20 Creamy Honeynut Squash Recipes Perfect for Fall

Fall is here, and that means it’s time to cozy up with the season’s sweetest star—honeynut squash! Creamy, rich, and packed with flavor, this little squash is a game-changer for soups, pastas, and more. Whether you’re craving quick weeknight dinners or indulgent comfort food, we’ve rounded up 20 irresistible recipes that’ll make you fall in love with honeynut squash all over again. Let’s get cooking!

Roasted Honeynut Squash Soup

This velvety soup lets the natural sweetness of honeynut squash shine, with a hint of warmth from smoked paprika and a touch of cream for richness.

Ingredients:

• 2 medium honeynut squash (about 2 lbs total), halved and seeded
• 2 tbsp olive oil, divided
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 3 cups vegetable broth
• 1/2 cup heavy cream
• 1 tbsp maple syrup
• 1 tsp salt
• 1/4 tsp black pepper
• Optional garnish: toasted pepitas, drizzle of cream

Instructions:

1. Preheat oven to 400°F. Brush cut sides of squash with 1 tbsp olive oil and place cut-side down on a baking sheet. Roast for 35–40 minutes until fork-tender and caramelized at the edges.
2. In a large pot, heat remaining 1 tbsp olive oil over medium heat. Add onion and cook for 5 minutes until translucent. Stir in garlic, smoked paprika, and cinnamon; cook for 1 minute until fragrant.
3. Scoop roasted squash flesh into the pot. Add vegetable broth, maple syrup, salt, and black pepper. Bring to a simmer, then cook for 10 minutes.
4. Use an immersion blender to puree until smooth (or carefully transfer to a blender in batches). Stir in heavy cream and adjust seasoning if needed.

The smoked paprika adds a subtle depth that balances the squash’s sweetness, while the cream gives it a luxurious silkiness. Serve with a sprinkle of pepitas for crunch!

Tip: For a lighter version, swap half the cream with coconut milk—it pairs beautifully with the spices.

Honeynut Squash Risotto with Parmesan

This creamy risotto gets a sweet, nutty depth from roasted honeynut squash, balanced by salty Parmesan and a hint of sage.

Ingredients:

• 1 small honeynut squash (about 1 lb), peeled and diced into ½-inch cubes
• 4 cups low-sodium chicken or vegetable broth
• 2 tbsp olive oil, divided
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup Arborio rice
• ½ cup dry white wine
• 1 tsp chopped fresh sage
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup grated Parmesan cheese, plus extra for serving
• 2 tbsp unsalted butter

Instructions:

1. Preheat oven to 400°F. Toss honeynut squash with 1 tbsp olive oil on a baking sheet. Roast for 20 minutes until tender and caramelized at the edges.
2. Meanwhile, heat broth in a saucepan over low heat to keep warm. In a large pot, heat remaining 1 tbsp olive oil over medium. Cook onion for 3 minutes until soft, then add garlic and cook 30 seconds.
3. Add Arborio rice, stirring to coat. Pour in white wine and cook until mostly absorbed, about 2 minutes. Add ½ cup warm broth, sage, salt, and pepper. Stir until liquid is absorbed.
4. Continue adding broth ½ cup at a time, stirring frequently, until rice is al dente (about 20 minutes total). Fold in roasted squash, Parmesan, and butter until creamy.

The squash melts slightly into the risotto, creating pockets of sweetness against the savory rice—no cream needed for lush texture.

Tip: For extra richness, drizzle with browned butter just before serving.

Maple Glazed Honeynut Squash Slices

These caramelized squash slices are a sweet-savory side that’ll steal the spotlight—perfect for cozy dinners or holiday spreads.

Ingredients:

• 2 medium Honeynut squash, halved and sliced into 1/2-inch-thick half-moons
• 3 tbsp pure maple syrup
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh rosemary

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together 3 tbsp maple syrup, 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Add squash slices and toss to coat evenly.
3. Arrange squash in a single layer on the prepared sheet. Roast for 20 minutes, flip slices, then roast another 15–20 minutes until tender and edges are deeply caramelized.
4. Sprinkle with 1 tbsp fresh rosemary right before serving.

The glaze forms a sticky, crackly crust while the squash stays creamy inside—a texture contrast you’ll love. Tip: For extra shine, drizzle with a touch more maple syrup right after baking.

Honeynut Squash and Sage Pasta

This cozy pasta dish combines sweet roasted honeynut squash with earthy sage and nutty Parmesan for a fall-perfect meal that feels fancy but comes together in a flash.

