Have you ever wondered how to cook those adorable, tiny zucchini? Roasted Honey Squash is the perfect fall or winter side dish that’s quick, easy, and delicious! Honeynut squash is like the smaller cousin of butternut squash, with a sweeter, more concentrated flavor. Its small size means a more delicate product (and edible!) skin with a much faster cooking time. It only takes 20 minutes to roast them, so it’s easy to pop them in the oven while the turkey rests for Thanksgiving dinner.
Because the flavor of squash is so naturally delicious, I chose to simply roast them with olive oil, salt, and pepper. But it’s so easy to experiment with other flavors here: a sprinkle of cinnamon, a drizzle of pure maple syrup… with a recipe this simple and simple, it’s hard to go wrong no matter what you add!
Another joy of honeynut squash’s small size is that each squash is a single serving. You can follow the cooking instructions for any number of pumpkins, so if it’s just you, pop one in the oven, and if you’re cooking for a crowd, roast a bunch so everyone can put a nice roasted pumpkin half on top. their dishes.
What does pumpkin taste like?
Honeynut squash tastes similar to butternut squash, with a more concentrated flavor. It’s sweet, rich and a little malty. Texture-wise, it’s less grainy than butternut squash, velvety and soft throughout.
Can you eat pumpkin peel?
What about the skin? Completely edible! Some larger courgettes or those harvested when they are more mature may have a tougher skin: in this case, it is easy to scoop the cooked pumpkin with a spoon and forego eating the peel.
How to cook pumpkin with honey
Roasting squash is the best way to cook it because it helps bring out those naturally sweet flavors through caramelization. And it’s so easy because you just cut it in half, scoop out the seeds, season and roast. No peeling and completely hands-free cooking!
I like to roast butternut squash cut side down on a rimmed baking sheet. This will ensure greater contact with the hot pan which will result in browning. Cut side up also works, and this may be a better option if you use a glass baking dish, since glass doesn’t get as hot as metal.
After about 20 minutes, check whether the pumpkin is cooked by inserting a paring knife into one of them. If it slides in with little to no resistance, the squash is fully cooked. If not, it may take a little longer (cooking time may vary depending on the freshness and size of the pumpkin).
Can I roast squash ahead of time?
Decidedly! Simply cook according to directions and refrigerate for a day or two. When you’re ready to reheat them, simply place them on a baking sheet or plate with the cut side facing up and cook at 400 degrees F for 10 to 15 minutes or until heated through.
What can I do with leftover pumpkin?
It’s wonderful to use leftover squash to make roasted vegetable soup. Simply pick the pumpkin from the peel (peels are not great for soup)add it to a pan with a little broth, heat, then blend with an immersion or standing blender and season to taste. You can use cooked squash as you would butternut squash.
More pumpkin side dish recipes
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Roasted Honeynut Squash
Honeynut squash is cut in half, seeded, simply seasoned and roasted. Similar to butternut squash but sweeter and richer in flavor, honeynut squash is so quick and easy to cook. Plus the skin is edible, so you don’t need to peel it!
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Portions: 8 portions
Calories: 103kcal
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Ingredients
- 4 pumpkin with honey (or any amount you want, see notes)
- 2 spoons olive oil (more if necessary)
- ½ teaspoon kosher salt (more if necessary)
- ¼ teaspoon black pepper
- aromatic herbs for garnish, other spices if necessary (see notes)
Instructions
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Preheat oven to 425 degrees F. Cut squash in half, scoop out seeds, and discard.
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Place squash cut side up on a rimmed baking sheet (or other pan) and drizzle with olive oil (about 2 tablespoons). If necessary, rub in the oil so that everything is evenly coated. Then, season evenly with kosher salt (about ½ teaspoon) and black pepper (about ¼ teaspoon).
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Turn the squash as is cut face down (see notes) and roast at 425 degrees F for 20 minutes. At this point, pierce one of the courgettes with a paring knife to see if it fits in very easily and if the pumpkin is soft and completely cooked. If not, wait another 5-10 minutes.
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Remove from oven and serve, garnished with fresh herbs if desired.
Notes
- Pumpkin with honeylike its butternut cousin, it can vary in size and shape. You can use this recipe for any number of zucchini – just increase or decrease the oil and seasoning as needed. Cooking time will depend on the size and freshness of the squash, so be sure to allow extra time if you’re on a schedule.
- The pumpkin peel is edible because it is so small and delicate. Sometimes, the skin can be a little tough if the squash is on the larger end. I like to serve them as they are, and everyone can choose to scoop the squash with a spoon to eat and forego the skin, or cut it with a fork or knife for a whole bite.
- Other seasonings and flavourings: I love the natural flavor of pumpkin and find that simply seasoning it with oil, salt and pepper is sufficient. But you may want to experiment with other seasonings: Cinnamon would be a delicious addition, and a small drizzle of maple syrup or a sprinkling of brown sugar would add some sweetness and caramelization to the pumpkin. This is a super simple recipe, so feel free to experiment with it!
- Roast the pumpkin with the cut side facing down on a metal baking sheet will help brown the squash and caramelize it due to the hot metal contacting it. If you’re using a ceramic or glass baking dish, I recommend roasting with the cut side facing up, as these materials don’t conduct as much heat.
Nutrition
Calories: 103kcal | Carbohydrates: 19G | Protein: 2G | Fat: 4G | Saturated fat: 1G | Polyunsaturated fats: 0.4G | Monounsaturated fats: 3G | Sodium: 152mg | Potassium: 562mg | Fiber: 3G | Sugar: 4G | Vitamin A: 16952UI | Vitamin C: 33mg | Soccer: 77mg | Iron: 1mg
Nutrition information disclaimer
The nutritional information provided is my best estimate and reflects one serving of the recipe (total servings indicated at the top of the recipe card). It does not include any added sodium from the flavoring seasoning, any optional ingredients, and does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:
