Honey Roasted Butternut Squash Recipe (2024)

FAQs

What is the difference between Honeynut and butternut? ›

Honeynut squash has a similar shape and flavor to butternut squash but averages about half the size and is sweeter. It has two to three times more beta-carotene than butternut squash. Honeynut squash can be roasted, sautéed, puréed, added to soups, stews, and braises, and has enough sugar content for desserts.

In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.

Like delicata squash, honeynut squash has thin, edible skin. There's no need to peel it! Slice each squash in half lengthwise and use a spoon to scoop out the seeds. Next, make a quick dressing with olive oil, apple cider vinegar, pure maple syrup, cinnamon, salt, and pepper.

While butternut squash skin is edible and it can even turn nice and crisp when roasted, many people prefer to peel it first so it's easier to eat. Butternut squash skin is smooth and thin and the best way to peel it is by using a sharp vegetable peeler.

Honeynut squash, like its winter squash peers, is full of dietary fibre. Fiber helps with digestion, controlling blood sugar, and maintaining a healthy weight. One cup of this squash will give you about 5 grams of fibre. That's 20% of your daily fibre needs.

To begin with, the butternut squash beats the sweet potato with fewer calories, carbs and sugar per serving. Moreover, it is rich in calcium, magnesium, potassium, and vitamins B6 and E. On the other hand, the sweet potato, however, provides more fiber and protein.

Place the squash in one layer in a roasting tray and season lightly with salt and pepper. Sprinkle over the seeds, cover tightly with tin foil and bake for 30 minutes, or until the skin of the squash is soft, then remove the foil and cook for another 10 minutes until the squash is golden and crisp.

Insufficient roasting time: Butternut squash needs sufficient time in the oven to roast and develop that crispy exterior. Roast until they turn golden brown on the edges, and the texture becomes tender.

While the high beta-carotene content in squash can provide many benefits, studies also suggest that consuming too much of this compound can increase the risk of lung cancer. In addition, some types of prepared squash include high amounts of added sugar.

Can dogs eat squash? ›

Dr. Jerry Klein, Chief Veterinary Officer for the AKC, advises that squash itself is safe for dogs to eat, “provided seeds, skin, and rinds have been removed.” For safety, when cooking and preparing squash, make sure to properly dispose of seeds and rinds in compost or trash bins that your dog can't access.

The only winter squash skin to avoid eating altogether, even if well cooked, is spaghetti squash because of its thick, eggshell-like quality.

Assuming that each portion is about 4 ounces (4 oz of squash per person), you will need about 5 lbs of squash. If you want there to be leftovers or you think folks will eat more than 4 ounces each (maybe some of your guests have bigger appetites), you will want to cook more than just 5 lbs.

Place scrubbed and clean butternut squash onto a parchment-lined sheet pan. Bake at 400 F for approximately 1 hour or more, depending on size. The skin should start to collapse when it's ready; a sharp knife will easily slip out when pierced. Cool for 20 minutes or so, and then peel off the skin.

You can absolutely substitute Honeynut Squash for butternut squash! Try these recipes: What is this?

To make things even more confusing, they actually taste pretty similar: both are often described as having a sweet, nutty taste that goes well with soups (although butternut squash is just slightly sweeter).

Butternut squash (Cucurbita moschata), known in Australia and New Zealand as butternut pumpkin or gramma, is a type of winter squash that grows on a vine. It has a sweet, nutty taste similar to that of a pumpkin.

Skip eating most hard-skinned squash raw. "Hard skinned squash is difficult to eat raw," Marz says. "They are usually much larger in size, have a harder flesh, and are much more fibrous." Examples of hard-skinned squash that should not be eaten raw include: pumpkins, delicate, butternut, Hubbard, and acorn.