Honeynut squash roasts into something closer to a sweet potato than butternut squash — dense and custardy at the edges in a way butternut never quite manages no matter how long you leave it in the oven. My trick is to roast it covered until it gives in to a fork, then pile on Parmesan breadcrumbs in the last stretch of cooking and let them turn gold and shattering-crisp. Skip the maple syrup — this type of squash is already sweet enough, and a spoonful of sharp green herb sauce is what actually keeps it interesting.

Roasted honeynut squash chunks topped with herbed breadcrumbs and green sauce are arranged on a white plate, with extra green sauce drizzled and a small yellow spoon resting in the dish.

If you’re already a fan of roasted butternut squash, honeynut is a sweeter, more concentrated cousin that’s so worth keeping stocked with in the fall. Swap in homemade basil pesto for the green herb sauce whenever you want something faster.

Before you start

  • Cover it first. Roasting under a layer of foil for the first 25 minutes steams the wedges so they become tender throughout before they brown.
  • Add Parmesan topping at the end: I save it for the final uncovered stretch in the oven, so it turns crisp and gold without burning before the squash is done.
  • The sauce isn’t optional. Honeynut has enough natural sugar to tip toward tasting like dessert — a punchy herb sauce tempers that with a garlicky, vinegar tang, and a grassy, herbaceouness that keeps the dish savory instead of sticky-sweet.

Karen’s ingredient notes

Four small orange baby butternut squashes with stems, arranged on a light, textured surface.
  • Honeynut squash: I always think they look like a baby butternut that shrunk in the washing machine, but their size is the whole point. This type of squash is not heirloom, it’s engineered — a deliberate cross of buttercup and butternut bred by chef Dan Barber and Cornell scientist Michael Mazourek to fix butternut’s “flaws”: watery, pale, not sweet enough. Look for ones that feel heavy for their size, with deep, uniform tan-orange skin and no green patches (green means it was picked underripe and won’t be as sweet).
  • Parmesan. Pre-grated, freshly grated, real Parmigiano-Reggiano or the green-can domestic stuff — it really doesn’t matter which you use. What matters is when it goes on. I mix it into the panko and layer it on for only the final stretch of roasting, so it turns gold and crisp. Sprinkle it on at the start and let it ride through a bake the way some recipes do, and it will become brown and bitter before the squash is even tender. If cow dairy is off the table you can swap in Pecorino Romano one-for-one.
  • Panko (not fine breadcrumbs). The bigger, airier crumb is what gives you a topping that’s crunchy. Regular breadcrumbs will work in a pinch, but they brown faster than panko, so check them a minute or two before the timer goes off if that’s what you’re using.

How to cut and roast honeynut squash

Only the smallest squash — the ones barely bigger than your fist — are worth roasting whole, and halved, for about 30 minutes. Anything longer than that will roast unevenly — the narrow neck may be soft while the wider base is still firm. Slicing into wedges does remove their cuteness, but it’s the difference between squash that’s actually done and squash that just looks done.

  • A round wooden cutting board with a large kitchen knife, two whole mini butternut squash, one halved squash and two squash tops on a light countertop.
    1. Slice a thin piece off the top and bottom.
  • A round wooden cutting board holds a chef’s knife, a whole and a halved butternut squash, and three squash stem ends on a white surface—ready to prepare roasted honeynut squash.
    2. Stand the squash on its base.
  • A small roasted honeynut squash, cut in half with seeds scooped out, sits on a round wooden cutting board next to a knife, a spoon holding seeds, and two squash tops.
    3. Halve the squash lengthwise and scoop out the seeds — the cavity is smaller than a butternut’s, so a regular spoon works fine, no need for anything heavier.
  • Chunks of bright orange roasted honeynut squash with seeds removed are arranged on a round wooden cutting board. A large knife and two squash tops with stems are also visible on the board.
    4. Slice the halved sections in half again, if your squash are very small (about 4-inches tall), or into 2-inch wedges for larger ones.
  • Cubed butternut squash is arranged in a white roasting pan, seasoned with pepper and paprika. Nearby are a bottle of oil, a pepper grinder, and a bowl of salt with a spoon, all on a white surface.
    5. Toss the wedges with olive oil, salt, and pepper, then cover the pan tightly with foil.
  • Chunks of roasted honeynut squash arranged in a white baking dish, seasoned with spices, with a sheet of aluminum foil partially covering the top edge.
    6. Trapping the steam is what makes the squash tender all the way through without drying out, or scorching before it’s done.
  • Halved squash in a white roasting dish topped with a breadcrumb mixture. A hand is spooning more topping onto one half, while a small bowl of extra topping sits in the corner.
    7. Pull off the foil and spoon the Parmesan crumb topping evenly over the wedges, then roast uncovered until golden and crisp — add it any earlier and it burns before the squash is finished.
  • Roasted cubes of honeynut squash topped with breadcrumbs and green pesto, arranged in a white baking dish. A serving spatula and spoon are on the side, with a beige napkin and a small bowl of pesto nearby.
    8. Return to the oven and bake until the crumbs are golden and crunchy.
    Spoon over pesto or green herb sauce just before serving.

