17 Delicious Honey Nut Squash Recipes for Every Occasion

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Written By Lorraine Koller

DIY expert, architect, 20+ years in crafting, home improvement, and interior design.

Are you looking for a delicious and versatile ingredient to add some excitement to your meals? Look no further than the humble honey nut squash! This sweet and savory gourd is packed with nutrients, easy to cook with, and can be used in a wide variety of dishes. From comforting soups and stews to flavorful salads and baked goods, the possibilities are endless.

In this article, we’ll explore 17 mouth-watering honey nut squash recipes that are perfect for any occasion. Whether you’re cooking for a cozy night in or a big gathering with friends and family, we’ve got you covered. From classic roasted dishes to creative twists on old favorites, these recipes are sure to inspire your next culinary adventure.

So what are you waiting for? Let’s dive into the world of honey nut squash and discover some new favorite flavors!

Roasted Honey Nut Squash with Maple Glaze

This recipe brings together the natural sweetness of squash and the richness of honey, nutmeg, and maple syrup to create a deliciously aromatic side dish. Perfect for fall gatherings or as a comforting accompaniment to your favorite main course.

Ingredients:

– 1 medium-sized butternut squash (about 2 lbs)
– 2 tbsp honey
– 1 tsp ground nutmeg
– 1/4 cup chopped walnuts or pecans
– Salt, to taste
– Maple glaze ingredients:
+ 2 tbsp pure maple syrup
+ 1 tbsp heavy cream

Instructions:

1. Preheat oven to 425°F (220°C).
2. Peel and cube the squash into 1-inch pieces.
3. In a large bowl, toss the squash with honey, nutmeg, and salt until evenly coated.
4. Spread the squash mixture on a baking sheet lined with parchment paper.
5. Roast for 30-40 minutes or until tender and caramelized.
6. Meanwhile, whisk together maple glaze ingredients in a small saucepan.
7. Bring the glaze to a simmer over medium heat and cook for 2-3 minutes or until thickened slightly.
8. Toss the roasted squash with the warm maple glaze and sprinkle with chopped nuts.

Cooking Time: About 45-50 minutes total

Honey Nut Squash and Sage Risotto

This autumn-inspired risotto combines the natural sweetness of roasted squash with the earthy flavors of sage, finished with a drizzle of honey and toasted nuts.

Ingredients:

– 1 small butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cups Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons white wine (optional)
– 2 tablespoons honey
– 2 tablespoons chopped fresh sage
– 1/4 cup toasted almonds or hazelnuts
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Roast the squash for 45-50 minutes, or until tender.
2. In a large skillet, heat olive oil over medium-high. Add chopped onion and cook until translucent, about 5 minutes.
3. Add Arborio rice and cook, stirring constantly, for 1-2 minutes.
4. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. Once squash is roasted, mash in a bowl with a fork or puree in a blender until smooth.
6. Stir mashed squash into risotto along with white wine (if using). Cook for an additional 2-3 minutes.
7. Remove from heat and stir in honey, chopped sage, and toasted nuts. Season with salt and pepper to taste.

Cooking Time: 1 hour 15 minutes

Creamy Honey Nut Squash Soup

Warm up with this comforting soup that combines the sweetness of squash with the richness of honey and nuts.

Ingredients:

– 1 medium butternut squash (about 2 lbs)
– 2 tablespoons unsalted butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 2 tablespoons honey
– 1 teaspoon ground cinnamon
– 1/4 teaspoon nutmeg
– Salt and pepper to taste
– 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds. Place on a baking sheet, cut side up.
3. Roast the squash for 45 minutes, or until tender.
4. Scoop the flesh into a blender or food processor with butter, onion, garlic, broth, cream, honey, cinnamon, nutmeg, salt, and pepper.
5. Blend until smooth, then taste and adjust seasoning as needed.
6. Serve hot, topped with chopped walnuts if desired.

Cooking Time: 1 hour

Stuffed Honey Nut Squash with Quinoa and Cranberries

This recipe combines the natural sweetness of squash with the nutty flavor of quinoa, cranberries, and honey for a unique and delicious side dish.

