24 Delicious Honey Nut Squash Recipes for Every Season

Fall in love with the sweet, nutty flavors of honey nut squash all year round! Whether you’re whipping up a quick weeknight dinner or craving a cozy seasonal dish, our roundup of 24 delicious recipes has something for every taste and occasion. From savory soups to decadent desserts, discover how this versatile squash can brighten your table in every season. Keep reading to find your next favorite recipe!

Roasted Honey Nut Squash with Cinnamon and Maple Syrup

Just when you think squash couldn’t get any better, this roasted honey nut squash with cinnamon and maple syrup comes along. It’s a simple, sweet, and savory side that steals the show.

Ingredients

• 1 medium honey nut squash, halved and seeded
• 2 tbsp pure maple syrup, rich and dark
• 1 tbsp unsalted butter, melted and slightly cooled
• 1/2 tsp ground cinnamon, freshly ground for best flavor
• 1/4 tsp sea salt, finely ground
• 1/8 tsp black pepper, freshly cracked

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Place the squash halves cut-side up on the prepared baking sheet.
3. In a small bowl, whisk together the maple syrup, melted butter, cinnamon, salt, and pepper until well combined.
4. Brush the mixture evenly over the cut sides of the squash halves, ensuring full coverage.
5. Roast in the preheated oven for 35-40 minutes, or until the squash is tender when pierced with a fork and the edges are caramelized.
6. Let the squash cool for 5 minutes before serving to allow the flavors to meld.

A perfect balance of sweet and savory, this dish boasts a creamy interior with caramelized edges. Serve it alongside roasted meats or over a bed of greens for a hearty meal.

Honey Nut Squash Soup with a Hint of Ginger

Zesty flavors come alive in this comforting soup, perfect for any season. Its creamy texture and warm spices make it a crowd-pleaser.

Ingredients

• 2 cups roasted honey nut squash, smooth and velvety
• 1 tbsp fresh ginger, finely grated for a sharp kick
• 4 cups vegetable broth, rich and flavorful
• 1/2 cup heavy cream, luxuriously thick
• 1 tbsp pure maple syrup, subtly sweet
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 2 tbsp unsalted butter, creamy and rich

Instructions

1. Melt butter in a large pot over medium heat until frothy.
2. Add grated ginger, sauté for 1 minute until fragrant.
3. Stir in roasted honey nut squash, coat well with butter and ginger.
4. Pour in vegetable broth, bring to a boil at 212°F.
5. Reduce heat to low, simmer for 15 minutes to meld flavors.
6. Blend soup until smooth using an immersion blender for a silky texture.
7. Stir in heavy cream and maple syrup, heat through for 2 minutes.
8. Season with sea salt and black pepper, adjust to perfect balance.

Final touches bring out a velvety smoothness with a hint of spice. Serve garnished with a drizzle of cream or toasted seeds for crunch.

Stuffed Honey Nut Squash with Quinoa and Cranberries

Mouthwatering stuffed honey nut squash is a perfect blend of sweet and savory, ideal for a cozy dinner. This recipe combines wholesome quinoa and tart cranberries for a nutritious, flavorful dish.

Ingredients

• 2 medium honey nut squashes, halved and seeded
• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth, rich and flavorful
• 1/2 cup dried cranberries, plump and tangy
• 1/4 cup pecans, roughly chopped and toasted
• 2 tbsp pure maple syrup, dark and robust
• 1 tbsp extra virgin olive oil, fruity and aromatic
• 1/2 tsp ground cinnamon, warm and sweet
• 1/4 tsp sea salt, fine and crisp

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Place squash halves cut-side down on the baking sheet. Roast for 25 minutes until slightly tender.
3. While squash roasts, combine quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes until broth is absorbed.
4. Fluff quinoa with a fork. Stir in cranberries, pecans, maple syrup, olive oil, cinnamon, and sea salt.
5. Flip squash halves cut-side up. Divide quinoa mixture among them, packing lightly.
6. Return to oven. Bake for another 15 minutes until squash is fork-tender and filling is heated through.

Unbelievably tender squash pairs beautifully with the chewy quinoa and crunchy pecans. Serve atop a bed of greens for an extra pop of color and freshness.

Honey Nut Squash and Kale Salad with Tahini Dressing

Summer’s bounty shines in this hearty salad, combining sweet roasted squash with earthy kale and a creamy tahini dressing.

Ingredients

• 1 medium honey nut squash, peeled and cubed into 1-inch pieces
• 4 cups tightly packed curly kale, stems removed and leaves torn into bite-sized pieces
• 2 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground sea salt
• 1/4 tsp freshly cracked black pepper
• 1/4 cup creamy tahini
• 2 tbsp fresh lemon juice
• 1 tbsp pure maple syrup
• 1 small garlic clove, minced
• 2 tbsp warm water
• 1/4 cup toasted pumpkin seeds

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss cubed honey nut squash with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper. Spread in a single layer on the prepared baking sheet.
3. Roast squash for 25 minutes, flipping halfway, until edges are caramelized and tender when pierced with a fork.
4. While squash roasts, massage kale with remaining 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper until leaves darken and soften, about 2 minutes.
5. In a small bowl, whisk tahini, lemon juice, maple syrup, minced garlic, and warm water until smooth. Adjust with more water if needed for a pourable consistency.
6. Combine roasted squash, massaged kale, and pumpkin seeds in a large bowl. Drizzle with tahini dressing and toss gently to coat.

Finished salad offers a delightful mix of textures—creamy, crunchy, and tender. For an extra touch, sprinkle with crumbled feta or serve alongside grilled chicken for a complete meal.

Baked Honey Nut Squash with Brown Sugar and Butter

Nothing beats the comforting aroma of baked squash wafting through your kitchen on a crisp fall morning.

Ingredients

• 1 medium honey nut squash, halved and seeds removed
• 2 tbsp unsalted butter, softened
• 2 tbsp packed dark brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp fine sea salt

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
2. Place the squash halves cut-side up on the prepared baking sheet. Brush the cut surfaces evenly with the softened butter.
3. Sprinkle the brown sugar, cinnamon, and sea salt evenly over the buttered squash halves.
4. Bake in the preheated oven for 45-50 minutes, or until the squash is tender when pierced with a fork and the edges are caramelized.
5. Let the squash cool for 5 minutes before serving to allow the flavors to meld.

Just out of the oven, the squash is tender with a caramelized, buttery topping that’s subtly spiced. Serve it as a sweet side dish or top with a dollop of Greek yogurt for a delightful contrast.

Honey Nut Squash Risotto with Parmesan Cheese

Gathering the essence of autumn in a bowl, this dish combines the sweetness of honey nut squash with the creamy richness of risotto, finished with a sharp parmesan kick. Perfect for a cozy dinner, it’s a straightforward recipe that delivers depth of flavor with minimal fuss.

Ingredients

– 1 medium honey nut squash, peeled and diced into 1-inch cubes
– 1 1/2 cups Arborio rice
– 4 cups chicken stock, kept warm on the stove
– 1/2 cup dry white wine
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 3 tbsp unsalted butter
– 1/2 cup freshly grated parmesan cheese, plus extra for serving
– 2 tbsp rich extra virgin olive oil
– Salt and freshly ground black pepper to taste

Instructions

1. Heat olive oil in a large pan over medium heat. Add diced honey nut squash, seasoning with salt and pepper. Cook until golden and tender, about 10 minutes. Remove and set aside.
2. In the same pan, melt 1 tbsp butter. Add onion and garlic, sautéing until translucent, about 3 minutes.
3. Stir in Arborio rice, coating grains with butter. Toast for 2 minutes until slightly translucent at the edges.
4. Pour in white wine, stirring constantly until fully absorbed.
5. Begin adding warm chicken stock one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next.
6. After 18 minutes, rice should be al dente. Fold in cooked squash, remaining butter, and parmesan cheese. Adjust seasoning.
7. Remove from heat, cover, and let rest for 2 minutes to thicken.
Tip: Keep stock warm to maintain even cooking temperature.
Tip: Stir risotto frequently to release starches for creaminess.
Tip: Taste rice for doneness before adding final ladle of stock.
The risotto should be creamy with a slight bite, the squash adding sweet, caramelized notes. Serve with a sprinkle of parmesan and a drizzle of olive oil for an extra layer of flavor.

Spicy Honey Nut Squash Curry with Coconut Milk

Yield a comforting bowl of Spicy Honey Nut Squash Curry with Coconut Milk that’s perfect for chilly evenings. This dish combines sweet, spicy, and creamy flavors in one pot.