Ingredients:

• 8 oz short pasta (like cavatappi or penne)
• 1 small honeynut squash (about 1 lb), peeled and diced into ½-inch cubes
• 3 tbsp olive oil, divided
• 1 tbsp maple syrup
• ½ tsp salt, plus more for pasta water
• ¼ tsp black pepper
• 2 tbsp unsalted butter
• 8 fresh sage leaves, thinly sliced
• ¼ cup grated Parmesan cheese, plus more for serving
• ¼ cup toasted pepitas (pumpkin seeds)

Instructions:

1. Preheat oven to 425°F. Toss honeynut squash with 1 tbsp olive oil, maple syrup, ½ tsp salt, and black pepper. Roast for 25 minutes until caramelized at the edges.
2. Cook pasta in salted boiling water until al dente. Reserve ½ cup pasta water, then drain.
3. Heat remaining 2 tbsp olive oil and butter in a large skillet over medium. Add sage and cook 1 minute until crisp and fragrant.
4. Add pasta, roasted squash, and Parmesan to the skillet. Toss, adding splashes of reserved pasta water until glossy. Top with pepitas.

The magic here is in the contrast: creamy squash, crispy sage, and crunchy pepitas make every bite exciting.

Tip: Honeynut squash has a deeper flavor than butternut, but if you can’t find it, substitute 10 oz pre-cut butternut squash.

Stuffed Honeynut Squash with Quinoa and Kale

Sweet, nutty honeynut squash gets a hearty upgrade with a savory quinoa and kale stuffing—perfect for a cozy weeknight dinner that feels special.

Ingredients:

• 2 small honeynut squashes, halved and seeded
• 1 tbsp olive oil, plus 1 tsp for drizzling
• 1/2 cup uncooked quinoa, rinsed
• 1 cup vegetable broth
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1/2 tsp smoked paprika
• 2 cups chopped kale, stems removed
• 1/4 cup crumbled feta cheese
• 2 tbsp toasted pepitas (pumpkin seeds)

Instructions:

1. Preheat oven to 400°F. Brush squash halves with 1 tsp olive oil, place cut-side down on a baking sheet, and roast for 25 minutes until tender.
2. Meanwhile, heat 1 tbsp olive oil in a skillet over medium. Add quinoa and toast for 2 minutes, stirring. Pour in broth, 1/4 tsp salt, pepper, and smoked paprika. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until liquid is absorbed.
3. Fluff quinoa with a fork, then stir in kale and remaining 1/4 tsp salt. Cover and let sit 2 minutes to wilt kale.
4. Flip roasted squash cut-side up. Stuff with quinoa mixture, sprinkle with feta and pepitas, and bake 5 more minutes to melt cheese.

The contrast of creamy feta, crunchy pepitas, and tender squash makes every bite satisfying. Plus, quinoa soaks up the squash’s caramelized sweetness for a flavor-packed filling.

Tip: Swap in goat cheese for feta if you prefer a tangier kick!

Honeynut Squash Puree with Brown Butter

Silky-smooth and subtly sweet, this puree gets a nutty depth from golden brown butter—a simple upgrade that feels downright luxurious.

Ingredients:

• 2 medium Honeynut squash (about 2 lbs total), halved and seeded
• 3 tbsp unsalted butter
• 2 tbsp maple syrup
• 1/2 tsp kosher salt
• 1/4 tsp ground cinnamon
• Pinch of freshly grated nutmeg

Instructions:

1. Preheat oven to 400°F. Place squash cut-side down on a parchment-lined baking sheet. Roast for 35–40 minutes until fork-tender and caramelized at the edges.
2. Let squash cool slightly, then scoop flesh into a food processor. Add maple syrup (2 tbsp), kosher salt (1/2 tsp), cinnamon (1/4 tsp), and nutmeg (pinch). Blend until smooth.
3. In a small skillet over medium heat, melt butter (3 tbsp). Swirl constantly for 3–4 minutes until it turns amber and smells nutty. Immediately drizzle over puree and pulse once to combine.

The brown butter adds a toasty richness that plays perfectly against the squash’s natural sweetness—no cream required for decadence.

Tip: For extra silkiness, pass the puree through a fine-mesh sieve before adding the butter.

Honeynut Squash and Apple Salad

This sweet-and-savory salad balances caramelized honeynut squash with crisp apples and a tangy maple dressing—perfect for a light lunch or a standout side dish.

