honeynut squash

Honeynut squash is a sweet miniature winter squash perfect for roasting and stuffing with a quick and easy fall inspired filling.

Stuffed Honeynut Squash

large (or 2 smaller) honeynut squash, halved and seeded

extra virgin olive oil

yellow onion, chopped

celery,

garlic,

sweet/tart apple, chopped

rosemary

salt and pepper

pecans

Preheat oven to 400°F and spray a heavy...

Preheat oven to 400°F and spray a heavy duty baking sheet with cooking spray.

Place the halved and seeded honeynut squash flesh...

Place the halved and seeded honeynut squash flesh side down on the baking sheet. Roast for about 25 minutes until flesh is fork tender and skin has started to turn golden brown around the edges.

While honeynut squash roasts, prepare the filling by...

While honeynut squash roasts, prepare the filling by placing a large skillet over medium-high heat.

Add the ground meat and cook until browned,...

Add the ground meat and cook until browned, breaking into small pieces with a spatula as it cooks.

Drain any excess water from the meat (this...

Drain any excess water from the meat (this will depend which kind of meat is used) if necessary and return the skillet with the meat to the stove. Reduce heat to medium.

Add the olive oil, onion, celery and garlic...

Add the olive oil, onion, celery and garlic to the skillet. Stir to combine and cook for about 5 minutes until onions and celery start to soften.

Add the chopped apples and rosemary and cook...

Add the chopped apples and rosemary and cook an additional 3-4 minutes. Season to taste with salt and pepper.

When squash is roasted, remove from the oven...

When squash is roasted, remove from the oven and let sit until cool enough to handle.

Scoop some of the flesh out of the...

Scoop some of the flesh out of the squash and place in a large bowl, leaving enough squash intact around the perimeter to maintain the shape.

Add the ground meat mixture to the bowl...

Add the ground meat mixture to the bowl with the scooped honeynut squash and mix until well combined. Season to taste with salt and pepper.

Spoon the filling back into the squash halves....

Spoon the filling back into the squash halves. Top with the chopped pecans and place back into the oven for another 5 minutes until warmed through.

Garnish with any leftover chopped rosemary and serve...

Garnish with any leftover chopped rosemary and serve warm.

Tender, caramelized and sweet, this Roasted Honeynut Squash is the easiest fall side dish ever.

ROASTED HONEYNUT SQUASH RECIPE

Honeynut squash

olive oil

salt

black pepper

Preheat oven to 350˚F.

Cut the squash lengthwise in half and place, cut side up, on a flat surface.

Using a spoon, scoop out the seeds. (Discard the seeds or rinse and save for roasting.)

Cut the flesh of the squash in a crosshatch pattern and drizzle with olive oil. Season with salt and pepper.

Roast the squash in the oven for 30 minutes or until fork tender.

Serve immediately or save for salads. The squash can be served chilled or at room temperature.

This vegetable side is the perfect mix of sweet, spicy, roasted and savory. These small but sweet honeynut squash are accordion cut to soak up all of the thick (but easy!) honey gochujang glaze. Just roast in the oven and this side dish is done in under 30 minutes.

Gochujang Glazed Honeynut Squash

garlic

ginger

tbsp gochujang paste

tbsp rice wine vinegar

& 1/2 tbsp tamari

tbsp honey

thyme

Preheat the oven to 375°F.

Cut the stems and ends off of the squash. Peel the squash and slice down the center. Remove the seeds.

Lay the squash cut side down, and put two wooden skewers along the side of the squash. Use a sharp chef&#39;s knife to cut horizontally down the squash to create an accordion cut, be sure not to slice through to the bottom of the squash, you want it to hold together!

***Note, this is also a time-intensive process, so if you are in a rush, you can skip it and cut the squash into 1&quot; chunks to glaze.

In a small bowl, grate in the two garlic cloves and knob of ginger. Add the gochujang paste, rice wine vinegar, tamari and honey. Whisk together until a thick glaze forms.

Taste and season to your preference. If it is too spicy, add a splash more tamari and honey, if it is too sweet, add a splash of rice vinegar. You want it to be thick enough to brush onto the squash, but still mixable.

Place the squash cut side down on a parchment lined baking sheet. Brush with a thin layer of the glaze. Roast in the oven for 20-25 minutes or until the squash is cooked through.

