Honeynut Squash Recipes: Roasted Halves, Maple-Roasted Squash and a Creamy Soup

Honeynut squash is small, sweet and easy to work with once you know how to halve it and how long it needs in a hot oven. These three honeynut squash recipes use a standard oven and either a baking sheet or a pot, with the actual quantities, temperatures and doneness cues. The first two are roasted halves you can serve as a seasonal side; the third turns roasted squash into a smooth, creamy soup.

Honeynut squash recipes: roasted halves and soup

Roasted Honeynut Squash Halves with Cinnamon, Maple Syrup and Pecans

Prep time: 5 minutes  |  Cook time: 35 minutes  |  Total time: 45 minutes  |  Servings: 4

This is the simplest of the honeynut squash recipes here: halves roasted cut-side up, then finished with maple syrup and chopped pecans. The squash is small enough that a 35-minute roast at 425F is usually enough to make the center tender.

Ingredients

• 2 medium honeynut squash (about 10 ounces each), halved lengthwise
• 1 tablespoon salted butter, softened
• 1/4 teaspoon cinnamon
• 4 teaspoons pure maple syrup
• 2 tablespoons pecans, chopped

Method

1. Preheat the oven to 425F. Scoop the seeds out of the squash and discard.
2. Arrange the squash halves cut-side up on a baking sheet. Spread the butter evenly over the top and in each cavity.
3. Sprinkle with a pinch of salt and the cinnamon.
4. Roast in the center of the oven until tender in the center, 35 to 38 minutes.
5. Drizzle each half with 1 teaspoon maple syrup and 1/2 tablespoon chopped pecans. Serve hot.

Maple-Roasted Honeynut Squash with Fresh Thyme

Prep time: 10 minutes  |  Cook time: 45 minutes  |  Servings: 8

Here the squash halves are brushed with a maple-olive oil mixture and the remaining liquid is divided between the scooped-out wells, so the maple caramelizes as the squash roasts. Serve the halves hot with that maple liquid intact — it makes the best dipping sauce.

Ingredients

• 4 medium honeynut squash
• 1/4 cup maple syrup
• 1/4 cup olive oil
• 2 tablespoons fresh thyme
• Salt and pepper, to taste

Method

1. Preheat the oven to 425F.
2. Cut each honeynut squash in half, slice off the stem end, and scoop out and discard the seeds.
3. Combine the maple syrup and olive oil in a spouted measuring cup and whisk to combine, then add the fresh thyme.
4. Place each squash half cut-side up on a lined baking sheet. Using a pastry brush, brush the tops of each half with the maple-olive oil mixture, then divide the remaining liquid between each scooped-out well.
5. Carefully transfer the squash to the oven and bake for 45 minutes, or until the tops begin to caramelize, the skin browns further, and the squash is easily pierced with a fork. For the best results, use a spoon or a baster to transfer some liquid from the well of the squash to the top.
6. Serve while hot, with the maple liquid intact.

Honeynut Squash Soup with Pancetta, Pepitas and Chive Creme Fraiche

Cook time: 30 minutes  |  Total time: 2 hours  |  Servings: 6

The squash roasts first at 425F until the cut sides are golden and caramelized, then it goes into a pot with celery, shallots, apple, carrot, ginger and garlic. The finished soup is blended smooth and topped with chive creme fraiche, a spoonful of pancetta and toasted pepitas, and a few sourdough croutons.

Ingredients

• 4 pounds honeynut squash (about 4 squash), cut in half and seeds scooped out
• 3 tablespoons plus 2 teaspoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 2 cups bite-size pieces torn sourdough bread
• 4 ounces diced pancetta
• 1/3 cup raw green pumpkin seeds (pepitas)
• 2 stalks celery, thinly sliced
• 2 large shallots, thinly sliced
• 1 Granny Smith apple, cored and thinly sliced
• 1 medium carrot, thinly sliced
• 2 tablespoons unsalted butter
• 2 tablespoons finely chopped fresh ginger
• 3 large cloves garlic, chopped
• 2 sprigs fresh thyme
• 6 cups low-sodium vegetable broth
• 1/2 cup creme fraiche
• 2 tablespoons chopped chives
• 1 cup heavy cream

Method

1. Preheat the oven to 425F.
2. Place the squash halves on a parchment-lined baking sheet cut-side up, drizzle with 1 tablespoon of the olive oil and season with 1 teaspoon salt and several grinds of pepper. Roast until the flesh is soft when pierced with a knife and the cut sides are golden and caramelized, 50 to 60 minutes. Allow the squash to cool slightly on the baking sheet, about 15 minutes, then scoop the flesh into a large bowl (you should have about 4 1/2 cups). Lower the oven temperature to 375F.
3. Toss the sourdough pieces with 2 teaspoons olive oil and 1 teaspoon salt on a parchment-lined baking sheet. Bake, stirring halfway through, until the croutons are light golden and crisp, 10 to 15 minutes. Let cool on the baking sheet, then transfer to a small bowl.
4. Meanwhile, add the pancetta to a large heavy-bottomed pot or Dutch oven and set over medium-low heat. Cook, stirring occasionally, until the fat is rendered and the edges are crispy, 5 to 7 minutes. Using a slotted spoon, transfer the pancetta to one side of a paper towel-lined plate. Return the pot to the stove, turn the heat to low and add the pepitas. Cook, stirring frequently, until the pepitas are lightly toasted, 2 to 3 minutes. Transfer them to the plate with the pancetta using the slotted spoon and season with a pinch of salt. When the pepitas and pancetta are cool, mix them in a small bowl; set aside.
5. Add the remaining 2 tablespoons olive oil to the same pot and turn the heat to medium. Add the celery, shallots, apples and carrots, season with 2 teaspoons salt and several grinds of pepper and cook, stirring occasionally, until the shallots are translucent and the apples have softened slightly, 5 to 7 minutes. Add the butter, ginger, garlic and thyme and continue to cook until the garlic and ginger are fragrant and softened, 1 to 2 minutes more.
6. Add the vegetable broth and reserved squash (set the squash bowl aside to use when blending) and bring to a boil, then turn the heat to low and simmer until the vegetables and apples mash easily when pressed against the side of the pot with a spoon, 20 to 25 minutes.
7. Meanwhile, combine the creme fraiche, chives and 2 teaspoons water in a small bowl and refrigerate until serving.
8. Remove and discard the thyme sprigs from the soup, then stir in the cream. Transfer the mixture in batches to a blender and blend until smooth. As each batch is blended, transfer it to the reserved squash bowl. Adjust the seasoning with additional salt and pepper if needed.
9. Top bowls of the hot soup with a swirl of the chive creme fraiche, a spoonful of the pancetta-pepita mix and some croutons.

For more seasonal side-dish planning, see our make-ahead Thanksgiving side dishes.