Ingredients:

• 1 small honeynut squash (about 1 lb), peeled and cubed
• 1 large crisp apple (like Honeycrisp), thinly sliced
• 2 tbsp olive oil, divided
• 1 tbsp pure maple syrup
• 1 tbsp apple cider vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup crumbled feta cheese
• 2 tbsp toasted pepitas (pumpkin seeds)

Instructions:

1. Preheat oven to 400°F. Toss honeynut squash with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a parchment-lined baking sheet and roast for 25 minutes, flipping halfway, until tender and lightly browned.
2. Whisk together remaining 1 tbsp olive oil, 1 tbsp maple syrup, and 1 tbsp apple cider vinegar in a large bowl.
3. Add roasted squash, sliced apple, feta, and pepitas to the bowl. Gently toss to coat.

The contrast of warm squash, crunchy pepitas, and creamy feta makes this salad feel indulgent yet wholesome. Tip: For extra depth, sprinkle a pinch of cinnamon over the squash before roasting.

Spiced Honeynut Squash Muffins

These Spiced Honeynut Squash Muffins are the cozy, aromatic treat you didn’t know you needed—moist, warmly spiced, and just sweet enough to feel like a hug in baked form.

• 1 cup roasted honeynut squash puree (about 1 small squash)
• 1/3 cup melted coconut oil
• 1/2 cup maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg
• 1/4 tsp cloves

1. Preheat oven to 375°F. Line a 12-cup muffin tin with liners or grease lightly.
2. In a large bowl, whisk together 1 cup honeynut squash puree, 1/3 cup melted coconut oil, 1/2 cup maple syrup, 2 eggs, and 1 tsp vanilla until smooth.
3. In another bowl, combine 1 3/4 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/4 tsp cloves.
4. Fold dry ingredients into wet ingredients until just combined (don’t overmix). Divide batter evenly among muffin cups.
5. Bake for 18–20 minutes, until a toothpick inserted comes out clean. Cool in the pan for 5 minutes, then transfer to a rack.

The roasted squash adds a velvety richness, while the blend of warm spices makes these muffins smell like a holiday candle—but way tastier.

Tip: For extra texture, sprinkle tops with pepitas before baking!

Honeynut Squash and Black Bean Tacos

These tacos are a sweet-and-savory dream, with caramelized honeynut squash and smoky black beans tucked into warm tortillas—perfect for a quick weeknight win.

Ingredients:

• 1 small honeynut squash (about 1 lb), peeled and diced into ½-inch cubes
• 1 (15 oz) can black beans, drained and rinsed
• 2 tbsp olive oil, divided
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 8 small corn or flour tortillas, warmed
• ½ cup crumbled feta cheese
• ¼ cup chopped fresh cilantro
• Lime wedges, for serving

Instructions:

1. Preheat oven to 400°F. Toss honeynut squash with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until tender and caramelized at the edges.
2. Meanwhile, heat remaining 1 tbsp olive oil in a skillet over medium. Add black beans, 1 tsp cumin, 1 tsp smoked paprika, and remaining ¼ tsp salt. Cook for 3–4 minutes, stirring often, until warmed through and fragrant.
3. Fill warmed tortillas with roasted squash, black beans, feta cheese, and cilantro. Serve with lime wedges for squeezing.

The contrast of creamy feta against the smoky-sweet squash and beans makes every bite irresistible. Bonus? It’s all done in under 30 minutes!

Tip: For extra crunch, toast the tortillas directly over a gas flame for 10–15 seconds per side.

Roasted Honeynut Squash with Honey and Cinnamon

This cozy, caramelized side dish turns humble honeynut squash into a sweet-and-spicy showstopper—perfect for weeknights or holiday tables alike.

Ingredients:

• 2 honeynut squashes, halved and seeded
• 2 tbsp olive oil
• 2 tbsp honey
• 1 tsp ground cinnamon
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp unsalted butter, cubed

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Brush honeynut squash halves with 2 tbsp olive oil, then place cut-side down on the sheet. Roast for 20 minutes.
3. Flip squash cut-side up. Drizzle with 2 tbsp honey, then sprinkle evenly with 1 tsp cinnamon, 1/2 tsp salt, and 1/4 tsp black pepper. Dot with 1 tbsp butter.
4. Return to oven for 10–15 minutes until tender when pierced with a fork and edges are deeply caramelized.