Ingredients:

– 1 medium-sized butternut squash (about 2 lbs)
– 1 cup cooked quinoa
– 1/4 cup chopped fresh cranberries
– 2 tbsp honey
– 1 tsp ground cinnamon
– Salt to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a bowl, mix together quinoa, cranberries, honey, cinnamon, and salt.
4. Stuff each squash half with the quinoa mixture, dividing it evenly between both halves.
5. Place the stuffed squash on a baking sheet lined with parchment paper.
6. Bake for 45-50 minutes or until the squash is tender and the filling is lightly browned.

Cooking Time: 45-50 minutes

Honey Nut Squash and Spinach Salad

A sweet and savory salad that combines the natural sweetness of roasted squash with the earthy flavor of spinach, all tied together with a hint of honey nuttiness.

Ingredients:

– 1 medium butternut squash (about 2 lbs)
– 2 cups fresh baby spinach leaves
– 1/4 cup chopped toasted pecans or walnuts
– 2 tbsp honey
– 1 tsp Dijon mustard
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Roast the squash for 45 minutes, or until tender and caramelized.
4. In a large bowl, combine the roasted squash, spinach leaves, chopped nuts, honey, Dijon mustard, salt, and pepper.
5. Toss to combine and adjust seasoning as needed.

Cooking Time: 50 minutes (roasting time included)

Spiced Honey Nut Squash Puree

Transform your squash into a sweet and savory masterpiece with this Spiced Honey Nut Squash Puree recipe! This fall-inspired side dish is perfect for Thanksgiving, holiday gatherings, or cozying up on a chilly evening.

Ingredients:

– 1 medium-sized butternut squash (about 2 lbs)
– 1/4 cup honey
– 2 tbsp brown sugar
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground ginger
– 1/4 cup chopped pecans or walnuts
– Salt to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. Place squash on a baking sheet, cut side up, and roast for 45 minutes or until tender.
4. Scoop out cooked squash flesh into a blender or food processor.
5. Add honey, brown sugar, cinnamon, nutmeg, ginger, and salt to the blender. Blend until smooth.
6. Stir in chopped nuts.
7. Taste and adjust seasoning as needed.

Cooking Time: 45 minutes (roasting), 2-3 minutes (blending)

Honey Nut Squash and Black Bean Tacos

Transforming humble squash into a flavorful taco filling is easier than you think! This recipe combines the natural sweetness of honey-glazed squash with the earthy goodness of black beans, all wrapped up in a crunchy corn tortilla.

Ingredients:

– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1/4 cup honey
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 can black beans, drained and rinsed
– 8-10 corn tortillas
– Optional toppings: avocado, salsa, shredded cheese, cilantro

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with honey, olive oil, and onion in a bowl.
3. Spread the mixture on a baking sheet and roast for 30-40 minutes, or until tender.
4. In a pan, warm tortillas over medium heat for about 30 seconds on each side.
5. Assemble tacos by spooning roasted squash mixture onto warmed tortillas, followed by black beans.
6. Add your desired toppings and serve immediately.

Cooking Time: 40-50 minutes

Baked Honey Nut Squash with Brown Sugar and Pecans

Sweeten up your squash game with this autumnal delight! This recipe combines the natural sweetness of butternut squash with the richness of brown sugar, honey, and crunchy pecans.

Ingredients:

– 1 large butternut squash (about 2 lbs)
– 2 tbsp brown sugar
– 1 tsp honey
– 1/4 cup chopped pecans
– 2 tbsp olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. In a bowl, mix together brown sugar, honey, and olive oil.
4. Brush the mixture evenly onto both squash halves.
5. Sprinkle chopped pecans over the squash flesh.
6. Season with salt and pepper to taste.
7. Place the squash on a baking sheet lined with parchment paper, cut side up.
8. Bake for 45-50 minutes or until the squash is tender and caramelized.

Cooking Time: 45-50 minutes

Honey Nut Squash Curry with Coconut Milk

Warm up with this comforting and aromatic curry that combines the sweetness of honey, the nutty flavor of squash, and the creaminess of coconut milk.