Ingredients

• 1 tbsp fragrant coconut oil
• 1 medium honey nut squash, peeled and cubed into 1-inch pieces
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1 tbsp red curry paste
• 1 can (13.5 oz) creamy coconut milk
• 1 cup vegetable broth
• 1 tbsp honey
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp sea salt
• Fresh cilantro leaves for garnish

Instructions

1. Heat coconut oil in a large pot over medium heat until shimmering.
2. Add onion, garlic, and ginger. Sauté for 3 minutes until fragrant and translucent.
3. Stir in red curry paste and cook for 1 minute to release its flavors.
4. Add cubed honey nut squash, tossing to coat with the curry mixture.
5. Pour in coconut milk and vegetable broth, stirring to combine.
6. Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes until squash is tender.
7. Stir in honey, red pepper flakes, and sea salt. Simmer uncovered for 5 minutes to thicken slightly.
8. Garnish with fresh cilantro leaves before serving.

Velvety squash melts into the spicy, sweet curry, creating a lush texture. Serve over steamed jasmine rice or with naan for scooping up every last bit.

Honey Nut Squash Pie with a Pecan Crust

Savory meets sweet in this Honey Nut Squash Pie with a Pecan Crust, a perfect blend of autumnal flavors and textures.

Ingredients

• 1 1/2 cups finely ground pecan pieces, for a crunchy, nutty crust
• 1/4 cup granulated sugar, to sweeten the crust
• 1/4 cup unsalted butter, melted, for a rich, buttery base
• 2 cups pureed honey nut squash, smooth and velvety
• 3/4 cup heavy cream, for a creamy filling
• 1/2 cup brown sugar, packed, for deep sweetness
• 2 large farm-fresh eggs, lightly beaten
• 1 tsp ground cinnamon, for warm spice notes
• 1/2 tsp ground nutmeg, for aromatic depth
• 1/4 tsp salt, to balance flavors

Instructions

1. Preheat oven to 350°F. Ensure rack is in the middle position for even baking.
2. Mix ground pecans, granulated sugar, and melted butter in a bowl until well combined. Press firmly into a 9-inch pie dish. Tip: Use the bottom of a glass to evenly press the crust.
3. Bake crust for 10 minutes until slightly golden. Cool on a wire rack.
4. Whisk together squash puree, heavy cream, brown sugar, eggs, cinnamon, nutmeg, and salt in a large bowl until smooth. Tip: Strain the mixture for an extra silky texture.
5. Pour filling into the cooled crust. Smooth the top with a spatula.
6. Bake for 45-50 minutes until the center is set but slightly wobbly. Tip: Cover edges with foil if browning too quickly.
7. Cool pie on a wire rack for at least 2 hours before serving.

Notably, this pie boasts a creamy, spiced filling contrasted by the crunchy pecan crust. Serve warm with a dollop of whipped cream for an indulgent treat.

Grilled Honey Nut Squash with Rosemary and Garlic

Kickstart your meal with a side that’s as nutritious as it is delicious. Grilled honey nut squash brings a sweet, nutty flavor that pairs perfectly with aromatic rosemary and garlic.

Ingredients

– 1 medium honey nut squash, halved and seeded
– 2 tbsp rich extra virgin olive oil
– 1 tbsp fresh rosemary, finely chopped
– 2 cloves garlic, minced
– 1 tbsp pure honey
– 1/2 tsp coarse sea salt
– 1/4 tsp finely ground black pepper

Instructions

1. Preheat your grill to medium-high heat, around 400°F.
2. Brush the cut sides of the honey nut squash with olive oil to prevent sticking and enhance flavor.
3. Place the squash halves cut-side down on the grill. Grill for 5 minutes to achieve char marks.
4. Flip the squash halves. Sprinkle with rosemary, garlic, salt, and pepper.
5. Drizzle honey evenly over each half. Close the grill lid to allow flavors to meld, cooking for an additional 10 minutes.
6. Check for tenderness by piercing the squash with a fork. It should slide in easily when done.
7. Remove from grill. Let rest for 2 minutes before slicing.

Tip: For deeper flavor, let the squash marinate with the oil and seasonings for 10 minutes before grilling.
Tip: Keep the grill lid closed as much as possible to maintain a consistent temperature.
Tip: Use a grill basket if the squash pieces are small to prevent them from falling through the grates.