The butter and honey mingle into a glossy glaze, while the cinnamon adds warmth without overpowering the squash’s natural sweetness.

Tip: For extra crunch, sprinkle with toasted pecans after roasting.

Honeynut Squash and Goat Cheese Tart

This elegant tart balances sweet roasted honeynut squash with tangy goat cheese, all nestled in a flaky, buttery crust—perfect for impressing guests or treating yourself.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 1 small honeynut squash (about 12 oz), thinly sliced into 1/8-inch rounds
• 2 tbsp olive oil
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika
• 4 oz goat cheese, crumbled
• 1 tbsp fresh thyme leaves

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss honeynut squash with 2 tbsp olive oil, 1 tbsp honey, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp smoked paprika. Spread in a single layer on the baking sheet and roast for 20 minutes until tender and caramelized at the edges.
3. Roll out puff pastry on a lightly floured surface to a 10×12-inch rectangle. Transfer to a second parchment-lined baking sheet and prick all over with a fork.
4. Arrange roasted squash slices over the pastry, leaving a 1-inch border. Sprinkle with 4 oz crumbled goat cheese and 1 tbsp fresh thyme.
5. Bake for 18–20 minutes until the crust is puffed and golden. Let cool 5 minutes before slicing.

The contrast of creamy goat cheese against the squash’s caramelized sweetness makes every bite irresistible—plus, puff pastry does all the heavy lifting for a fuss-free centerpiece.

Tip: For extra shine, drizzle with an extra teaspoon of honey right before serving.

Creamy Honeynut Squash Mac and Cheese

This cozy twist on mac and cheese swaps in sweet, nutty honeynut squash for a velvety sauce that’ll have everyone asking for seconds.

Ingredients:

• 1 small honeynut squash (about 1 lb), peeled, seeded, and cubed
• 8 oz elbow macaroni
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 400°F. Toss honeynut squash with 1 tbsp olive oil, roast on a baking sheet for 25 minutes until tender. Blend until smooth.
2. Cook macaroni al dente according to package directions. Drain and set aside.
3. In a saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute. Gradually add milk, whisking until smooth. Stir in garlic powder, onion powder, smoked paprika, salt, and black pepper.
4. Reduce heat to low. Add cheddar and Parmesan, stirring until melted. Fold in squash puree and cooked macaroni.
5. Serve immediately, or transfer to a baking dish and broil 2–3 minutes for a crispy top.

The squash adds a subtle sweetness that balances the sharp cheese, while smoked paprika gives it a whisper of warmth. Tip: For extra creaminess, stir in a splash of heavy cream with the milk.

Honeynut Squash and Lentil Curry

This cozy, spiced curry balances sweet honeynut squash with earthy lentils for a hearty vegetarian meal that’s ready in under an hour.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 1/2 cups diced honeynut squash (1/2-inch cubes)
• 3/4 cup dried green or brown lentils, rinsed
• 1 (14-oz) can coconut milk
• 1 1/2 cups vegetable broth
• 1/2 tsp salt
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until soft. Stir in 3 garlic cloves, 1 tbsp ginger, 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using); cook for 1 minute until fragrant.
2. Add the honeynut squash, lentils, 1 can coconut milk, 1 1/2 cups broth, and 1/2 tsp salt. Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, stirring occasionally, until the lentils and squash are tender.
3. Stir in 1 tbsp lime juice. Taste and adjust salt if needed. Garnish with cilantro.

The creamy coconut milk tames the spices just enough, letting the squash’s natural sweetness shine—no need for added sugar! Serve with naan or rice for soaking up every last drop.

Tip: For extra depth, toast the curry powder and cumin in a dry pan for 30 seconds before adding them.

Baked Honeynut Squash with Herbed Breadcrumbs

Sweet, nutty honeynut squash gets a crispy, savory upgrade with garlicky breadcrumbs and fresh herbs—a simple side that steals the show.

Ingredients:

• 2 honeynut squashes, halved and seeded
• 2 tbsp olive oil, divided
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup panko breadcrumbs
• 2 tbsp grated Parmesan cheese
• 1 tbsp chopped fresh parsley
• 1 tsp minced fresh thyme
• 1 small garlic clove, finely grated
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. Preheat oven to 400°F. Brush squash halves with 1 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper. Place cut-side down on a parchment-lined baking sheet and roast for 25 minutes until tender.
2. Meanwhile, combine panko, Parmesan, parsley, thyme, grated garlic, red pepper flakes (if using), and remaining 1 tbsp olive oil in a bowl. Mix until crumbs are evenly coated.
3. Flip squash cut-side up and divide breadcrumb mixture over each half, pressing lightly to adhere. Return to oven for 8–10 minutes until topping is golden and crisp.