Ingredients:

– 1 medium-sized butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk
– 2 tablespoons honey
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Heat oil in a large saucepan over medium heat. Add onion and cook until translucent, about 5 minutes.
2. Add garlic, cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
3. Add the squash cubes and cook for 5-7 minutes or until they start to soften.
4. Pour in coconut milk and honey. Stir well to combine.
5. Reduce heat to low and simmer, covered, for 20-25 minutes or until the squash is tender.
6. Season with salt and pepper to taste. Garnish with cilantro leaves (if using). Serve hot over rice or with naan bread.

Cooking Time: 30-40 minutes

Grilled Honey Nut Squash with Herb Butter

Grilled Honey Nut Squash with Herb Butter Recipe

Summary:
This sweet and savory recipe combines the natural sweetness of squash with the warmth of honey and herbs, creating a perfect side dish for any occasion.

Ingredients:

– 1 medium-sized butternut squash (about 2 lbs)
– 2 tbsp pure honey
– 1/4 cup chopped fresh thyme
– 1/4 cup unsalted butter, softened
– Salt and pepper to taste
– Optional: crushed pecans or walnuts for garnish

Instructions:

1. Preheat grill to medium-high heat (400°F).
2. Cut the squash in half lengthwise and scoop out seeds.
3. In a small bowl, mix together honey, thyme, and softened butter until well combined.
4. Brush the mixture evenly onto both squash halves.
5. Place squash on the grill, cut side up, and cook for 30-40 minutes or until tender.
6. Flip squash over and cook for an additional 10-15 minutes, or until caramelized to your liking.
7. Remove from heat, season with salt and pepper to taste, and garnish with crushed nuts if desired.

Cooking Time: 45-60 minutes

Honey Nut Squash and Lentil Stew

This comforting stew is a perfect blend of sweet and savory, with the natural sweetness of squash and honey balanced by the earthy flavor of lentils. It’s a delicious and nutritious meal for any time of year.

Ingredients:

– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– 1 can diced tomatoes
– 2 cups vegetable broth
– 2 tablespoons honey
– Salt and pepper, to taste
– Fresh parsley or cilantro, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
3. In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Add lentils, cumin, smoked paprika (if using), diced tomatoes, vegetable broth, and honey to the pot. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until lentils are tender.
5. Stir in roasted squash and season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley or cilantro if desired.

Cooking Time: 1 hour

Honey Nut Squash and Goat Cheese Tart

A sweet and savory tart that combines the natural sweetness of squash with the tanginess of goat cheese, all wrapped up in a flaky pastry crust.

Ingredients:

– 1 medium-sized butternut squash (about 2 lbs)
– 1 sheet of frozen puff pastry, thawed
– 1/4 cup honey
– 1/4 cup chopped walnuts
– 1/2 cup crumbled goat cheese
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Peel the squash and cut it into 1-inch cubes.
2. Roll out the puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. Arrange the squash cubes in a spiral pattern, leaving a 1-inch border around the edges.
4. Drizzle with honey and sprinkle with chopped walnuts.
5. Top with crumbled goat cheese and season with salt and pepper.
6. Roll out the remaining puff pastry to fit the tart and place it on top.
7. Crimp the edges to seal and cut a few slits for steam to escape.
8. Bake for 45-50 minutes, or until the crust is golden brown.

Caramelized Honey Nut Squash with Thyme

Transform humble squash into a caramelized masterpiece with the warmth of honey, crunch of nuts, and subtle hint of thyme.

Ingredients:

– 1 medium-sized butternut squash (about 2 lbs)
– 2 tbsp honey
– 1/4 cup chopped walnuts or pecans
– 2 tsp fresh thyme leaves
– Salt to taste
– 2 tbsp olive oil

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. In a small bowl, mix together honey, nuts, and thyme.
4. Brush the squash with olive oil, then sprinkle the honey-nut mixture evenly over both halves.
5. Season with salt to taste.
6. Roast the squash for 45-50 minutes or until caramelized and tender.

Cooking Time: 45-50 minutes

Honey Nut Squash and Bacon Hash

A sweet and savory twist on traditional hash, this recipe combines the natural sweetness of squash with the smoky flavor of bacon.

