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Easy Roasted Honeynut Squash

A dear friend of mine had asked me to rank my seasons from favorite to least favorite.  My no brainer response was, “Fall is my favorite…”.  I didn’t have a reason why until I was at Trader Joe’s doing my weekly grocery shopping.  Fall is my favorite season because of the food (and the clothes, but we’ll save that for another post).  I love all types of squash, anything pumpkin (#basic), all things apple (apple picking, apple cider, apple cider donuts, caramel apples… you get the point).  Fall food is on point, I will never turn down butternut squash soup or a cup of spiced hot apple cider.  I certainly will never turn down roasted squash, so when I found myself face-to-face with a honeynut squash, my heart leapt with joy. I may or may not have actually whispered sweet nothings to them.

After some internet research (bow down to google), I learned that the honeynut squash is actually a hybrid of the butternut and honeycup squash, hence the name honeynut squash also known as the “mini butternut”.

This was my first time trying these little guys, I actually think I might prefer them over regular sized butternut squash.  I couldn’t get over the amazing flavor and the creamy texture.  I served this as a side dish, but in all honesty I could have just had this as my entire meal.

Honey, I shrunk the squash

Honey, I shrunk the squash

Macarons and Lavender Easy Roasted Honeynut Squash

Macarons and Lavender Easy Honeynut Squash 2

Before I roasted these bad boys, I massaged them down with coconut oil.  They cooked in a 400 degree oven for about 20 to 30min or until the squash was soft.  I like serving mine with raw cashews, coconut flakes, cinnamon and a drizzle of maple syrup.

Macarons and Lavender Roasted Honeynut Squash

Macarons and Lavender Roasted Honeynut Squash 2

Macarons and Lavender Roasted Honeynut Squash 3

Have you guys ever had honeynut squash?  Share your recipes in the comments below!

Roasted Honeynut Squash

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