roasted curry flavored honeynut squash halves on serving board

Roasted Curry Flavored Honeynut Squash 

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Roasted curry flavored honeynut squash. This sweet and spicy curry-flavored squash is a unique twist on a simple side dish that tastes cozy and delicious. A blend of curry powder, agave syrup, olive oil, cinnamon, and red pepper flakes makes a yummy rub to flavor the squash halves as they roast. 

curry flavored honeynut squash halves on serving tray

Squash is at the top of my list for a must-have fall flavor to add to the menu once the weather turns cooler. So, I must have as many different types of squash recipes as I can to feed my family through the winter. My favorites are my creamy acorn squash soup and herb-roasted parmesan acorn squash.

Butternut squash and curry flavors have often been paired together in easy butternut squash curry recipes. I wanted to try something a bit different, using those same flavors with squash, but in a roasted squash instead of a curry.  

What Is Honeynut Squash?

3 whole honeynut squash with one cut in half on a wood cutting board

Have you heard of honeynut squash? I hadn’t either until, all of a sudden, I was seeing them everywhere. 

Honeynut squash is a winter squash that has been bred from a butternut squash and a buttercup squash. If you haven’t seen them yet, they are similar in shape to a butternut squash, but about half the size so they look like mini butternut squash. Don’t let their small size fool you, their creamy texture is packed with a sweet flavor! They are sweet like sweet potatoes, which are sweeter than butternut squash, and have a thin skin that ranges from dark tan to orange. Because the skin is so thin, it is edible like acorn squash, but it also means that these squashes don’t store very long like other winter squashes. 

Why You’ll Love This Recipe

  • Easy – This easy-to-make side dish is the perfect side dish for any fall meal. With its simple ingredients list and minimal prep time, the squash roasts in the oven leaving you free to prepare the rest of your meal.
  • Delicious – Roasting the squash creates a concentrated flavor that just can’t be beat. While the honeypot squash is the star of the show, the subtle flavors from the curry powder, cinnamon, and red pepper flakes complement the sweet squash flavor. 
  • Healthy – Eating whole foods is the best way to help your family create healthy eating habits. Have you heard of “Eating the Rainbow”? It’s a simple health tip encouraging you to choose a variety of fruits and vegetables with a variety of vibrant colors. This ensures that you are getting a broad range of vitamins and minerals. Incorporating this easy recipe into your weekly meal prep is an easy way to eat healthy, whole foods.  

Roasted Curry Flavored Honeynut Squash Ingredients

  • Honeynut Squash – Honeynut squash look like mini versions of butternut squash.
  • Oil –  I use olive oil whenever I roast vegetables. I highly recommend not using seed oils like vegetable oil or corn oil, but instead, use melted coconut oil or melted butter. 
  • Agave – Agave syrup adds a touch of sweetness to balance the warm spices in the curry powder while also complementing the natural sweetness found in honeynut squash. Feel free to use maple syrup, honey, or brown sugar in place of the agave syrup.
  • Curry powder – Curry powder is a spice blend traditionally made up of turmeric, black pepper, cumin, and ginger. Some curry powders may also contain cinnamon and garlic powder. 
  • Cinnamon – I like the addition of cinnamon with the curry flavor, giving the squash a fall-like flavor.
  • Salt – flavors the squash.
  • Red Pepper Flakes – A bit of heat is a nice balance to the curry and sweet flavors. I recommend adding some even if you don’t normally enjoy spicy foods. Don’t worry, it’s not too much! 

How to Make Roasted Curry Flavored Honeynut Squash 

  • Preheat the oven to 400°F/200°C
  • Line a rimmed baking sheet with a piece of parchment paper. 
  • Place the honeynut squash laying on its side on a cutting board. Then, cut each honeynut squash in half from the top down using a sharp, heavy knife. 

Safety notes: Cut the squash on a stable work surface, like a large cutting board. In addition, using a sharp knife is key to cutting any winter squash.

honeynut squash halves with curry flavored rub on a parchment lined baking sheet
  • Scoop out the pulp and seeds from the cavity of the squash and discard. 
  • Combine 1 tbsp olive oil, 1 tbsp agave syrup, ¼ tsp curry powder, ¼ tsp cinnamon, ¼ tsp salt, and a pinch of red pepper flakes in a small bowl. Divide the curry mixture between each squash half, spreading the mixture to coat the flesh of the squash.
  • Place the baking sheet into the preheated oven and bake for 40-50 minutes. The squash is done when it’s fork tender. 

OPTIONAL: You can also dice the squash and roast for bite-size pieces. Peel the whole squash with a sharp vegetable peeler. Cut each squash in half and scoop out the pulp and seeds. Cut each half into 1-inch cubes and add to a large bowl. Mix the remaining ingredients into a small bowl and pour over the squash pieces, tossing to coat completely. Next, arrange the bite-sized cubes in a single layer on a parchment-lined baking sheet. Bake for 30-40  minutes at 400°F/200°C.

roasted curry flavored honeynut squash pieces on parchment lined baking sheet.

​Store leftover squash in an airtight container and refrigerate for up to 5 days. 

roasted curry flavored honeynut squash halves on serving board

Roasted Curry Flavored Honeynut Squash 

Leisha Lockrem
Roasted curry flavored honeynut squash. This sweet and spicy curry-flavored squash is a unique twist on a simple side dish that tastes cozy and delicious. A blend of curry powder, agave syrup, olive oil, cinnamon, and red pepper flakes makes a yummy rub to flavor the squash halves as they roast. 
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Side Dish
Servings 6 servings

Ingredients
  

  • 3 honeynut squash
  • 1 tbsp olive oil
  • 1 tbsp agave syrup
  • ¼ tsp curry powder
  • ¼ tsp salt
  • ¼ tsp cinnamon
  • a pinch red pepper flakes

Instructions
 

  • Preheat the oven to 400°F/200°C.
  • Line a rimmed baking sheet with a piece of parchment paper. 
  • Place the honeynut squash laying on its side on a cutting board. Then, cut each honeynut squash in half from the top down using a sharp, heavy knife. 
  • Scoop out the pulp and seeds from the cavity of the squash and discard.
  • Combine 1 tbsp olive oil, 1 tbsp agave syrup, ¼ tsp curry powder, ¼ tsp cinnamon, ¼ tsp salt, and a pinch of red pepper flakes in a small bowl. Divide the curry mixture between each squash half, spreading the mixture to coat the flesh of the squash. 
  • Place the baking sheet into the preheated oven and bake for 40-50 minutes. The squash is done when it's fork tender.

OPTIONAL:

  • You can also dice the squash and roast for bite-size pieces. Peel the whole squash with a sharp vegetable peeler. Cut each squash in half and scoop out the pulp and seeds. Cut each half into 1-inch cubes and add to a large bowl. Mix the remaining ingredients into a small bowl and pour over the squash pieces, tossing to coat completely. Next, arrange the bite-sized cubes in a single layer on a parchment-lined baking sheet. Bake for 30-40  minutes at 400°F/200°C.

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