Take the squash out of the oven and switch the oven setting to &quot;broil.&quot; Cover the squash with a liberal layer of the glaze. The squash accordions should have pulled apart a bit, so get the glaze in the crevices.

Sprinkle with thyme and fresh cracked black pepper. Broil for 2 minutes on high.

Remove from the oven and serve warm!

Honeynut squash are an adorable small squash that looks like a mini butternut squash.

Air Fryer Honeynut Squash

pepper

herbs

Wash and dry the honeynut squash.

Cut the squash in half lengthwise and scoop...

Cut the squash in half lengthwise and scoop out the seeds and string squash guts.

Use a pastry brush to brush oil over...

Use a pastry brush to brush oil over the squash.

Put the squash halves in the air fryer,...

Put the squash halves in the air fryer, cut side up. Air fry at 400 F for 15 minutes.

Check to see if the squash is done...

Check to see if the squash is done by seeing how easily a fork goes in. If it isn't soft enough put it back in at 400 F for another 5 minutes.

Sprinkle the squash halves with fresh herbs like...

Sprinkle the squash halves with fresh herbs like rosemary or thyme and serve with butter if desired.

Super sweet personal-sized honeynut squash is here to save the day!

Honeynut Squash with Honeyed Walnuts

shallot (thinly sliced)

tsp vinegar

tsp sugar

tbsp butter

walnut halves

greek yogurt

tbsp cucumber (shredded)

cumin

Heat the oven to 425°F. Carefully halve your honeynut squash and scoop out the seeds. Drizzle with a bit of oil and season generously with salt and pepper. Roast in the oven, skin side up on a foil lined baking sheet, for 25-30 minutes, or until browned and tender.

While the squash is roasting, make your side dishes if desired. Quickly pickle your shallots: Place thinly sliced shallots in a small bowl with vinegar, sugar, and 2 tablespoons of water. Stir and let sit while you make the honeyed walnuts.Honey roast your walnuts: In a small non-stick pan, melt your butter along with the honey over medium heat. Add the walnuts and toss with the honey and butter until it bubbles and caramelizes. Remove the nuts from the pan and let cool completely.

In a small bowl, mix together the yogurt, cucumber, and a pinch of cumin. Taste and season with salt and pepper. Swoosh onto a plate and add the squash on top. Garnish with the shallots and honeyed walnuts. Enjoy!

Vegan butternut squash zuppa Toscana is a creamy, satiating, robustly flavoured, and autumnal twist on the classic Italian soup with plant-based sausage and cashew cream. Flavour from dried oregano and thyme, garlic, sun dried tomatoes, and nutritional yeast makes for an ultra savoury profile.

Vegan Butternut Squash Zuppa Toscana

cashews,

water

olive oil, divided

vegan veggie sausages (see notes), chopped

yellow onion, small dice

yeast

smoked paprika

oregano

¼ cup oil-packed sun dried tomatoes, minced

butternut squash, peeled, seeded and chopped (about 4 cups chopped squash)

sea salt and ground black pepper,

vegetable stock,

kale, lightly packed (from about 1 small bunch)

apple cider vinegar

parsley,

Make the cashew cream. In an upright blender, combine the cashews and water. Blend until completely smooth–like a thick milk. Set aside.

Heat 1 tablespoon of olive oil in a large heavy bottomed pot over medium heat. Swirl the oil around and add the chopped vegan sausages. Brown the sausages on all sides, breaking the pieces up a bit with your spoon. Once fully browned and cooked (after about 5 minutes), transfer the cooked sausage to a plate.

Add remaining olive oil to the pot and swirl. Add the onion and sauté until translucent and very soft, about 8 minutes. Add the garlic, nutritional yeast, smoked paprika, dried thyme, and dried oregano. Stir until fragrant, about 1 minute. Add the sun dried tomatoes and stir again.

Add the chopped butternut squash and some big pinches of salt and pepper. Stir everything up and then pour in the vegetable stock. Place a lid on top of the pot, slightly askew to allow venting. Bring the mixture to a boil and then lower to a simmer. Simmer until squash is tender, about 15 minutes.

Once squash is tender, add the kale and simmer until it is soft, about 3-4 minutes. Add more stock (or water) if you need to at this point. Pour in the cashew cream from earlier and add the cooked veggie sausage. Stir. Bring to a boil and stir in the apple cider vinegar. Taste the soup and adjust seasoning if needed.

