Roasted Honeynut Squash with Basil Pesto

This roasted honeynut squash topped with fresh basil pesto has officially become my new favorite dish, warm, nutty, perfectly caramelized, and dangerously irresistible. It’s the kind of recipe you can’t wait for — the “eat it straight from the pan before your husband gets home” kind of dish.

As a chef, my days are filled with recipe testing — trying to find the perfect combination of ingredients and the best process to cook them just right. Every so often, I come across a recipe that’s perfect on the very first try. It doesn’t happen often, but this roasted honeynut squash was one of those rare moments of magic.

Why You’ll Love this Roasted Honeynut Squash Recipe

Even though there are countless reasons to love this recipe, here are just a few:

• Fall flavors: This dish captures all the warm, cozy flavors of fall, with just a hint of summer lingering in the fresh pesto. The pairing of honeynut squash and basil pesto is simply heavenly — nutty, slightly sweet, and perfectly herby. It’s a flavor combination that everyone will love.
• Easy to make: Roasting honeynut squash couldn’t be simpler. In this recipe, I’ll walk you through everything you need to know to roast it perfectly. Don’t be intimidated — you’ll have a beautiful dinner on the table in no time.
• Thanksgiving Holiday: This roasted honeynut squash dish is perfect for Thanksgiving! It highlights beautiful seasonal ingredients and delivers incredible flavor, all without requiring much effort in the kitchen.

What is Honeynut Squash and What Does It Taste Like?

When I was shopping at Trader Joe’s this week, I was drawn to the baskets of colorful squashes piled high in the middle of the produce section. A little sign caught my eye — “Honeynut: the sweetest of the squashes.” It had been a while since I’d tasted honeynut squash, so I grabbed a couple and hurried home to roast them.

So, what is honeynut squash?

It’s a small, sweet variety of winter squash that looks like a baby version of butternut. Despite its size, honeynut squash has one of the richest, sweetest flavors and softest textures of all the squashes I’ve tried.

What does it taste like?

Honeynut squash has a naturally rich, nutty flavor. Roasting it really brings out its caramelized sweetness and deep, buttery taste — it’s hard to believe so much flavor comes from such a small squash!

It was first developed at Cornell University to create a better version of the butternut squash — and I’d say they succeeded. As a chef, I love honeynut squash because it’s naturally full of flavor, which means you don’t have to do much to make it taste amazing.

Roasted Honeynut Sqaush Ingredients

Honeynut Squash

As a chef, this is one of my absolute favorite squashes. You can definitely substitute it with other varieties, but I highly recommend giving honeynut a try if you haven’t already — it’s truly special.

Olive Oil

Olive oil adds a rich flavor and helps the honeynut squash roast beautifully. If you’re looking for a substitute, avocado oil works great too.

Sea Salt

A simple sprinkle of sea salt goes a long way in bringing out the flavors of this dish. You can also use Himalayan pink salt or even regular table salt if that’s what you have on hand.

Basil Pesto Ingredients

• Fresh Basil: A must for any delicious basil pesto. This recipe calls for 2 cups, but if I have more basil available, I always pack in as much as I can fit in the food processor.
• Fresh Parsley: If you don’t have fresh parsley, just add more basil instead. The parsley helps keep the pesto a vibrant green color, though, so I love including it when I can.
• Pine Nuts: I love the flavor of pine nuts in pesto, but if you don’t have any on hand, walnuts or sunflower seeds make great substitutes.
• Garlic: Fresh garlic adds a beautiful pop of flavor. You can add as much or as little as you like, depending on how garlicky you want it.
• Crushed Red Pepper Flakes: A pinch of crushed red pepper adds a subtle warmth without being spicy. Feel free to adjust the amount based on your spice preference.
• Nutritional Yeast Flakes: Nutritional yeast adds a wonderful cheesy flavor and a boost of B vitamins.
• Lemon Juice: Use freshly squeezed lemon juice if possible. It adds a bright, fresh flavor that makes the pesto come alive.
• Sea Salt: Use your favorite type of salt, though I like the clean, subtle flavor of sea salt best for this recipe.
• Olive Oil: Extra-virgin olive oil gives the pesto its rich flavor and silky texture. You can substitute another oil if needed, but the flavor will vary depending on what you use.

How to Roast Honeynut Squash

Step one: Preheat oven to 425°F. Line a baking sheet with parchment paper.

Step two: Slice the honeynut squashes in half with a sharp knife and scoop out the seeds with a spoon.

Step three: Place the squash halves on the baking sheet, brush with olive oil, and sprinkle with salt.

Step four: Roast until fork tender, about 30–40 minutes.

How to Make Basil Pesto:

Step one: In a food processor, combine the basil, parsley, pine nuts, garlic, red pepper flakes, nutritional yeast, lemon juice, and salt.

Pulse into a rough paste, scraping down the sides as needed.

With the processor running, slowly stream in the olive oil until combined.

Remove the squash from the oven and top with pesto, toasted pine nuts, vegan Parmesan, and a drizzle of olive oil.

FAQs

Do you need to peel honeynut squash?

No, you don’t need to peel honeynut squash! The skin is completely edible. After roasting, it becomes tender and soft, so you can enjoy the squash right out of the skin — or eat the peel too if you like. If you prefer not to eat the edible skin, it’s easy to scoop the flesh out once it’s cooked.

How is honeynut squash different from butternut squash?

Honeynut squash is actually a variety developed from butternut squash, so they share a similar sweet, nutty flavor. The main difference is that honeynut is smaller, richer, and more flavorful. It has a deeper, more concentrated sweetness and a creamier texture when roasted.

When is honeynut squash in season?

Honeynut squash is typically in season from late September through November, making it a perfect fall ingredient.

How long does it take to roast honeynut squash?

It typically takes about 30 to 40 minutes to roast honeynut squash at 425°F. The exact time can vary slightly depending on your oven and the size of your squash pieces. You’ll know it’s ready when the edges are golden and caramelized, and the flesh is fork-tender. If your oven tends to run hot, start checking for doneness around the 25-minute mark.

How do I know when honeynut squash is done?

Honeynut squash is done when it’s tender all the way through. I like to test it with a fork, knife, or even a toothpick. If it slides in easily without resistance, it’s ready to serve. The edges should be lightly golden and caramelized, and the inside should be soft and creamy.

How do I store leftover roasted honeynut squash?

Store leftover roasted honeynut squash in an airtight container in the refrigerator for up to 3 days. Let it cool to room temperature before sealing the container.

I also recommend storing the pesto separately in its own airtight container. To keep it fresh and vibrant, either drizzle a thin layer of olive oil over the top or press a piece of plastic wrap directly onto the surface — this helps prevent it from turning brown.

How do I reheat roasted honeynut squash without drying it out?

You can reheat roasted honeynut squash in the oven, air fryer, or even the microwave. To keep it from drying out, I recommend reheating it in the oven at 350°F for about 10 minutes, or just until warmed through. You can drizzle a little olive oil over the top before reheating to help it stay soft and flavorful.

Do you know where I can buy honeynut squash?

During the fall months, you can find honeynut squash at most farmers markets, natural grocery stores, and even larger supermarkets. Trader Joe’s often carries them in the produce section — that’s where I found mine! Keep an eye out from late September through November when they’re in peak season.

What can I use instead of pine nuts in pesto?

You can use walnuts, sunflower seeds, or pumpkin seeds as a substitute for pine nuts in pesto. Each option gives the pesto a slightly different flavor — walnuts add richness, sunflower seeds make it mild and nutty, and pumpkin seeds add a subtle earthy note. You may need to adjust the consistency or seasoning slightly, but all three work beautifully.

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