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    Home » Sides » Stuffed Honeynut Squash

    Stuffed Honeynut Squash

    Oct 10, 2025 · by Valentina · 10 Comments

    This post may contain affiliate links.

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    This Stuffed Honeynut Squash recipe is one of the prettiest, most unique, and most delicious Thanksgiving side dish recipes. Really, it's lovely for any meal during the fall and winter.

    Several honeynut squash with cranberry, spinach and onion filling, with dots of roquefort cheese on top, on a white platter.

    My mom used to set the table a couple of weeks out for Thanksgiving. (No joke.) And she'd begin caramelizing onions for the stuffing one week out. The whole house would smell amazing! 🙂

    Sweet caramelized onions can greatly enhance so many foods, and they are in the filling for this roasted honeynut squash recipe. Add to that, tart cranberries and spinach, and you have a stunning holiday dish.

    And to make it even more appealing for a holiday feast, you can make it a day ahead!

    Ingredient Notes

    Ingredients for stuffed honeynut squash including spinach a few squash, roquefort cheese, cranberries and spices.
    • honeynut squash - Honeynut squash are mini butternut squash that are about ½ to ¾-pound each, just a few inches tall. With edible skin, they have a super delicious sweet nutty flavor, and the flesh has an incredibly smooth, creamy texture. They've only been around since about 2007. Honeynut squash season is typically late September through November.
    • onion - Always choose those that are firm and heavy for their size. I use yellow onion in this recipe, though red would also work well.
    • garlic - Choose firm heads of garlic without any soft spots or green shoots, which are an indication it's old and bitter. Raw garlic cloves should be firm without any dark spots. (Pro tip: if there are green shoots in your garlic cloves, slice them in half, lengthwise, and remove the green root with the tip of a knife. The rest of the clove should still be good.)
    • nutmeg and cloves - These spices add an earthy, warm flavor to the recipe. Substitution: Cinnamon is the best substitution. 
    • cayenne pepper - Only a pinch -- I love the touch of heat with the sweet squash.
    • cranberries - You can use fresh or frozen cranberries. If you choose frozen, just be sure you thaw and drain them of any excess liquid first.
    • spinach - If you use baby spinach, there's no need to chop it. If possible, use fresh spinach -- if you can't, frozen spinach is okay as long as you squeeze as much liquid out of it as possible. Substitutions: Kale and Swiss chard are both good substitutions, though both are stronger in flavor than spinach, which is quite mild.
    • roquefort cheese - Roquefort is a strongly flavored cheese, that's creamy, salty, and tangy. Substitutions: Gorgonzola, stilton or blue cheese. Feta, though not a blue cheese, would also be very tasty.

    Honeynut vs. Butternut

    Honeynut squash is sort of an intensified version of butternut. Its flavor is a slightly sweeter and nuttier, and I find the texture creamier.

    How to Roast Honeynut Squash

    - Preheat the oven to 425°F and adjust a rack to the center. Cover a sheet pan with parchment paper and set aside.

    - Wash and dry the squash, and then cut them in half, lengthwise. Remove the seeds and any stringy membranes with a spoon, and place them, round side down on the parchment-lined sheet pan. Drizzle the squash generously with olive oil and then sprinkle them lightly with salt and pepper and 1 teaspoon brown sugar. Turn them over, round side up.

    Several raw, halved honeynut squash, round side down, on a a prchment-lined sheet pan.
    Several raw, halved honeynut squash, round side down, on a a prchment-lined sheet pan, with olive oil, salt and pepper.
    Several halved honeynut squash, round side up, on a a prchment-lined sheet pan.

    * Pro Tip * Did you know a sharp knife is safer than one that's dull? Be sure your knife is sharp when you cut the squash. It's not a firm as a butternut, but it can still be precarious.

    - Place the sheet pan in the preheated 425°F oven and roast until the thickest part of the squash is very tender, about 30 minutes. (A fork should slide in and out very easily.) Remove them from the oven, set it aside, and turn the heat down to 375°F.

    Several halved and baked honeynut squash, round side up, on a a prchment-lined sheet pan.
    Several halved and baked honeynut squash, round side down, on a a prchment-lined sheet pan.

    Making the Filling and Assembling

    - While the squash is roasting, coat the bottom of a medium-sized skillet with olive oil and place it over medium-high heat. Add the onions and garlic, and sauté, stirring frequently, until they're soft and golden, about 15 minutes. Then add the nutmeg, cloves, cayenne and cranberries.

    Caramelized onions in a skillet.
    Caramelized onions and fresh cranberries in a skillet.

    Turn the heat to low-medium, and cook until the cranberries are soft and broken into small pieces, about 15 minutes. (If the cranberries are soft but not broken, you can gently press on them with a spatula. )

    - Add the spinach and cook until it's wilted, about 2 minutes. Stir and then season to taste with salt and pepper, and add the remaining 2 teaspoons of brown sugar. (Here's How to Season to Taste.)

