As the weather cools down, there’s nothing quite like the warm, comforting flavors of fall to cozy up your kitchen. And what better way to do that than with the sweet and nutty goodness of honey nut squash? This versatile ingredient is a staple of many a fall recipe, from soups to main courses to desserts. In this article, we’ll be exploring 20 delicious honey nut squash recipes that are sure to become new favorites in your household.
From classic roasted squashes to innovative stuffed and baked variations, these recipes showcase the best of what honey nut squash has to offer. Whether you’re a seasoned cook or just starting out, there’s something on this list for everyone. So grab a cup of apple cider and settle in as we dive into the world of honey nut squash!
Roasted Honey Nut Squash with Maple Glaze
Sweet and savory, this roasted squash dish is perfect for a cozy evening or as a side for your favorite fall-inspired meal. The combination of honey, nuts, and maple glaze brings out the natural sweetness of the squash.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs)
– 2 tbsp honey
– 1/4 cup chopped walnuts
– 2 tbsp olive oil
– Salt and pepper to taste
– Maple glaze (store-bought or homemade)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. In a bowl, mix together honey, walnuts, salt, and pepper.
4. Place the squash halves on a baking sheet lined with parchment paper and drizzle with olive oil.
5. Sprinkle the honey-nut mixture evenly over both squash halves.
6. Roast for 45-50 minutes or until the squash is tender and caramelized.
7. Drizzle maple glaze over the roasted squash and serve warm.
Cooking Time: 45-50 minutes
Honey Nut Squash Soup with Crispy Sage
This sweet and savory soup is a perfect blend of autumnal flavors, featuring roasted squash, honey, and crispy sage leaves. A comforting bowl that’s sure to become a new favorite.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp ground cinnamon
– 1/4 cup honey
– 4 cups chicken or vegetable broth
– Salt and pepper, to taste
– 6-8 sage leaves
– Crumbly goat cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the squash for 45 minutes, or until tender.
3. In a large pot, sauté onion and garlic in olive oil until softened.
4. Add roasted squash, cinnamon, honey, and broth. Simmer for 20-25 minutes.
5. Blend soup until smooth.
6. Just before serving, crisp sage leaves in a dry skillet over medium heat.
7. Ladle soup into bowls and top with crispy sage leaves. Optional: add crumbly goat cheese.
Cooking Time: 1 hour 15 minutes
Stuffed Honey Nut Squash with Quinoa and Kale
This Stuffed Honey Nut Squash with Quinoa and Kale is a flavorful and nutritious side dish that’s perfect for any occasion. The sweetness of the squash, honey, and nuts pairs perfectly with the earthy flavor of kale and quinoa.
Ingredients:
– 1 medium-sized winter squash (such as butternut or acorn)
– 1 cup cooked quinoa
– 2 cups curly kale, stems removed and chopped
– 2 tbsp honey
– 1/4 cup chopped walnuts
– 1 tsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a bowl, mix together cooked quinoa, chopped kale, honey, and walnuts.
4. Stuff each squash half with the quinoa-kale mixture, dividing it evenly.
5. Drizzle olive oil over the stuffed squash and season with salt and pepper.
6. Place the squash on a baking sheet and bake for 30-40 minutes or until the squash is tender.
Cooking Time: 30-40 minutes
Honey Nut Squash Risotto with Parmesan
This creamy risotto combines roasted butternut squash with toasted nuts and a hint of honey, finished with a sprinkle of Parmesan cheese. Perfect as a main course or side dish for a cozy evening.
Ingredients:
– 1 small butternut squash (about 2 lbs)
– 2 cups Arborio rice
– 4 cups vegetable broth, warmed
– 2 tbsp unsalted butter
– 1/4 cup chopped toasted almonds
– 2 tbsp honey
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Roast the squash for 45 minutes, or until tender.
2. In a large pot, melt butter over medium heat. Add Arborio rice; cook, stirring constantly, for 1-2 minutes.
3. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
4. When the rice is cooked, stir in roasted squash, toasted almonds, and honey. Season with salt and pepper.
5. Serve hot, topped with Parmesan cheese.
Cooking Time: 60-70 minutes
Grilled Honey Nut Squash with Chili Lime Butter
Elevate your fall cooking with this sweet and spicy twist on traditional squash. This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs)
– 2 tbsp honey
– 1/4 cup chopped pecans or walnuts
– 2 tbsp unsalted butter, softened
– 1/4 cup chili flakes
– 2 tbsp freshly squeezed lime juice
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Cut the squash in half lengthwise and scoop out seeds and pulp.
3. In a small bowl, mix together honey, nuts, and a pinch of salt.
4. Brush the squash with olive oil and sprinkle with chili flakes.
5. Grill the squash for 20-25 minutes per side, or until tender and caramelized.
6. Meanwhile, mix softened butter with lime juice and a pinch of salt.
7. Serve grilled squash with chili lime butter spooned over the top.
Cooking Time: 40-50 minutes
Honey Nut Squash and Lentil Curry
This recipe combines the comfort of squash and lentils with the sweetness of honey and the crunch of nuts, perfect for a cozy evening meal.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– Salt and pepper to taste
– 1/4 cup honey
– 1/4 cup chopped walnuts or pecans
– 2 cups vegetable broth
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
3. In a large pot, sauté onion and garlic in remaining 1 tablespoon olive oil until softened.
4. Add lentils, cumin, curry powder, salt, and pepper. Cook for 1 minute.
5. Stir in roasted squash, honey, and nuts. Pour in vegetable broth and bring to a simmer.
6. Reduce heat and let cook for 20-25 minutes or until lentils are tender.
7. Serve hot, garnished with additional nuts if desired.
Cooking Time: About 45-50 minutes
Baked Honey Nut Squash with Brown Sugar and Cinnamon
This recipe brings together the comforting flavors of fall, featuring roasted squash infused with sweet honey, crunchy nuts, and a hint of warm cinnamon. Perfect for a cozy evening or as a side dish for your next family gathering.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs)
– 2 tbsp honey
– 1/4 cup brown sugar
– 1 tsp ground cinnamon
– 1/4 cup chopped walnuts
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. In a small bowl, mix together honey, brown sugar, and cinnamon.
4. Place the squash halves on a baking sheet, cut side up.
5. Brush the honey-brown sugar mixture evenly over both squash halves.
6. Sprinkle chopped walnuts over the top of each squash half.
7. Season with salt to taste.
8. Bake for 45-50 minutes, or until the squash is tender and caramelized.
Cooking Time: 45-50 minutes
Honey Nut Squash and Goat Cheese Tart
This savory tart combines the sweetness of roasted squash with the tanginess of goat cheese, all wrapped up in a flaky pastry crust. Perfect for a cozy fall dinner party or a comforting weeknight meal.
Ingredients:
– 1 small butternut squash (about 2 lbs)
– 2 tbsp honey
– 1 tsp ground nutmeg
– 1/4 cup goat cheese, crumbled
– 1 sheet puff pastry, thawed
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the squash: Cut the squash in half lengthwise and scoop out seeds. Place cut side up on a baking sheet, drizzle with honey and sprinkle with nutmeg. Roast for 45-50 minutes or until tender.
3. Roll out puff pastry to desired thickness. Arrange crumbled goat cheese over the center of the pastry, leaving a 1-inch border around the edges.
4. Place roasted squash halves on top of the goat cheese.
5. Fold the pastry edges over the filling, pressing gently to seal. Brush with egg wash for a golden glaze.
6. Bake for an additional 20-25 minutes or until pastry is golden brown.
Cooking Time: 65-70 minutes
Honey Nut Squash Pancakes with Maple Syrup
Begin your day with a deliciously sweet and nutritious breakfast! These pancakes are packed with the warmth of roasted squash, the comfort of honey, and the indulgence of maple syrup.
Ingredients:
– 1 small butternut squash (about 2 lbs), roasted and pureed
– 1 cup all-purpose flour
– 2 tablespoons granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 large egg
– 1/2 cup milk
– 2 tablespoons honey, divided
– 1 tablespoon maple syrup
– 2 tablespoons unsalted butter, melted
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, combine squash puree, egg, milk, honey, and melted butter. Stir until smooth.
4. Add the dry ingredients to the wet mixture and stir until just combined (do not overmix).
5. Drop batter by 1/4 cupfuls onto the skillet or griddle. Cook for 2-3 minutes or until bubbles appear on surface. Flip and cook for an additional 30 seconds to 1 minute.
6. Serve warm with a drizzle of maple syrup.
Cooking Time: Approximately 15-20 minutes, depending on the number of pancakes.
Honey Nut Squash and Black Bean Enchiladas
This recipe combines the natural sweetness of roasted honey nut squash with the savory flavor of black beans, all wrapped up in a crispy tortilla and smothered in a rich enchilada sauce.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs), peeled and cubed
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 6-8 corn tortillas
– 1 cup enchilada sauce (homemade or store-bought)
– Shredded cheese (Monterey Jack or Cheddar), optional
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with olive oil, cumin, paprika, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
3. In a large skillet, cook onion and garlic until softened. Add black beans and cook until heated through.
4. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side. This will make them more pliable.
