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You are here: Home / Recipes / Side Dishes / Honeynut Squash

Honeynut Squash

November 15, 2021 by Mahy, Updated March 23, 2022 5 Comments

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Today’s Honeynut squash recipe is a warm side dish made from roasted honeynut squash served over dill yogurt sauce. If you’re new to honeynut squash, be prepared to be surprised at how sweet and rich it tastes! This recipe is the perfect side dish to any meal, ready in 20 minutes and seriously delicious!

A plate of roasted honeynut squash served over yogurt sauce and topped with more yogurt sauce, harissa sauce, fresh dill, olives, pomegranates, toasted pine nuts and olive oil

Thanksgiving, Holidays, or not, I can’t urge you enough to make this honeynut squash recipe a staple at your house! It’s one of our favorite recipes to make squash. There’s something about a warm salad that’s so comforting. And when it comes to warm squash salads, I don’t prefer adding greens since they wilt and loose that crunch.
 
This perfect honeynut squash recipe uses a cool garlicky yogurt sauce which is warmed up slightly when you add in the squash. Topped with crunchy pine nuts, Moroccan green olives, Moroccan Harissa dollops and fresh dill. It’s a must try! 
The plate of roasted honeynut squash surrounded by Mina Moroccan Olive Oil and Mina Harissa sauce
 
Key to this luscious plate is good quality olive oil! You’ll taste the olive oil when roasting the honeynut squash, when toasting the pine nuts and also when  finishing off the recipe as a final drizzle.
 
 
I can’t stress enough how I love Mina Olive oil (which you can get on amazon) and for such an amazing price! Get to know all about it when you read this Olive Oil Cake and give it a try! More info on that below as well!

Honeynut Squash -Everything you need to know

honeynut squash on the counter showing the size and color of the squash

So many interesting facts, this sweet little squash is a must try!

What is Honeynut squash?

The origin of honey nut squash dates back to the 1980s in NY. It was first breed by Richard. Robinson and Michael Mazourek as a hybrid that was set to create a miniature butternut squash. It came out in fact very similar to the shape of a butternut squash but smaller.

This mini butternut squash variation is much sweeter, richer in taste and nutrients, and cooks the same way as any squash.

close up of the honet nut squash showing how deep golden color it is

Honeynut squash has a deeper caramel color compared to butternut squash. It’s also slightly dryer (less moisture) but absolutely richer in taste, sweeter and has double the nutrients. So it’s a win win!

The mini size has also been appreciated as a single serving for one person looking for a roast veggie. You can find honeynut squash at most groceries now, so make sure you look for it!

How to Pick Honeynut Squash?

Make sure to pick honey nut squash that’s deep caramel in color and firm in texture.

How to Eat Honeynut Squash?

As most squash recipes, this one is no exception. The preferable way to cook squash is simply roasting it. Roasting brings out the rich flavors by concentrating them in the oven. 

Follow below for Cooking Honeynut squash to see how I make this recipe.

Microwaving squash is also a quick alternative to oven roasting. I shared a video on Spaghetti Squash Recipe where I microwaved the squash. Butternut Squash Lasagna is a unique dish I make using roasted squash. Other ways to enjoy squash include: Butternut Squash Soup Recipe, Easiest Roasted Butternut Squash Gratin, Walnut Squash Soup In Squash Cups, Quinoa Kale Stuffing With Squash Rings, Mediterranean Soup. 

A fork trying to eat the the roasted honeynut squash

Today’s Honeynut Squash Recipe

There are three parts to this recipe.

  1. Roasting the honeynut squash (below)
  2. Making the Yogurt Sauce
  3. Preparing the toppings: Toasting pine nuts and garnishes.

The Yogurt Sauce:

This is the easiest sauce you’ll ever make, and it’s best prepared during the time you’ll be roasting the squash. I love a cool yogurt sauce on many dishes, like my grandma’s Lamb Shanks with Skyr.

A hand holding a bowl of the finished yogurt sauce

Simply blend your favorite thick yogurt with Garlic Sauce (also called Toum), lemon juice, herbs and seasoning. My absolute favorite herb to use here is dill. It could be unconventional, but dill and yogurt are a popular combo in Turkey and many Mediterranean cultures. 

PS -If you’re a dill lover, try this Sweet Mustard Dill Sauce with your smoked salmon!

The garnishes

Toasted pine nuts is a MUST here! There’s something about the creamy taste of pine nuts thats compliments the honey nut squash so beautifully. It also pairs with yogurt like a charm. 

Raw Pine nuts in a skillet and a hand pouring over some olive oil over the nuts

Start with raw pine nuts in a small frying pan and add Mina olive oil to that. Add enough olive oil to cover every single nut. You want that rich Moroccan olive oil taste in your nuts!

Toss the nuts in the Moroccan Olive Oil (mina) over medium heat until toasty and light golden. It’s ready at that point. 

the skillet with the toasted golden pine nuts in olive oil

Make sure when garnishing the honeynut squash recipe to use the toasted nuts and that olive oil you toasted the nuts in! 

