As the leaves start to change colors and the air grows crisp, it’s time to bring out the stars of the fall season: honeynut squashes! These sweet and nutty gourds are a staple in many autumnal dishes, and for good reason. With their mild flavor and versatile texture, honeynut squashes can be roasted, sautéed, souped, or baked into a variety of delicious recipes.
Whether you’re looking for a comforting side dish to accompany your Thanksgiving turkey or a healthy and flavorful addition to your daily meals, honeynut squashes are the perfect ingredient. And with their abundant availability during the fall season, it’s easy to get creative in the kitchen with these nutritious and tasty gourds.
In this article, we’ll explore 18 mouth-watering honeynut squash recipes that showcase the versatility of this beloved autumnal ingredient. From classic roasted dishes to innovative soups and salads, there’s something for everyone on this list. So go ahead, get cozy in your kitchen, and let the flavors of fall come alive with these delectable honeynut squash recipes!
Roasted Honeynut Squash with Maple Glaze
Roasted Honeynut Squash with Maple Glaze Recipe
Sweet and savory, this roasted honeynut squash is elevated by a rich maple glaze. Perfect as a side dish or topped with crispy bacon for a satisfying main course.
Ingredients:
– 1 large honeynut squash (about 2 lbs), halved and seeds removed
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 cup pure maple syrup
– 2 tbsp apple cider vinegar
– 1/4 cup chopped fresh thyme
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place squash halves on a baking sheet, cut side up.
3. Drizzle with olive oil and sprinkle with salt.
4. Roast for 30-40 minutes or until tender, flipping halfway through.
5. In a small bowl, whisk together maple syrup, apple cider vinegar, and thyme.
6. Remove squash from oven and brush with the glaze.
7. Return to oven for an additional 10-15 minutes or until caramelized.
Cooking Time: 50-60 minutes
Serve warm, garnished with additional thyme if desired.
Creamy Honeynut Squash Soup
Warm up with this comforting and creamy soup made with honeynut squash, onions, garlic, and a hint of nutmeg. Perfect for a chilly fall or winter evening.
Ingredients:
– 1 medium honeynut squash (about 2 lbs)
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon ground nutmeg
– 1 cup heavy cream or half-and-half
– 2 cups chicken broth
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds. Place on a baking sheet, cut side up.
3. Roast the squash for 45 minutes, or until tender.
4. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
5. Add garlic, salt, pepper, and nutmeg. Cook for 1 minute.
6. Scoop out roasted squash flesh and add to the pot.
7. Pour in chicken broth and heavy cream or half-and-half. Bring to a simmer.
8. Blend soup until smooth, then serve hot.
Cooking Time: 1 hour 15 minutes
Honeynut Squash and Sage Risotto
This creamy risotto pairs perfectly roasted honeynut squash with the earthy flavor of sage, creating a cozy and comforting fall dish. With just a few simple ingredients, you can create this delightful main course in under an hour.
Ingredients:
– 1 medium honeynut squash (about 2 lbs), peeled and cubed
– 4 cups vegetable broth, warmed
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1/2 cup Arborio rice
– 1/2 cup white wine (optional)
– 2 tablespoons unsalted butter
– 2 tablespoons grated Parmesan cheese
– 1 teaspoon dried sage
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper; spread on a baking sheet and roast for 30 minutes.
2. In a large pot, heat butter over medium-high. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add Arborio rice and cook for 1 minute. If using wine, add it to the pot and stir until absorbed.
4. Add warmed broth, one cup at a time, stirring constantly, until rice is cooked and creamy (about 20-25 minutes).
5. Stir in roasted squash, Parmesan cheese, and sage. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Stuffed Honeynut Squash with Quinoa and Cranberries
This recipe combines the natural sweetness of honeynut squash with the nutty flavor of quinoa, crunchy texture of toasted pecans, and tartness of cranberries. Perfect as a side dish or main course for any season.
