Honeynut Squash Recipe

No ratings yet

This Honeynut Squash Recipe is a delicious fall vegetable dish that is great for any weeknight or even holidays. On the table in only 30 minutes.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Calories 163kcal

Author Beth Neels

Cost $3

Equipment

Ingredients

4 honeynut squash
2 tablespoons unsalted butter, softened to room temperature. or olive oil
½ teaspoon salt
½ teaspoon cracked black pepper
2 tablespoons maple syrup optional

Instructions

Wash skin of squash. Carefully cut squash in half. (see article above for how to cut it)
4 honeynut squash
Scoop out the seeds with a spoon.
Spread butter on the inside and outside.
2 tablespoons unsalted butter, softened to room temperature.
Season with salt and pepper.
½ teaspoon salt, ½ teaspoon cracked black pepper
Drizzle with maple syrup.
2 tablespoons maple syrup
Place halved squash on a foil lined baking sheet. Roast at 400°F/ 205°C for about 30-40 minutes until flesh is tender when pierced with a fork.

Notes

You can also boil, microwave, air fry, grill or cook the squash in your instant pot. See article above for instructions.

See article for tips on safely cutting squash.

Article also has information regarding growing it.

More ways to use it

Make a soup like this butternut soup.
Use it in stews like this venison stew.
Stuff them with a mixture of meat, cheese, rice, quinoa or vegetables like spinach.
Use it as a side dish, as is or made into a squash purée
Use it to top salads and nourishing or buddha bowls

How to store it

To store your cooked squash, refrigerate for 3-4 days or freeze for longer storage. If you freeze them in chunks, they will last 3-4 months. If you make soup out of them, freeze for about 6 months.

To store raw squash, place in cool area like a basement or root cellar. 55°F / 15° C. They can be stored in the refrigerator but they will not last as long.

Optimally stored vegetables will last for 2-4 months.

Nutrition