves whole for a crispy garnish and chop the rest into the buttery hazelnut topping. Fresh is important here, because dried sage won’t fry up to that crispy finish. If you don’t have sage, you can use other savory herbs (like thyme leaves or even chopped rosemary) in place of the chopped sage, but they won’t crisp up the same way.
• Hazelnuts – Their nutty flavor is especially good with browned butter and sweet squash. Chop them coarsely or use halves, so you get more bites with some crunch. You can also use pecans, walnuts, or pistachios for a different flavor, or pumpkin seeds (pepitas) for a nut-free option.
• Sea Salt & Black Pepper – These balance the sweetness. The amount of salt might look generous, but it has to season all the squash underneath. (The first time, the amount I’d planned looked like a lot, and then I had to add more for serving!) If you’re unsure and like things less salty, start with 1/2 teaspoon and add more at the table if you need it.

How To Cook Honeynut Squash

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Prepare the squash. Slice the honeynut squash lengthwise and scoop out the seeds with a spoon. Leave the skin on. I find it helpful to score along the line where I plan to cut, then stand up the squash and cut downward through the dashed line. Repeat on the outer side. I can never cut through the stem, but once I’ve cut the rest, I can usually crack the squash open and the stem stays attached to one half, like my picture below.
2. Brown the butter. In a small skillet, melt the butter over medium heat until it foams, turns golden at the bottom, and smells nutty. Remove it from the heat so it doesn’t keep darkening. My picture below has only a little foam, because it stops foaming pretty fast once you remove the pan from heat. You’ll see more foam than that during heating!

3. Brush, season, and roast. Brush some of the browned butter over the cut sides, season with salt and pepper, and arrange the halves cut side down in a single layer. I use this baking dish. Roast honeynut squash in the oven, until the flesh is very tender and the cut surfaces are caramelized. The skins usually start to pucker slightly. Turn the halves cut side up.

4. Crisp the sage. Toward the end of the squash roasting time, warm the reserved browned butter over medium-low heat. Briefly fry the whole sage leaves until they darken a little, then transfer them to a paper towel lined plate to drain and crisp up.
5. Toast the hazelnuts. Stir them into the butter until they start to darken. Remove the skillet from the heat and stir in the chopped sage. It’ll start to foam and sizzle, which is normal!
6. Bring it all together. Spoon or pour the warm sage-hazelnut butter over the roasted honeynut squash halves. I usually pour and then spread the hazelnuts evenly. Finish with the crispy sage leaves.

What To Serve With Roasted Honeynut Squash

The browned butter makes this honeynut squash recipe rich and cozy, so I like to keep the main course simple. Here are a few pairings that work especially well:

• Chicken – A simple roast chicken (or half chicken for two) was my favorite easy pairing when I was recipe testing these little squashes. You can also pick specific cuts, like oven baked chicken thighs, chicken leg quarters, or even healthy chicken breast.
• Pork – Pair it with my baked pork tenderloin for a dinner that’s nice enough for company but easy enough for a weeknight.
• Holiday dinners – These individual halves look right at home on a Thanksgiving or Christmas table, alongside a juicy slow cooker turkey breast, herby sirloin tip roast, or garlic butter salmon steak. Everyone will ask you about them!