Wonderfully caramelized edges contrast with the tender interior, creating a delightful texture. Serve alongside grilled meats or chop into salads for a sweet, smoky addition.

Honey Nut Squash and Black Bean Tacos

Dig into these Honey Nut Squash and Black Bean Tacos for a hearty, flavor-packed meal. Perfect for weeknight dinners or casual gatherings.

Ingredients

• 1 medium honey nut squash, peeled and diced into 1/2-inch cubes
• 1 can (15 oz) black beans, drained and rinsed
• 2 tbsp extra virgin olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• Salt to taste
• 8 small corn tortillas, warmed
• 1/2 cup crumbled queso fresco
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss diced honey nut squash with 1 tbsp olive oil, cumin, smoked paprika, cayenne, and salt. Spread evenly on the baking sheet.
3. Roast for 25 minutes, flipping halfway, until squash is tender and edges are caramelized.
4. Heat remaining 1 tbsp olive oil in a skillet over medium heat. Add black beans and a pinch of salt. Cook for 5 minutes, stirring occasionally.
5. Warm corn tortillas according to package instructions.
6. Assemble tacos by layering roasted squash, black beans, queso fresco, and cilantro on each tortilla.
7. Serve with lime wedges on the side for squeezing.

Enjoy the contrast of sweet, smoky squash with creamy beans and tangy lime. For an extra kick, add a drizzle of hot sauce or a sprinkle of chili flakes.

Creamy Honey Nut Squash Pasta with Sage

Warm up your kitchen with this creamy honey nut squash pasta, a dish that balances sweet and savory flavors perfectly.

Ingredients

• 1 medium honey nut squash, peeled and cubed
• 8 oz pasta of choice, such as fettuccine or penne
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh sage, finely chopped
• Salt and finely ground black pepper to taste

Instructions

1. Preheat oven to 400°F. Toss cubed honey nut squash with 1 tbsp olive oil, salt, and pepper. Roast for 25 minutes until tender.
2. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
3. Heat remaining olive oil in a large skillet over medium heat. Add minced garlic and sage, sautéing until fragrant, about 1 minute.
4. Add roasted squash to the skillet, mashing slightly. Stir in heavy cream and Parmesan until smooth.
5. Combine pasta with the squash mixture, adding reserved pasta water as needed to reach desired creaminess.
6. Season with salt and pepper to taste, then serve immediately.

Golden and velvety, this pasta coats each strand with a luscious sauce. For an extra crunch, top with toasted walnuts before serving.

Honey Nut Squash Bread with Walnuts and Dates

You’ll love this Honey Nut Squash Bread with Walnuts and Dates for its perfect balance of sweetness and crunch. It’s a cozy, nutritious loaf that’s as easy to make as it is delicious.

Ingredients

– 1 cup pureed honey nut squash, smooth and velvety
– 1/2 cup packed dark brown sugar, moist and rich
– 1/3 cup vegetable oil, light and neutral
– 2 farm-fresh eggs, room temperature
– 1 tsp pure vanilla extract, aromatic and sweet
– 1 1/2 cups all-purpose flour, sifted and fluffy
– 1 tsp baking soda, fresh and potent
– 1/2 tsp salt, fine and evenly distributed
– 1/2 tsp ground cinnamon, warm and fragrant
– 1/4 tsp ground nutmeg, spicy and sharp
– 1/2 cup chopped walnuts, toasted and crunchy
– 1/2 cup chopped dates, sticky and sweet

Instructions

1. Preheat your oven to 350°F. Grease a 9×5 inch loaf pan lightly. Tip: Use a pastry brush for even greasing.
2. In a large bowl, whisk together the honey nut squash puree, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
3. In another bowl, sift together the flour, baking soda, salt, cinnamon, and nutmeg. Tip: Sifting prevents lumps for a uniform texture.
4. Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the bread tender.
5. Gently stir in the walnuts and dates until evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Tip: Tap the pan lightly on the counter to remove air bubbles.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and slightly springy to the touch.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Perfectly moist with a tender crumb, this bread is studded with chewy dates and crunchy walnuts. Serve it warm with a smear of butter or enjoy it as a sweet snack any time of day.

Honey Nut Squash and Apple Casserole

Falling for the perfect blend of sweet and savory? This honey nut squash and apple casserole combines creamy, caramelized squash with crisp, tart apples for a dish that’s as comforting as it is vibrant.

