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This roasted honeynut squash is thinly sliced then browned to perfection. Each bite of this simple side dish is sweet, savory, and unbelievably flavorful. Vegan, Gluten-Free, Nut-Free, Soy-Free option.
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Oven roasted honeynut squash is thinly sliced using a hasselback technique, then generously basted with a homemade miso maple glaze between every cut. You may find yourself eating this delicious squash piping hot right off the baking sheet.
Meet Butternut Squash’s Sweeter, Nuttier Cousin
If you’ve been cooking your way through my butternut squash recipes and can’t get enough, you’re going to LOVE honeynut squash. It’s similar in shape to butternut squash, but much smaller (think the size of a russet potato).
Despite its small size, the honeynut squash packs a whole lot of flavor. It’s often referred to as the sweet, nutty cousin of butternut and it lives up to the name. It’s also nutrient rich – high in vitamin A, beta-carotene and fiber. Once you smell this sweet squash roasting up in your oven, you’ll look forward to seeing honeynut pop up in grocery stores every fall.
What You Need for Roasted Honeynut Squash
In addition to 3 honeynut squash, you’ll need 4 simple ingredients to make the miso maple glaze.
- Miso paste: I used yellow miso for this recipe, but a chickpea-based miso would work well too for a soy-free variation. If you can’t find miso, substitute ½ teaspoon of sea salt instead.
- Maple syrup: Pure, grade-A maple syrup is my maple syrup of choice, but any pure maple syrup you have on hand would work. You could even substitute a similar liquid sweetener such as agave nectar or brown rice syrup as needed.
- Oil: For best results, pick a neutral tasting oil with a high-smoke point. Olive oil, avocado oil, vegetable oil, and refined coconut oil would all be good choices.
- Black pepper: Freshly cracked black pepper adds the perfect spicy bite to the sweet and savory roasted squash. Adjust the amount called for to taste!
How to Make Roasted Honeynut Squash
- Peel then cut the honeynut squash in half. Scoop out the seeds, then place the squash half cut-side down.
- Place chopsticks on either side of the squash, then slice ¼” horizontal cuts across the surface of the squash. Repeat with remaining squash halves.
- Shake the oil, miso paste, maple syrup, and black pepper together in a jar until uniform.
- Coat each squash with the marinade using a basting brush or spoon.
- Bake until tender and browned, about 25 minutes.
- Serve warm and season with pepper to taste.
Caitlin’s Cooking Tips
- Use cheap chopsticks. Although I highly recommend breaking out your good chopsticks when serving Vegan Cashew “Chicken”, cheap, takeout chopsticks are the better choice when cutting hasselback potatoes or squash of any kind. The cuts make small dings in the chopsticks.
- Pick a squash that feels heavier than it looks. Similar to watermelon, this is a sign of a sweeter, more flavorful honeynut squash.
Honeynut squash is the perfect fall or winter side dish to serve alongside hearty Portobello Mushroom Steaks, Vegan Zucchini Lasagna Roll Ups, Baked Vegan Pumpkin Mac & Cheese, or lighter dishes like my Feel-Good Red Lentil Soup.
If you’re looking for more winter squash recipes, you’ll also love this Butternut Squash Stuffed Shells, this Fall Farro Salad and these Vegan Stuffed Acorn Squash! You may also love these 20+ Vegan & Gluten-Free Pumpkin Recipes.
How to Store Honeynut Squash
Uncooked, uncut honeynut squash will store in a cool, dry place for up to 1 month.
Once roasted, hasselback roasted honeynut squash will keep in an airtight container stored in the fridge for up to 5 days or in the freezer for up to 2 months. For best results, allow the squash to cool completely before covering and storing. This will present condensation built up and freezer burn, if freezing.
Reheat leftovers in the microwave, toaster oven, or oven at 350 degrees F until warmed through, about 10-15 minutes.
Substitutions and Variations
- If you cannot find a honeynut squash in your area, you can use this same marinade and hasselback technique on a similar squash such as butternut squash, delicata, kabocha, or even sweet potatoes.
- You can also always skip the miso maple glaze and brush with a simple mix of oil, salt, and pepper, too!
The short answer is no. Honeynut squash has a thinner, more delicate skin than related squashes such as butternut squash or pumpkin and can be safely eaten. However, I personally prefer roasted honeynut squash that is peeled. It’s more pleasant to eat peeled and easier to digest.
During the fall and winter months, honeynut squash is often sold in stores right next to the butternut squash, acorn squash, etc. They can be more difficult to find than more mainstream squashes, so you may have better luck checking your local health food store or farmer’s market!
If you are lucky enough to live in a climate where you can grow winter squash in your own backyard, you may be wondering when to pick your honeynut squash. Although it is best to allow the squash to fully ripen on the vine, winter squash will continue to ripen off the vine, as long as it is almost mature when picked.
Yep. The honeynut is a hybrid between butternut squash and buttercup squash (very similar looking to acorn squash).
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Roasted Honeynut Squash with Miso Maple Glaze
- Prep: Preheat the oven to 400F. Grease or line a baking sheet with parchment paper and set aside.
- Cut the Squash: Peel each squash, trim the ends, cut in half, and scoop out the seeds. Place one squash half cut-side down, and place a chopstick on either side of the squash. Make ¼” horizontal cuts across the surface of the squash; the chopsticks will prevent your knife from going through the squash and keep it together. Transfer to the baking sheet and repeat with the remaining squash halves
- Make the Marinade: Add the oil to the jar along with the miso paste, maple syrup, and black pepper to taste. Shake or mix well, until a thick paste forms. Use a spoon or basting brush to generously coat each squash with the marinade.
- Bake: Bake for 25 to 28 minutes, until the squash is tender and browned.
- Serve: Serve warm; season with additional pepper to taste, if necessary. Store any leftovers in the fridge for up to 5 days.
- If you can’t find honeynut squash, this recipe will work with one large butternut squash as well
- Miso: I used yellow miso for this recipe, but a chickpea-based miso would work well too! If you can’t find miso, use ½ teaspoon of salt in the marinade instead.