Honeynut Squash with Brown Butter

This delectable Honeynut Squash with Brown Butter is the perfect addition to your Thanksgiving or Holiday table. Abundantly sweet, this adorable squash is simply roasted then drizzled with nutty brown butter. Easy and incredibly delicious it will become your all-time favourite side dish. 

Like anyone that has had the pleasure of tasting a honeynut squash, I too am completely smitten with it. Aside from being smaller and darling cute, honeynut squash is sweeter and more flavourful than a butternut squash and a lot easier to prepare.

They may be a little harder to find than other squashes but they are worth the hunt. Once you taste it, you will be completely hooked. I prefer to prepare it very simply, with no added sweetener, and let the squash shine in all its natural glory. But if you’re making it for a special occasion, a drizzle of brown butter before serving will make everyone swoon.

What Is Honeynut Squash?

The story behind how a honeynut squash came to be is pretty fascinating. Chef Dan Barber, a pioneer of farm-to-table cuisine, challenged plant breeder Michael Mazourek to produce a better tasting, smaller squash. Mazourek obliged and much to all our great fortune, successfully created the honeynut squash.

Honeynut squash looks a lot like a butternut squash but is much smaller in size. The texture of the deep-orange flesh is very smooth, and not stringy at all. Best of all, the skin is thin like a delicata so you don’t have to peel it and it is easy to cut.

The tiny squash has been around for a few years now, but only recently has become more available. If you happen to come across it, do take some home with you. You will absolutely love it.

What Does It Taste Like?

Not only is honeynut squash adorably tiny, it is utterly delicious. The flavour is a lot more concentrated and intense than a butternut squash, and therefore nuttier and sweeter.

Much like the flavour is concentrated, so are the nutrients found in a honeynut squash. It has more beta-carotene than a butternut squash, and it is also a great source of fibre and vitamin A.

Best Way To Cook A Honeynut Squash

Not surprisingly, the best way to cook a honeynut squash is to roast it in a very hot oven. The high heat caramelizes the squash and makes it buttery- soft. Roasting it is also intensifies the sweetness eliminating any need to add a sweetener. That said, I also like to chop it up into small chunks and toss it into a pot of chili, or a stew.

Also fabulous chopped up and pan fried, or roasted, and added to pasta, tucked into quesadillas, tacos, lasagna, and so much more!

Ingredients & Notes for Honeynut Squash with Brown Butter

Low on ingredients and high in flavour, this is a stunningly beautiful side dish that is sure to delight anyone who tries it.

• Honeynut squash – I used 3 honeynut squash which serves a pretty large crowd if quartered. If you would like a smaller portion use only one or two honeynut squash. Keep in mind the leftovers are wonderful for days so go ahead and roast plenty.
• Butter – Drizzling the honeynut squash with brown butter takes them over the top. You can just roast the honeynut squash with olive oil and omit the butter, if you prefer.
• Spices and fresh herbs – For just a little more flavour I sometimes add a few sprigs of thyme and a sprinkle of sumac and/or aleppo pepper. Fresh sage would also be lovely here. Sumac lends some citrusy, sweet-sour notes and the Aleppo pepper a hint of heat, but feel free to omit these if you wish.
• Salt and pepper –  To season.
• Toasted pepitas and flaky salt – Optional, but the bit of savoury crunch contrasts beautifully with the sweet-smooth flesh.

How To Cut A Honeynut Squash

If you are familiar with cutting a butternut squash, you will have no trouble cutting a honeynut in the exact same way. Thankfully, it is a hundred times easier to slice through a honeynut squash. Here’s how you do it:

1. Start by thoroughly washing the honeynut squash. Remember you are eating the peel so you want to clean it well with warm water. Be sure to also dry it well.
2. Use a large, sharp knife to cut the honeynut squash lengthwise; start by placing the knife at the base then work your way downward toward the stem.
3. Scoop out the seeds and the stringy pulp in the cavity hole. I discard the seeds but you can clean and roast them if you wish. To be honest, I find this to be a very laborious task so I prefer to buy pepitas already prepped.
4. This is just a matter of preference, but you can roast the halved honeynut squash, or you can quarter it as I did for this recipe.

