Roasted Honeynut Squash is tender, sweet, spicy and yummy! The squash is roasted until caramelized and topped with parsley and feta cheese.
I was grocery shopping at Whole Foods and I found this little squash called honeynut squash. I decided to try roasting it and I'm so glad I did!
There are so many squash varieties at the store. Butternut squash, spaghetti squash, delicata squash and acorn squash are popular, but why not try something different!? And... if you have a recipe, it's less intimidating.
What does honeynut squash taste like?
Honeynut squash is rich, nutty and sweet in flavor. It's sweeter than a butternut squash.
Why you'll love Roasted Honeynut Squash:
- Honeynut squash is rich in beta-carotene and vitamin A.
- You don't have to peel the squash!
- It's an easy side dish for the colder months.
- The flavor is sweet and savory! Many honeynut squash recipes are sweet. I love a sweet and savory combination. That's why I used hot honey, garlic powder, feta cheese and parsley.
Ingredients overview:
- honeynut squash - You should find it in the grocery store near other squash varieties. I found it at my local Whole Foods.
- avocado oil - Any neutral oil will do just fine.
- hot honey - To bring in some sweetness and spice!
- garlic powder - Because everything is better with garlic.
- salt & black pepper - Duh!
- crumbled feta cheese - I love adding this when I serve the squash for a salty bite.
- fresh chopped parsley - Fresh is always best.
How to make Roasted Honeynut Squash?
A complete list of ingredients, amounts and instructions is located on the recipe card below.
- First, preheat your oven to 400 degrees F.
- Next, cut the honeynut squash in half lengthwise. If your honeynut squash is extremely hard to cut, poke holes in it and stick it in the microwave for a few minutes to soften it.
Use a spoon to scoop out the seeds and the stringy stuff.
- Place the squash cut side up on a sheet pan lined with parchment paper.
- Drizzle each side of the squash with oil and rub it in with your hands.
- Add a drizzle of hot honey to each side, as well as garlic powder, salt and pepper.
Roast the squash at 400 degrees F for 35-40 minutes, or until fork tender.
Sprinkle the squash with parsley and feta cheese and serve immediately.
Recipe variations:
- Use goat cheese and thyme instead of feta cheese and parsley.
- Use parmesan cheese and rosemary instead of feta cheese and parsley.
Dietary adaptations:
gluten-free - This recipe is naturally gluten-free.
dairy-free + vegan - Omit the cheese in the recipe or use vegan feta cheese.
Storage directions:
Refrigeration - Store in an airtight container in the fridge for up to 2 days.
Reheating - Reheat the honeynut squash in the oven at 325 degrees F until warm.
Roasted Honeynut Squash
Ingredients
- 1 honeynut squash
- ½ tablespoon avocado oil
- 1 drizzle hot honey
- ¼ teaspoon garlic powder
- 1 sprinkle salt
- 1 sprinkle ground black pepper
- 2 tablespoons crumbled feta cheese
- 2 tablespoons fresh chopped parsley
Instructions
- First, preheat your oven to 400 degrees F. Next, cut the honeynut squash in half lengthwise. If your honeynut squash is extremely hard to cut, poke holes in it and stick it in the microwave for a few minutes to soften it.
- Use a spoon to scoop out the seeds and the stringy stuff.
- Place the squash cut side up on a sheet pan lined with parchment paper. Drizzle each side of the squash with oil and rub it in with your hands. Add a drizzle of hot honey to each side, as well as garlic powder, salt and pepper.
- Roast the squash at 400 degrees F for 35-40 minutes, or until fork tender.
- Sprinkle the squash with parsley and feta cheese and serve immediately.
Notes
STORAGE DIRECTIONS:
Refrigeration - Store in an airtight container in the fridge for up to 2 days. Reheating - Reheat the honeynut squash in the oven at 325 degrees F until warm.This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Leave a Reply