Roasted Honeynut Squash
This roasted honeynut squash with whipped goat cheese, hot honey, and pumpkin seeds is a delicious, simple side dish perfect for the autumnal season. Honeynut squash is a sweet, nutty squash that’s small in size. It’s perfect for serving to a crowd, letting each person grab their own full piece of squash. The goat cheese adds a creamy, tangy sauce to pair with the squash and the pumpkin seeds adds a nice crunch. It’s perfect for an October Sunday dinner or an impressive side to bring to your friendsgiving get-togethers!
The Supplies
Ingredients
To make this roasted honeynut squash with whipped goat cheese recipe, you’ll need the following ingredients:
- Honeynut squash
- Olive oil
- Maple syrup
- Apple cider vinegar
- Kosher salt
- Freshly cracked pepper
- Chili powder
- Ground cinnamon
- Garlic powder
- Goat cheese
- Heavy cream
- Hot honey
- Roasted pumpkin seeds
- Flaky salt
For the exact ingredient amounts, check out the recipe card at the bottom of this page.
Equipment
In order to make this roasted honeynut squash with whipped goat cheese, you’ll need the following pieces of equipment:
- Small baking sheet
- Measuring spoons
- Measuring cup
- Mixing bowls
- Silicone spatula
- Cutting board and knife
- Oven mitts
Frequent Recipe Questions
Can I make this recipe in advance?
- A: This recipe is best when served right after making it.
Could I use another kind of squash?
- A: Yes! Just be sure the squash is cut down to about 1-2 inches in width before roasting. Be sure to check for doneness and adjust the roasting time until the squash is fork tender. Butternut, acorn, or delicata squash would be great substitutes.
Roasted Butternut Squash Recipe Tips
When making this roasted honeynut squash with whipped goat cheese recipe, here are a few tips to make sure it turns out delicious:
- If the goat cheese is still crumbly after mixing in the cream, add another teaspoon of heavy cream to help smooth it out. Additionally, you can use a hand mixer to help whip the goat cheese and cream together.
- To help cut the squash, remove the stems first. They can be hard to cut through! Once the stems are removed, the honeynut squash is easy to slice through, so long as you use a high-quality, sharp knife.
Recipe Details
Prep the the Squash
To get this recipe started, preheat your oven and get out a small baking sheet. Slice each honeynut squash in half, lengthwise, and scoop out the seeds. Add the prepped squash to a mixing bowl. Then, in a separate bowl mix the olive oil, apple cider vinegar, maple syrup, chili pepper, cinnamon, and garlic powder. Drizzle the olive oil mixture over the squash and toss to coat the squash on all sides in the olive oil and spice mixture.
Move the honeynut squash to the baking sheet, flesh side up and roast. The squash should be super fragrant, fork tender, and browned on the edges.
Stir the Goat Cheese
While the honeynut squash is roasting, you’ll make the goat cheese base. Mix the goat cheese and heavy cream in a mixing bowl using a spoon or silicone spatula. The goat cheese should be smooth and silky. Set it aside until the squash is done roasting.
Serve the Roasted Honeynut Squash
To serve this dish, spoon the goat cheese onto the bottom of a serving plate, using the back of a spoon to spread it from edge to edge. Arrange the roasted honeynut squash onto the goat cheese.
To finish up this dish, drizzle a bit of hot honey over the top, sprinkle the chopped roasted pumpkin seeds, and add a pinch of flaky sea salt over the entire thing. Enjoy!
Do you love Autumn squash season as much as I do? Be sure to check out these other seasonal recipes:
If you make this roasted honeynut squash with whipped goat cheese recipe, be sure to leave a comment or give this recipe a rating – I can’t wait to hear how it goes. As always, tag me on
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Roasted Honeynut Squash with Goat Cheese and Hot Honey
Description
This roasted honeynut squash recipe is made with warming spices, whipped goat cheese, and finished with hot honey and pumpkin seeds.
Ingredients
Roasted Honeynut Squash
Goat Cheese and Toppings
Instructions
Prepare the the Honeynut Squash
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Preheat the oven to 425°F and set out a small baking sheet.Â
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Cut each honeynut squash into quarters, then scoop out and discard the seeds. Transfer the squash to a large mixing bowl.Â
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In a small mixing bowl or measuring cup, mix the olive oil, apple cider vinegar, maple syrup, salt, pepper, chili pepper, cinnamon, and garlic powder. Drizzle the olive oil mixture over the honeynut squash and toss to coat each side.
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Transfer the squash to the baking sheet, flesh side up. Roast the honeynut squash for 20-25 minutes, until the squash is fork tender.
Mix the Whipped Goat Cheese
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While the honeynut squash is roasting, add the goat cheese and heavy cream to a medium mixing bowl. Use a spoon or silicone spatula to mix the heavy cream into the goat cheese, stirring until a smooth consistency is reached.
Serve the Squash and Goat Cheese
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Spoon the whipped goat cheese onto the bottom of a serving plate and then arrange the roasted honeynut squash onto the cheese.Â
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Drizzle hot honey over the top, to taste, sprinkle the chopped roasted pumpkin seeds and a pinch of flaky sea salt over the entire thing. Enjoy!