The contrast of the creamy squash and crunchy, herbed topping makes every bite irresistible—plus, it’s elegant enough for holidays but easy enough for weeknights.

Tip: For extra richness, drizzle squash with a little honey before adding the breadcrumbs.

Honeynut Squash and Sausage Stuffed Shells

These stuffed shells are the ultimate comfort food—sweet roasted honeynut squash and savory sausage tucked into tender pasta, all smothered in a creamy sage sauce.

Ingredients

• 12 oz jumbo pasta shells (about 30 shells)
• 1 lb Italian sausage, casings removed
• 2 cups roasted honeynut squash puree (about 1 medium squash)
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp dried sage
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups heavy cream
• 2 tbsp chopped fresh sage, plus extra for garnish

Instructions

1. Preheat oven to 375°F. Cook pasta shells according to package directions until al dente. Drain and set aside.
2. In a skillet over medium heat, brown sausage, breaking it into crumbles, until fully cooked (about 8 minutes). Drain excess fat.
3. In a bowl, mix honeynut squash puree, ricotta, Parmesan, dried sage, garlic powder, salt, and black pepper. Fold in cooked sausage.
4. Spread 1/2 cup heavy cream in the bottom of a 9×13″ baking dish. Fill each shell with the squash-sausage mixture and arrange in the dish.
5. Pour remaining 1 1/2 cups heavy cream over the shells and sprinkle with fresh sage. Bake for 25 minutes until bubbly and lightly golden.

The roasted squash adds a caramelized sweetness that balances the rich sausage and creamy sauce—every bite is a cozy hug in pasta form.

Tip: For extra depth, drizzle the finished dish with a touch of hot honey before serving.

Honeynut Squash Pancakes with Maple Syrup

These cozy pancakes pack all the sweetness of roasted honeynut squash into a fluffy, spiced breakfast treat—drizzle with maple syrup for the ultimate fall bite.

Ingredients:

• 1 cup roasted honeynut squash puree (about 1 small squash)
• 1 cup all-purpose flour
• 1 tbsp brown sugar
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 3/4 cup whole milk
• 1 large egg
• 2 tbsp melted butter, plus extra for cooking
• Maple syrup, for serving

Instructions:

1. In a bowl, whisk together 1 cup flour, 1 tbsp brown sugar, 1 tsp baking powder, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp salt.
2. In another bowl, mix 1 cup honeynut squash puree, 3/4 cup milk, 1 egg, and 2 tbsp melted butter until smooth. Fold wet ingredients into dry until just combined (small lumps are okay).
3. Heat a skillet over medium-low and melt a pat of butter. Pour 1/4 cup batter per pancake, cooking for 2–3 minutes until bubbles form on top. Flip and cook for 1–2 minutes more until golden.
4. Serve warm with maple syrup.

The squash puree keeps these pancakes tender while adding caramelized depth—no syrup needed, but we won’t stop you!

Tip: Roast extra squash to swirl into oatmeal or fold into muffin batter later in the week.

Honeynut Squash and Spinach Lasagna

This cozy, veggie-packed lasagna layers sweet honeynut squash, creamy ricotta, and fresh spinach for a comforting twist on the classic.

Ingredients:

• 12 no-boil lasagna noodles
• 1 medium honeynut squash (about 1.5 lbs), peeled and thinly sliced
• 10 oz fresh spinach, roughly chopped
• 15 oz whole-milk ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1/2 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups marinara sauce

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a skillet over medium. Add spinach and 1/2 tsp salt; cook 3 minutes until wilted. Transfer to a bowl.
2. In the same skillet, heat remaining 2 tbsp olive oil. Add honeynut squash, garlic, thyme, red pepper flakes, 1/2 tsp salt, and black pepper. Cook 5 minutes, stirring, until slightly softened.
3. Mix ricotta, egg, and 1/4 cup Parmesan in a bowl. Spread 1/2 cup marinara in a 9×13″ baking dish. Layer 4 noodles, half the ricotta mixture, half the squash, half the spinach, and 1/2 cup mozzarella. Repeat layers, ending with noodles, remaining marinara, mozzarella, and Parmesan.
4. Cover with foil; bake 30 minutes. Uncover and bake 15 more minutes until bubbly and golden. Let rest 10 minutes before slicing.

