15 Delicious Honeynut Squash Recipes: Easy & Flavorful Ideas for Every Meal

Looking for the perfect way to enjoy the sweet and buttery flavor of Honey Butter Nut Squash? You’re in the right place! Whether you call it Honey Nut Squash, Honeynut Squash, or just mini squash, this versatile winter veggie is a must-try. From cozy soups to hearty casseroles, there are endless Honeynut Squash Recipes to explore.

Not sure how to cook Honey Nut Squash? Don’t worry—I’ve got you covered with simple, delicious ideas for roasting, mashing, and even stuffing this tasty squash. These Whole Squash Recipes and Mini Squash Recipes are perfect for fall dinners, holiday meals, or anytime you’re craving winter squash recipes.

Let’s dive into some mouthwatering squash recipes that will have you loving every bite!

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1. Honeynut Squash Soup

This soup is like a warm hug on a chilly day. Honeynut squash is naturally sweet and buttery, so it makes the perfect base for a creamy soup. My kids love dipping bread into it, and it’s surprisingly filling. Plus, it’s super easy to make with just a few simple ingredients. You’ll want to make this again and again.

• Servings: 4
• Time: 45 minutes

Ingredients:

• 2 honeynut squashes, halved and seeds removed
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1 cup coconut milk
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Place the halved squashes on a baking sheet, drizzle with olive oil, and roast for 30 minutes until tender.
2. In a pot, heat olive oil and sauté onion and garlic until fragrant.
3. Scoop out the squash flesh and add it to the pot. Stir in cinnamon, salt, and pepper.
4. Add vegetable broth and bring to a simmer.
5. Use an immersion blender to puree the soup until smooth. Stir in coconut milk and heat through.
6. Serve warm with crusty bread.

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2. Roasted Honeynut Squash with Maple Glaze

This recipe is my go-to for weeknight dinners or holiday sides. The maple syrup brings out the natural sweetness of the squash, and the roasted edges get so caramelized and delicious. Even my picky eater loves this one—seriously!

• Servings: 4
• Time: 35 minutes

Ingredients:

• 3 honeynut squashes, halved and seeds removed
• 3 tbsp olive oil
• 2 tbsp maple syrup
• 1 tsp ground cinnamon
• ½ tsp paprika
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. Place the squash halves on a baking sheet.
3. In a small bowl, whisk together olive oil, maple syrup, cinnamon, paprika, salt, and pepper.
4. Brush the mixture generously over the squash.
5. Roast for 25-30 minutes, until the squash is tender and the edges are golden.
6. Serve warm as a side dish.

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3. Honeynut Squash Mash with Garlic and Herbs

Mashed potatoes are great, but have you ever tried mashed honeynut squash? It’s creamy, buttery, and full of flavor. I love adding garlic and fresh herbs for a savory twist. This is comfort food done right!

• Servings: 4
• Time: 30 minutes

Ingredients:

• 2 honeynut squashes, peeled and cubed
• 2 tbsp butter or olive oil
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Bring a pot of salted water to boil. Add the squash cubes and cook for 10-15 minutes until tender.
2. Drain the squash and return it to the pot.
3. Add butter, garlic, salt, and pepper. Mash until smooth.
4. Stir in fresh parsley and adjust seasoning to taste.
5. Serve warm as a side dish.

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4. Honeynut Squash Risotto

Risotto always sounds so fancy, but trust me, it’s not that hard! Honeynut squash gives it a natural sweetness that pairs perfectly with the creamy rice. It’s one of those dishes that feels like a hug in a bowl. This is perfect for a cozy dinner at home.

• Servings: 4
• Time: 40 minutes

Ingredients:

• 1 honeynut squash, peeled and diced
• 1 cup Arborio rice
• 4 cups vegetable broth (warm)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tbsp olive oil or butter
• ½ cup grated Parmesan (optional)
• Salt and pepper to taste

Instructions:

1. Heat 2 tbsp olive oil in a pan and roast the diced squash until tender. Mash lightly and set aside.
2. In a large pot, heat 1 tbsp olive oil and sauté onion and garlic until softened.
3. Add the rice and stir for 2 minutes to toast it slightly.
4. Start adding the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more.
5. After about 15 minutes, stir in the mashed squash. Continue adding broth until the rice is creamy and fully cooked (about 20-25 minutes total).
6. Stir in Parmesan if using, adjust seasoning, and serve warm.

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5. Honeynut Squash and Chickpea Curry

Curry night is always a hit at my house, and this one is packed with cozy flavors. The squash melts into the curry, and the chickpeas make it hearty enough for dinner. Serve it over rice or with flatbread for a filling meal.

