Honey Roasted Butternut Squash Recipe (2024)

FAQs

What is the difference between honeynut and butternut? ›

Honeynut squash has a similar shape and flavor to butternut squash but averages about half the size and is sweeter. It has two to three times more beta-carotene than butternut squash. Honeynut squash can be roasted, sautéed, puréed, added to soups, stews, and braises, and has enough sugar content for desserts.

In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.

Like delicata squash, honeynut squash has thin, edible skin. There's no need to peel it! Slice each squash in half lengthwise and use a spoon to scoop out the seeds. Next, make a quick dressing with olive oil, apple cider vinegar, pure maple syrup, cinnamon, salt, and pepper.

That's right. You do not have to suffer through peeling an entire slippery butternut squash if you're going to roast it. The skin is perfectly safe to eat, and it's hardly noticeable after a nice roast in a hot oven. You can see proof here and here.

Season with a pinch of salt and pepper and roast in the oven at 400ºF for 20 minutes. The Honeynut squash's skin is thin like that of a delicata squash and is completely edible. This veggie can also be used as a substitute for butternut squash in most recipes, such as this one for roasted butternut squash soup.

You can eat the skin, so there's no need to peel it. Simply halve it, scoop out the seeds and chop it into chunks, then roast it and add it to a warm winter salad or throw it into curries, stews or soups. You can also roast the seeds and eat them as a snack or sprinkled over a finished dish.

Preheat the oven to 425 degrees F. Halve the squash lengthwise, scoop out the seeds and drizzle with EVOO. Sprinkle with salt, pepper and fresh nutmeg and roast until just tender, 30 to 35 minutes. Remove from the oven and let cool slightly.

Halve butternut squash lengthwise; scoop out seeds. Place cut sides up in a roasting pan (to help it sit level, slice a thin strip from skin sides). Fill each cavity with butter and pure maple syrup; season with coarse salt and ground pepper. Roast until fork-tender, 45 minutes to 1 hour.

While the high beta-carotene content in squash can provide many benefits, studies also suggest that consuming too much of this compound can increase the risk of lung cancer. In addition, some types of prepared squash include high amounts of added sugar.

If you're looking for a tasty, low-calorie addition to your dog's diet, you're in luck: Dogs can eat squash safely. In fact, this garden staple has many potential benefits when prepared correctly and given in moderation.

Can dogs have butternut squash? ›

Generally, butternut squash is safe to feed to most pooches, unless your vet has advised otherwise. As a guide, we would recommend feeding small dogs no more than 1 or 2 teaspoons of butternut squash, whilst bigger dogs can eat up to 3 or 4 tablespoons of butternut squash.

Keep your eye out for any brown spots or blemishes; these can indicate the start of spoiling. Any soft spots or slimy areas are also a sign that your squash has gone bad. Old squash tends to have soft flesh, leathery skin, and a hollow feel. And, of course, any spots of mold mean it's time to toss your squash.

Prep: Peel and cube the butternut squash. Season: Toss the butternut squash cubes with olive oil, garlic, salt, and pepper. Roast: Arrange the seasoned cubes on a baking sheet and roast in the preheated oven until the squash is lightly browned and tender.

So if you can't find butternut squash, grab whatever you can. The mild flesh of the smaller acorn squash resembles a less sweet butternut, though the edible skin on an acorn squash can be much harder to peel off a raw squash.

To make things even more confusing, they actually taste pretty similar: both are often described as having a sweet, nutty taste that goes well with soups (although butternut squash is just slightly sweeter).

Butternut squash (Cucurbita moschata), known in Australia and New Zealand as butternut pumpkin or gramma, is a type of winter squash that grows on a vine. It has a sweet, nutty taste similar to that of a pumpkin.

Buttercup. Not to be confused with the long, tan-hued butternut squash, the buttercup squash is squatter, with dark green skin. Its sweet, nutty flesh is dense and dry, and can be boiled, steamed, or worked into baked goods and casseroles. It will keep for two to four months.