5. Assemble enchiladas by spooning squash and bean mixture onto a warmed tortilla, rolling up tightly, and placing seam-side down in a baking dish. Top with enchilada sauce and cheese (if using).
6. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
7. Serve hot and enjoy!
Cooking Time: Approximately 45-50 minutes.
Honey Nut Squash and Apple Salad with Walnuts
This autumnal salad combines the natural sweetness of roasted squash and apples with the crunch of walnuts, all tied together with a hint of honey. Perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 small butternut squash (about 1 lb)
– 2 Granny Smith apples, peeled and diced
– 1/4 cup chopped walnuts
– 2 tbsp honey
– 1 tsp Dijon mustard
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Roast the squash for 45-50 minutes, or until tender.
4. In a large bowl, combine diced apples, chopped walnuts, honey, Dijon mustard, salt, and pepper.
5. Once the squash is cool enough to handle, scoop out flesh and add to the apple mixture.
6. Toss gently to combine.
7. Garnish with fresh thyme leaves, if desired.
8. Serve warm or at room temperature.
Cooking Time: 50 minutes
Honey Nut Squash Puree with Nutmeg
This sweet and comforting puree is a perfect side dish or topping for oatmeal, yogurt, or ice cream. The addition of nutmeg adds a warm, aromatic flavor that complements the natural sweetness of the squash.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs)
– 2 tbsp honey
– 1/4 cup heavy cream or half-and-half
– 1/2 tsp ground nutmeg
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with honey.
4. Roast for 45 minutes, or until the flesh is tender and caramelized.
5. Scoop out the flesh and blend with heavy cream, nutmeg, and salt until smooth.
6. Serve warm or at room temperature.
Cooking Time: 45 minutes
Honey Nut Squash and Chickpea Stew
This stew is a perfect blend of sweet and savory, made with roasted squash, tender chickpeas, and a hint of honey. It’s a comforting and nutritious meal for any time of the year.
Ingredients:
– 1 small butternut squash (about 2 lbs), peeled and cubed
– 1 can chickpeas (15 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 2 tablespoons honey
– 4 cups vegetable broth
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Add cumin, smoked paprika, chickpeas, roasted squash, honey, and broth to the pot. Simmer for 20-25 minutes or until flavors have melded together.
5. Season with salt and pepper to taste. Serve hot and enjoy!
Cooking Time: About 55-60 minutes
Honey Nut Squash and Bacon Hash
This recipe combines the natural sweetness of roasted squash with the smoky flavor of crispy bacon, all tied together with a hint of honey. Perfect as a side dish or a base for a hearty breakfast or brunch.
Ingredients:
– 1 small butternut squash (about 2 lbs), peeled and cubed
– 6 slices of cooked bacon, crumbled
– 2 tbsp olive oil
– 1 tsp honey
– Salt and pepper to taste
– Optional: chopped fresh herbs like parsley or chives for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
3. In a large skillet, cook crumbled bacon over medium heat until crispy.
4. Add remaining 1 tbsp olive oil to the skillet, then stir in roasted squash, honey, and cooked bacon.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped herbs if desired.
Cooking Time: Approximately 45-50 minutes
Honey Nut Squash and Spinach Lasagna
This sweet and savory lasagna combines roasted butternut squash, spinach, and a hint of honey for a unique and delicious twist on the classic Italian dish.
Ingredients:
– 1 medium butternut squash
– 2 cups fresh spinach leaves
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup grated ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup honey
– 12 lasagna noodles
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45 minutes, or until tender.
3. In a large skillet, sauté the onion and garlic until softened. Add spinach and cook until wilted.
4. Combine roasted squash, cooked spinach mixture, ricotta cheese, mozzarella cheese, and honey in a bowl.
5. Cook lasagna noodles according to package instructions. Drain and set aside.
6. Assemble the lasagna by layering the squash mixture, noodles, and shredded mozzarella cheese. Repeat for 3 layers.
7. Top with chopped parsley (if using) and bake at 375°F (190°C) for 25-30 minutes or until hot and bubbly.
Cooking Time: 1 hour 15 minutes
Honey Nut Squash and Sage Pasta
This autumnal pasta dish combines the warmth of roasted squash with the earthy flavor of sage, all wrapped up in a nutty honey sauce. Perfect for a cozy fall evening.