Ingredients

– 2 cups peeled, cubed honey nut squash (about 1 medium squash)
– 2 large Granny Smith apples, cored and thinly sliced
– 1/4 cup pure maple syrup
– 2 tbsp unsalted butter, melted
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp sea salt
– 1/2 cup chopped pecans, toasted

Instructions

1. Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish with butter.
2. In a large bowl, toss the cubed honey nut squash and sliced apples with maple syrup, melted butter, cinnamon, nutmeg, and sea salt until evenly coated.
3. Spread the mixture evenly in the prepared baking dish. Cover with aluminum foil.
4. Bake for 25 minutes. Then, remove the foil and sprinkle the toasted pecans over the top.
5. Return to the oven and bake uncovered for another 20 minutes, or until the squash is tender and the apples are soft.
6. Let the casserole sit for 5 minutes before serving to allow the flavors to meld.
Tip: For extra caramelization, broil the casserole for the last 2-3 minutes. Keep an eye on it to prevent burning.
Tip: Toasting the pecans beforehand enhances their flavor and adds a delightful crunch.
Tip: Use a mandoline for uniformly thin apple slices to ensure even cooking.
This casserole emerges from the oven with a golden top, tender squash, and soft apples that melt in your mouth. The pecans add a nutty crunch, making it a perfect side for roasted meats or a standalone vegetarian delight.

Savory Honey Nut Squash Pancakes

Absolutely perfect for a cozy morning, these pancakes blend sweet and savory in every bite.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 tsp baking powder, aluminum-free
• 1/2 tsp sea salt, finely ground
• 1 cup butternut squash puree, smooth and vibrant
• 1 large egg, farm-fresh
• 1/4 cup whole milk, creamy
• 2 tbsp honey, raw and golden
• 1 tbsp unsalted butter, melted and slightly cooled
• 1/2 tsp cinnamon, ground
• 1/4 tsp nutmeg, freshly grated
• 1 tbsp olive oil, rich extra virgin

Instructions

1. In a large bowl, whisk together the sifted flour, baking powder, and sea salt.
2. In another bowl, mix the butternut squash puree, egg, milk, honey, melted butter, cinnamon, and nutmeg until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing to keep pancakes fluffy.
4. Heat the olive oil in a non-stick skillet over medium heat (350°F) until shimmering.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2 minutes.
6. Flip the pancakes carefully and cook for another 1-2 minutes until golden brown and cooked through.
7. Serve immediately for the best texture and flavor.

Moist and tender inside with a crispy edge, these pancakes are a delightful twist on breakfast. Drizzle with extra honey or top with toasted nuts for added crunch.

Honey Nut Squash and Lentil Stew

Filling and flavorful, this stew combines sweet and savory in every bite. Perfect for chilly evenings, it’s a hearty dish that satisfies without weighing you down.

Ingredients

• 1 medium honey nut squash, peeled and cubed into 1-inch pieces
• 1 cup dried green lentils, rinsed and drained
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper to taste
• 2 tbsp fresh parsley, chopped for garnish

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add cubed honey nut squash, lentils, cumin, and smoked paprika to the pot. Stir to coat with oil and spices.
5. Pour in vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, or until lentils are tender.
6. Season with salt and pepper, adjusting to your preference.
7. Garnish with fresh parsley before serving.

Comforting and creamy, the squash melts into the lentils, creating a velvety texture. Serve with crusty bread for dipping or over a bed of quinoa for extra protein.

Roasted Honey Nut Squash Seeds with Sea Salt

Forget tossing those squash seeds—transform them into a crunchy, savory snack with minimal effort.

Ingredients

• 1 cup fresh honey nut squash seeds, cleaned and dried
• 1 tbsp rich extra virgin olive oil
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 300°F. A low temperature ensures even roasting without burning.
2. Toss the cleaned squash seeds with olive oil, ensuring each seed is lightly coated for maximum crispiness.
3. Spread the seeds in a single layer on a baking sheet. Crowding leads to steaming, not roasting.
4. Sprinkle sea salt and black pepper evenly over the seeds. For extra flavor, consider adding spices at this stage.
5. Roast for 25-30 minutes, stirring halfway through, until golden and crisp. Watch closely in the last 5 minutes to prevent over-browning.
6. Remove from oven and let cool on the baking sheet. They’ll crisp up further as they cool.

