Roasted Honeynut Squash with Grain Stuffing is a delicious and beautiful dish to serve! Honeynut squash is similar in size to a sweet potato, making them great to plate individually as a side dish or an appetizer. You’ll love the grain stuffing made with Freekah, kale, and pear, making it a delightful combo of flavors mixed with the sweetness of the Honeynut squash. What’s even better is you can eat it skin and all!
What is Honeynut Squash?
Honeynut squash looks like mini butternut squash on the outside but has deeper orange flesh and a sweeter flavor inside. This relatively new variety of squash made a big hit to farmer’s markets in 2015 and can now be found in most supermarkets. It’s especially great because one-half of squash can be plated as a single serving, as was done in this Roasted Honeynut Squash with Grain Stuffing Recipe.
What does Honeynut Squash taste like?
This winter squash has only been available at farmers’ markets and in select grocery stores for a few years. If you see it, grab a few to try! This simple roasting method enhances the sweet, caramel, malty and nutty flavor of the squash, sided with a sprig of thyme for a hint of savory.
How is Honeynut Squash different than Butternut Squash?
Honeynut squash has a few advantages over butternut squash:
- Honeynut squash does not need to be peeled. The skin is thin and edible which makes it great to serve roasted, stuffed or sliced.
- It’s much easier (& safer) to cut through because of its smaller size.
- It cooks faster! With the smaller size, it cooks in almost half the time.
Is Honeynut squash GMO?
There is a misconception that “new” varieties or cross-breeding is the result of a GMO product.
Honeynut squash in NON-GMO. It took 8 generations to grow from seeds this new variety of squash. Read about this tiny Honeynut squash with big history developed by Cornell vegetable breeder, Dr. Michael Mazourek, and in collaboration with Dan Barber from Blue Hill at Stone Barns in Pocantico Hills, New York. The Honeynut squash was developed through organic breeding work, from organic seeds and is Non-GMO Project Verified!
Can you eat Honeynut Squash seeds?
Yes, as with all squash seeds, they are edible and have nutritional value. You can eat the seeds from butternut squash, acorn squash, and spaghetti squash. It’s a shame to throw out. Squash seeds have a delightful nutty flavor, so don’t throw them out. They are quickly roasted and taste delicious when salted and spiced sweet or with heat!
How to prepare Roast Honeynut squash with Grain Stuffing
Prepare filling while the squash is cooking. When ready stuff and serve!
Roasted Honeynut Squash with Grain Stuffing is a delicious and beautiful dish to serve! They are mini in size making them great to plate individually as a side dish or an appetizer.
2 honeynut squash
4 thyme sprigs
olive oil spray
sea salt & pepper
½ cup dry freekeh (approximately 1 cup cooked)
1 ½ cup vegetable broth
1 cinnamon stick
2 Lacinato kale leaves
½ cup walnuts
¼ cup currants
1 teaspoon cinnamon
1 tsp salt
freshly ground pepper
1 tsp maple syrup
- Preheat oven to 425°.
- Slice each Honeynut Squash in half. Scoop out seeds and set aside for roasting.
- Place on a parchment lined baking sheet. Spray with oil and season with salt & pepper. Place a thyme sprig in each. Flip over with cut side down. Roast until browned about 20 minutes.
- While squash is roasting, prepare the stuffing. Cook grains according to directions in vegetable broth and with 1 cinnamon stick. Drain when done.
- Core pear and cut it into cubes. Clean kale and cut into thin strips. chop walnuts.
- Mix together in a bowl – freekeh, pear, kale, walnuts and currants. Season with cinnamon, salt and pepper.
- When done, flip squash over, remove thyme sprig and stuff. Cook an additional 10 minutes at 325° until stuffing is warmed.
- Serve on a platter or individual plates. Optional: Top with goat cheese.
Almost any variety of grain will work well in this recipe.
Keywords: roasted honeynut squash, how to cook roasted honeynut squash