Healthy side dishes made with these four simple ingredients Roasted Honey Squash. Simply slice and bake for delicious vegetable sides full of healthy goodness and flavor.
Why make this recipe?
- a pot – that’s right! All you need to make winter squash is a pan. Minimal dishes required!
- Simple ingredients – This easy side dish only requires 4 simple ingredients.
- Easy customization – I’ve given you some tips below on how to easily customize this Grilled Peach Squash to your liking.
What is honey pumpkin?
Honeynut squash is a smaller, sweeter, and tastier cousin of butternut squash. The flavor becomes more intense due to its smaller size, so if you’re looking for a larger version of butternut squash, you’re going to love honey squash. Its flavor is naturally sweet and nutty, and its size makes it perfect for single-serve side dishes like this.
Required raw materials
- honey pumpkin – Just like butternut squash, you want to make sure to cut it in half and remove all the seeds. If you’re having trouble finding honey squash, see the suggestions below.
- coconut oil – You need to melt it so you can easily spread it on your pumpkin.
- Cinnamon – Cinnamon + the sweetness of honey pumpkin are the perfect combination.
- Salt – For enhanced flavor, but feel free to reduce or omit if watching sodium content.
How to Make Roasted Honey Pumpkin
Step 1: Prepare honeydew melon
Cut the honey squash in half lengthwise and discard any seeds. Place the honey squash cut side up on a baking sheet. Brush the inner flesh of the honey squash with coconut oil. Sprinkle evenly with cinnamon and salt.
Step Two: Roast the Pumpkin
Bake in the oven for 25-30 minutes or until the caramel is soft.
Easy interchange + substitution
This honey squash is delicious, but here are some substitutions and swaps you can make:
- make it cheesy – Use olive oil instead of coconut oil and sprinkle with Parmesan cheese during the last few minutes of baking.
- Add herbs – Once the squash is roasted, you can sprinkle it with fresh herbs like parsley, cilantro, or even rosemary!
- make it spicy – Add a dash of red pepper flakes to give your roasted peach squash a little spice.
- Grit your teeth – Add some nuts to your pumpkin. Be sure to add them in the last few minutes of baking or after they are done cooking as you don’t want them to burn. Pro Tip: Coconut flakes are a great addition!
FAQ
Absolutely! Baking times may vary, but you can substitute any type of pumpkin for the honey nut squash. Butternut squash, delicata squash, acorn squash, or kabocha squash are all good choices.
You can find it in most grocery stores. I’ve seen it at Whole Foods and at our local co-op. If you can’t find peach squash, buy some smaller butternut squash.
Absolutely! You can easily double or even triple this recipe if needed.
No! To make the recipe easier, I leave the skin on while baking. The skin of the honey nut can be crushed for us to eat, so of course you can if you want to. Or you can just eat the meat inside and leave the skin on.
What goes with honeydew?
You can pretty much eat this Roasted Honey Squash on its own, but if you’re looking for a main dish to accompany this side dish, here are some ideas!
Storage instructions
This honey squash is best eaten fresh, but can be stored in the refrigerator in an airtight container for up to 3 days. Warm in microwave or oven. You can also reheat in the air fryer for 2 minutes.
Healthier side dishes
Roasted Candied Squash
Healthy side dishes made with these four simple ingredients Roasted Honey Squash. Simply slice and bake for delicious vegetable sides full of healthy goodness and flavor.
- Preparation time: 5 minutes
- Cooking time: 25 minutes
- Total time: 30 minutes
- yield: 4 number of copies 1x
- category: side
- method: bake
- diet: vegetarian
- 2 honey pumpkin
- 1 tablespoon coconut oil, melted
- 1/4 teaspoon Cinnamon
- pinch of salt
- Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
- Cut the honey squash in half lengthwise and discard any seeds.
- Place the honey squash cut side up on a baking sheet.
- Brush the inner flesh of the honey squash with coconut oil.
- Sprinkle evenly with cinnamon and salt.
- Bake in the oven for 25-30 minutes or until the caramel is soft.
- Store in an airtight container in the refrigerator for up to 3 days.
