Moroccan-Spiced Roasted Honeynut Squash
on Oct 22, 2024
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Seasoned with a Moroccan-inspired spice mix including cumin, cinnamon, turmeric and coriander, this roasted honeynut squash recipe will be your new favorite way to make a simple roasted vegetable side dish. The prep is minimal. You can keep the skin on the squash and just cut each one in half. Then brush it with oil, season it and roast it in the oven. After that, garnish the squash with toasted walnuts and chopped herbs before serving.
Table of Contents
Why You’ll Love This Recipe
Honeynut squash is so simple to prep, and there is no peeling required. As much as I am a lover of all things winter squash, I am not always in the mood to peel it and do extensive cutting. Because honeynuts are so adorable and small, you can just cut them in half.
There is something that looks so formal and fancy about squash in this small size. It is great to have a change of pace from diced squash or squash cut into slices or rings. It makes portion sizes so straightforward.
I season the squash with a Moroccan-inspired combination of pantry seasonings. I love when I can utilize my spice drawer. With cumin, cinnamon, turmeric, coriander and a few more, this savory squash recipe has a lovely subtle sweetness to it. Try it for something different if you usually go with maple syrup for your roasted squash.
What is Honeynut Squash?
This type of winter squash looks like a mini version of its cousin butternut squash because the overall shape and color of the skin are very similar. They taste closet each other, but honeynut flesh is slightly sweeter and is more saturated and bright orange. It is actually a cross between butternut and buttercup squash.
When you roast it, honeynut squash is so lovely and creamy. Also, you can eat the skin. This is true with any winter squash. Roasting softens that outer skin, and it’s always a handy to have a no-peel fall-winter vegetable side. Just take a sharp knife to slice it in half and scoop out the seeds.
The Ingredients
This is what you need:
- Honeynut squash: Once a farmers market kind of squash, you now can find this variety at the grocery. Starting in late September, I have seen it at Whole Foods as well as Mariano’s and Jewel, the more standard chains here in Chicago. One of the best parts about fall are the big, bright and beautiful displays of squash at grocery stores.
- Dried spices: I use a combination of ground cumin, cinnamon, turmeric, coriander, garlic powder, cayenne pepper, kosher salt and black pepper. The blend is inspired by the flavors you would find in a Moroccan tagine.
- Walnuts: Make sure to toast the nuts because it really brings out their flavor. Spread them across a sheet pan in a 350-degree F oven and toast them for 5-7 minutes.
- Parsley: I like to garnish the squash with chopped parsley for fresh herbs. If you want something with mild onion taste, then do chives.
- Olive oil: All you have to do is brush the cut side of the squash with oil. That acts as “glue” to hold the seasonings and also encourages browning.
Substitutions for Honeynut Squash
If you can’t find honeynut squash, you can use another variety such as butternut squash, acorn squash or delicata squash.
Alternate Seasoning Idea: Italian
Instead of this Moroccan spice mix, you can take this recipe into an Italian direction like I do for my parmesan roasted acorn squash. It is up to you if you want to add the cheese depending if you need the recipe to be vegan.
Mix together the following:
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- About halfway through roasting, sprinkle on 1/4-1/3 cup grated parmesan, if you are planning to include cheese.
How To Make Roasted Honeynut Squash
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
1. Prep the squash. Cut each one in half lengthwise. Then use a spoon to scoop out the seeds and strings.
2. Make the seasoning mix. Stir the cumin, cinnamon, turmeric, coriander, garlic powder, cayenne pepper, salt and pepper in a small bowl.
3. Arrange the squash on the pan. You can put them cut side up in 2 rows. Brush them with olive oil and sprinkle with the spices.
4. Roast the squash. Give it 30-35 minutes. It should be lightly browned and so fork tender that you can easily pierce it with a knife.
5. Plate the roasted squash and top it with chopped walnuts and parsley.
Serving
Roasted honeynut squash is an easy side dish that looks very elegant and special for people because it is in halves rather than being diced or sliced. You can serve them on a big platter, and it is very striking. This is a great recipe for Thanksgiving or other fall holiday food and dinner parties.
Leftovers & Storage
Let the squash cool to room temperature first. Transfer it to an airtight container and store it in the refrigerator up to 3 days. Then you can reheat it in a 350-degree F oven or the microwave.
Recipe Tips
When you are choosing your honeynut squash, look for ones that are similar in size. Then they will all roast in the same amount of time. Avoid any that have soft spots or wrinkled skin because they are past their prime.
Check on the squash as it roasts. You may need to rotate the sheet pan because we all have hot spots in our oven. Just switch on the light and look through the glass. Try not to open the oven door.
More Winter Squash Recipes
Sautéed Butternut Squash & Kale
Baked Butternut Squash Risotto
Miso-Glazed Roasted Red Kuri Squash
Roasted Spaghetti Squash with Tomatoes
Roasted Acorn Squash Salad
Moroccan-Spiced Roasted Honeynut Squash
Ingredients
- 6 honeynut squash
- 1/2 teaspoon cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon turmeric
- 1/4 teaspoon coriander
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Olive oil for brushing squash
- 1/4 cup chopped toasted walnuts
- 1 tablespoon chopped parsley
Instructions
- Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
- Using a sharp knife, cut the squash in half lengthwise. Scoop out the seeds and strings with a spoon.
- In a small bowl, combine the cumin, cinnamon, turmeric, coriander, garlic powder, cayenne pepper, salt and pepper.
- Arrange the squash cut side up on the baking sheet. Brush with olive oil and sprinkle with the spice mix.
- Roast the squash for 30-35 minutes until tender and browned.
- Put the roasted squash on a serving platter and sprinkle with walnuts and parsley.
Notes
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
About halfway through roasting, sprinkle on 1/4-1/3 cup grated parmesan, if you are planning to include cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ive never seen these. Are they smaller than butternut and seasonal? I saw some tiny butternut at Trader Joe’s the other day but I thot they were just baby butternut. They did not have a sign with a diff name
They are seasonal, and they are much smaller than butternut squash. In the past couple seasons I have only seen them at the farmers market, but this year I have seen them at Whole Foods and the usual grocery stores in Chicago (Jewel and Mariano’s). I haven’t been at Trader Joe’s in a while. I wonder if they are marketing them as baby butternut instead of calling them honeynut squash?