This roasted honeynut squash and burrata recipe is simple enough for a weeknight yet elegant for the holiday table. A colorful, crowd-pleasing side dish.
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Have you cooked with honeynut squash? These adorable mini butternut-like squash are flavorful and easy to handle.
I usually avoid whole butternut squash because they’re large and awkward to prep. Honeynut squash, however, are much more manageable and often small enough to roast without peeling.
Their size, flavor, and tender skin make them a favorite for quick roasting and pretty presentations.
What does honeynut squash taste like?
Honeynut squash tastes sweeter and a touch nuttier than butternut. The flesh has a vibrant color that holds up after cooking, and the skin is tender enough to eat, similar to delicata squash.
Because they’re smaller, honeynuts cook faster and concentrate flavor nicely, making them ideal for weeknight sides or special-occasion dishes.
Small squashes also tend to pack a good nutrient profile for their size, and their halves roast up quickly and attractively.
How to cook honeynut squash
One honeynut squash often serves two people. My preferred method is halving them lengthwise, scooping out seeds, brushing the cut sides with olive oil, and seasoning simply with salt and pepper.
Roast at 400°F for about 20–25 minutes, depending on size, until the flesh is tender. A grapefruit spoon is handy for removing seeds, but a regular spoon or your fingers work fine.
You can save and roast the seeds separately if you like — they make a great snack or garnish.
There are many ways to serve roasted honeynut squash. For a festive option, I top the hot squash with cool, creamy burrata. The contrast of warm squash and soft cheese is outstanding.
If burrata isn’t available, ricotta provides a similar creamy texture. Many grocery stores carry burrata in the specialty cheese case; otherwise, check an Italian market or deli.
If you prefer a vegan version, omit the cheese — the squash, pomegranate, and pepitas are delicious together on their own.
Texture and color elevate this dish. I like to finish with roasted salted pepitas for crunch and pomegranate arils for bright color and tart-sweet pops.
Pomegranate arils can be bought pre-removed or harvested from a whole fruit. If you don’t enjoy the texture of pomegranate seeds, dried cranberries or cherries work as an alternative.
I made this recipe several times in a few weeks because it’s so good. It’s perfect for Thanksgiving, Christmas, a fall or winter dinner party, or an easy weeknight side.
The recipe scales well: plan one squash for every two people and arrange halves in a single layer on the baking sheet or in a roasting pan so they cook evenly.
For leftovers, store the roasted squash plain and add burrata, pepitas, and pomegranate just before serving. The hot/cold contrast is part of what makes this dish special.
Looking for more simple side dishes? Check out some favorite recipes on the site.
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- Skillet Garlic Parmesan Bread
- Bourbon-Orange Cranberry Sauce
- Asian Broccoli Slaw
- Garlicky Sun-dried Tomato Studded Couscous
- Rosemary Roasted Asparagus + Tomatoes with Toasted Sunflower Seeds
- Roasted Butternut Squash & Broccolini with Truffle Salt
- Falafel-Spiced Chickpea Salad with Tahini-Lemon Vinaigrette
- Roma Salad with Caper-Dill Vinaigrette
- Quick Chickpea Salad with Lemon-Dill Vinaigrette
- Creamy Cucumber, Avocado, Chickpea, & Sun-Dried Tomato Salad
- Instant Pot Mashed Potatoes
- Garlicky Broccoli Rabe
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Recipe for Roasted Honeynut Squash with Burrata, Pomegranate + Pepitas
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📖 Recipe
Roasted Honeynut Squash with Burrata, Pomegranate + Pepitas
Big Flavors from a Tiny Kitchen – Ashley Covelli
Ingredients
- 2 honeynut squash about 1 pound total
- 1-2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 4 ounces burrata cheese
- ¼ cup roasted salted pepitas
- ¼ cup pomegranate arils
Instructions
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Preheat the oven to 400°F.
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Cut each squash in half lengthwise and scoop out the seeds. Place the halves flesh-side up in a baking dish, drizzle with olive oil, and season with salt and pepper.
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Roast in the preheated oven until tender, about 20–25 minutes, depending on squash size.
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Break the burrata over the hot roasted squash, then sprinkle with pepitas and pomegranate arils. Drizzle a little more olive oil or add more cracked pepper if desired, and serve immediately.
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