Ingredients:
– 2 medium honeynut squash
– 1 cup cooked quinoa
– 1/4 cup chopped fresh cranberries
– 1/4 cup chopped toasted pecans
– 2 tablespoons olive oil
– 1 tablespoon maple syrup
– Salt and pepper to taste
– Optional: crumbled goat cheese or feta for added flavor
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise, scoop out seeds, and place on a baking sheet lined with parchment paper.
3. In a bowl, mix cooked quinoa, chopped cranberries, toasted pecans, olive oil, maple syrup, salt, and pepper.
4. Stuff each squash half with the quinoa mixture, mounding it slightly.
5. Roast for 45-50 minutes or until the squash is tender and caramelized.
Cooking Time: 45-50 minutes
Honeynut Squash and Kale Salad with Tahini Dressing
This vibrant salad combines the sweet, nutty flavor of roasted honey nut squash with the earthy taste of kale, all tied together with a creamy tahini dressing. Perfect as a side dish or light lunch.
Ingredients:
– 1 medium honey nut squash (about 2 lbs)
– 2 cups curly kale, stems removed and discarded, leaves torn
– 1/4 cup tahini
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet.
3. Roast for 45 minutes, or until tender and caramelized.
4. In a large bowl, massage kale leaves with olive oil and lemon juice until wilted.
5. In a blender or food processor, combine roasted squash, tahini, garlic, and salt and pepper to taste. Blend until smooth.
6. Pour dressing over the kale and toss to coat.
7. Serve warm or at room temperature.
Cooking Time: 45 minutes (roasting time)
Baked Honeynut Squash with Brown Butter and Pecans
This recipe celebrates the sweet and nutty flavors of honeynut squash, elevated by a rich brown butter and crunchy pecans. Perfect as a side dish or main course, this autumnal delight is sure to become a new favorite.
Ingredients:
– 2 medium honeynut squashes (about 1 lb)
– 4 tbsp unsalted butter
– 1/2 cup chopped pecans
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squashes in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet.
3. Drizzle with 2 tbsp butter, sprinkle with salt and pepper.
4. Roast for 30 minutes or until tender.
5. In a small skillet, melt remaining 2 tbsp butter over medium heat.
6. Continue cooking until butter turns golden brown and fragrant (about 5-7 minutes).
7. Remove from heat, stir in chopped pecans.
8. Serve roasted squash with brown butter and pecans spooned over the top.
Cooking Time: 30 minutes
Honeynut Squash and Black Bean Tacos
This recipe combines the warmth of roasted honeynut squash with the earthiness of black beans, all wrapped up in a crispy taco shell. A perfect blend of flavors and textures for a quick and easy dinner.
Ingredients:
– 1 medium honeynut squash (about 1 lb), peeled and cubed
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: avocado, sour cream, salsa, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with 1/2 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat the remaining 1/2 tablespoon olive oil over medium-high. Add onion and garlic; cook until softened, about 5 minutes.
4. Stir in cumin and cook for an additional minute.
5. Add black beans to the skillet and stir to combine. Cook for 1-2 minutes or until heated through.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble tacos by spooning squash, bean mixture, and any desired toppings onto warmed tortillas.
Cooking Time: 35-40 minutes
Honeynut Squash Puree with Cinnamon and Nutmeg
Warm up with a comforting Honeynut Squash Puree infused with the aromatic spices of cinnamon and nutmeg. This simple recipe yields a deliciously smooth and flavorful side dish perfect for the fall season.
Ingredients:
– 1 medium honeynut squash (about 2 lbs)
– 2 tablespoons butter
– 1/4 cup heavy cream or half-and-half
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– Salt, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with butter.
4. Roast for 45-50 minutes, or until the flesh is tender and caramelized.
5. Scoop the cooked squash into a blender or food processor with heavy cream, cinnamon, nutmeg, and salt.
6. Blend until smooth and creamy, adding more cream if needed to achieve desired consistency.
Cooking Time: 1 hour
Honeynut Squash and Goat Cheese Flatbread
This flavorful flatbread combines the natural sweetness of honeynut squash with the tanginess of goat cheese, all on a crispy baguette crust. Perfect for a cozy evening or as an appetizer for your next gathering.
