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!
Honeynut Squash -Everything you need to know
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.
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.
Today’s Honeynut Squash Recipe
There are three parts to this recipe.
- Roasting the honeynut squash (below)
- Making the Yogurt Sauce
- 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.
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.
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.
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
Start off by peeling the skin off the squash. On a cutting board or work surface, peel off the skin all around 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.
Use the same sharp knife to cut the squash into slices.
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
Use your spoon to spread half of the yogurt on the serving plate
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.
Then pour more olive oil on top; this should simmer out a squash soup with green herbs.
HONEYNUT SQUASH TIPS with Q&A
- Choose deep caramel color when picking honeynut squash that’s firm to the touch.
- Use sharp knives and peelers when working with squash as it’s a firm veggie.
- Roasted honeynut squash is one the preferable ways to cook it because it concentrates the flavors so much.
- Serving this dish warm or cold is perfect.
- Making the yogurt sauce ahead of time is an option as it keeps in the fridge for 3 days.
- Leftovers keep in the fridge as well for 3 days.
- 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.
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!
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
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Preheat the oven to 400 degrees F
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Start by peeling the honeynut squash, cutting it in half and removing any seeds from the inside of the squash.
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Cut the squash into rings or slices or even cubes if you prefer
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Add the squash in a single layer on a baking sheet and season.
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Roast the squash for 22-25 minutes and then allow to cool slightly.
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Prepare the yogurt sauce by combining all ingredients in a bowl.
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Toast the pine nuts and prepare the toppings.
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Start by spreading half the yogurt sauce over the serving plate
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Add the warm squash over the yogurt.
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Dollop with more yogurt sauce on top and your favorite toppings.
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Serve and enjoy!
Recipe Video
Recipe Notes
HONEYNUT SQUASH TIPS with Q&A
- Choose deep caramel color when picking honeynut squash that's firm to the touch.
- Use sharp knives and peelers when working with squash as it's a firm veggie.
- Roasted honeynut squash is one the preferable ways to cook it because it concentrates the flavors so much.
- Serving this dish warm or cold is perfect.
- Making the yogurt sauce ahead of time is an option as it keeps in the fridge for 3 days.
- Leftovers keep in the fridge as well for 3 days.
- 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.
What a fascinating salad! I love all those colors!
Wow! The honey nut squash sounds fantastic as is but you added that yogurt sauce and all those fabulous toppings. What a meal!
How have I never heard of honeynut squash??? I am definitely missing out, because this sounds perfect 🙂