If you like butternut squash, you will love honey nut squash! If you’ve ever seen what appears to be a miniature butternut squash, you’ve seen a honey nut! The two squashes are similar in form and season, but honey nut squash is significantly superior in flavor, texture, and apparent cuteness with its little stature. Today, I’m going to share how to cook honey nut squash!
What Is Honey Nut Squash?
Honey nut squash is a cross between buttercup and butternut squash, and it’s delicious. Honey nuts are not only smaller but also sweeter than butternuts. You do not need to peel the skin of a honey nut squash; when roasted, they have a caramel flavor.
Honeynut squash is the tastiest gosh darn squash you’ll ever eat if you enjoy squash. It’s delicious, sweet, and nutty with a tinge of caramel and malt. Their everything butternut squash aspires to be. They also contain twice as much beta-carotene as butternut squash!
Is Honey Nut Squash Healthy?
Yes, honey nut squash is healthy. Honey nut squash contains vitamin A and more beta-carotene than conventional butternut squash.
Honeynut squash is formed from buttercup and butternut squash, two varieties that have been demonstrated to possess vitamin A (a nutrient that helps maintain normal body functioning) and vitamin C (an antioxidant that improves the immune system). Additionally, honey nut squash contains potassium, iron, fiber, and calcium.
Honeynut squash should be on your next grocery list if it isn’t already.
How To Cook Honey Nut Squash
Ingredients
- 4 honey nut squash
- 1 tablespoon white miso paste
- 2 tablespoons butter, melted
- 2 teaspoons rice wine vinegar
- 1 teaspoon sesame seeds
- 2 tablespoons chopped parsley
- 1 tablespoon maple syrup
Directions
- Preheat the oven to 425°F.
- After washing the squash, cut it in half. Remove any stringy flesh and seeds using a spoon. Place the squash, skin side down, on a baking sheet lined with parchment paper.
- Mix the butter with the miso, vinegar, and maple syrup. Whisk everything together until it’s smooth. Brush the squash with the butter mixture.
- Roast for 25 minutes or until the squash is fork-tender.
- Take out the squash from the oven and sprinkle it with parsley and sesame seeds. Serve right away.
How To Cook Honey Nut Squash
Ingredients
- 4 honey nut squash
- 1 tablespoon white miso paste
- 2 tablespoons butter melted
- 2 teaspoons rice wine vinegar
- 1 teaspoon sesame seeds
- 2 tablespoons chopped parsley
- 1 tablespoon maple syrup
Instructions
- Preheat the oven to 425°F.
- After washing the squash, cut it in half. Remove any stringy flesh and seeds using a spoon. Place the squash, skin side down, on a baking sheet lined with parchment paper.
- Melt the butter and mix it with the miso, vinegar, and maple syrup. Whisk everything together until it's smooth. Brush the squash with the butter mixture.
- Roast for 25 minutes, or until the squash is fork-tender.
- Take out the squash from the oven and sprinkle it with parsley and sesame seeds. Serve right away.
How To Serve Roasted Honey Nut Squash
This roasted honey nut squash has a mild natural sweetness, making it an excellent veggie side dish with a simple steak or any other protein. I usually serve this roasted honey nut squash with a great salad and other vegetables when I’m trying to eat healthier.
How To Store The Leftovers
Leftover roasted honey nut squash can be stored in the fridge for up to 3 days in an airtight container. It can also be frozen in an airtight container for two months. Make sure the frozen squash is completely thawed before reheating it in the oven or microwave.
Recipe Tips
- For a delectable flavor, use high-quality organic maple syrup.
- Sugar can be substituted for maple syrup.
- To make cleanup easier, cover your sheet pan with parchment paper.
- Simple recipes like these are lovely, but add a bit of ground cinnamon, red pepper flakes, or chipotle powder to boost the flavor.
- Sprinkle chopped and toasted walnuts or pecans on top for a bit of crunch.
I can’t say enough about how delicious this dish is! If you like roasted butternut squash for its sweetness and soft texture, you’ll enjoy this honey nut squash variation. I bet you’ve never eaten a vegetable so quickly as you will eat honey nut squash!
FAQs
What to Do with Honey Nut Squash Seeds?
Don’t toss away those honey nut squash seeds! You can clean and roast them for a tasty and nutritious snack or salad topping.
- Rinse the seeds in a colander to remove any squash bits.
- Pat dry the seeds with a paper towel.
- Preheat your oven to 325°F.
- Toss the seeds with a small amount of olive or coconut oil and your favorite seasonings in a bowl.
- Spread the seasoned seeds on a baking sheet in a single layer.
- Roast for 25-30 minutes, until golden and crispy.
How to Cook Honey Nut Squash in the Microwave?
Cooking honey nut squash in the microwave is a quick and convenient way to enjoy this tasty vegetable.
- Halve the squash vertically, and remove the seeds and stringy bits using a spoon.
- Place the halves cut side down in a microwave-safe dish.
- Add about 1/4 inch of water.
- Cover the dish with a microwave-safe lid or plate.
- Microwave on high for 6-8 minutes or until the squash is tender .
- Allow the squash to cool slightly before handling.
How to Make Air Fryer Honey Nut Squash?
- Preheat your air fryer to 375°F.
- Halve the squash, remove the seeds, and slice it into similar-sized wedges.
- In a bowl, toss the squash wedges with a light coating of oil and your desired seasonings.
- Place the wedges in the air fryer basket, ensuring they don’t overlap.
- Cook for 8-10 minutes, flipping halfway through.
