RECIPE: Roasted Honeynut Squash



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Honeynut squash recipe.

RECIPE: Roasted Honeynut Squash

  • Author: Catherine Walthers
  • Yield: Serves 4


When you buy at a farm for roasting, pick out fairly uniform sizes, so they finish cooking about the same time. The roasting time can vary, so check to make sure squash doesn’t collapse. The sprinkling of cinnamon or nutmeg on top is delicious, but you can experiment with garam masala spice, cardamom (and honey), or other favorite toppings.


  • 2 Honeynut squash
  • Olive oil
  • 1 tablespoon butter
  • Cinnamon, to taste
  • Maple syrup, local honey, or brown sugar, to taste


  • Preheat the oven to 350°F. Line a baking sheet with parchment paper. With a knife, split the squash in half lengthwise. Scrap out the seeds with a spoon. Brush with olive oil and place, cut-side down, on the baking sheet. Bake for about 25 to 30 minutes, or more depending on the size. Poke with a fork or use your finger to touch the squash. It should feel soft but not collapsed.
  • Flip pieces over. Sprinkle with salt and add butter to taste. Add a taste of maple syrup or brown sugar and pinch of cinnamon to each. Reheat, if needed.

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Catherine Walthers
Catherine Walthers
Catherine Walthers, Bluedot’s food editor, is a Martha’s Vineyard-based writer, culinary instructor, and private chef. A former journalist, she is the author of 4 cookbooks, including Kale, Glorious Kale, Soups + Sides, and Raising the Salad Bar. She wrote an environmental guidebook called A Greener Boston published by Chronicle Books in 1992. Follow her on Instagram @catherine_walthers.
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