Ingredients:
– 1 small honeynut squash (about 1 lb)
– 1 baguette
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup goat cheese, crumbled
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with olive oil.
4. Roast the squash for 30-40 minutes, or until tender.
5. Meanwhile, preheat the oven to 425°F (220°C).
6. Slice the baguette into 1/2-inch thick rounds and place on a baking sheet.
7. Top each round with roasted squash, crumbled goat cheese, and minced garlic.
8. Season with salt and pepper to taste.
9. Bake for 10-12 minutes, or until crust is golden brown and cheese is melted.
10. Garnish with fresh thyme leaves and serve warm.
Cooking Time: approximately 45 minutes
Honeynut Squash and Apple Casserole
This autumnal casserole combines the natural sweetness of honeynut squash with the crunch of apples, all wrapped up in a buttery crust. A perfect side dish for any fall gathering.
Ingredients:
– 1 medium honeynut squash (about 2 lbs)
– 2-3 apples, peeled and sliced
– 1/4 cup brown sugar
– 1/4 cup granulated sugar
– 1/2 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/4 teaspoon salt
– 1/2 cup heavy cream
– 2 tablespoons butter, melted
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. Scoop out the squash and cook it according to package instructions.
3. In a large bowl, combine cooked squash, sliced apples, brown sugar, granulated sugar, cinnamon, nutmeg, and salt.
4. Mix well until combined.
5. Pour mixture into a 9×13 inch baking dish.
6. Drizzle with heavy cream and melted butter.
7. Roll out pie crust and place on top of casserole.
8. Bake for 35-40 minutes or until the crust is golden brown.
Cooking Time: 35-40 minutes
Spicy Honeynut Squash and Chickpea Curry
This flavorful curry combines the natural sweetness of honeynut squash with the heat of red pepper flakes, all wrapped up in a creamy coconut sauce.
Ingredients:
– 1 medium honeynut squash, peeled and cubed
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon red pepper flakes
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. Heat oil in a large saucepan over medium-high heat.
2. Add onion and cook until softened, about 3-4 minutes.
3. Add garlic, cumin, and red pepper flakes; cook for 1 minute.
4. Add squash and chickpeas; cook until squash is tender, about 10-12 minutes.
5. Stir in coconut milk; season with salt and pepper to taste.
6. Simmer for an additional 2-3 minutes or until heated through.
Cooking Time: 20-25 minutes
Honeynut Squash and Pancetta Pasta
This autumnal pasta dish combines the sweetness of honeynut squash with the savory flavor of pancetta, creating a harmonious balance of flavors. This recipe is perfect for a cozy fall evening.
Ingredients:
– 8 oz pasta (such as pappardelle or fettuccine)
– 1 medium honeynut squash, peeled and cubed
– 6 slices of pancetta, diced
– 2 cloves of garlic, minced
– 1/4 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, cook pancetta over medium heat until crispy. Remove from heat and set aside.
3. Add squash and garlic to the same skillet. Cook for 5 minutes or until squash is tender.
4. Add reserved pasta water and heavy cream to the skillet. Stir to combine.
5. Combine cooked pasta, squash mixture, and crispy pancetta. Season with salt and pepper to taste.
6. Garnish with chopped parsley if desired.
Cooking Time: 20-25 minutes
Grilled Honeynut Squash with Rosemary and Garlic
Grilled Honeynut Squash with Rosemary and Garlic: A flavorful and aromatic side dish that combines the natural sweetness of honeynut squash with the savory flavors of rosemary and garlic.
Ingredients:
– 2-3 honeynut squash, halved and seeds removed
– 2 tablespoons olive oil
– 4 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together olive oil, garlic, and rosemary.