Other garnishes I love are: pomegranate arils, more fresh dill, Mina Harissa sauce (OMG Love that stuff!). I used that sauce with this Halloumi Fries recipe and it’s just so good! 

How to Cook Honeynut Squash

Today we’re all for roasted honeynut squash as it’s the best way to cook it

A hand peeling off the skin from the honeynut squash

Start off by peeling the skin off the squash. On a cutting board or work surface, peel off the skin all around the squash.

a spoon scooping out the seeds form inside the squash

Use a sharp chef knife to cut in half. Now take a large spoon to scoop out the seeds and any fibrous strings that the seeds are attached to.

sliced honeynut squash on a cutting board

Use the same sharp knife to cut the squash into slices. 

squash on a baking trat seasoned and a hand drizzling olive oil over the squash before roasting

Arrange the squash on a baking sheet and season with salt, pepper, and then a hefty drizzle of mina Moroccan Olive oil.

You can add some maple syrup if you want to accentuate the sweetness.

Roast the squash for about 20-22 minutes.

Serve the Honeynut Squash

A hand spreading the yogurt sauce over the serving plate

Use your spoon to spread half of the yogurt on the serving plate

The roasted honeynut squash is added over the yogurt sauce

Put the roasted honey nut squash on top of the yogurt mixture. 

 Dollop more yogurt sauce on top of the roasted honey nut squash. Now add Mina Harissa and some green herbs (dills preferably), plus the fried pine nuts with the olive oil. Finish off with pomegranate arils and Mina Moroccan green olives around.

close up of the honeynut squash and dollops of yogurt, dill, olive oil, harissa, pine nuts and pomegranate arils

Then pour more olive oil on top; this should simmer out a squash soup with green herbs.

HONEYNUT SQUASH TIPS with Q&A

  1. Choose deep caramel color when picking honeynut squash that’s firm to the touch.
  2. Use sharp knives and peelers when working with squash as it’s a firm veggie.
  3. Roasted honeynut squash is one the preferable ways to cook it because it concentrates the flavors so much.
  4. Serving this dish warm or cold is perfect.
  5. Making the yogurt sauce ahead of time is an option as it keeps in the fridge for 3 days.
  6. Leftovers keep in the fridge as well for 3 days.
  7. ENJOY!

Q – What does a honey nut squash taste like?

Honey nut squash taste like honey- Sharp and sweet. The results from an experiment that Barber and Mazourek did on the honey nut squash changed the narrative that “Plants are bred for yield rather than flavor. The honey nut squash also proved that the method of cooking a squash affects its taste! Before the experiment Mazourek would use water to steam a squash over low heat.

This method weakened the flavor and made the squash too moist and saggy. However, roasting the squash allowed the texture to solidify the entire flavor, preserving its natural sweetness.

Q – How to roast Honey nut squash?

Put the sliced pieces on a pan and Sprinkle olive oil over the sliced squash. Furthermore, heat up the oven up to 423 degrees and keep the squash roasting for 20 to 25 minutes. Squash should remain there until your cooking fork can voluntarily slide in.

Q – How to serve Honey nut squash?

Remember! Whatever you do to and with the honey nut squash, the emphasis is not to ruin its taste. This is a taste-driven squash so how you serve it should be the best technique to solve you with its natural dripping- honey sweetness.

Fortunately! The taste of the type of this new squash is resistant to temperature, allowing you to serve it hot or cold.

Q – What to pair the honey nut  Squash with?

Don’t spoil the taste with many additions. It’s cool to pair your honey nut squash with other tasty options but they must not surpass the flavor of your sweet squash. So find a pairing addition that blends well with sweetness.

A fork showing a whole bite of the honeynut squash recipe showing all ingredients together

A fork trying to eat the the roasted honeynut squash
5 from 5 votes
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Honeynut Squash

Today's Honeynut squash recipe is a warm side dish made from roasted honeynut squash served over dill yogurt sauce. If you're new to honeynut squash, be prepared to be surprised at how sweet and rich it tastes! This recipe is the perfect side dish to any meal, ready in 20 minutes and seriously delicious!

Course holiday, side, Side Dish, thanksgiving
Cuisine American, Mediterranean
Keyword honeynut, honeynut squash, honeynut squash recipes, squash, squash recipes, what is honeynut squash
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6 people
Calories 400 kcal
Author Mahy

Ingredients

Honeynut Squash

  • 4 honeynut squash
  • 1 teaspoon each of salt and pepper
  • 1/4 cup Olive oil Moroccan Olive Oil

Yogurt Sauce

  • 2 cups Greek Yogurt
  • 1 teaspoon garlic sauce
  • 1/4 teaspoon each of salt and pepper
  • 1 teaspoon lemon juice
  • 2 tablespoons dill chopped--or use parsley

Toppings

  • 1 cup Pine nuts toasted in 1/3 cup Mina Olive oil
  • 1/4 cup Pomegranate arils
  • 2 tablespoons dill
  • 1/2 cup green Olives morrocan olives from Mina
  • 3 tabelspoons Harissa sauce from Mina
  • 1/4 cup extra virgin olive oil Mina Moroccan olive oil is best

Instructions

  1. Preheat the oven to 400 degrees F

  2. Start by peeling the honeynut squash, cutting it in half and removing any seeds from the inside of the squash.

    a spoon scooping out the seeds form inside the squash
  3. Cut the squash into rings or slices or even cubes if you prefer

    sliced honeynut squash on a cutting board
  4. Add the squash in a single layer on a baking sheet and season.

    squash on a baking trat seasoned and a hand drizzling olive oil over the squash before roasting
  5. Roast the squash for 22-25 minutes and then allow to cool slightly.

