Miso Roasted Honeynut Squash

Smaller and sweeter than butternut squash, this roasted honeynut squash is covered with a savory sweet miso-brown sugar glaze and roasted until caramelized and tender. A simple fall side dish.

This miso roasted honeynut squash side dish is exactly what I want to enjoy this time of year. It’s one part umami, one part sweet and incredibly tender and delicious.

I was inspired to make this honeynut squash after seeing countless versions of the miso black cod recipe from Nobu all over Instagram, and then after helping chef at a recent wine dinner at Schnucks, where we made miso roasted kabocha squash.

After snagging a bag of honeynut squash from Aldi for less than $2 last week, I set out to make a similar dish, with a miso-sugar rub.

This roasted honeynut squash recipe would be perfect on your thanksgiving table (find all my Thanksgiving recipes here) or anytime when honeynut squash is in season, typically from late September through November.

Ingredient Notes

• White Miso: Miso is made from fermented soybeans, rice and salt and has a sweet, mild and slightly savory flavor. It pairs well with the brown sugar and adds a nice plant-based umami flavor to the honeynut squash. Find it in the refrigerated section of most well-stocked grocery stores.
• Rice Vinegar: The splash of acid in the rice vinegar (or mirin) with the miso and sugar mixture adds a nice bright flavor. You can also use apple cider vinegar or lemon juice.
• Brown Sugar: The brown sugar allows the squash to caramelize and adds moisture to the squash. If you don’t want to use brown sugar, substitute maple syrup.
• Olive Oil: I love the subtle bite of olive oil, but you can use a neutral oil or even a sesame oil if you want a more Asian-inspired flavor.
• Honeynut Squash: Honeynut squashes are a smaller, mini butternut squash variety, with an average size of about 5 inches and weighing 0.5-1.5 pounds. They are sweeter and more concentrated in flavor than regular butternut squash and worth seeking out if you can. If you use other squash, like butternut squash, peel the skin to reveal only the bright orange part (and white part left of the peel in butternut squash will taste bitter) then slice into thick 2″ slabs, rub the miso dressing onto each piece and roast as directed. 

How to Make this Roasted Honeynut Squash

Step 1: Prep the Squash

Halve the squash in half lengthwise. The skin of the honeynut squash is thin enough to easily cut through with a sharp knife. If for any reason your skin is too tough, then you can microwave the squash for 30 seconds or so to easily soften.

Remove the seeds and place in a roasting dish.

Step 2: Mix together the paste

In a small bowl, whisk together the miso paste, brown sugar, rice vinegar and olive oil. It will be a thick paste. Rub all over the prepared honeynut squash, coating all sides of the squash.

Step 3: Roast

Cover the squash with foil and bake for 20 minutes. This is key for turning the dense squash into velvety honeynut squash. The moist heat allows the squash within the plant cells to absorb moisture and swell, turning the squash into a creamy, silky side dish.

Remove the foil the last 10 minutes or so of cooking to allow the sugar to caramelize.

Step 3: Garnish and serve

Remove from the oven and garnish with fresh thyme, then serve. The honeynut squash is done when it’s fork tender and silky. Depending on the size of your squash, you may need to cook a little longer.

How to Serve

Honestly, I enjoy this roasted honeynut squash on it’s own as a simple meal. It’s fantastic as a side dish alongside other fall-inspired dinners, or for your Thanksgiving table. If you want to add this squash to bowls or salads, like my kale and apple salad, then peel the honeynut squash first before adding the miso rub, then roast as directed.

If you have any leftovers, turn it into soup! I did this with one batch of leftovers, pureed with a little coconut milk, a touch of my chili crisp for a hint of heat and then served with a fall-inspired grilled cheese with sliced apples and cheddar cheese.

Chef Tips for Success

• Choose the right squash: Look for honeynut squash with deep orange skin and no green streaks — that means they’re fully ripe and therefore, naturally sweeter.
• Dry the surface: Pat the squash dry after cutting before rubbing the honeynut with the miso mixture.
• Balance the Sweetness: Because honeynut squash is naturally sweet, the miso helps to balance the sweetness and cuts through the richness.
• Give it space: Don’t overcrowd the pan, if your roasting dish isn’t big enough then you may need to use two pans. Crowding traps the steam and makes it soft, not caramelized.
• Cover: Tightly cover the pan with foil or a tight-fitting, oven-safe lid as this helps to add more moisture to the squash while it starts to cook, which lets the squash become incredibly silky and creamy. Remove the foil the last 10 minutes or so to allow the top of the squash to develop a nice caramelized crust.

More Squash Recipes

• Roasted Acorn Squash Soup
• Delicata, Honeynut and Kale Salad
• Roasted Butternut Squash and Tofu Chipotle Tacos
• Easy Butternut Squash Ravioli with Brown Butter Sauce
• Farro Risotto with Butternut Squash
• Smoky Squash and Pinto Bean Tacos
• Vegetarian Spaghetti Squash Lasagna

If you try this miso roasted honeynut squash, make sure to come back to leave a comment and a rating. Your feedback helps other readers and seeing you make my recipes makes my day!