    Caramelized onions and cooked cranberries in a skillet.
    Caramelized onions, cooked cranberries iand wilted spinach n a skillet.

    - Turn the squash halves over, and evenly divide the cranberry mixture between them, filling each one as much as possible. Now use your fingers to break the Roquefort into tiny pieces, and evenly distribute it on top of each one.

    - Place the sheet pan in the preheated 375°F oven and heat just to melt the cheese and bring the flavors together, about 6 minutes. Serve!

    Several halved and baked honeynut squash filled with cranberries and spinach, on a a prchment-lined sheet pan.
    Several halved and baked honeynut squash filled with cranberries and spinach, topped with bits of roquefort cheese, on a a prchment-lined sheet pan.

    Serving Suggestions

    This honeynut squash recipe is perfect for either a side dish, or a beautiful first course. And it's special for any occasion, as it exudes warmth and bursts with seasonal flavors.

    Variations

    • Vegan version. Just omit the cheese. (No need for a replacement.)
    • Use another squash variety. You can make different variations of this recipe with butternut, acorn, buttercup, or delicata squash.  All of these are much larger than honeynut, so you can either fill each half and then slice them into serving portions once they're cooked, or roast, slice and then spoon some of the filling over the slices. And filling amounts will vary.
    • Add a protein. Much like my fall sweet potato recipe, this is also delicious with bacon. Rather than adding olive oil to the pan to make the filling, cook the bacon first, and use its fat instead. Chicken and sausage are also great additions. I would add shredded chicken to the filling once it's finished, and use the sausage the same way you would use the bacon.
    • Add nuts. Pecans, walnuts, or pine nuts pair well with orange squash. Both the pecans and walnuts should be roughly chopped first. And all of them can be added to the filling when the cranberries are almost done cooking.

    Where can you find Honeynut squash?

    When they're in season (late September through November), you'll find them in many grocery stores -- I've seen them at Trader Joe's, Whole Foods, Costco, and my local farmers' market (they might be at yours, too).

    Several honeynut squash with cranberry, spinach and onion filling, with dots of roquefort cheese on top, on a white platter.

    Can you make this ahead?

    While following the timeline below is ideal if you can't do it all in one day, I have stored completely assembled leftovers in an airtight container in the fridge, reheated them the next day, and they were great. 

    • 2 days ahead: Make the stuffing minus the cheese. After it's cooked, let it cool completely, and refrigerate in a tightly sealed container. Take it out of the refrigerator an hour before adding it to the squash.
    • 1 day ahead: Roast the squash. To do this, let it cool completely, wrap each half individually in plastic wrap, and refrigerate. Take them out of the refrigerator an hour before assembling them.
    • about 15 minutes before serving: Add the stuffing to the squash, add the cheese, and heat in a 375°F oven for about 10 minutes.

    Other Must-Try Fall and Winter Squash Recipes

    • White plate with several slices of baked acorn squash topped with a pecan crust.
      Baked Acorn Squash Slices with Pecans
    • Top view of a cream-colored, brown-rimmed ceramic bowl filled with chunks or roasted butternut squash.
      Date Butter Roasted Butternut Squash
    • One slice of Spinach-Sausage Stuffed Spaghetti Squash, with a black background.
      Spinach-Sausage Stuffed Spaghetti Squash
    • One slice of butternut squash and spinach lasagna on a white plate with fresh sage leaves.
      Butternut Squash Lasagna with Chicken and Spinach

    I hope you love this as much as my family and I do!

    Several honeynut squash with cranberry, spinach and onion filling, with dots of roquefort cheese on top, on a white platter.

    Stuffed Honeynut Squash Recipe

    Valentina K. Wein
    Honeynut Squash Recipe with Sweet and Savory Stuffing is one of the prettiest, most unique, and most delicious Thanksgiving side dish recipes. Really, it's lovely for any meal during the fall.
    *Please take a minute to read through the instructions before you begin cooking -- you should make the stuffing while the squash is roasting.
    Print
    Prep Time 15 minutes mins
    Cook Time 55 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Course Side Dish
    Cuisine American
    Servings 8
    Calories 116 kcal

    Ingredients
     
     

    • 5 (approximately ½ pound each) Honeynut squash
    • olive oil for the pan and for drizzling
    • 1 tablespoon brown sugar, divided
    • 3 cups thinly sliced yellow onion
    • 1 teaspoon minced garlic
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon ground cloves
    • pinch cayenne pepper
    • 1 cup fresh cranberries (frozen and thawed is okay)
    • 2 cups packed fresh spinach leaves washed and dried, roughly chopped if the leaves are big
    • 2 tablespoons Roquefort cheese, crumbled
    • salt and freshly ground black pepper