The green sauce that ties it together

  • Fresh cilantro leaves, garlic cloves, and other green herbs are in a food processor bowl, viewed from above.
    My favorite salsa verde is a simple sauce made with tender green herbs — I love the combination of parsley and cilantro.
  • A food processor filled with freshly made green pesto sauce and roasted honeynut squash, showing a smooth, vibrant mixture around the blade on a white background.
    Puree it in a food processor or blender, with garlic, wine vinegar and olive oil.
Roasted honeynut squash chunks topped with herbed breadcrumbs and green sauce are arranged on a white plate, with extra green sauce drizzled and a small yellow spoon resting in the dish.
5 from 13 ratings

Roasted Honeynut Squash with Parmesan

Karen Tedesco
Sliced honeynut squash roasted until custardy-tender, topped with crisp Parmesan breadcrumbs, and finished with a punchy green herb sauce. Skip the maple syrup — this one's savory.
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Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients
 

Parmesan crumbs:

  • ¼ cup Italian-style panko breadcrumbs
  • 2 tablespoons freshly grated Parmesan cheese, plus more for serving
  • 1 tablespoon extra virgin olive oil

Honeynut squash

  • 2 ½-3 pounds honeynut squash , peeled if desired
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon kosher salt
  • Freshly ground black pepper to taste

Green herb sauce

  • 2 cups lightly packed cilantro and/or parsley leaves
  • 6 tablespoons extra virgin olive oil
  • 1 tablespoon white or red wine vinegar
  • 1 clove garlic, peeled and chopped
  • 1 small jalapeno or serrano chili, seeded and chopped
  • ½ teaspoon kosher salt

Equipment

Instructions
 

  1. Mix the Parmesan crumbs: Combine the panko or breadcrumbs, Parmesan cheese and 1 tablespoon olive oil in a small bowl.
  2. Preheat oven to 425 (220C) degrees.
  3. Prep the honeynut squash: Cut a thin slice off the stem and bottom ends. Halve the squash lengthwise. Scoop out the seeds with a spoon. If your squash are small (3-4-inches tall) slice each piece in half. If they're larger, slice into wedges that are about 2-inches wide.
  4. Put the squash on a large rimmed baking sheet. Drizzle the olive oil over the squash and sprinkle with the kosher salt and black pepper. Toss the pieces to coat. Cover with foil and roast 25 minutes.
  5. Remove the squash from the oven and spoon the breadcrumb mixture evenly over the pieces. Return to the oven and roast uncovered for an additional 10-12 minutes, until the squash is tender and the crumbs are golden brown.
  6. Make the green sauce: Put all the ingredients in a blender jar or small food processor. Blend or process until almost smooth.
  7. To serve: Spread some of the green sauce (or pesto) on a serving platter. Arrange the squash on top. Drizzle with more sauce and Parmesan cheese to taste.

Notes

  • The squash can be pre-roasted up to step 2 and refrigerated 2-3 days. When ready to serve, sprinkle with the breadcrumbs and bake until golden.
  • The green sauce keeps 1-2 days in the refrigerator. The color will turn darker, but the sauce will still taste good.
  • If you don’t feel like making the sauce, use your favorite prepared pesto instead. Thin it out with a tablespoon or so of warm water to make it saucy.

Nutrition per serving

Calories: 296kcal Carbohydrates: 25g Protein: 3g Fat: 22g Sodium: 452mg Fiber: 5g Sugar: 5g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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