3. Brush the mixture evenly onto both sides of the squash halves.
4. Season with salt and pepper to taste.
5. Place the squash on the grill and cook for 15-20 minutes per side, or until caramelized and tender.
6. Remove from heat and let cool slightly before serving.
Cooking Time: 30-40 minutes
Honeynut Squash and Lentil Stew
Warm up with this hearty and comforting stew, perfect for a chilly evening or a cozy weekend meal.
Ingredients:
– 1 medium honeynut squash (about 2 lbs), peeled and cubed
– 1 cup brown lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes.
3. In a large pot, sauté onion and garlic in remaining 1 tablespoon olive oil until softened.
4. Add lentils, cumin, smoked paprika, and diced tomatoes to the pot. Stir well.
5. Add roasted squash, vegetable broth, salt, and pepper to the pot. Bring to a boil, then simmer for 30-40 minutes or until lentils are tender.
Cooking Time: 1 hour
Honeynut Squash and Caramelized Onion Tart
This savory tart combines the natural sweetness of honeynut squash with the depth of caramelized onions, all on a flaky pastry crust.
Ingredients:
– 1 large honeynut squash, peeled, seeded, and cubed
– 2 medium onions, thinly sliced
– 2 tablespoons olive oil
– 1 tablespoon butter
– 1/4 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 sheet puff pastry, thawed
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with 1 tablespoon olive oil, salt, and pepper; roast for 30 minutes or until tender.
3. In a large skillet, cook onions over medium-low heat for 20-25 minutes or until caramelized, stirring occasionally.
4. Roll out puff pastry to fit a 9-inch tart pan. Place squash and onion mixture on one half of the pastry, leaving a 1/2-inch border.
5. Fold other half of pastry over filling; press edges to seal.
6. Brush with heavy cream and sprinkle Parmesan cheese.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 45-50 minutes
Honeynut Squash and Wild Rice Pilaf
This hearty pilaf is a perfect blend of nutty wild rice, caramelized honeynut squash, and aromatic spices. It’s a comforting side dish or main course for a chilly evening.
Ingredients:
– 1 medium honeynut squash (about 2 lbs), peeled, seeded, and cubed
– 1 cup wild rice
– 2 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Toss squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes, or until tender.
3. Cook wild rice according to package instructions using warmed broth.
4. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for an additional minute.
5. Combine cooked squash, wild rice mixture, cumin, salt, and pepper in a bowl. Serve warm.
Cooking Time: 45-50 minutes
Honeynut Squash and Coconut Milk Soup
This creamy soup is a perfect blend of fall flavors, combining the natural sweetness of honeynut squash with the richness of coconut milk. A soothing and nourishing meal for any time of year.
Ingredients:
– 1 large honeynut squash (about 2 lbs)
– 2 tablespoons unsalted butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 4 cups coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise, scoop out seeds, and place on a baking sheet, cut side up.
3. Roast the squash for 45 minutes, or until tender.
4. In a large pot, melt butter over medium heat. Add onion and cook until translucent.
5. Add garlic, cumin, and smoked paprika; cook for 1 minute.
6. Scoop out roasted squash flesh and add to the pot. Pour in coconut milk and season with salt and pepper.
7. Simmer for 10-15 minutes or until heated through.
8. Taste and adjust seasoning as needed.
9. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 1 hour 15 minutes
Honeynut Squash and Chocolate Chip Muffins
These Honeynut Squash and Chocolate Chip Muffins are a unique twist on traditional breakfast treats, combining the natural sweetness of honeynut squash with the richness of dark chocolate.
Ingredients:
– 1 cup honeynut squash puree
– 2 1/4 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 tsp vanilla extract
– 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, combine squash puree, sugar, melted butter, eggs, and vanilla extract. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in chocolate chips.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-22 minutes
Summary
Get ready to cozy up with these 18 delicious honeynut squash recipes perfect for Fall! From comforting soups and risottos to sweet treats and savory salads, there’s something for everyone. Roasted honeynut squash with maple glaze, creamy soup, stuffed squash with quinoa and cranberries – the possibilities are endless! Try one (or two, or three…) of these mouthwatering recipes and make this season a flavorful one.