Ingredients:

– 1 small to medium-sized butternut squash (about 2 lbs)
– 6 slices of thick-cut applewood-smoked bacon
– 1/4 cup honey
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise, scoop out seeds, and place on a baking sheet lined with parchment paper.
3. Drizzle olive oil over the squash and season with salt and pepper.
4. Roast the squash in the preheated oven for about 45 minutes, or until tender and caramelized.
5. While the squash is roasting, cook the bacon in a large skillet over medium heat until crispy.
6. Remove the squash from the oven and let it cool slightly.
7. In a small bowl, whisk together honey and a pinch of salt.
8. Slice the roasted squash into 1-inch pieces and add to the skillet with the bacon. Toss to combine.
9. Pour the honey mixture over the squash and bacon, tossing to coat.
10. Serve warm, garnished with fresh herbs if desired.

Cooking Time: About 1 hour 15 minutes

Honey Nut Squash Gnocchi with Sage Brown Butter

This recipe combines the warmth of roasted squash with the comfort of gnocchi, finished with a rich and herby brown butter sauce. Perfect for a cozy autumn evening.

Ingredients:

– 1 medium-sized butternut squash
– 2 cups all-purpose flour
– 1/4 cup grated Parmesan cheese
– 1/4 cup honey
– 1 tablespoon chopped fresh sage leaves
– Salt, to taste
– Brown butter sauce (see below)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Roast the squash for 45-50 minutes, or until tender and caramelized.
3. Scoop out the flesh and mash with a fork until smooth.
4. In a large mixing bowl, combine the mashed squash, flour, Parmesan cheese, honey, salt, and sage leaves. Mix until a dough forms.
5. Roll out the dough into long ropes and cut into 1-inch pieces (gnocchi).
6. Cook the gnocchi in boiling, salted water for 3-4 minutes or until they float to the surface.
7. Meanwhile, make the brown butter sauce by melting 2 tablespoons of unsalted butter in a pan over medium heat. Add chopped sage leaves and cook until crispy.

Cooking Time: 1 hour (including roasting time)

Honey Nut Squash and Chicken Skillet

A flavorful and nutritious one-pot meal that’s perfect for a weeknight dinner.

Ingredients:

– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 medium squash (such as butternut or acorn), peeled and cubed
– 2 tbsp honey
– 1 tsp nutmeg
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-7 minutes. Remove from the skillet and set aside.
3. Add the squash to the skillet and cook until tender, about 10-12 minutes.
4. In a small bowl, whisk together the honey, nutmeg, salt, and pepper.
5. Pour the honey mixture over the squash and stir to combine.
6. Return the chicken to the skillet and stir to coat with the honey sauce.
7. Reduce heat to medium-low and simmer for an additional 2-3 minutes or until the chicken is cooked through.

Cooking Time: 20-25 minutes

Honey Nut Squash Muffins with Cinnamon Streusel

Warm up your morning with these delightful muffins, packed with the sweetness of honey and the nutty flavor of squash. A crunchy cinnamon streusel topping adds a satisfying texture to each bite.

Ingredients:

– 1 1/2 cups all-purpose flour
– 1 cup cooked butternut squash puree
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup honey
– 1 large egg
– 1/2 cup milk
– 2 tablespoons melted butter
– Cinnamon streusel topping (see below)

Instructions:

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine squash puree, honey, egg, milk, and melted butter. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Top each muffin with cinnamon streusel topping (see below).
7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Cinnamon Streusel Topping:

– 1/4 cup all-purpose flour
– 2 tablespoons granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1 tablespoon unsalted butter, melted

Mix dry ingredients and melted butter until crumbly. Sprinkle over muffins before baking.

Summary

Get ready to fall in love with these 17 delicious honey nut squash recipes! From comforting soups and risottos to savory curries and sweet treats, there’s something for every occasion. Roast or bake your way to a maple-glazed masterpiece, then mix it up with quinoa, cranberries, and spinach. Spice things up with brown sugar and pecans, or keep it simple with a buttery herb topping. Whatever you choose, these honey nut squash recipes are sure to satisfy your taste buds and warm your heart.

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