This honey nut squash recipe is a simple, savory way to enjoy the sweet, nutty flavor of honeynut squash. With just a few pantry staples and about 45 minutes, you can have a tender, caramelized side dish that pairs well with almost any meal. The squash is halved, brushed with olive oil, seasoned with garlic, thyme, and rosemary, then roasted until lightly browned and finished with Parmesan. It's a fuss-free recipe that lets the natural sweetness of the squash shine.
What Is Honeynut Squash?
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Ingredients You'll Need
This recipe uses simple ingredients that let the natural flavor of the squash shine. Here's what you'll need:
– 2 honeynut squash
– 1 tablespoon olive oil
– 1/2 teaspoon garlic powder
– 1/2 teaspoon dried thyme
– 1/2 teaspoon dried rosemary
– 1/4 cup grated Parmesan cheese (Parmigiano-Reggiano recommended)
– Salt and pepper, to taste
These ingredients are flexible: you can adjust the herbs or cheese to suit your taste, but the base recipe is designed to be savory and herbaceous. The Parmesan adds a salty, umami finish that complements the sweetness of the squash. If you don't have Parmesan, you can omit it or use another hard cheese, but the flavor will change. For a dairy-free version, simply skip the cheese and add a pinch more salt. The olive oil helps the seasonings adhere and encourages browning in the oven.
How to Prepare Honeynut Squash
Preparing honeynut squash is straightforward, but the tough skin requires a sharp knife and a stable cutting board. Start by preheating your oven to 400°F (200°C). Then, using a large chef's knife, carefully slice each honeynut squash in half lengthwise. Honeynut squash can be firm, so apply steady pressure and keep your fingers clear of the blade. Once halved, use a spoon to scoop out the seeds and any stringy flesh. You can discard the seeds or rinse and roast them separately for a snack—see our honey roasted pumpkin seeds recipe for a similar method. After scooping, place the squash halves face-up in a baking dish or on a lined baking sheet. Brushing the cut surface with olive oil helps the seasonings stick and promotes even browning. At this point, the squash is ready to be seasoned and roasted.
Roasting the Squash
Once your squash halves are prepared and arranged face-up, it's time to season and roast. Sprinkle the garlic powder, dried thyme, and dried rosemary evenly over the cut surfaces of each squash half. Then, top with half of the grated Parmesan (about 2 tablespoons total) and season generously with salt and pepper. Transfer the baking dish to the preheated oven and roast for approximately 35 minutes, or until the squash is lightly browned and tender all the way through. The exact time may vary depending on the size of your squash and your oven, so start checking at 30 minutes. To test for doneness, insert a fork or knife into the thickest part of the squash; it should slide in easily with no resistance. Once roasted, remove the squash from the oven and immediately sprinkle the remaining Parmesan over the hot squash. The residual heat will soften the cheese slightly. Serve hot as a side dish. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently. For another cozy baked treat, try our easy banana bread recipe.
Seasoning and Topping Ideas
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Tips
- Stick to about 1 teaspoon total dried herbs to avoid overpowering the squash.
- Add salty cheeses like Pecorino Romano sparingly and reduce added salt.
- If adding breadcrumbs or nuts, check the squash a few minutes early to prevent burning.
Serving Suggestions
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Tips
- Reheat in a 350°F oven for about 10 minutes to maintain texture.
- Add fresh herbs like parsley or chives after roasting for a pop of color and freshness.
Tips for Perfect Results
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Tips
- Cut squash evenly and remove all seeds for consistent cooking.
- Brush cut sides with oil to help seasonings stick and promote browning.
- Check for doneness at 30 minutes; tent with foil if browning too fast.
- Rest a few minutes before serving to let cheese set.
Honey Nut Squash Recipe: Simple Savory Roasted Honeynut Squash
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
A simple savory roasted honeynut squash recipe with olive oil, garlic, thyme, rosemary, and Parmesan. Ready in 45 minutes.
Ingredients
- 2 honeynut squash
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 cup grated Parmesan cheese (Parmigiano-Reggiano recommended)
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C): Preheat oven to 400°F (200°C).
- Using a large chef's knife, slice each honeynut squash in half lengthwise: Using a large chef's knife, slice each honeynut squash in half lengthwise. Scoop out the seeds and stringy flesh with a spoon.
- Place the squash halves, face side up, in…: Place the squash halves, face side up, in a baking dish or on a lined baking sheet.
- Brush the cut surface of each squash half with olive oil: Brush the cut surface of each squash half with olive oil.
- Sprinkle the garlic powder, thyme, and rosemary evenly over the squash: Sprinkle the garlic powder, thyme, and rosemary evenly over the squash. Top with half of the grated Parmesan, then season generously with salt and pepper.
- Transfer the baking dish to the oven and…: Transfer the baking dish to the oven and bake for approximately 35 minutes, or until the squash is lightly browned and tender all the way through.
- Remove squash from the oven and top with the remaining Parmesan: Remove squash from the oven and top with the remaining Parmesan. Serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
