Go Back
Easy Roasted Honeynut Squash | Sweet, creamy, and warming squash roasted in a SIMPLE blend of cinnamon and cumin! So nourishing for fall! | simplytothrive.com

Easy Roasted Honeynut Squash

Author Noelle Parton


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


  1. 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.

  2. 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.
  3. 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.
  4. 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.
  5. 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!