Serve the butternut squash zuppa Toscana hot with chopped parsley and extra ground black pepper on top.

My vegan butternut squash risotto is such a cozy main! It has about 10 ingredients and takes 1 hour to make. Enriching the warm vegetable stock with miso offers a crucial salty-umami quality to the finished dish.

Creamy Vegan Butternut Squash Risotto

salt black pepper

light miso

shallot, fine dice ((½ cup diced shallot))

sage

arborio rice ((DO NOT rinse))

lemon juice

Preheat the oven to 400°F. Line a baking sheet with parchment paper. Place the squash on the baking sheet and toss with 2 tablespoons of the olive oil, salt, and pepper. Once the squash cubes are all coated, arrange in a single layer and roast until tender, about 25 minutes.

Get the stock ready. Pour stock into a medium saucepan with a lid. Place a ladle to the side. Cover the stock and set it over medium heat on the stove. Bring to a simmer.

Place the miso in a small bowl and top it with a ladleful of warm stock. Use a whisk to “dissolve” the miso into the stock. Then, pour the miso-enriched stock back into the saucepan. Keep the stock on low heat so that it stays warm and is barely simmering.

Set a large, heavy bottomed pot over medium heat. Once hot, pour in the remaining 2 tablespoons of olive oil and swirl it around. Add the shallots and sauté until soft and translucent, about 8 minutes. Add the garlic, thyme, sage, and smoked paprika. Stir for 30 seconds.

Add the arborio rice and stir to coat in the oil and seasonings for about 30 seconds.

Add 2 ladlefuls of warm stock and stir. It should be lightly simmering. When the pan is almost dry, add 2 more ladlefuls of stock. Keep stirring every 30 seconds or so.

Repeat this process of stirring, waiting for the pot to almost dry up, and adding 2 ladlefuls of stock until the rice is just tender and the consistency is starting to get creamy. This takes about 25-30 minutes total. You may not need all of the stock!

When the rice is creamy and cooked through, add 2 teaspoons of lemon juice and stir. Add the roasted butternut squash cubes and stir once more. Give the risotto a taste to check the seasoning, and adjust if necessary (more salt or lemon etc). Serve the risotto hot with vegan parmesan for sprinkling.

This creamy black bean dip with roasted squash, garlic, toasted pumpkin seeds and chipotles in adobo is such a crowdpleaser. With only 10 core ingredients, this dip is also naturally vegan and nut free. Perfect for enjoying with tortilla chips, chopped raw vegetables, or even as a spread on a sandwich.

Black Bean Dip with Roasted Squash, Garlic, Pumpkin Seeds &amp; Chipotles

pumpkin seeds

black beans

chipotles

coconut aminos (or 1 teaspoon tamari)

sweet paprika

red wine vinegar

red onion

chopped cilantro

Preheat the oven to 400°F and grab two small-medium baking sheets. You can line both with parchment paper if you like, but it&#39;s not 100% necessary.

Spread the pumpkin seeds out on one of the baking sheets and pop it in the oven. Roast the pumpkin seeds until golden brown and toasty-smelling, about 5-6 minutes. Remove from the oven and let them cool.

Cut the top ¼ inch off of the head of garlic, exposing the cloves inside.

Set the halved squash, cut sides facing up, on the other baking sheet. Grab a piece of aluminum foil big enough to wrap the bulb of garlic. Set that down on the baking sheet too and place the garlic bulb on top.

Drizzle the cut squash and the exposed top of the garlic bulb with 1-2 tablespoons of the olive oil. Season both with salt and pepper. Wrap the garlic bulb up tight with the foil and turn the squash over so that the cut side is facing down. Transfer this baking sheet to the oven and roast until squash is tender, about 40 minutes. Let the squash and garlic cool a bit.

Once it&#39;s cool enough to handle, scoop out the seeds of the squash and discard. Then, scoop out and measure roughly 1 cup of the cooked squash. Remove the bulb of garlic from its foil wrapping.

Set up your food processor with the &quot;S&quot; blade. Place the pumpkin seeds in the food processor and pulse until they are coarsely ground. Then, add the 1 cup of cooked squash, black beans, chipotles, adobo, coconut aminos, paprika, cumin, red wine vinegar, plus salt and pepper to taste. Squeeze the bulb of roasted garlic into the food processor (there should be roughly 6 cloves total).