  6. Prepare the yogurt sauce by combining all ingredients in a bowl.

    A hand holding a bowl of the finished yogurt sauce
  7. Toast the pine nuts and prepare the toppings.

    Raw Pine nuts in a skillet and a hand pouring over some olive oil over the nuts
  8. Start by spreading half the yogurt sauce over the serving plate

    A hand spreading the yogurt sauce over the serving plate
  9. Add the warm squash over the yogurt.

    The roasted honeynut squash is added over the yogurt sauce
  10. Dollop with more yogurt sauce on top and your favorite toppings.

    close up of the honet nut squash showing how deep golden color it is
  11. Serve and enjoy!

    A fork trying to eat the the roasted honeynut squash

Recipe Video

Recipe Notes

HONEYNUT SQUASH TIPS with Q&A

  1. Choose deep caramel color when picking honeynut squash that's firm to the touch.
  2. Use sharp knives and peelers when working with squash as it's a firm veggie.
  3. Roasted honeynut squash is one the preferable ways to cook it because it concentrates the flavors so much.
  4. Serving this dish warm or cold is perfect.
  5. Making the yogurt sauce ahead of time is an option as it keeps in the fridge for 3 days.
  6. Leftovers keep in the fridge as well for 3 days.
  7. ENJOY!

Q - What does a honey nut squash taste like?

Honey nut squash taste like honey- Sharp and sweet. The results from an experiment that Barber and Mazourek did on the honey nut squash changed the narrative that “Plants are bred for yield rather than flavor. The honey nut squash also proved that the method of cooking a squash affects its taste! Before the experiment Mazourek would use water to steam a squash over low heat.

This method weakened the flavor and made the squash too moist and saggy. However, roasting the squash allowed the texture to solidify the entire flavor, preserving its natural sweetness.

Q - How to roast Honey nut squash?

Put the sliced pieces on a pan and Sprinkle olive oil over the sliced squash. Furthermore, heat up the oven up to 423 degrees and keep the squash roasting for 20 to 25 minutes. Squash should remain there until your cooking fork can voluntarily slide in.

Q - How to serve Honey nut squash?

Remember! Whatever you do to and with the honey nut squash, the emphasis is not to ruin its taste. This is a taste-driven squash so how you serve it should be the best technique to solve you with its natural dripping- honey sweetness.

Fortunately! The taste of the type of this new squash is resistant to temperature, allowing you to serve it hot or cold.

Q - What to pair the honey nut Squash with?

Don’t spoil the taste with many additions. It’s cool to pair your honey nut squash with other tasty options but they must not surpass the flavor of your sweet squash. So find a pairing addition that blends well with sweetness.

Nutrition Facts
Honeynut Squash
Amount Per Serving
Calories 400 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 10g
Monounsaturated Fat 19g
Cholesterol 3mg1%
Sodium 752mg33%
Potassium 2014mg58%
Carbohydrates 66g22%
Fiber 12g50%
Sugar 15g17%
Protein 15g30%
Vitamin A 53227IU1065%
Vitamin C 107mg130%
Calcium 325mg33%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Appetizer Recipes, Holidays, Mediterranean Recipes, Parties, Potluck, Recipes, Side Dishes, Vegetarian, Videos Tagged With: dil, honey nut, honeynut squash, olive oil, olives, pine nuts, pomegranate arils, roast squash, squash, squash recipe, Thanksgiving, Thanksgiving side dish, Thanksgiving sides, yogurt, yogurt sauce

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Reader Interactions

Comments

  1. Maria San Juan

    November 25, 2021 at 2:57 pm

    5 stars
    Yummy squash recipe! Thank you very much for sharing! This is lovely!

    Reply
  2. Tavo

    November 25, 2021 at 2:00 pm

    5 stars
    What a fascinating salad! I love all those colors!

    Reply
  3. Julie

    November 25, 2021 at 2:00 pm

    5 stars
    Wow! The honey nut squash sounds fantastic as is but you added that yogurt sauce and all those fabulous toppings. What a meal!

    Reply
  4. Mari

    November 25, 2021 at 12:04 pm

    5 stars
    What a beautiful presentation! I am sure the recipe is delicious but the way you served is spectacular, I’d feel bad for diggin’ in such a beauty.

    Reply
  5. Cathleen

    November 25, 2021 at 11:42 am

    5 stars
    How have I never heard of honeynut squash??? I am definitely missing out, because this sounds perfect 🙂

    Reply

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