Roasted Honeynut Squash with Parmesan Crumbs
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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.
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
- 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.
1. Slice a thin piece off the top and bottom. 2. Stand the squash on its base. 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.
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. 
5. Toss the wedges with olive oil, salt, and pepper, then cover the pan tightly with foil. 6. Trapping the steam is what makes the squash tender all the way through without drying out, or scorching before it’s done.
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. 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
My favorite salsa verde is a simple sauce made with tender green herbs — I love the combination of parsley and cilantro. Puree it in a food processor or blender, with garlic, wine vinegar and olive oil.
Roasted Honeynut Squash with Parmesan
Equipment
Recipe Video
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
Instructions
- Mix the Parmesan crumbs: Combine the panko or breadcrumbs, Parmesan cheese and 1 tablespoon olive oil in a small bowl.
- Preheat oven to 425 (220C) degrees.
- 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.
- 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.
- 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.
- Make the green sauce: Put all the ingredients in a blender jar or small food processor. Blend or process until almost smooth.
- 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.
Karen’s Notes and Tips
- 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
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
Professionally trained cook, cookbook author, and the person behind every recipe here. I cook the way I was trained: Start with good ingredients, understand why they work, and don’t apologize for the salt. These are the recipes I actually make, for the people I love. Read more about me here.
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I’d not heard of this squash but bought it when I saw it in Sprouts. This recipe is delicious! Living in Texas, we made it on the spicy side, but the heat is easily controllable. Nice combination of ingredients. Thanks for a new recipe that I will save and make again.
Hi! I want to make this tonight. Looks so good! Are the crumbs and parm essential to the recipe? Was thinking to omit. Thank you!
Hi Shoshanna, No, they are not essential. You can absolutely omit them, or if you’re looking for a gluten-free/dairy-free option try nutritional yeast and gluten-free breadcrumbs. Don’t skip the green sauce though!!