• Servings: 4
• Time: 30 minutes

Ingredients:

• 1 honeynut squash, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 tbsp olive oil
• Salt to taste

Instructions:

1. Heat olive oil in a large pot and sauté onion and garlic until softened.
2. Add curry powder and turmeric, cooking for 1 minute to release the flavors.
3. Stir in the squash and chickpeas, coating them with the spices.
4. Add coconut milk and vegetable broth. Bring to a simmer and cook until the squash is tender, about 20 minutes.
5. Serve over rice or with flatbread.

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6. Honeynut Squash Stuffed with Quinoa and Cranberries

This recipe is a total showstopper! I love making these for a special occasion or when I want something a little fancier. The quinoa and cranberries make a perfect sweet and savory filling. Bonus: it’s super healthy, but still tastes amazing.

• Servings: 4
• Time: 45 minutes

Ingredients:

• 2 honeynut squashes, halved and seeds removed
• 1 cup cooked quinoa
• ¼ cup dried cranberries
• ¼ cup chopped pecans or walnuts
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Place the squash halves on a baking sheet and brush with olive oil. Roast for 20 minutes.
2. In a bowl, mix cooked quinoa, cranberries, nuts, cinnamon, salt, and pepper.
3. Fill the roasted squash halves with the quinoa mixture.
4. Return to the oven and bake for another 15 minutes.
5. Serve warm as a main or side dish.

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7. Honeynut Squash Fritters

These fritters are crispy on the outside and soft on the inside—so good! They’re perfect as a snack or side dish. My kids love dipping them in ketchup or yogurt sauce. It’s a great way to use up squash, too.

• Servings: 4
• Time: 25 minutes

Ingredients:

• 1 honeynut squash, grated
• 1 egg
• ½ cup flour
• 2 tbsp grated Parmesan (optional)
• 1 tsp ground cumin
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. In a bowl, mix the grated squash, egg, flour, Parmesan, cumin, salt, and pepper.
2. Heat a thin layer of olive oil in a frying pan.
3. Scoop spoonfuls of the batter into the pan, flattening slightly.
4. Fry for 3-4 minutes per side until golden and crispy.
5. Drain on paper towels and serve warm.

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8. Honeynut Squash and Lentil Stew

This stew is one of those cozy, stick-to-your-ribs kind of meals that warms you right up. It’s hearty but not heavy, and the lentils make it super filling. Plus, it’s one of those dishes that tastes even better the next day.

• Servings: 4-6
• Time: 40 minutes

Ingredients:

• 1 honeynut squash, peeled and cubed
• 1 cup dried lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 tsp cumin
• 1 tsp smoked paprika
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot. Sauté onion and garlic until fragrant.
2. Add cumin, smoked paprika, and stir for 1 minute.
3. Stir in the squash, lentils, diced tomatoes, and vegetable broth.
4. Bring to a boil, then reduce heat and simmer for 25-30 minutes until the lentils and squash are tender.
5. Adjust seasoning and serve with crusty bread or over rice.

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9. Honeynut Squash Salad with Arugula and Pomegranate

This salad is so fresh and vibrant! The roasted squash pairs beautifully with the peppery arugula and sweet-tart pomegranate seeds. It’s a perfect side for dinner or even a light lunch. And the colors? Gorgeous!

• Servings: 4
• Time: 30 minutes

Ingredients:

• 1 honeynut squash, peeled and cubed
• 4 cups arugula
• ½ cup pomegranate seeds
• ¼ cup feta cheese (optional)
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss the squash cubes with 1 tbsp olive oil, salt, and pepper. Roast for 20 minutes until tender.
2. In a large bowl, combine arugula, roasted squash, pomegranate seeds, and feta.
3. Whisk together remaining olive oil, balsamic vinegar, honey, salt, and pepper for the dressing.
4. Drizzle the dressing over the salad, toss, and serve immediately.

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10. Honeynut Squash Pasta with Creamy Sauce

This pasta dish is total comfort food. The creamy sauce made from honeynut squash is rich but still feels light. It’s like mac and cheese’s healthier cousin, and trust me, it’s just as satisfying!

• Servings: 4
• Time: 30 minutes

Ingredients:

• 1 honeynut squash, peeled and cubed
• 12 oz pasta of your choice
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup milk or plant-based milk
• ½ cup grated Parmesan (optional)
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package instructions. Reserve 1 cup of pasta water before draining.
2. Meanwhile, sauté onion and garlic in olive oil until softened. Add the squash and cook for 5 minutes.
3. Add ½ cup water, cover, and simmer until the squash is tender, about 10 minutes.
4. Blend the squash mixture with milk until smooth. Return to the pan and stir in Parmesan if using. Adjust seasoning.
5. Toss the sauce with the pasta, adding reserved pasta water as needed to thin the sauce. Serve warm.

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11. Honeynut Squash Hummus

This twist on classic hummus is amazing! The squash makes it extra creamy and gives it a hint of sweetness. It’s perfect for dipping veggies, crackers, or pita bread. My family loves this for snack time or even as a sandwich spread.