The thin slices of honeynut squash melt into the layers, adding a subtle sweetness that balances the savory cheeses and spinach perfectly.

Tip: For extra caramelized flavor, roast the squash slices at 400°F for 15 minutes before assembling.

Honeynut Squash and Chickpea Stew

This cozy stew is a hug in a bowl—sweet honeynut squash and hearty chickpeas simmered in warm spices for a dish that’s as nourishing as it is flavorful.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp ground cinnamon
• 1 honeynut squash (about 1 lb), peeled and cubed
• 1 (15-oz) can chickpeas, drained and rinsed
• 2 cups vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp maple syrup
• 1/4 cup chopped fresh parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add onion and cook for 5 minutes until softened. Stir in garlic, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp cinnamon; cook for 1 minute until fragrant.
2. Add honeynut squash, chickpeas, 2 cups vegetable broth, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes until squash is tender.
3. Stir in 1 tbsp maple syrup. Mash a few squash pieces lightly to thicken the stew. Garnish with parsley before serving.

The hint of cinnamon and maple plays up the squash’s natural sweetness, while smoked paprika adds a whisper of depth. Serve with crusty bread to soak up every last drop!

Tip: For extra creaminess, swirl in a spoonful of coconut milk just before serving.

Grilled Honeynut Squash with Balsamic Glaze

This sweet-and-savory side dish turns humble honeynut squash into a caramelized masterpiece with just a few pantry staples.

Ingredients:

• 2 honeynut squash, halved and seeded
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tbsp chopped fresh thyme

Instructions:

1. Preheat grill to medium-high (400°F). Brush cut sides of honeynut squash with 1 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.
2. Grill squash cut-side down for 8-10 minutes until deeply charred. Flip, cover, and cook another 10 minutes until tender when pierced with a fork.
3. Meanwhile, whisk remaining 1 tbsp olive oil, balsamic vinegar, honey, remaining 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl.
4. Drizzle glaze over grilled squash and sprinkle with fresh thyme before serving.

The high-heat grill gives the squash irresistible smoky edges, while the sticky balsamic glaze clings to every nook for bursts of tangy sweetness.

Tip: For extra flavor, spoon any remaining glaze into the squash cavities before serving.

Honeynut Squash and Cranberry Stuffing

This sweet-and-savory stuffing combines roasted honeynut squash, tart cranberries, and toasty bread for a side dish that steals the show.

Ingredients:

• 4 cups cubed sourdough bread (1-inch pieces)
• 2 cups diced honeynut squash (½-inch pieces)
• 1 cup fresh cranberries
• ½ cup diced yellow onion
• 2 tbsp olive oil, divided
• 1 tbsp maple syrup
• 1 tsp chopped fresh rosemary
• ½ tsp salt
• ¼ tsp black pepper
• ¾ cup vegetable broth

Instructions:

1. Preheat oven to 400°F. Toss honeynut squash with 1 tbsp olive oil, maple syrup, ¼ tsp salt, and black pepper. Spread on a baking sheet and roast for 20 minutes until tender.
2. Toast the bread. Toss bread cubes with remaining 1 tbsp olive oil and spread on a separate baking sheet. Bake for 8 minutes until golden, stirring halfway.
3. Sauté the aromatics. In a skillet over medium heat, cook onion and rosemary in 1 tsp oil for 3 minutes until softened. Add cranberries and cook 2 more minutes until cranberries just begin to burst.
4. Combine everything. In a large bowl, mix roasted squash, toasted bread, onion-cranberry mixture, remaining ¼ tsp salt, and vegetable broth. Transfer to a greased baking dish.
5. Bake uncovered for 25 minutes at 375°F until the top is crisp and liquid is absorbed.

The maple-roasted squash caramelizes slightly, balancing the cranberries’ zing while keeping the stuffing wonderfully moist. Tip: For extra crunch, sprinkle with toasted pecans before baking.

Conclusion

With 20 luscious honeynut squash recipes, this roundup has everything you need to savor fall’s coziest flavors. Whether you’re craving soups, pastas, or roasted delights, there’s a dish here to warm your heart and kitchen. Try one (or a few!) and let us know your favorite in the comments. Loved this list? Share the fall goodness on Pinterest for fellow foodies to enjoy. Happy cooking!