Roasted to perfection, these seeds offer a satisfying crunch with a buttery, nutty flavor. Serve them atop salads or enjoy as a standalone snack for a healthy, flavorful bite.

Honey Nut Squash and Goat Cheese Tart

Unearth the perfect blend of sweet and savory with this honey nut squash and goat cheese tart. It’s a crowd-pleaser that balances creamy, tangy, and earthy flavors in every bite.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice water
• 1 small honey nut squash, peeled and thinly sliced
• 4 oz creamy goat cheese, crumbled
• 2 tbsp honey, preferably raw and unfiltered
• 1 tbsp fresh thyme leaves
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 1 egg, beaten for egg wash

Instructions

1. Preheat oven to 375°F. Lightly grease a 9-inch tart pan.
2. In a food processor, pulse flour and butter until mixture resembles coarse crumbs. Tip: Keep butter cold for a flaky crust.
3. Gradually add ice water, pulsing until dough just comes together.
4. Press dough evenly into the tart pan. Chill for 15 minutes.
5. Blind bake crust for 10 minutes. Remove weights and bake for 5 more minutes until lightly golden.
6. Arrange squash slices in concentric circles over the crust. Tip: Overlap slices slightly for even cooking.
7. Sprinkle goat cheese, thyme, salt, and pepper over the squash. Drizzle with honey.
8. Brush edges of crust with egg wash for a golden finish.
9. Bake for 25-30 minutes until squash is tender and crust is golden brown. Tip: Let tart cool slightly before slicing for clean cuts.

Zesty and vibrant, this tart offers a buttery crust with a melt-in-your-mouth filling. Serve warm with a drizzle of extra honey or a side of peppery arugula for contrast.

Honey Nut Squash Smoothie with Banana and Almond Butter

Kickstart your morning with this creamy, nutrient-packed smoothie that blends the natural sweetness of honey nut squash with the richness of almond butter.

Ingredients

• 1 cup roasted honey nut squash, cooled and peeled
• 1 ripe banana, frozen for creaminess
• 2 tbsp creamy almond butter, unsweetened
• 1 cup unsweetened almond milk, chilled
• 1/2 tsp ground cinnamon, for warmth
• 1/4 tsp pure vanilla extract, for depth
• 1 tbsp raw honey, for a touch of sweetness
• Ice cubes, as needed for thickness

Instructions

1. Add 1 cup roasted honey nut squash, 1 frozen banana, and 2 tbsp almond butter to a high-speed blender.
2. Pour in 1 cup chilled almond milk for a smooth blend.
3. Sprinkle 1/2 tsp ground cinnamon and 1/4 tsp vanilla extract for enhanced flavor.
4. Drizzle 1 tbsp raw honey over the ingredients for natural sweetness.
5. Blend on high for 45 seconds, or until completely smooth. Tip: Start on low speed to avoid splashing.
6. Add ice cubes one at a time if a thicker consistency is desired. Tip: Freeze the banana overnight for an extra creamy texture.
7. Pour into a tall glass and serve immediately. Tip: Garnish with a sprinkle of cinnamon or a drizzle of almond butter for presentation.

The smoothie boasts a velvety texture with a perfect balance of sweet and nutty flavors. Serve it in a bowl topped with granola for a heartier breakfast option.

Honey Nut Squash and Chickpea Curry

Absolutely perfect for a cozy night in, this Honey Nut Squash and Chickpea Curry blends sweet and savory flavors effortlessly.

Ingredients

• 1 tbsp fragrant coconut oil
• 1 medium honey nut squash, peeled and cubed into 1-inch pieces
• 1 can (15 oz) creamy chickpeas, drained and rinsed
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1 tbsp vibrant curry powder
• 1 can (14 oz) rich coconut milk
• 1 cup vegetable broth, low sodium
• 1 tbsp smooth honey
• 1/2 tsp sea salt
• 1/4 tsp crushed red pepper flakes
• Fresh cilantro leaves, for garnish

Instructions

1. Heat coconut oil in a large pot over medium heat until shimmering.
2. Add onion, garlic, and ginger. Sauté for 3 minutes until fragrant and translucent.
3. Stir in curry powder and red pepper flakes. Cook for 1 minute to bloom the spices.
4. Add honey nut squash cubes. Toss to coat in the spice mixture.
5. Pour in coconut milk and vegetable broth. Bring to a gentle boil.
6. Reduce heat to low. Simmer uncovered for 20 minutes, stirring occasionally, until squash is tender.
7. Add chickpeas and honey. Simmer for another 5 minutes to meld flavors.
8. Season with sea salt. Adjust to taste if necessary.
9. Garnish with fresh cilantro leaves before serving.