• Servings: 4-6
• Time: 25 minutes

Ingredients:

• 1 honeynut squash, peeled and roasted
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp tahini
• 2 tbsp olive oil
• 1 clove garlic
• 1 tsp ground cumin
• Juice of 1 lemon
• Salt to taste

Instructions:

1. Blend the roasted squash, chickpeas, tahini, olive oil, garlic, cumin, lemon juice, and salt in a food processor until smooth.
2. Adjust seasoning and consistency with a little water if needed.
3. Serve with a drizzle of olive oil and a sprinkle of paprika on top.

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12. Honeynut Squash Pizza with Mozzarella and Basil

This pizza is a fun twist on the usual! The sweet roasted squash pairs so perfectly with the gooey mozzarella and fresh basil. It’s fancy enough to impress guests but easy enough for a casual pizza night at home.

• Servings: 4
• Time: 30 minutes

Ingredients:

• 1 honeynut squash, peeled and sliced thinly
• 1 pizza dough (store-bought or homemade)
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan
• 1 tbsp olive oil
• 1 tsp garlic powder
• Fresh basil leaves for topping
• Salt and pepper to taste

Instructions:

1. Preheat oven to 450°F (230°C). Roll out the pizza dough onto a baking sheet or pizza stone.
2. Toss the squash slices with olive oil, garlic powder, salt, and pepper.
3. Spread mozzarella evenly over the dough, then layer on the squash slices. Sprinkle with Parmesan.
4. Bake for 12-15 minutes, until the crust is golden and the cheese is bubbly.
5. Top with fresh basil before serving.

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13. Honeynut Squash Gratin with Parmesan

This gratin is creamy, cheesy, and so satisfying. It’s one of my favorite side dishes for dinner, especially when I want to impress without too much effort. The crispy Parmesan on top is just chef’s kiss!

• Servings: 4
• Time: 40 minutes

Ingredients:

• 2 honeynut squashes, peeled and sliced thinly
• 1 cup heavy cream
• ½ cup grated Parmesan
• 1 clove garlic, minced
• 2 tbsp butter
• ½ tsp nutmeg
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Grease a baking dish with butter.
2. Layer the squash slices in the dish, slightly overlapping them.
3. In a bowl, mix cream, garlic, nutmeg, salt, and pepper. Pour over the squash.
4. Sprinkle Parmesan on top and dot with butter.
5. Bake for 30-35 minutes, until the squash is tender and the top is golden and bubbly.

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14. Honeynut Squash and Spinach Stuffed Shells

Stuffed shells are always a hit, and this version with honeynut squash and spinach is no exception. It’s creamy, cheesy, and loaded with flavor. My family devours these every time!

• Servings: 4-6
• Time: 1 hour

Ingredients:

• 1 honeynut squash, peeled and cubed
• 12-15 jumbo pasta shells
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 jar (24 oz) marinara sauce
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Boil the pasta shells until al dente, then drain.
2. Roast the squash at 400°F (200°C) for 20 minutes or until tender, then mash it.
3. In a bowl, mix the mashed squash, spinach, ricotta, garlic powder, salt, and pepper.
4. Spread a layer of marinara sauce in a baking dish. Stuff each shell with the squash mixture and place in the dish.
5. Top with remaining marinara and sprinkle mozzarella on top.
6. Bake for 25-30 minutes, until bubbly and golden.

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15. Honeynut Squash Muffins with Cinnamon and Nutmeg

These muffins are perfect for breakfast, snacks, or even dessert. The honeynut squash keeps them moist, and the cinnamon and nutmeg make them smell heavenly while they bake. They’re a great way to sneak some veggies into your day!

• Servings: 12 muffins
• Time: 35 minutes

Ingredients:

• 1 cup cooked and mashed honeynut squash
• 2 cups all-purpose flour
• 1 cup sugar
• 2 eggs
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 tsp baking soda
• ½ tsp salt

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together mashed squash, sugar, eggs, oil, and vanilla.
3. In another bowl, mix flour, cinnamon, nutmeg, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Spoon the batter into the muffin tin, filling each cup about ¾ full.
6. Bake for 20-25 minutes, until a toothpick comes out clean. Let cool before serving.

Whether you’re new to cooking Honey Butter Nut Squash or looking for fresh ideas, these Honey Nut Squash Recipes are sure to impress. From savory dishes to sweet treats, Honeynut Squash is a wonderfully versatile ingredient that can be used in so many creative ways.

Now that you know how to cook Honey Nut Squash and how to cook Honeynut Squash, you can try out a variety of Mini Squash Recipes, Whole Squash Recipes, and even some fun Winter Squash Recipes.

These squash recipes will add warmth and flavor to your meals all season long. Whether you’re roasting, stuffing, or mashing, I hope these ideas inspire you to make the most of this delicious squash!