Cook’ Tip: If you are serving this honeynut squash with brown butter as an addition to a large spread, I recommend quartering the squash. Halves would be too large and filling. If it is the only side dish you are serving, go ahead and leave it in halves.

How To Brown Butter

If you’ve browned butter before, you know it smells and tastes amazing. So easy to make but you will need a little patience to get it just right.

For this recipe, simply place two tablespoons of butter in a small saucepan (I use, and love, this butter pot) and place over medium heat. Melt the butter, giving it a few swirls to help it along. Once melted, it should start bubbling and foaming. Continue to cook the butter for about 3 to 5 minutes (or slightly longer if using more butter), swirling occasionally. You will know the butter is ready when the foam subsides, the milk solids turn golden-brown, and the butter smells nutty. At this point, you want to remove it from the heat so it doesn’t continue browning.

Keep on eye on it; the butter can quickly go from beautifully brown and nutty to burnt.

How To Make Honeynut Squash With Brown Butter

1. Preheat the oven to 425°F. 
2. Prepare the squash. Follow the steps detailed in the section above.
3. Roast. Drizzle the cut honeynut squash all over with olive oil and sprinkle with spices, if using, and salt and pepper. Roast in pre-heated oven for 25 to 30 minutes or until very tender when pierced with a fork.
4. Prepare the brown butter. While the squash is roasting, prepare the brown butter following the instructions detailed in the section above. Spoon the brown butter over the roasted honeynut squash and top with pepitas and flaky salt, if using.

More FAQ’s

Where to buy honeynut squash?

Because honeynut squash is relatively new, it is sometimes hard to find. It is also very seasonal – available only in late September through late Fall. Many well-stocked grocery stores will carry it, and most Farmer’s markets. Check your local farms that harvest and sell pumpkins and squash, they will likely also have honeynut.

If you live in the Kitchener-Waterloo/Cambridge/Guelph area, I am still finding it at this lovely family farm.

How do you pick a good honeynut squash?

Honeynut squash start out green on the vine and will turn a deep rusty-orange when ripe. Pick honeynut squash that have no green patches near the stem. They should also have a smooth skin with no bruises or spots. Like most squashes, honeynuts will last a long time time if kept in a cool dark place.

Can you eat the skin?

My favourite thing about this squash is that is has a thin skin so you don’t need to peel it and it is completely edible. So good!

What is a good substitute for honeynut squash?

Delicata squash is a great substitute for honeynut squash. The preparation and cooking time will be very similar. You can also use a butternut squash but if you’re using it for this recipe, I recommend you peel it before roasting it.

Make Ahead

The squash can be roasted up to 2 days ahead and refrigerated, covered tightly, without the brown butter drizzle. When ready to serve, reheat in a 400ºF oven for 15 to 20 minutes, then spoon the brown butter over top.

To Serve

Serve the honeynut squash with brown butter as a side to roast turkey, beef, or chicken. Also phenomenal alongside grilled chicken, fish, or sausages.

To Store

Leftovers keep well, tightly covered in the refrigerator, for up to 4 days. You can enjoy the leftovers chopped into grain bowls, soups, fajitas, tacos, etc. Or heat in the oven until warmed through and serve as a side.

Other Thanksgiving Sides To Enjoy

• Red Wine Cranberry Sauce
• Potatoes Au Gratin with Caramelized Onions
• Balsamic Roasted Shallots
• Wild Mushroom Focaccia Stuffing
• Wild Rice Citrus Salad with Persimmons

If  you give this Honeynut Squash with Brown Butter recipe a try, please feel free to leave a comment and/or a star rating below. We appreciate and welcome all your feedback. Thank you!