Ingredients:
– 8 oz pasta of your choice
– 1 small butternut squash (about 1 lb), peeled and cubed
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 2 sprigs fresh sage, chopped
– 1/4 cup honey
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with olive oil, garlic, and sage. Roast for 25-30 minutes or until tender.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large skillet, combine roasted squash, honey, and Parmesan cheese. Simmer over medium heat for 5-7 minutes or until sauce has thickened slightly.
5. Add cooked pasta to the skillet and toss with the squash-honey sauce. Season with salt and pepper to taste.
6. Garnish with chopped parsley, if desired.
Cooking Time: 35-40 minutes
Honey Nut Squash and Pecan Muffins
Start your day with a deliciously moist and flavorful muffin packed with the sweetness of honey, nuttiness of pecans, and comforting warmth of roasted squash.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1/2 cup honey
– 1/2 cup roasted squash puree (such as butternut or acorn)
– 1/4 cup chopped pecans
– Optional: streusel topping (flour, brown sugar, and chopped pecans)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add melted butter, egg, honey, and squash puree; stir until just combined.
4. Fold in chopped pecans.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Let cool for 5 minutes before serving.
Cooking Time: 18-20 minutes
Honey Nut Squash and Cranberry Stuffed Acorn Squash
Warm up with a deliciously cozy dish that combines the sweetness of honey, the crunch of nuts, and the tartness of cranberries, all nestled inside a perfectly roasted acorn squash. This Honey Nut Squash and Cranberry Stuffed Acorn Squash is a perfect fall or winter meal.
Ingredients:
– 2 medium-sized acorn squash
– 1/4 cup honey
– 1/4 cup chopped walnuts
– 1/4 cup fresh or frozen cranberries
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: 1/4 teaspoon ground cinnamon
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. In a bowl, mix together honey, chopped walnuts, and cranberries.
4. Place the squash halves on a baking sheet lined with parchment paper, cut side up.
5. Divide the honey-cranberry mixture evenly among the two squash halves.
6. Drizzle olive oil over the filling and sprinkle with salt, pepper, and cinnamon (if using).
7. Roast in the oven for 45-50 minutes or until the squash is tender and caramelized.
Cooking Time: 45-50 minutes
Honey Nut Squash and Coconut Curry Soup
Warm up with a comforting bowl of Honey Nut Squash and Coconut Curry Soup, perfect for a cozy evening or as a soothing remedy during the colder months. This creamy and slightly sweet soup is infused with the warm aromas of curry spices and the subtle nuttiness of honey.
Ingredients:
– 1 small butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons coconut oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1 can (14 oz) full-fat coconut milk
– 1 cup chicken or vegetable broth
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with 1 tablespoon coconut oil, salt, and pepper on a baking sheet.
3. Roast for 30-40 minutes or until tender.
4. In a large pot, sauté onion and garlic in remaining 1 tablespoon coconut oil until softened.
5. Add cumin, curry powder, and turmeric; cook for 1 minute.
6. Blend roasted squash with broth, coconut milk, and honey until smooth.
7. Season to taste and serve hot, garnished with chopped cilantro if desired.
Cooking Time: 45-50 minutes
Honey Nut Squash and Caramelized Onion Pizza
This sweet and savory pizza combines the natural sweetness of roasted squash with the depth of caramelized onions, all on a crispy crust. A perfect blend of flavors for a cozy night in.
Ingredients:
– 1 medium butternut squash, peeled and cubed
– 2 large onions, thinly sliced
– 1 tablespoon honey
– 1 teaspoon olive oil
– 1 cup pizza dough (homemade or store-bought)
– 1/4 cup shredded mozzarella cheese
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Meanwhile, cook onions in a pan with honey over low heat for 30-40 minutes or until caramelized.
4. Roll out pizza dough to desired thickness. Top with roasted squash, caramelized onions, and mozzarella cheese.
5. Bake for an additional 12-15 minutes or until crust is golden brown.
6. Garnish with fresh thyme leaves if desired.
Cooking Time: 45-50 minutes
Summary
Get ready to fall in love with these delicious honey nut squash recipes! As the seasons change, warm up with comforting dishes like Roasted Honey Nut Squash with Maple Glaze or Honey Nut Squash Soup with Crispy Sage. Or, try something new like Stuffed Honey Nut Squash with Quinoa and Kale or Grilled Honey Nut Squash with Chili Lime Butter. From soups to salads, risottos to pancakes, these 20 recipes showcase the versatility of honey nut squash in fall cooking. Whether you’re a seasoned cook or just starting out, there’s something for everyone.
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