Roasted Honeynut Squash

by Noelle | Oct 21, 2016

There’s just something incredibly easy, delicious, and comforting about roasting winter squash, and when I found this honeynut squash (the name says it all right??) I knew I would fall in love. 5 ingredients and a little time in the oven, and the squash just about melts in your mouth. Warning: you’ll make this as side dish but it will probably end up being your main dish you’ll literally want to eat the entire bowl… which I’ll admit, I did… This is the first year I’ve every gotten my hands on these little gems. Oh. My. Word. I can’t get over how amazing the flavor and creamy the texture is! I did a little digging and found out that honeynut is also known as “mini butternut” and is actually a hybrid of butternut and honeycup squash, and is usually a smaller variety (hence the name). Who knew?? …and can I say, writing this post and looking at these pictures made me so crave this again!! MMM! 😉

When roasting squash, it’s all about keeping it simple in my opinion. Minimal spices and a little salt to enhance the incredible, natural flavor is all you need to make something spectacular. It’s SO easy! One of my favorite spice combos for savory dishes, especially squash (like in my Dairy-Free Acorn Squash Soup), is cinnamon and cumin. You may be thinking that those two are an odd pairing, but they’re so perfect together! That warming cinnamon to enhance the sweetness of the squash with a smoky contrast from the cumin. It’s just one of the best pairings!!! Before we get to the recipe, on a non-food side-note, I’ve been reminded of something lately and think it’s a great reminder for us all. We all go through hurdles in our lives, which we grow and learn from. Others in our lives may be going through a similar, or the exact same situation. Show love to them. Encourage them. Share with them what you learned. Be a blessing to them. Alrighty, now it’s time for this incredible squash!!

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Easy Roasted Honeynut Squash

Author: Noelle Parton

Ingredients

Honeynut squash,
Coconut oil
Ground cinnamon
Ground cumin
Celtic sea salt

Instructions

Cube your honeynut squash into desired size. I keep the skin on because it's thin, just make sure you wash and source organic is possible. For myself, I used one large squash, but use however many you want.
I use about a 1:1 ratio of cinnamon to cumin, however if you want more of one than the other, use whatever you'd like. Also, you can use however much you want. If you want just enough to hint at the flavors use less, or if you want there to almost be a spice "crust" you'll use a lot more.
Using just enough coconut oil to coat the squash, rub this with your spices and a good pinch of salt to evenly coat your squash.
Spread out on a baking sheet and bake in the oven on 400°F for about 30 minutes or until super creamy and golden brown, stirring once or twice.
Sprinkle with a pinch of salt if needed and serve. Enjoy!

Recipe Notes

If you don't have access to honeynut, this would be very delicious using butternut!

*For those that don't know, my recipes are made as whole and nutrient-dense as possible, but still incredibly satisfying. I share my recipes without measurements and hope they equip you to not feel confined to a recipe, but rather confident in your kitchen to be able to create something unique, nourishing, and delicious all on your own. So take this recipe as inspiration and enjoy! Head on over to my IG @noelle.parton and tag me if you try this out, or contact me if you have questions or comments.

May you walk into the abundance God has for you,

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I’m Noelle, creator of Simply to Thrive. A place all about getting back to the basics – simplifying all facets of wellness to empower you to live an abundant life through whole, plant-based eating and an intentional lifestyle.

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6 Comments

Rebecca @ Strength and Sunshine on October 21, 2016 at 7:57 pm

I love honeynut! And buttercup! Both a little trickier to find, but so delicious!
- Noelle on October 21, 2016 at 11:44 pm
  
  Rebecca, yes, definitely not as common as butternut, acorn, delicat, and pumpkin. SO worth trying to find though!!
Bethany @ athletic avocado on October 23, 2016 at 3:11 pm

I just tried honey nut for the first time this week and I am in LOVE. Definitely trying it in this simple delicious recipe next time!
- Noelle on October 24, 2016 at 5:09 am
  
  Isn’t it just incredible?? Let me know if you do! Would love to know how you like it. Blessings!
Claudia Jacobs on November 1, 2016 at 1:12 am

This turned out amazing. The honeynut squash is so sweet and the spice combination enhanced it. YUMMY! Can’t wait to make it again.
- Noelle on November 1, 2016 at 3:07 pm
  
  I’m so happy to hear that you love it! I love that little squash! 😉 Thanks for letting me know.

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