Great served over fluffy basmati rice, this curry offers a creamy texture with a hint of sweetness from the squash. The chickpeas add a satisfying bite, making it a hearty meal.

Honey Nut Squash Muffins with Spiced Glaze

Fall is the perfect time to bake these Honey Nut Squash Muffins with Spiced Glaze. They’re moist, flavorful, and just sweet enough.

Ingredients

• 1 cup pureed honey nut squash, smooth and velvety
• 1/2 cup granulated sugar, fine and white
• 1/3 cup vegetable oil, light and neutral
• 2 farm-fresh eggs, room temperature
• 1 tsp pure vanilla extract, aromatic and sweet
• 1 1/2 cups all-purpose flour, sifted
• 1 tsp baking soda, fresh and active
• 1/2 tsp salt, fine and sea
• 1/2 tsp cinnamon, ground and fragrant
• 1/4 tsp nutmeg, freshly grated
• 1/4 tsp ginger, ground and spicy
• 1/2 cup powdered sugar, confectioners’ and soft
• 1 tbsp milk, whole and creamy
• 1/4 tsp cinnamon, for glaze

Instructions

1. Preheat oven to 375°F. Line a muffin tin with paper liners.
2. In a large bowl, whisk together pureed honey nut squash, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth.
3. In another bowl, sift together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
4. Gradually fold dry ingredients into wet ingredients until just combined. Tip: Overmixing leads to tough muffins.
5. Divide batter evenly among muffin cups, filling each 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Tip: Rotate the pan halfway through for even baking.
7. Cool muffins in the pan for 5 minutes, then transfer to a wire rack.
8. For the glaze, whisk together powdered sugar, milk, and cinnamon until smooth. Tip: Adjust milk for desired consistency.
9. Drizzle glaze over cooled muffins.

Lightly spiced and tender, these muffins pair wonderfully with a hot cup of coffee. Serve them warm for a comforting breakfast or snack.

Honey Nut Squash and Sausage Stuffed Shells

Overflowing with comfort, this dish combines sweet and savory in every bite. Perfect for cozy nights or impressing guests.

Ingredients

• 12 oz jumbo pasta shells
• 1 lb sweet Italian sausage, casings removed
• 2 cups roasted honey nut squash, mashed
• 1 cup ricotta cheese, creamy and smooth
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 1 egg, farm-fresh and lightly beaten
• 2 cloves garlic, minced
• 1 tsp dried sage, fragrant
• 1/2 tsp salt
• 1/4 tsp black pepper, freshly ground
• 2 cups marinara sauce, rich and tangy
• 1 cup shredded mozzarella cheese, melty and golden
• 1 tbsp olive oil, extra virgin

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish.
2. Cook pasta shells according to package instructions until al dente. Drain and set aside.
3. In a skillet over medium heat, heat olive oil. Add sausage, breaking it apart, and cook until browned, about 5 minutes.
4. Add minced garlic and sage to the skillet. Cook for 1 minute until fragrant.
5. In a bowl, mix mashed squash, ricotta, Parmesan, egg, salt, and pepper. Fold in the sausage mixture.
6. Fill each shell with the squash and sausage mixture. Arrange in the baking dish.
7. Pour marinara sauce over the shells. Sprinkle with mozzarella.
8. Bake for 25 minutes, or until cheese is bubbly and golden.
9. Let stand for 5 minutes before serving.

Yield shells are creamy inside with a crispy cheese top. The honey nut squash adds a subtle sweetness that balances the savory sausage. Serve with a crisp green salad for a complete meal.

Honey Nut Squash and Pear Soup

Bold flavors come together in this Honey Nut Squash and Pear Soup, a perfect blend of sweet and savory for any season. Simple ingredients transform into a creamy, comforting dish with minimal effort.