    Instructions
     

    • Preheat the oven and prepare the pan. Preheat the oven to 425°F and adjust a rack to the center. Cover a sheet pan with parchment paper and set aside.
    • Prepare the squash. Wash and dry the squash, and then cut them in half, lengthwise. Remove the seeds and any stringy membranes with a spoon, and place them, round side down on the parchment-lined sheet pan. Drizzle generously with olive oil and then sprinkle them lightly with salt and pepper, and 1 teaspoon of the brown sugar. Turn them over, round side up.
    • Roast the squash. Place the sheet pan in the preheated 425°F oven and roast until the thickest part of the squash is very tender, about 30 minutes. (A fork should slide in and out very easily.) Remove the sheet pan from the oven, set aside.
      Turn the heat down to 375°F.
    • Make the filling. Coat the bottom of a large skillet with olive oil and place it over medium-high heat. Add the onions and garlic to the pan, and sauté, stirring frequently, until they're soft and golden, about 15 minutes.
      Add the nutmeg, cloves, cayenne and cranberries. Turn the heat to low-medium, and cook until the cranberries are soft and broken into small pieces, about 15 minutes. (If the cranberries are soft but not broken, you can gently press them with a spatula.)
      Add the spinach and cook until it's wilted, about 2 minutes. Stir and then season to taste with salt and pepper, and add the remaining 2 teaspoons of brown sugar. (Here's How to Season to Taste.)
    • Fill the squash. Turn the squash halves over, and evenly divide the mixture between them, filling each one as much as possible. Now use your fingers to break the Roquefort into tiny pieces, and evenly distribute it on top of each one.
    • Melt the cheese. Place the sheet pan in the preheated 375°F oven and heat just to melt the cheese and to be sure the filling is hot, about 6 minutes. Serve!

    NOTES

    Nutritional information is automatically calculated, so it should only be used as an estimate.

    NUTRITION

    Calories: 116kcal | Carbohydrates: 26g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 3mg | Sodium: 82mg | Potassium: 646mg | Fiber: 5g | Sugar: 8g | Vitamin A: 15819IU | Vitamin C: 38mg | Calcium: 117mg | Iron: 1mg
    Keywords fall comfort food recipes, gluten-free Thanksgiving recipes, Thanksgiving Side Dishes
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

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    Reader Interactions

    Comments

    1. David

      November 12, 2016 at 4:49 pm

      You make the most fabulous vegetable side dishes - seriously, how lucky is your family?

      Reply
      • valentina

        November 12, 2016 at 5:50 pm

        Oh, you are very kind David. Hopefully they think so too. 😉 xo

        Reply
        • Dolores Mason

          November 18, 2023 at 5:29 pm

          Try Sprouts they've had them for 2 months now & they are so delicious.

          Reply
          • Valentina

            November 18, 2023 at 8:46 pm

            Thanks for the tip! 🙂 ~Valentina

            Reply
    2. Susan

      September 29, 2019 at 10:48 am

      Did you try this with asiago? I’m curious how you liked it as I’m not a fan of blue cheese either but the rest of this sounds amazing and I have a few of honey nut squash waiting to get in my belly!

      Reply
      • valentina

        September 29, 2019 at 11:06 am

        Hi Susan, I haven't tried it yet with Asiago, but I do think it would be delicious. I also think Gruyere would be lovely. Thanks for writing in and I hope you love it! 🙂 ~Valentina

        Reply
    3. Cris Peterson

      November 22, 2020 at 3:15 pm

      Hi Valentina! I'm planning to dive into this recipe with a couple of changes...let me know what you think...I would like to change the Roquefort to Feta. Also, I have some little pie pumpkins that I've been decorating with and would like to now eat them! Those would work in the same way, don't you think? Thanks for the beautiful photos! Cris

      Reply
      • valentina

        November 22, 2020 at 6:27 pm

        Hi Cris! So nice to hear from you.Both of the changes sound great. This filling is great with almost any orange winter squash. I hope you have a great Thanksgiving. ~Valentina

        Reply
    4. Jeff the Chef @ Make It Like a Man!

      October 23, 2024 at 6:57 am

      I immediately like your mom! Setting the table is often the last thing people do, but the hardest part of Thanksgiving is that it includes a TON of things that have to happen all at once in the last few minutes. Why add "setting the table" to that mess, when it can be done any time after Halloween? I exaggerate, but I always start my Thankgsiving prep with setting the table.

      Reply
      • Valentina

        October 30, 2024 at 3:12 pm

        I love this, Jeff. Funny, I used to give my mom a hard time about it (many, many moons ago!), and now I'm EXACTLY the same way, and I love being like her. Here's to early prep -- in and out of the kitchen. 😉 ~Valentina

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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