Want to know how I came up with this Roasted Honeynut Squash recipe? Well, you know how some people have a “tomato guy” or an “apple lady” at the farmer’s market? One summer when I was in my honeynut squash era, I became the neighborhood’s “squash queen.” It all started innocently enough. I decided to grow some honeynut squash  in my backyard. Simple, right?

Ha! Little did I know what I was getting myself into. Small but mighty, they are!

I built this trellis, thinking it would be a cute garden feature. Fast forward a couple of months, and my garden looked like a scene from “Jack and the Beanstalk” – if Jack had planted squash instead of beans. The vines had completely taken over, climbing up and over the trellis like they were training for some kind of vegetable Olympics.

By late summer, it was literally raining honeynut squash. I’d walk out to check on my garden and bonk – another ripe squash would fall at my feet. My daughter needed a helmet to go out and pick cherry tomatoes. (Okay, that’s a slight exaggeration, but it probably would have been a good ideat!)

The Honeynut Squash Culinary Adventure

So there I was, drowning in honeynut squash. What’s a gal to do? Well, this gal started cooking. And boy, did I cook. Every Sunday supper, every holiday meal, even random Tuesday nights – if you came to my house, you were eating honeynut squash in some form or another.

I tried everything. Honeynut squash soup, honeynut squash risotto, honeynut squash bread. I even attempted honeynut squash ice cream once. (Pro tip: Don’t. Just… don’t.) But out of all the recipes I concocted in my squash-induced mania, one stood head and shoulders above the rest: Honey Roasted Honeynut Squash.

This recipe, oh man, it’s the bee’s knees. And the best part? It’s so easy! After spending hours in the kitchen trying to find new and exciting ways to use up my squash surplus, discovering this simple yet incredibly delicious recipe felt like striking gold.

The first time I made this recipe, I had one thing in mind: loaded sweet potatoes, but healthier. And as soon as that heavenly aroma of roasting squash, caramelizing honey, and fragrant sage started wafting through the house, I knew I’d done it.

When I pulled that baking dish out of the oven, I swear I heard angels sing. The squash had turned this beautiful golden color, with the honey and butter creating a glossy, caramelized exterior that was just begging to be devoured. Want to make it? Here’s the recipe!

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Now, let’s talk about what makes this Roasted Honeynut Squash recipe tick:

• Honeynut Squash: The star of the show! It’s naturally sweet and packed with vitamins A and C. If you can’t find honeynut, butternut squash works too, though you might need to adjust the cooking time.
• Butter: It adds richness and helps with caramelization. For a dairy-free version, try ghee or a plant-based butter substitute.
• Honey: This enhances the natural sweetness of the squash and creates that irresistible caramelized exterior. For a vegan option, maple syrup is a great substitute.
• Sage: It brings an earthy, slightly peppery flavor that balances the sweetness. If you’re not a fan of sage, try rosemary or thyme.
• Cinnamon: Just a touch adds warmth and depth. Nutmeg or allspice could work as alternatives.

For those with allergies:

• Nut allergies: Good news! This recipe is naturally nut-free.
• Gluten-free: It’s gluten-free as is!
• Dairy-free: Substitute the butter with ghee or a plant-based butter alternative.
• Vegan: Use maple syrup instead of honey and a plant-based butter alternative.

Why This Roasted Honeynut Squash Recipe Works

What I love most about this recipe is how it lets the natural sweetness of the honeynut squash shine through. The honey enhances it without overpowering it, the butter adds richness, and the sage brings this wonderful earthy note that balances everything out perfectly. And that hasselback technique? It’s not just for show (though it does look pretty fancy). All those little slices allow the flavors to penetrate deep into the squash, ensuring every bite is packed with deliciousness.

Now, I know what you’re thinking. “But what about all that squash? Surely you couldn’t use it all up with just one recipe?” And you’d be right. By the time winter rolled around, I had become a honeynut squash evangelist. I was giving away squash to anyone who would take it – neighbors, coworkers, the mailman. I’m pretty sure the local raccoons started avoiding our compost bin because even they were sick of squash.

But you know what? Every time I gave someone a honeynut squash, I made sure to include this recipe. And without fail, I’d get a message a few days later raving about how delicious it was and asking if I had any more squash to spare.

Your Turn to Try Roasted Honeynut Squash

So here I am, sharing this recipe with you. My honeynut squash-growing days might be behind me (at least until next summer), but my love for this dish lives on. It’s become a staple in our house, a reminder of that crazy summer when our backyard turned into a squash jungle.

So go on, give it a try. Who knows? This Honey Roasted Honeynut Squash might just become your new favorite recipe too. And if you find yourself with a surplus of honeynut squash… well, you know who to call!

By the way, our Winter Squash Gardening Guide is now available. With our guide, you’ll have everything you need to know about growing and enjoying squash of many varieties — from planting to eating!

If you try this recipe – and trust me, you really should – I’d love to hear how it turns out. Did your family love it as much as mine did? Did you put your own spin on it? And most importantly, did it make you want to turn your backyard into a honeynut squash farm? (Fair warning: Think long and hard before you answer that last one. Squash farming is not for the faint of heart!)