Ingredients

– 2 cups peeled, cubed honey nut squash (about 1 medium squash)
– 1 ripe pear, cored and chopped
– 1 tbsp rich extra virgin olive oil
– 1 small onion, finely diced
– 2 cups low-sodium vegetable broth
– 1/2 cup heavy cream
– 1/2 tsp finely ground black pepper
– 1/4 tsp sea salt

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion, cooking until translucent, about 5 minutes, stirring occasionally.
3. Stir in cubed honey nut squash and chopped pear, sautéing for another 5 minutes to lightly caramelize.
4. Pour in vegetable broth, bringing the mixture to a boil. Reduce heat to low, cover, and simmer for 20 minutes or until squash is fork-tender.
5. Remove from heat. Using an immersion blender, puree the soup until smooth. Tip: For a silkier texture, strain the soup through a fine-mesh sieve.
6. Stir in heavy cream, black pepper, and sea salt. Warm through on low heat for 2 minutes. Tip: Adjust seasoning carefully; the natural sweetness of the squash and pear balances the salt.
7. Serve hot. Tip: Garnish with a drizzle of cream and a sprinkle of black pepper for an elegant touch.

Gloriously smooth with a hint of sweetness, this soup pairs wonderfully with crusty bread or a crisp salad. The pear adds a subtle fruity note, making it a standout dish for dinner parties.

Honey Nut Squash Lasagna with Bechamel Sauce

Make this Honey Nut Squash Lasagna with Bechamel Sauce for a cozy, flavorful twist on a classic. Perfect for fall dinners or any time you crave something hearty and sweet.

Ingredients

• 1 medium honey nut squash, peeled and thinly sliced
• 9 lasagna noodles, uncooked
• 2 cups whole milk, warmed
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1/4 tsp freshly grated nutmeg
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp fresh sage, finely chopped
• Salt to taste

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish.
2. Layer the bottom of the dish with 3 lasagna noodles. Top with half of the squash slices.
3. In a saucepan, melt butter over medium heat. Whisk in flour until smooth, cooking for 1 minute.
4. Gradually add warmed milk, whisking constantly until the sauce thickens, about 5 minutes.
5. Remove from heat. Stir in nutmeg, half of the mozzarella, and Parmesan. Season with salt.
6. Spread a third of the bechamel sauce over the squash. Repeat layers, ending with noodles.
7. Top with remaining bechamel and mozzarella. Sprinkle sage on top.
8. Cover with foil. Bake for 25 minutes. Remove foil; bake for another 20 minutes until bubbly and golden.
9. Let stand for 10 minutes before serving. This ensures clean slices.

Present this lasagna with a drizzle of honey for extra sweetness. The layers of tender squash and creamy sauce create a comforting, rich dish. Pair with a crisp green salad to balance the flavors.

Honey Nut Squash and Chocolate Chip Cookies

Vividly sweet and subtly nutty, these cookies blend the earthy tones of honey nut squash with the classic comfort of chocolate chips. Perfect for a cozy afternoon or a sweet snack any time.

Ingredients

– 1 cup pureed honey nut squash (smooth, velvety texture)
– 1/2 cup unsalted butter (room temperature, creamy)
– 3/4 cup light brown sugar (packed, moist)
– 1 large egg (farm-fresh, room temperature)
– 1 tsp vanilla extract (pure, aromatic)
– 2 cups all-purpose flour (soft, sifted)
– 1 tsp baking soda (fresh, potent)
– 1/2 tsp salt (fine, sea salt)
– 1 cup semi-sweet chocolate chips (rich, melty)

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper for easy cleanup.
2. In a large bowl, cream together butter and brown sugar until light and fluffy, about 3 minutes.
3. Beat in the egg and vanilla extract until fully incorporated.
4. Mix in the pureed honey nut squash until the mixture is uniform.
5. In a separate bowl, whisk together flour, baking soda, and salt.
6. Gradually add the dry ingredients to the wet, mixing just until combined to avoid tough cookies.
7. Fold in the chocolate chips evenly throughout the dough.
8. Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are golden but centers are still soft.
10. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Delightfully soft with a chewy center, these cookies offer a unique twist with the honey nut squash adding moisture and depth. Serve warm with a glass of cold milk for an irresistible treat.

Conclusion

Absolutely, this roundup of 24 Delicious Honey Nut Squash Recipes is your year-round ticket to cozy, flavorful meals. Whether you’re craving something sweet, savory, or somewhere in between, there’s a dish here to delight. We’d love to hear which recipes become your favorites—drop us a comment below! And if you found this collection helpful, why not share the love? Pin this article on Pinterest for easy access anytime. Happy cooking!