You can’t disappoint with this super easy roasted Honeynut Squash recipe! Since Honeynut Squash is already sweet, it might remind you more of a candied sweet potato dish than a butternut squash dish. Either way, you’ll be happy you tried it and the whole family will love it too.

If you haven’t met honeynut squash yet, let me introduce you. It’s like butternut squash’s adorable little sibling – smaller, sweeter, and packing a flavor punch that’ll knock your socks off.

Now, here’s where things get fun. We’re going to use a little technique called hasselback. Don’t worry, it’s not as fancy as it sounds – you’re basically just making thin slices in the squash without cutting all the way through. It’s like giving your squash a fancy hairdo, and it allows all that butter-honey-sage goodness to seep into every nook and cranny.

And let’s talk about that butter-honey-sage situation for a second. It’s like the holy trinity of fall flavors, coming together in perfect harmony. The butter adds richness, the honey brings sweetness, and the sage? Well, it’s like the cool aunt of the herb world, bringing a touch of sophistication to the party.

I developed this recipe during my honeynut era, and let me tell you, it was love at first bite. For a whole season, it was my go-to side dish for everything from weeknight dinners to fancy dinner parties. Trust me, once you try it, you’ll be looking for excuses to make it again and again.

Honey Roasted Honeynut Squash Recipe

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In this recipe for Honey Roasted Honeynut Squash, we hasselback some ultra-sweet Honeynut squash, and bake it in a delicious toasted sage brown butter.

• Author: Amanda MacArthur
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: Serves 4 to 6 1x
• Category: Sides & Sauces

Ingredients

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• 2 Honeynut Squash
• 8 tbsp salted butter
• 3 large sage leaves, washed and chopped
• 2 tbsp honey
• 1/4 tsp ground cinnamon

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Instructions

1. Preheat your oven to 350F. Grease a 9″ pie dish or cake pan.
2. Peel squashes, cut off the ends and slice down the middle the long way. Scoop out the seeds, then place on a cutting board flat-side down.
3. Use a sharp knife to “hasselback” the squash halves by creating thin slices that stop halfway down (see photo for reference) to create an accordion effect, but not too literally. Place in your baking dish in a single layer.
4. In a small skillet over medium heat, melt your butter, then add sage. Cook only until the butter begins to brown, then pour over your squashes. Don’t worry if the butter doesn’t get inside all of the slices at this point.
5. Drizzle with honey, then sprinkle with cinnamon, then add to the oven and bake for 30-40 minutes, or until soft. Halfway through, use a spoon to drizzle butter mixture from the bottom of the pan over squash again.
6. Remove from oven when ready, and spoon butter mixture over the top again, then serve as a side with dinner.

By the way, our Winter Squash Gardening Guide is now available. Squash has been a popular crop for 10,000 years, and 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 Honey Roasted Honeynut Squash recipe, let me know what you think!