Pulse the food processor a few times until you have a slightly dry and chunky paste. Scrape down the sides with a spatula to get everything combined and evenly puréed. Then, with the motor running, slowly drizzle the olive oil into the food processor through the feed tube. Once you have a thick and creamy dip consistency, you&#39;re good!

Check the dip for seasoning and adjust if necessary (more salt, more chipotles, more vinegar etc). Serve the dip with the suggested garnishes or just as-is!

This comforting congee recipe is a new take on the classic rice porridge. It&#039;s simmered slowly, but the process takes half the time of traditional congee, due to us starting with white rice. And while congee typically uses chicken stock, this uses water and finishes with a poached fish on top. Making it fully pescatarian, and still a full meal.

Honeynut Squash Congee with Poached Fish

white rice

1/2 inch knob of ginger (thinly sliced)

garlic (thinly sliced)

Diamond Crystal kosher salt

soy sauce

rice vinegar

fish

chili

Preheat the oven to 400°F. Place the honeynut squash cut-side-down on a lined baking sheet and roast for 18-20 minutes or until soft throughout.

While the squash is roasting, add the rice, ginger, garlic and four cups of water to a high-sided sauté pan. Season with a big pinch of salt. Bring this to a simmer for 30-45 minutes or until the porridge is opaque and thickened, stirring occasionally so no rice sticks to the bottom of the pan.

When the honeynut is cool enough to handle, scoop the insides out, mash it up and whisk together with 1 1/2 cups of water. Pour this into the thickened congee mixture, and add the soy sauce and rice vinegar. Adding more to taste as needed.

Let this simmer another 5-10 minutes to thicken further.

In a medium bowl, add the fish fillets and the chili crisp. Mix to coat all the fish fully in the chili crisp.

Place the fish fillets on top of the simmering congee, then cover and let simmer for 8-10 minutes, or until the fish is cooked throughout.

Remove from the heat and let the congee stand for 15 minutes. The fish will have thinned it out a bit, so this sitting time will allow it to rethicken.

Garnish with scallions, scoop into bowls and serve!

Love butternut squash? You might like honeynut squash even more! This mini winter squash variety has super sweet, creamy orange flesh. This easy roasted honeynut squash recipe is my favorite way to prepare it.

Roasted Honeynut Squash Recipe

maple syrup

sea salt (plus more to taste)

cinnamon

thyme leaves (plus more for garnish)

Whipped Ricotta

walnuts (chopped)

parsley (for garnish)

Red pepper flakes (for garnish)

Preheat the oven to 450°F and line a baking sheet with parchment paper.

Use a large sharp knife to cut the squash in half lengthwise. Use a spoon to scoop out the seeds.

In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, salt, cinnamon, and several grinds of pepper.

Place the squash on the baking sheet. Drizzle with half the oil mixture and sprinkle with the thyme leaves and more salt and pepper. Use your hands to rub the seasonings all over the squash, then place cut side down on the baking sheet.

Bake for 20 to 25 minutes, or until very soft and caramelized underneath.

Spread a layer of the whipped ricotta on a serving platter and arrange the honeynut squash on top. Drizzle with the remaining oil mixture and top with the walnuts. Garnish with thyme, parsley, and red pepper flakes. Season to taste and serve.

Top 10 honeynut squash recipes from across the web

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Top Tags

Stuffed Honeynut Squash

ROASTED HONEYNUT SQUASH RECIPE

Gochujang Glazed Honeynut Squash

Air Fryer Honeynut Squash

Honeynut Squash with Honeyed Walnut...

Vegan Butternut Squash Zuppa Toscan...

Creamy Vegan Butternut Squash Risot...

Black Bean Dip with Roasted Squash,...

Honeynut Squash Congee with Poached...

Roasted Honeynut Squash Recipe

Top 10 honeynut squash recipes from across the web

The most viewed honeynut squash recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Stuffed Honeynut Squash

ROASTED HONEYNUT SQUASH RECIPE

Gochujang Glazed Honeynut Squash

Air Fryer Honeynut Squash

Honeynut Squash with Honeyed Walnut...

Vegan Butternut Squash Zuppa Toscan...

Creamy Vegan Butternut Squash Risot...

Black Bean Dip with Roasted Squash,...

Honeynut Squash Congee with Poached...

Roasted Honeynut Squash Recipe

The most viewed honeynut squash recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine